Spicy Balkan Cream with Melanzani, Peppers and Peppers

(approx. 20 min.):

Rub the melanzani well with a paper towel, then cut into cubes. Remove seeds from peppers and peppers, clean and cut into cubes.

Remove the skin from the garlic and chop finely.

Sauté* everything in hot olive oil, add brown sugar and caramelize slightly. Then in the hand mixer form, add cooled pressed olive oil as well as fruit vinegar, mix well, season in a baking dish with salt and a little pepper.

The cream can be used warm and cooled – suitable for poultry, steak, crab tails, medallions or as a spread.

(*= sauté a little, fry briefly – note of the creator of the recipe).

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