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Adjika eggplant

0
875
Kitchen Caucasian
Calorie content 58.1 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 0.7 g
Fats * 0.1 g
Carbohydrates* 3.9 gr.
* per 100 gr. product
Adjika eggplant
Content

Moderately spicy adjika made from eggplant and sweet pepper will come in handy for a bite-sized lunch with bread and first courses or for second hot dishes. It is prepared without any special tricks, the main thing is to buy vegetables of proper quality and ripeness.

Ingredients

Cooking process

step 1 out of 11
Wash all vegetables. Cut the tomatoes in half, remove the white part from them.
step 2 out of 11
Peel the bulbs.
step 3 out of 11
Cut the eggplants in half, and then cut them into several pieces in length. Do not remove the skin.
step 4 out of 11
Peel sweet peppers from seeds, partitions, cut into pieces.
step 5 out of 11
Remove green tops from hot peppers.
step 6 out of 11
Scroll all prepared vegetables through a meat grinder.
step 7 out of 11
Cook adjika for 1 hour, remembering to remove the foam and stir.
step 8 out of 11
Peel the garlic, pass through a press. Add garlic to adjika, add sugar, salt, seasonings and vinegar.
step 9 out of 11
Cook for another 20 minutes. and then pour boiling adjika into sterilized jars, roll up.
step 10 out of 11
Place the jars upside down under a warm blanket and let them cool down.
step 11 out of 11
Use the workpiece throughout the year.

Bon Appetit!

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