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.

Један коментар

  1. Ja hocu da spremam ajvar po ovom receptu,sve je spremno ali ne znam sta da radim sa patlidzanom.

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