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Adjika eggplant for the winter recipes you will lick your fingers

2741

Kitchen Caucasian

Calorie content 62.5 kcal

Portions 1.5 l.

Cooking time 70 minutes

Proteins * 0.7 g

Fats * 3.3 gr.

Carbohydrates* 5.2 gr.

Adjika eggplant for the winter recipes you will lick your fingers

Content

Autumn is a wonderful time, a period of harvesting for the winter. Eggplant is a wonderful healthy vegetable that can be used to make a variety of snacks. I want to propose to cook a fragrant spicy eggplant adjika for the winter.

Ingredients

Eggplant 900 gr. Bell pepper 900 gr. Fresh tomatoes 900 gr. Granulated sugar 0.5 tbsp Vegetable oil 80 gr. Salt 1.5 tbsp Chilli 3 pcs. Garlic 150 g Table vinegar 9% 70 gr.

Cooking process

Pour the required amount of vegetable oil into a metal container with a thick bottom and put on low heat.

In the meantime, wash the hot peppers and peel them of seeds and core. Put the peeled hot peppers in a blender bowl. Grind until smooth. If you don't have a blender, use a meat grinder or food processor. Then place in a container.

Wash the tomatoes thoroughly, cut into several pieces, remove the stalk and place in a blender bowl. Put the chopped mass in a container with chopped hot pepper.

Wash the bell peppers and peel them of seeds and core. Grind until smooth. Then place in a container.

Put the chopped mass in a container with chopped hot peppers and tomatoes. Bring to a boil and cook for about 10 minutes.

Wash the eggplant, pat dry and peel it with a vegetable peeler. Place the peeled eggplants in a blender bowl. Grind until smooth.

Put chopped eggplants in a container with chopped vegetables. Bring to a boil and cook, covered, for about 20 minutes.

Peel the garlic, rinse under water. Pass the peeled garlic through a press, chop with a blender or grate on a fine grater. Put the chopped garlic to the vegetable mass.

Then add the required amount of granulated sugar, table salt and table vinegar. Bring to a boil and immediately remove from heat.

Wash the jars thoroughly and sterilize in the microwave or oven. Boil the lids in a saucepan or simply pour over boiling water. Spread hot eggplant adjika in sterile jars.

Screw tight with sterile caps. Turn hot jars of adjika upside down. Wrap in a warm blanket and leave to cool completely for about 12 hours. Then store in a cool, dark place for long-term storage.

Bon Appetit!