Aivar for winter in Serbian

Step-by-step cooking

1. Step 1:

   

   How to make Aivar for the winter in Serbian? Prepare all the necessary ingredients according to the list. Which peppers are better to use? Large fleshy fruits of red, orange or yellow pepper are ideal for the recipe. I use red peppers more often.

2. Step 2:

   

   Wash eggplants and peppers in cold water and dry with a towel. Make punctures on each vegetable with a fork. Cover the baking tray with parchment paper. Place the fruits in a row at a small distance from each other. Place the peppers and eggplants in a preheated oven. Bake at 200 degrees until the vegetables are ready. Focus on the color of the skin of the peppers, it should darken and even charred in places.

3. Step 3:

   

   Then turn the peppers and eggplants to the other side and bake in the same way until the skin darkens. If you have a "grill" mode, then be sure to use this function. It took me about 40 minutes to fully cook the vegetables. Put the peppers and blue ones on a tray or in other dishes.

4. Step 4:

   

   Wrap with cling film or cellophane bag. Leave this way for 20-30 minutes.

5. Step 5:

   

   Incomparably delicious with a subtle aroma, the haze turns out to be Aivar if the vegetables are baked on coals on the grill. If you have such an opportunity, then by all means use it!

6. Step 6:

   

   Peel the peppers, remove the core and seeds. This is done very easily and without much effort. On the eggplant, make a cut along, as in the photo.

7. Step 7:

   

   Use a spoon to extract the pulp.

9. Step 8:

   

   Next there are several ways to chop vegetables. They can be turned into a puree using a blender, passed through a meat grinder or cut by hand as finely as possible.

10. Step 9:

    

    This time I chopped peppers with eggplant in a blender.

11. Step 10:

    

    Pour vegetable oil into a frying pan with a thick bottom, add the mashed vegetables, garlic passed through the press, salt to taste, sugar and a mixture of ground peppers. On a moderate flame, evaporate the desired amount of liquid, stirring the mass periodically. At the end of cooking, pour in the vinegar and hold it on the stove for about one or two more minutes.

12. Step 11:

    

    Sterilize jars and lids in any way convenient for you. Pour the hot Aivar into hot jars and close the lids.

13. Step 12:

    

    Turn the top upside down and leave it under a towel or blanket until it cools down completely. Next, remove the workpiece to any cool place for long-term storage. I have jars in the refrigerator on the bottom shelf.

14. Step 13:

    

    Aivar sauce (by the way, this is Balkan cuisine) perfectly complements any meat dishes, cutlets, chevapchichi, chicken and potatoes.