Ajvar is a type of breakfast dip, which is often consumed by Balkan countries and prepared as a dip for winter days in the cultural houses.
The dip, also known as Ayvar; can be used in pasta sauces, grilled meat and chicken dishes as well as in the recipes and pastries.
large size dry onion
big size fleshy red pepper
large size tomato
3 piece of
1/2 tea cup
Red powdered pepper
You can use grated vegetables such as spices or carrots to make this sauce.
How To Make Ajvar
Roast the large eggplant and succulent red peppers, which are washed in plenty of water and turn them upside down in the oven or on the stove.
Chop the onions in small pieces, chop the garlics thinly. Heat the olive oil in a pan with a large base.
Roast onions and garlic in medium heat until their resurrection disappears.
Grate the large size tomatoes from the middle in two and remove the stalks.
Add the grated tomatoes to the onions and garlic and roast until they are sucked.
Carefully strip and cut roasted red peppers and eggplant crusts into small pieces.
After the roasted eggplants and peppers are added to the tomato sauce after the roast, cook the breakfast sauce for 5 minutes on medium heat.
Stir after adding salt and red powder pepper. If you want to keep your prepared sauce for a long time, fill in a large jar of hot, clean and dried heat. After closing the lid tightly, let the jar rotate for 12 hours at room temperature.
Keep the breakfast sauce in the fridge. Breakfasts, pasta and meat sauces, as well as fries, share this dip sauce with your loved ones.