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➠ Eggplant in adjika without frying

Eggplant in adjika without frying

985

Kitchen Russian

Calorie content 39 kcal

Portions 6 l.

Cooking time 1 d.

Proteins * 1.1 gr.

Fats * 6.7 g

Carbohydrates* 4.3 gr.

Content

As a rule, eggplants are usually either fried or added raw for preparation. There is a more convenient and healthy way: the vegetable must be cooked in pieces. At the same time, the bitterness will finally leave the fruit. Eggplants in adjika are as spicy as possible, while they are fragrant and spicy, they smell like pepper.

Ingredients

Eggplant 3 Kg Bell pepper (Red) 8 pcs. Water 4 p. Garlic 5 pieces. Table vinegar 9% 500 ml Chilli 10 pieces. Salt taste Sunflower oil 500 ml

Cooking process

It is necessary to select mature eggplants with green tails and shiny skin. Wash the fruits and let them dry naturally.

Cut the eggplants into slices, 1 cm thick.

Cook the marinade. To do this, bring water to a boil, salt to taste. Add vinegar, bring to a boil again. Put eggplants in the marinade, bring to a boil again. Reduce heat and simmer at low boil for 20 minutes. Remove vegetables from the marinade and refrigerate. Keep the marinade in a separate bowl.

Wash two peppers and peeled garlic. Cut the bell pepper, remove the grains. Cut the hot pepper in half.

Pass the peppers and garlic through a fine-perforated meat grinder, season with salt to taste. Add sunflower oil to the mass and stir.

Wash jars and lids with soda and sterilize in the oven. Dip eggplant slices into a mass of peppers, as if slightly scooping it up.

Fold the eggplant circles into the prepared container. If, after filling the jars, it turns out that they do not have enough liquid, you can add the marinade left over from cooking the eggplant.