Ajvar

For the ajvar, first peel the melanzani and cut them into 2 cm thick slices.

Brush the baking tray with a little oil. Bake the melanzani in the oven at 180 °C for 15 to 20 minutes.

Wash the peppers, cut them in half and remove the seeds. Mix vinegar, water, oil, garlic, onion and pepper and boil the peppers in it for about 10 minutes (it is best to boil only 1-2 kg at a time and repeat the process several times).

Strain the peppers and let them cool for about 1-2 hours.

Pass the peppers and melanzani alternately through a meat machine. To the remaining quart of oil, add the pepper-melanzani mixture and saute slowly, stirring.

Cook the mixture slowly for 2 to 3 hours. Halfway through the cooking time, add the oil that came to the surface during the dissolution and season with salt (do not add too much salt, as the liquid will be reduced by the cooking down).

Taste at the end and add additional seasoning as needed. After seasoning, cook the mixture for another 30 minutes.

Sterilize the jars in the oven at 80 °C for 10 to 15 minutes. Fill up the jars, close them and turn them upside down. Let everything pasteurize again in the oven at 60 °C.

Then let the ajvar cool slowly.

Preparation Tip:

Serve the ajvar with meat dishes, it tastes especially good with grilled meat.

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