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četvrtak, 15. rujna 2016.

Bakina kuhinja -ajvar sa plavim patlidžanom /chutney eggplant/

Bakina kuhinja -ajvar sa plavim patlidžanom 

/chutney eggplant/


Potrebno je:
5 l vode
15 kr. paprike
5 kg plavog patlidžana
250 - 300 gr soli
4 kašike esenceije
1/2 j ulja
biber z zrnu
lovorov list

Priprema:
Papriku dobro oprati i očistiti od semenki, a zatim u šerpu sipati vodu i dodati sve ove sastojeke. Kad provri dodati papriku i plavi patlidžan, ako je veća šerta može na 2-3 puta ja sam u kazan i malo obariti 2-3 min i vaditi cediljkom. Prohladjnu mleti na mašini za meso. U čistu suvu šerpu ili kazan sipati ulje, pa kad se dobro ugreje sipati mlevenu papriku i plavi patlidžan. Neprestalno mešati dok ne uvri više od polovine ( oko 2 sata) Sipati vruće u tegle dobro zavrnuti metalnim poklopcem  i okretati tegle. Tako ostaviti tegle do sutra dan  da se dobro ohlade i spakovati u police sa ostalom zimnicom.

Grandma's kitchen -ajvar eggplant


/ Eggplant chutney /


It is necessary:
5 liters of water
15 kr. peppers
5 kg of eggplant
250-300 grams of salt
4 tablespoons esenceije
1/2 j oil
pepper with beans
Bay leaf

Preparation:
Pepper thoroughly washed and cleaned of seeds and cut into the pot pour the water and add all these sastojeke. When it boils add the pepper, if greater SERT be 2-3 times I am in kazanz and little obariti 2-3 minutes and remove the strainer. Prohladjnu ground in a cutter. In a clean dry pan or kettle pour oil, so when a good warm pour the paprika. Constantly mixed until uvri more than half (about 2 hours) Pour hot into jars tightly screwed metal lid and turn the jar. So leave the jars to the day tomorrow to get a good cool down and packed in racks with the rest of preserve.