John Myers
Ingredients for 1 servings:
- 1 eggplant(s)
- 2 onions
- 3 apples, sour
- 2 lemon(s), only the juice
- 500 g sunflower seeds
- 100 g tomato paste
- 1 tsp paprika powder
- 300 ml sunflower oil
- 50 ml olive oil
- herbal salt
- Balsamic vinegar
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
in stock
Dice the eggplant, onions, and apples. Heat about 200 ml of sunflower oil and fry everything until cooked through. Now add the sunflower seeds and then puree everything. The sunflower seeds won’t be completely finely ground, but it’s really tasty when they don’t turn into a mush. Squeeze the lemons and add the juice to the mixture, along with the tomato paste, olive oil, paprika, and the remaining sunflower oil. Mix everything well and heat again. Season with herb salt and a dash of balsamic vinegar. Pour everything into preheated jars (about 8). Note: I tried and created this spread myself for the first time, and it tastes really delicious. It’s been about 6 weeks since I made it, and I still have 2 jars left, which should keep for a while. So much for shelf life.
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