So many seeds

I have just finished making ajvar - a balkan capsicum and eggplant sauce to go with cevapi - their little mincemeat sausage things. I'm serving it for my dinner party on Saturday. And it turned out pretty good, though maybe not quite as tasty as I thought. But I can fiddle with that some more later.

Anyway it involved one of my least favourite cooking jobs - peeling and deseeding capsicum. Easy enough to bake or grill them, but then the skin doesn't always come off as easily as shown in this picture. Little bits get left behind. And they stick to your fingers. Then comes the really yucky bit though, opening it up and removing all the seeds. If you're lucky they have remained in a clump, but more likely than not they are just swimming all over the place, because there is liquid in there. It takes a long time and is very irritating.

Nothing though, compared to doing the same thing with an eggplant. I had no idea an eggplant had so many seeds. I was left with not a lot of eggplant. And it looked pretty yucky. So not a task I would recommend doing very often. Fortunately I have made quite a lot of the stuff and it does look and taste nice, and I'm sure it will keep in the fridge under oil.

Phew.