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➠ Eggplant in adjika without tomato

Eggplant in adjika without tomato

1727

Kitchen Russian

Calorie content 66.6 kcal

Portions 5 l.

Cooking time 12 h.

Proteins * 0.6 g

Fats * 2 gr.

Carbohydrates* 16.9 gr.

Content

The peculiarity of this recipe is in the preparation technology of the blank. Eggplants are fried and poured with adjika, which makes their taste special and rich.

Ingredients

Eggplant 5 Kg Bell pepper 1 kg Chilli 5 pieces. Salt 0.5 tbsp. Garlic 150 g Granulated sugar 150 g Sunflower oil 0.5 l. Table vinegar 9% 250 g

Cooking process

Wash the eggplants, pat dry with a towel and cut into 1 cm wide circles (or bars).

Transfer them to a bowl, sprinkle with salt and set aside for 1.5 hours to get rid of the vegetable's bitterness.

Meanwhile, wash the bell peppers and remove the box, cut into pieces. Peel and rinse the garlic. Scroll the ingredients through a meat grinder.

Bitter - scroll next, add portions to the workpiece and try so that you like the sharpness. Keep in mind that in the finished product the pungency will be less pronounced than in the raw workpiece.

Check the jars for chips and cracks, wash with soda and sterilize in the oven. Simultaneously boil the lids for 10 minutes.

Rinse the eggplants and pat dry with a towel. Fry them in a hot skillet with butter on both sides until golden brown and place on a paper towel to absorb excess fat for a couple of minutes.

Transfer each batch to adjika while the next is fried. When all the eggplants are in the sauce, stir gently.

Place the eggplants in jars, layering with adjika, to the very top and cover with lids.

Sterilize the jars in a wide saucepan for 15 minutes, 1 liter jars and 10 half liter jars, and immediately take out and seal with lids. Wrap something warm and leave to cool for 10 hours.

Bon Appetit!