Carefully mix salt, pepper, and 2 tablespoons of ajvar into the ground. Carefully mix in eggs and parsley. Shape the hacktätschli as desired and fry them in hot butter for 8-10 minutes all around, turning often.
For the last 3 minutes, add onions to the pan and sauté until transparent.
Wash lettuce thoroughly and spin dry.
For the vinaigrette, mix vinegar with salt, pepper, jam and olive oil.
Pour vinaigrette over the salad and serve with the hacktätschli. Add in the remaining ajvar.