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➠ Adjika from eggplant and tomatoes

Adjika from eggplant and tomatoes

1807

Kitchen Caucasian

Calorie content 48.1 kcal

Portions 1.5 l.

Cooking time 100 minutes

Proteins * 0.5 gr.

Fats * 1.3 gr.

Carbohydrates* 11.7 g

Content

Adjika made from eggplants and tomatoes is an excellent seasoning for any dish. The seasoning is aromatic with a balanced taste. Such adjika is a great alternative to store-bought sauces and seasonings.

Ingredients

Fresh tomatoes 1.5KG Eggplant 1 kg Chilli 3 pcs. Garlic 300 gr. Vegetable oil 1 tbsp. Table vinegar 9% 100 ml Bell pepper 500 gr. Granulated sugar 1 tbsp Salt 2 tbsp

Cooking process

Prepare all the necessary ingredients for the eggplant and tomato adjika. Wash the eggplants, tomatoes, bell peppers and hot peppers, then pat dry. Peel the bell peppers and hot peppers from seeds and core.

Cut the tomatoes in half and remove the stalk. Put prepared tomatoes in a blender bowl and chop until smooth. You can use a meat grinder or food processor. Put the chopped tomatoes in a metal bowl with a thick bottom, in which you will cook adjika.

Grind the eggplants with a blender. Grind peeled Bulgarian and hot peppers to a smooth consistency. Put chopped vegetables with chopped tomatoes. Add granulated sugar, table salt and vegetable oil to the resulting vegetable mass.

Place over medium heat and bring to a boil. Reduce heat and cook adjika for about 40 minutes, stirring occasionally. Peel the garlic and rinse under water. Place in a blender bowl and blend until smooth. Wash and sterilize jars in the microwave or oven. Boil the lids in a saucepan or pour over boiling water.

Literally 5-10 minutes before cooking, add chopped garlic and pour in the amount of vinegar indicated in the recipe. Mix well.

Remove adjika from heat. Carefully place the hot eggplant and tomato adjika in sterile jars. Screw on with sterile caps. Turn hot jars of adjika upside down. Wrap in a warm blanket and leave to cool completely for about a day. Then store in a cool, dark place.

Bon Appetit!