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We all know eggplant caviar, zucchini, and this is from red pepper, the national Serbian cuisine. Since I lived in Montenegro for a long time and know the true taste of Ivar, my recipe can be trusted for it is fully consistent with. It can be spread on bread, use as an appetizer and as a sauce for side dishes. I don't know a single person who wouldn't like it.
Ingredients for Aivar
- Sugar - 2 tbsp
- Chili - 1 piece
- Lemon - 1 piece
- Garlic - 2 PCs
- Bow white - 2 PCs
- Eggplant - 10 PCs
- Red sweet pepper - 8 kg
- Salt - 1 tbsp
- Olive oil - 0.5 l
Step by step instruction of cooking Aivar
Wash peppers and lay on a baking sheet, previously covered it (the pan) with foil (you should get 4 calls), bake in the oven at 200 degrees. Fry on both sides (flipping) to black, as pictured. After done sprinkle with salt and leave to cool.
To clean the peeling eggplant, cut in half and also lay on a baking sheet, bake at the same temperature, it is not necessary to turn, bake until tender, I check with a fork.
Onions and garlic grind in a blender and fry in a pan with oil to sweet homogeneous taste.
Skip the peppers and eggplant through a grinder medium grind, put everything in a pot and mix the prepared ingredients.
Cook on low heat from start to finish an hour and a half, STIRRING CONSTANTLY, for burns, and the stirring helps to better saturate the ingredients. Weight is big, so heating is slow, so the cooking time is great. The mixture should be thick and heavy. In the process, add sugar, salt, oil.
And in the end five minutes before the end of cooking add the lemon juice. Spread immediately on the banks, wrap it up in a blanket one day, and your billet will be amazing.