Vegetable aivar for winter is a preparation popular in the Balkans and beyond. For example, this time I suggest trying to cook it in Armenian. Delicate consistency, amazing aroma, and also – incredible ease of preparation. What else is needed?
Ingredients
- Bell pepper - 2 kg
- Onion - 1 kg
- Eggplant - 1 kg
- Chili pepper - 3 pieces
- Garlic - 5 teeth
- Vegetable oil - 200 ml
- Hop-suneli - 1 tsp.
- Sugar - 1 tsp.
- Salt - 1 tsp.
- Apple cider vinegar - 4 art.l.
Step-by-step cooking recipe
Bake the bakalazhny and pepper for about 25-30 minutes in the oven until scorched at 200 degrees.
Put the vegetables in a bag, leave for 10 minutes, peel off the skin and pass through a meat grinder.
Chop the onion and fry it until browned.
Separately chop the garlic and chili, mix all the ingredients and add sugar, salt and spices.
Boil the aivar over low heat for about 40 minutes, pour in the vinegar and roll it into sterile jars.
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