Ingredients
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Method
-
Roasting the vegetables
Roast the peppers and aubergine until their skins char and soften.
30 min -
Peeling
Peel the roasted vegetables and remove the seed cores and stalks.
30 min -
Mincing
Mince the peppers and aubergine together into a smooth purée.
20 min -
Frying in oil
Fry the purée slowly in oil, stirring, until it thickens.
45 min -
Seasoning
Season the purée with vinegar, mustard, sugar and salt, then simmer for a few more minutes.
5 min -
Jarring
Pour the still-hot cream into clean, dry jars and seal them immediately.
10 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 535 kcal | 90 kcal |
| Fat | 4,6 g | 0,8 g |
| of which saturates | 1,0 g | 0,2 g |
| Carbohydrates | 120 g | 20 g |
| Protein | 20 g | 3,3 g |
| Fibre | 48 g | 8,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: mustard, sulphites
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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