Composition / ingredients
Step-by-step cooking
Step 1:
How to make Aivar sauce on the grill on the grill? First of all, you will need to bake vegetables. To do this, prepare eggplants and bell peppers. Peppers for the recipe are better to take fleshy, juicy and large. Red and orange fruits are suitable. When the fire burns out in the grill, send the vegetables to a clean, dry grill and fry on medium heat.
Step 2:
Constantly flip the peppers and eggplants so that they bake evenly.
Step 3:
Cook until the peppers and eggplant skins darken. It always takes time in different ways. Much depends on the size of the fruit, the number and degree of heat of the coals in the grill.
Step 4:
Put the peppers and eggplants in a deep bowl.
Step 5:
Wrap with cling film and leave for 20-30 minutes. Vegetables will be steamed well during this time and it will be incredibly easy to clean them.
Step 6:
Remove the skin from the eggplant. Remove the core with the seeds from the peppers and remove the peel.
Step 7:
Chop the eggplants and peppers as finely as possible with a thin sharp knife. If you have a large number of vegetables, then use a meat grinder with a large grate. If desired, the vegetables can be crushed in a blender, then the Aivar will turn out in the form of mashed potatoes.
Step 8:
Heat odorless vegetable oil in a frying pan. Put the peppers and eggplants in a frying pan, add salt to taste and sugar. Stir and leave over moderate heat until the desired amount of liquid has evaporated.
Step 9:
Add garlic passed through a press and a mixture of ground peppers to the pan. If necessary, pour in a small amount of vinegar. Try the sauce to taste, if you lack some component, then add it.
Step 10:
Put the Aivrar in a clean jar and leave it in the refrigerator for at least a night.
Step 11:
Uniquely delicious, be sure to try it!
Aivar sauce can be closed for the winter. In this case, add 50 ml of vinegar 6% at the end of cooking, hold on the stove for about a minute, and then pour the hot sauce into pre-sterilized jars and close with sterile lids. Turn the workpiece upside down and leave it under a warm blanket until it cools completely.
The workpiece should be stored in a cool enough place (I keep it in the refrigerator on the bottom shelf). For a more confident and long-term preservation of the sauce, filled jars can be sterilized in a saucepan with water for 20-30 minutes, and only then closed with sterile lids.
Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
