It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on bread.
I was used to buy it in one of hipermarkets, but… for almost 6 months it’s impossible to get it. So I decided to make one. It’s easy to make, but messy – when you are peeling vegetables.
1 eggplant (about 60 ounces)
3 large red peppers
2 cloves of garlic (may be more, may be less, depending on your preferences)
0,5 teaspoon sea salt
0,5 teaspoon smoked hot pepper
0,5 teaspoon colorful pepper
juice of 2 limes (you can use red dry wine mixed half / half with balsamic vinegar, but the flavor will be more determined and aivar will be less “for everything”)
linseed oil about half a cup
1 tbsp parsley (optional)
- Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes. After 25 minutes add garlic and bake it too.
- Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 – 15 minutes.
- Peel off and discard blackened skins, stems and seeds.
- In a blender mash vegetables. Add add roasted garlic, oil, salt, pepper smoked, pepper, lime juice, parsley. Mix all.
- When ready transfer aivar into jars – the best will be small jars after mustard or tomato paste. Unpasteurized aivar we can store in the refrigerator up to two weeks.