Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kilos of aubergines
- 3 kilos of red (longish) peppers
- 2 hot chillies
- 500 ml oil
- 4 teaspoons of salt
- 100 ml vinegar
Directions
Grill halves of the peppers until the skin is blackened. Cut the aubergines in half and pick them with a fork ( to prevent them from exploding) and then grill them as well.
Place in a bowl while still hot and cover. Leave the vegetables to steam and then remove the skin from the peppers and peel the aubergines (from stem to the bottom).
Deseed and finely chop the chillies.
Next step is to mince the vegetables in a machine used for mincing meat (if you have one), but a food processor will do just fine, you only take care not to mince the stuff too smoothly.
Put the minced vegetables into a thick-bottomed pan, slowly stir in the (olive) oil and salt.
Bring to the boil and let it simmer gently for at least 1-2 hours, stirring until you achieve a smooth consistency and the oil starts forming small spots/wells on the surface.
Add the vinegar, check the seasoning. Allow to cool down and enjoy your masterpiece.