Chive Ajvar Recipe
Recipe Ingredients for Chive Ajvar
| Amount | Ingredient |
|---|---|
| 1 pc | Spanish onion |
| 2 pcs | Eggplant (medium size) |
| 3 no | Garlic |
| 6 St | Pepper, red |
| 6 tbsp | Olive oil |
| some | Salt |
| some | Pepper, white, broken |
| 4 tbsp | Chopped chives |
Chive Ajvar Recipe Directions
Wash the eggplants, cut in half, remove cores, scneiden into slices.
Wash, halve the peppers, remove the stalks, remove the seeds, remove the white side walls and cut into chunks. Peel the garlic and shit. Peel onion and chop finely.
Add the olive oil in a large saucepan and fry the vegetable pieces to move water around and leave. Cook the vegetables with a closed pot over a low heat. Then paint with a soft Passierstabes the vegetables through a sieve so that the skin is absorbed. You can also paint the vegetables through the fleet Lotte.
The vegetable puree to a boil and season to taste with spicy salt, pepper and chives and simmer until the desired consistency still leave something.
The seething mass can be poured into small sterilized jars and twist-off sealed immediately placed over the head for 10 minutes will be made as durable for over 6 months. Cool and dark place!
