Ajvar.
Ajvar, ingredients:
- 12 kg of red pepper
- 3 kg of blue eggplant (use smaller pieces, they have fewer seeds)
- 2 kg of carrots
- 250 g of sugar
- 150 g of salt
- 2 dl of ordinary wine vinegar
- 2 l of oil
- 100 g of mustard
Ajvar, preparation:
- Wash the wig, bake it on the stove and put it in a container with a lid to make it easier to peel.
- When it cools down, peel it, clean it from the seeds and leave it in a colander to drain.
- Bake the eggplant in the oven, when it cools down just squeeze out the middle.
- Soak the carrot in water until soft.
Grind everything in a meat grinder and place in a large pot. Add sugar, salt, vinegar and oil. - Fry the ajvar on the stove at a moderate temperature for about 2 hours. With constant stirring.
- When the ajvar leaves a mark on the pan, it is ready.
- Remove from the stove and add mustard. Mix it up.
- Place ajvar in clean, hot jars.
Total preparation time: 4 hours
Number of persons: 10
Ajvar is delicious. I inherited the recipe from my mother. Real traditional recipe. When the ajvar is standing in the jar and when it is turned, the jar does not slide. This measure yields 12 jars of ajvar.
Danijela Žikić
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