Grinding (Ajvar Chronicles, part VI)

Once the roasted paprikas and eggplants are relieved of their skins (and in case of the paprikas also their seeds), it's time to meet their master. They're ground into pulp that will turn into the great ajvar only a few hours later. In general, the grinding is done by hand. This means that some people (or in the worst case scenario 'one' person) turn the grinding mill - processing 60 kilo of roasted, peeled and cleaned paprika/eggplant. Our friends found something innovative to this mind and hand numbing activity - drill technology. With this machine attached to the grinding mill the job was done in less than half an hour. A piece of cake.

The whole lot, or better yet, part of the whole lot that needs grinding.



The 14 kilos of eggplant gets the same treatment as the paprika. Again, the same tools are used to speed up this process considerably if compared with the good old hand work.