Aivar is a vegetable caviar that is prepared in all Balkan countries with its own variations. Caviar can vary in consistency - coarse when processing vegetables in a meat grinder, and pasty, if you grind all products with a blender. Aivar is always served with grilled meat, but it is unusually tasty with young cheese and just with bread.
It is necessary
- - 1 kg of paprika;
- - 0.5 kg of eggplant;
- - 150 ml odorless vegetable oil;
- - 2 cloves of garlic;
- - 1 hot pepper;
- - salt, pepper, vinegar to taste.
Instructions
Step 1
Cut the eggplants in half, remove the seeds. Wash the pepper and remove the seeds.
Step 2
Fold the prepared vegetables into an ovenproof dish and bake in the oven until soft.
Step 3
Remove the baked vegetables and cover with a napkin or plastic wrap. Let them cool down so slightly.
Step 4
Scroll the eggplants and peppers through a meat grinder (or grind with a blender), add the remaining oil, salt, pepper, vinegar and crushed garlic.
Step 5
Place the mixture in a saucepan, add the juice released from the vegetables during baking. Boil the mixture over low heat until thickened (until the vinegar smell disappears). If it turns out to be thick, then you can drip water.
Step 6
Put some aivar on a saucer and let it cool down. Taste for spiciness and salt, add seasoning if necessary.
Step 7
Arrange in clean jars. Aivar is good both freshly prepared and as a preparation for the winter.
