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➠ Adjika from eggplant without sterilization for the winter

Adjika from eggplant without sterilization for the winter

619

Kitchen Caucasian

Calorie content 35.7 kcal

Portions 1.5 l.

Cooking time 120 minutes

Proteins * 1.1 gr.

Fats * 2.6 gr.

Carbohydrates* 4.2 gr.

Adjika from eggplant without sterilization for the winter

Content

Traditionally, adjika is prepared on the basis of zucchini and various varieties of peppers, but an equally tasty seasoning is obtained from eggplant. You can cook in a cauldron, in a saucepan, and in a slow cooker. Try it!

Ingredients

Eggplant 1 kg Bell pepper 0.5KG Fresh tomatoes 1 kg Garlic 1 PC. Chilli 2 - 5 pcs. Vegetable oil 100 ml Salt 1 tbsp Table vinegar 9% 50 ml.

Cooking process

Wash all vegetables for adjika well and dry with a napkin. Remove seeds and stalks from peppers. Cut the vegetables into medium pieces and grind them in a meat grinder with a medium wire rack or chop them in a blender. Pour the resulting vegetable puree into a bowl for stewing adjika. Choose the amount of hot pepper to your liking.

Then pour the amount of salt indicated in the recipe into the puree and pour in the vegetable oil. Put the dishes with adjika over medium heat and bring the mixture to a boil.

Simmer adjika over low heat for 1 hour from the beginning of the boil. Do not cover the dishes with a lid and stir the adjika periodically.

Transfer the finished hot adjika to jars, it is better to pre-pour boiling water over them. Roll up the jars with boiled lids. Then turn them upside down and cover with any "fur coat". Transfer cooled eggplant adjika to storage in a cool place, or better in the refrigerator

Good and tasty blanks!