Ajvar relish
Ayvar, or aivar (orig: ajvar) is an unavoidable part of winter stock, boiled or fried, mild or hot, according to taste. It is prepared in many ways, but all methods of preparation have a common denominator: it is not easy and takes a long time. For those who intend to prepare it for the first time we made this traditional recipe step by step
Put pepper on a shallow plate (leaving others covered) and peel of the skin. Peeling peppers is the worst part of preparing ayvar. There is no universally applicable recipe for making that easier, some pepper types peel easily, in a few strokes, and some will peel a little harder. It is easier to remove skin if you start from the top to the pedicle, skin at the stem is usually less roasted. When you remove the skin, cut the peppers lengthwise, remove the stem, and, with knife, fork or spoon scrap the seeds. Set aside peppers without skin and seeds in a bowl along with any juices that have remained. Discard peeled skin, stem and seeds from plate. Again and again, until you finish with all of the peppers.
At the beginning, it might seem that peeling is a mission impossible, but after a few pieces it will become routine. This part of the preparation is quite lengthy and boring, so use the help of other members of your household.
Bake eggplants in the same way as the peppers, but the cleaning is a little different: after you peel eggplant, split it lengthwise in half (if large can be quartered). Scrape the seeds with the spoon. In eggplant seeds reside longitudinally in a few stripes.
Grind cleaned peppers, eggpants and fresh garlic cloves in a meat grinder (use plate with medium-sized holes). Place mush in a deep baking pan (now without baking paper or foil) and bake in oven at about 200°C (392°F) while the amount decreases by 1/3. Stir occasionally.
When cooked, pour still hot ayvar into sterilized glass jars and seal tightly.
Izbor iz rubrike:
Gastro
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