Serve Rizes red pepper and aubergine paste as a smoky dip for vegetable crudités. Red peppers are grilled over charcoal, peeled, then ground and blended with chargrilled aubergines, extra virgin olive oil, vinegar, sea salt and sugar. This combination of ingredients creates a smoky, slightly sweet paste. Spread the red pepper and aubergine pate over bread, enjoy with pittas and falafels, or stir through grain salads.
Rizes red pepper and aubergine paste is only made during September and October as this is when the peppers in Western Macedonia are at their best.
Ingredients: 55% chargrilled sweet red pepper, 34% chargrilled aubergine, extra virgin olive oil, wine vinegar, sea salt, sugar
Storage: Keep in a cool and shady place. Refrigerate after opening and consume within 10 days.
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