Ajvar

Ingredients for 1 servings:

• 1 kg red pointed peppers
• ½ kg eggplant(s)
• 8 cloves garlic
• 6 Pepper, hot
• 1 onion(s)
• 100 ml olive oil
• 1 tbsp, heaped salt
• 3 tbsp vinegar
• 5 tbsp lemon juice
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Paprika spice paste, makes about 800 g

Wash the peppers, cut in half, and deseed them. Peel the eggplants thinly and cut into 1 cm thick slices. Roast the eggplants and peppers in a preheated oven (grill) at 200°C for about 15-20 minutes. Then dice the onion and garlic and sauté briefly in a large pot with a little oil. Add the peppers, eggplants, and chili peppers and cook, covered, for 20-30 minutes, until the vegetables are tender. Gradually pass the hot vegetables through a food mill, leaving the seeds and skins behind. Simmer the vegetable puree uncovered for about 2-3 hours, stirring continuously, until a paste forms. Gradually add salt, pepper, oil, vinegar, and lemon juice, and season to taste. While still hot, transfer the mixture to a sterile screw-top jar and let it cool, turning the lid upside down. It will keep for at least 2 weeks. The ingredients for 10 people make about 800 g of vegetable paste as a spread on bread, with grilled food, noodles, rice, soups and sauces.