Roasted vegetable sauce
Bell pepper and eggplant add more fiber and make the sauce fuller in flavor without flour or starch. A little sour cream softens the taste and helps the texture hold together. This sauce pairs especially well with meat, vegetables, and keto appetizers.
Place the eggplant (250 g) and bell pepper (300 g) whole on the hot grill grate and cook them, turning from time to time, until the skin is well charred and the flesh becomes soft. The pepper usually takes about 10 minutes, while the eggplant takes 15-20 minutes.
Transfer the vegetables to a bowl, cover them, and leave them for 10 minutes. Peel them, remove the seeds from the pepper, and finely chop the eggplant (250 g) and bell pepper (300 g).
Mix the vegetables with the garlic (15 g), green onion (10 g), 30% sour cream (30 g), and soy sauce (30 g). Add salt (to taste) if needed and serve the sauce with meat, vegetables, or as a dip.
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