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Aroma Olymp Bio Mezze Dip - Gegrillte Aubergine & Florina Paprika 190g

ein Glas voll mediterraner Seele

Intensiver Geschmack durch 2 kg gegrilltes Gemüse pro Glas

Über Buchenholz gegrillt – für die fein rauchige Note

Nur 7 natürliche Zutaten – ohne Zusatzstoffe

Vielseitig einsetzbar

Mediterraner Ursprung mit authentischer Herkunft

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Content: 0.19 Kilogramm (

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Description

Im Herzen Nordgriechenlands gereift und über Buchenholz gegrillt: Unsere Florina Paprika und Auberginen entfalten ein intensiv-rauchiges Aroma, das durch fein abgestimmte Zutaten wie Zitronensaft, Knoblauch und Olivenöl nativ extra abgerundet wird. Von Hand geschält und cremig verarbeitet, entsteht ein Mezze Dip mit Tiefe, Wärme und Charakter. Ideal zu Pita, gegrilltem Fisch, Ofengemüse oder als Basis für würzige Saucen.

Origin and Character

In the heart of Northern Greece – nestled between ancient lakes and the Piperitsa mountains – the famous Florina peppers ripen under ideal climatic conditions. Their bright red color and intense aroma are owed to the fertile soil and the pure mountain air. Through careful organic cultivation, they develop their distinctive sweetness and depth, which have made them renowned far beyond the borders of the region.

Production and Taste

For the mezze dip, these peppers are combined with eggplants grilled over beechwood as well. Peeled by hand and gently processed into a creamy texture, they form a harmonious composition rounded off with a few carefully selected ingredients: garlic, fresh lemon juice, salt, and the finest extra virgin olive oil. The result is a dip that carries Mediterranean warmth, smoky spice, and a velvety consistency – all made with around 2 kg of grilled vegetables per jar.

Moments of Indulgence and Variety

Its versatility makes it a true all-rounder in the kitchen: whether as a creamy spread on bread or pita, a topping for wraps with feta and salad, a companion to fish and roasted vegetables, or an aromatic base for pasta and pan sauces – this dip adds depth and character. It even surprises at breakfast, for example on an avocado toast or paired with poached eggs.

General
VerkehrsbezeichnungGegrillter Paprika-Auberginen-Dip
ZutatenFlorina Paprika 43 %¹, Auberginen 42 %¹, Natives Olivenöl Extra, Knoblauch, Salz, Zitronensaft*, Buchenholzrauch  *aus kontrolliert biologischer Landwirtschaft  ¹ über Buchenholz gegrillt
Kreuzkontamination/ AllergeneKühl, dunkel und trocken lagern. Packung nach dem Öffnen luftdicht verschließen und Inhalt innerhalb von 3 Monaten verzehren.
LagerungshinweisDE-ÖKO-007
Öko-KontrollstelleNicht-EU-Landwirtschaft
Bio-HerkunftNordgriechenland
ManufacturerAroma Olymp GmbH
Product NumberLEM0039
EAN/GTIN4260129630984
Nährwertangaben je100 g
Brennwert (in kj/kcal)485 kJ / 116 kcal
Fett10,2 g
davon gesättigte Fettsäuren1,4 g
Kohlenhydrate5,1 g
davon Zucker3,3 g
Ballaststoffe0 g
Eiweiß0,9 g
Salz1,9 g

Preparation

Mediterranean Pita Breads
Slice open the pita breads and warm briefly in the oven or in a pan. Fill with lettuce, diced tomatoes, cucumber slices, and feta. Add 2–3 tbsp of dip and garnish with fresh oregano or mint to taste.

Oven-Roasted Vegetable Bowl
Season sweet potatoes, zucchini, red onions, and chickpeas with olive oil, salt, and cumin. Roast in the oven at 200 °C for about 25 minutes. Arrange the vegetables in a bowl, add a spoonful of dip on top, and finish with pomegranate seeds and parsley.

Grilled Fish with Mezze Dip
Rub gilt-head bream, trout, or salmon fillet with olive oil, lemon juice, and a little salt. Cook on the grill or in a grill pan. Serve the dip as a side or spread a thin layer over the fish.

Spicy Pasta Sauce
Cook 200 g of pasta of your choice, reserving some of the cooking water. Heat 3–4 tbsp of dip in a pan and stir with a little pasta water until creamy. Add the pasta, toss well, and serve optionally with Parmesan or a vegan nutritional yeast topping.

Avocado-Pepper Toast
Spread a slice of whole-grain bread with mashed avocado. Add 1–2 tsp of dip on top. Garnish with radish slices, cress, and a sprinkle of coarse sea salt.

Recipe Idea: Mediterranean Pita Breads with Feta, Roasted Vegetables & Organic Mezze Dip

Ingredients:

  • 2 pita breads

  • 1 small zucchini

  • 1 red pepper

  • 1 small eggplant

  • 1 red onion

  • 2 tbsp olive oil

  • Salt & pepper

  • 1 tsp dried oregano

  • 100 g feta (or vegan alternative)

  • 4–5 tbsp Organic Mezze Dip – Grilled Eggplant & Florina Pepper

  • Fresh arugula or baby spinach

  • Optional: fresh mint or parsley

Prepare the vegetables: Cut zucchini, pepper, eggplant, and onion into bite-sized pieces. Toss with olive oil, salt, pepper, and oregano.

Bake: Spread the vegetables on a baking tray and roast at 200 °C (fan 180 °C) for about 20–25 minutes, until tender and lightly browned.

Warm the pita breads: Heat the pitas briefly in the oven or in a pan until soft and slightly crispy. Then slice open and carefully form a pocket.

Fill: Line each pita with some arugula/spinach, add the roasted vegetables, and crumble feta on top.

Finish: Finally, spoon 2–3 tbsp of Mezze Dip over each pita. Garnish with fresh mint or parsley if desired.