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Adjika eggplant for the winter through a meat grinder

0
2920
Kitchen Caucasian
Calorie content 56.3 kcal
Portions 3.5 l.
Cooking time 80 minutes
Proteins * 0.6 g
Fats * 3 gr.
Carbohydrates* 3.6 gr.
* per 100 gr. product
Adjika eggplant for the winter through a meat grinder
Content

Adjika came to us from Abkhazia, where it is a traditional spicy spicy seasoning for various dishes. We have this appetizer stuck more in softer and more harmonious taste variations. For example, eggplant adjika is very popular for the winter through a meat grinder. This tender and juicy adjika will definitely please you and your family.

Ingredients

Cooking process

step 1 out of 5
Wash and dry the eggplants on a kitchen towel. Cut vegetables into large pieces, soak in water for a while to get rid of the bitterness. Then drain the water and chop the eggplants with a meat grinder.
step 2 out of 5
Wash the Bulgarian pepper, dry it, remove the seeds with a stalk from each, cut into slices. Grind the pepper in a meat grinder.
step 3 out of 5
Wash the tomatoes, dry them, remove the stalk and chop them with a meat grinder. Add sunflower oil to the tomato mixture, pour it into a saucepan and put on low heat. Cook for 10 minutes.
step 4 out of 5
Then add chopped peppers and eggplants to the tomatoes, mix gently. Simmer for 40 minutes. After pouring salt and sugar into adjika, pour in vinegar. Boil 5 minutes and remove from heat.
step 5 out of 5
Sterilize jars and lids for rolling adjika in any way convenient for you. Pour adjika into cans, roll up cans. Store eggplant adjika for the winter through a meat grinder in a cellar or basement until requested. Adjika - lick your fingers!

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