Add to the stirring (Ajvar Chronicles, part V)

Welcome back to the Ajvar Chronicles. In this is part I explain about the experiences gained during the making of ajvar on last 15 October and will focus on what is put in the mash while it is cooking and being stirred constantly.

When the grilled and ground paprika/eggplant mash is cooking for some hours, a few good hands full of salt is added to the lot. Of course, the stirring doesn't stop.

More or less halfway the process of stirred cooking more or less two liters of hot oil is added to the mash.

At times the ajvar is tasted to see if there's enough salt or oil in it. The tricky part is if a dutchman is asked his opinion during this essential judging of the product in process. It's especially tricky as the dutchman in the picture [1] is labeling all the tasted food as 'brilliant' and [2] has never made ajvar before in his entire life.