Probably, we have aivar would receive the title of vegetable caviar , but the culinary nomenclature calls calling it sauce, but we do not dare to challenge it.
Since each Serbian hostess has her own family recipe, then there are enough variations for this sauce. Some of them we intend to consider further.
Serbian Avar - recipe
If you have the opportunity to cook vegetables for the aiwar at the stake, then make sure to use it. Preparation of vegetables over the coals will give the prepared sauce a pleasant aroma of haze.
Ingredients:
- sweet pepper - 1,1 kg;
- eggplant - 740 g;
- garlic - 5 teeth;
- hot pepper - to taste;
- vegetable oil - 55 ml;
- vinegar - 15 ml.
Preparation
Burn the hot and sweet peppers on the coals until soft. In the neighborhood put the fry and eggplant fry, also waiting until it reaches its full readiness. Remove the scorched skin from the peppers, remove the seed boxes. Fried eggplant divide in half and scrape the pulp with a spoon. Place the fried vegetables in the bowl of the blender, then add a paste of garlic teeth, vinegar, oil, a pinch of salt. Whip everything to homogeneity and try, adapting the taste according to your preferences.
Aivar's recipe in Serbian for the winter
Ingredients:
- sweet pepper - 640 g;
- tomatoes - 480 g;
- eggplant - 270 g;
- garlic - 2 teeth;
- vinegar - 25 ml;
- olive oil - 75 ml.
Preparation
Before preparing a Serbian appetizer for aiwar, prepare the tomatoes. Cut the cuticle on the fruit and blanch them for about a minute, then peel off. Divide the tomatoes into large pieces, along with peeled peppers and eggplant. Fry the peppers and aubergines first, without forgetting to salt well, add tomato slices, garlic mashed potatoes, and then reduce the heat. Leave the quince on the stove for an hour. At the very end of the digestion pour in the vinegar and take off the sample. If you are satisfied with the taste of the preparation, distribute the aiwar to clean jars, cover and send to sterilization, then roll up.
Serbian sauce ajvar
Ingredients:
- sweet peppers - 790 g;
- eggplant - 390 g;
- garlic - 2 teeth;
- juice of one lemon;
- handful of green parsley.
Preparation
Vegetables and garlic in the shell, bake until soft to 200 degrees. Pulp and eggplant pulp put in a blender, then squeeze the contents of garlic teeth. Add lemon juice, pinch of salt and parsley. Whisk everything until smooth.