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.