Paprika-Melanzane Paste

1. halve the melanzane, brush the cut halves with olive oil and bake in the oven at gas 4 / 180 °C for 20 min.

Rinse the peppers and remove the skin from the onion, finely dice both and half the bell pepper and sauté in the remaining olive oil, extinguish with a little water and season.

Remove the skin from the eggplant halves and grind them in a hand blender. 3.

Add the bell pepper mixture and blend as well. Fill into jars, the paste will keep for about 2 weeks in the refrigerator.

:Time needed : : 30 min ::Cost : : 2-3 # :

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