QUICK AJVAR

SERVES ABOUT 9=z. (250g)

3 large red peppers

1/2 large red chile

1/2 eggplant (halved lengthwise)

1 tbsp. sunflower oil

1 tsp. cider vinegar

pinch of sea salt

pinch of freshly ground white pepper

pinch of hot paprika

1/2 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 29kcal
Fat: 1.7g (0.2g S.Fat)
Carbs: 3.5g
Protein: 0.6g
Sugar: 1.6g
Sodium: 30mg

METHOD

Preheat the oven to 220°C/425°F. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Remove the seeds from the peppers and chile by cutting them in half lengthwise. The eggplant's stalk should be removed. Place the peppers, chile, and eggplant on a baking sheet, skin side up. Bake for about 25 minutes, or until the skins are dark and blistering in the centre of the oven. Remove the baking sheet from the oven and place a clean, damp paper towel over the vegetables. Allow to cool for about 20 minutes.

Peel and chop the peppers, chile, and eggplant into large pieces. Purée these with the oil, vinegar, salt, pepper, paprika, and agave syrup in a food processor until creamy. Place in a screw-top jar and refrigerate.