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Aubergine Red Pepper spread {vegan, gluten-free}

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DSC_3732These pictures and thus the recipe date from last December. No idea why I have never posted it, because this spread is absolutely delicious! And even though I made it during Winter, there is no reason why not to make it this Summer! Recipe for the bread the spread is served on will follow soon.

  • 2 red bell pepers diced
  • 2 small aubergine
  • 1/2 cup olive oil
  • 1/3 cup tomato concentrate
  • 1 onion diced
  • 1 carrot diced
  • sea salt
  • black pepper
  • 2 garlic cloves

DSC_3734How to:

  • Turn on your oven to 180 C°.
  • Cut the aubergines in halve and grill them in the over for 40 minutes.
  • Saute the onions, carrots, garlic and peppers in some oil for 15 minutes.
  • Add the tomato concentrate and stir.
  • Add the grilled aubergines and season with salt and peper.
  • Leave on the stove till everything is completely soft. Add oil when necessary.
  • Mix everything till you get a smooth spread.

The original recipe is from pea hugger. They make it in a much larger quantity, so I changed it here and there.


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