Ajvar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs 30 mins |
| Total Time | 4 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pointed peppers, red
- 0.5 kg ½ aubergine (s)
- 8 cloves garlic
- 6 hot peppers
- 1 onion (s)
- 100 ml olive oil
- 1 tablespoon, heaped salt
- 3 tablespoon vinegar
- 5 tablespoon lemon juice
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the peppers, cut them in half and remove the seeds. Peel the aubergines thinly and cut into 1 cm thick slices. Roast the aubergines and peppers for about 15 - 20 minutes at 200 ° in a preheated oven (grill).
- Then cut the onion and garlic into cubes and sauté briefly with a little oil in a large saucepan. Now the peppers, aubergines and the peppers are added and cooked with the lid on for 20-30 minutes, until the vegetables are soft.
- Gradually turn the hot vegetables through a Flotte Lotte (meat mill), pips and pits remain.
- Bring the vegetable puree to the boil on a low level for about 2 - 3 hours without a lid, until a paste is formed. Gradually, salt, pepper, oil, vinegar and lemon juice are added and seasoned to taste.
- Pour hot into a sterile jar and turn it on the lid to cool. Keeps for at least 2 weeks.
- The ingredients for 10 people make approx. 800 g vegetable paste as a spread, with grilled food, pasta, rice, soups and sauces.
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