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Adjika from zucchini and eggplant

0
1950
Kitchen Caucasian
Calorie content 20.8 kcal
Portions 1.5 l.
Cooking time 110 minutes
Proteins * 0.6 g
Fats * 0.8 gr.
Carbohydrates* 3.4 gr.
* per 100 gr. product
Adjika from zucchini and eggplant
Content

We offer you a great option for a summer snack made from seasonal vegetables. Composed entirely of vegetables and a small amount of spices and vegetable oil, it is perfect for serving on a festive or everyday table as an appetizer or side dish for meat dishes, as well as a light snack on crispy toast.

Ingredients

Cooking process

step 1 out of 7
Peel the onions, rinse and soak for 10-15 minutes in cold water so that it does not irritate the eyes when cutting. Then we chop it into small cubes. We clean the carrots, rinse and rub on a coarse grater. Put the onion in a preheated deep frying pan with vegetable oil, fry it for 2-3 minutes over medium heat, then add the carrots, mix and fry for another 4-5 minutes.
step 2 out of 7
We wash the eggplants, remove the stalks and cut them into small cubes. Put the eggplants in a pan with the onions and carrots, stir and fry for 2-3 minutes.
step 3 out of 7
We wash the zucchini under running water, remove the stalk. Since the zucchini is young, we do not peel the peel and seeds. Cut them into small cubes and send them to the pan with vegetables, mix and fry for 2-3 minutes.
step 4 out of 7
Then we send finely chopped bell pepper to the pan, mix again and fry the vegetables for 3-4 minutes.
step 5 out of 7
We wash the tomatoes, scald with boiling water and remove the peel. Then cut the tomatoes into small cubes and add to the pan to the vegetables. Add salt and spices, stir and cook over low heat for 25-30 minutes.
step 6 out of 7
After the time has elapsed, add the garlic passed through a press to the vegetables in the pan, mix and continue to simmer the vegetables until cooked for another 15-20 minutes. Then remove the pan with vegetables from the heat.
step 7 out of 7
Let the adjika cool slightly, put it in a bowl and serve. Adjika is equally good both warm and chilled. Bon Appetit!

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