Dearest Betsy & Sheryl: Here is a note on the subject of

AVJAR & AJVAR. Here is what I found:

AVJAR: (In German)

Elsas Beispiel f r einen Belag: Erst den Teig auf dem gefettetem Backblech ausrollen,
dann mit Avjar (Paprikapaste) bestreichen, dann Artischocken im Glas ...
www.pizzatest.de/pizzback/rezepte.php4?view=0035 - 14k

AJVAR: (translated from the German) it is like a condiment or a salata (Mediterranean salad)

Ajvar

500 g Paprika, red
200 g Aubergine
1 EL Olive oil
1 tl Lemon juice
1 Bulbs
1 EL Olive oil
Garlic
1/2 Peperoni
Pepper, salt

3 portions - 143 Kcal per portion
** - 15 min Zub. - 120 min Ges.

Ajvar or Ajwar is a Serbian Paprikasalat, which fits very well grilling and shortroasted. Preheat first the furnace on 250 . Paprikas and Aubergine so for a long time therein roast (approx. 15 min), until the skin becomes schrumpelig and throws small blisters. It may become calmly black. Paprikas and Aubergine for approx. 10 minutes into a freezing bag are, put or under a damp table-ware cloth, so that the skin can be taken off more easily. Then paprikas halve, entkernen and skins. Aubergine likewise halve and skins. The vegetable very finely chop, but do not puerieren. Paprika and Aubergine with oil and lemon juice mix. Bulb finely cubes and in olive oil glassily vapors. Mix under the Ajvar. Ajvar with garlic, little Peperoni, freshly gemahlenem pepper and salt pepper. Over night covered in the refrigerator to pull leave. Briefly before serving into rings strew cut allium bulb over it. Ajvar is served coldly as spicy supplement to meat.

Now, I must ask candidly, are they the same thing or somewhat different?

A big hug for both of you.

Gladys/PR

Editor's note:
Good research Gladys! Thank you - Betsy