Reason for thickness of pepper\eggplant paste

$Reason for thickness of pepper\eggplant paste - Overhead Shot of Hummus Near a Sliced Lemon$

When making pepper or eggplant paste (roasted then blended), the paste is very thick, even gel-like. Why is that? What ingredient in the fruit's cells thickens it so? Or is it a very low water-content?

eggplant pepper

Best Answer

It's a combination of the fruits fiber makeup as well as how much pectin is the fruit. High pectin fruits will jelly easily which is helping to thicken your paste along with the fibrous part of the fruits.

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Images: Nataliya Vaitkevich, Nataliya Vaitkevich, Nataliya Vaitkevich, Askar Abayev

Reason for thickness of pepper\eggplant paste

Best Answer

Pictures about "Reason for thickness of pepper\eggplant paste"

AJVAR | Best Summer Dip With Grilled Red Pepper \u0026 Eggplant

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