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Eggplant in adjika for the winter awesome

3763

Kitchen Caucasian

Calorie content 56.3 kcal

Portions 2.5 l.

Cooking time 80 minutes

Proteins * 0.6 g

Fats * 3 gr.

Carbohydrates* 3.6 gr.

Eggplant in adjika for the winter awesome

Content

For lovers of all kinds of sharp winter sunsets, I propose to cook fragrant eggplants in adjika. The savory snack has an excellent smell and taste. Its bright colors are reminiscent of summer. This appetizer will add variety to your usual menu.

Ingredients

Bell pepper 500 gr. Eggplant 2 Kg Garlic 2 pcs. Fresh tomatoes 1 kg Chilli 2 pcs. Vegetable oil 150 ml. Table vinegar 9% 100 ml Granulated sugar 2 tbsp Salt 1.5 tbsp

Cooking process

Prepare all the ingredients you need to make a spicy eggplant snack.

Wash the ripe and pretty eggplants thoroughly. Dry them with paper towels and cut into slices no more than one centimeter thick.

Place the prepared eggplants in a deep container. Salt well and mix with your hands. Leave it on for about 40 minutes, covered with a clean kitchen towel.

Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Rinse the eggplants in cold running water, leave for a while to allow excess liquid to glass, and then blot with paper towels. Sprinkle the eggplants with a little vegetable oil, place on a baking sheet covered with baking paper, and bake for 20 minutes at 200 degrees.

In the meantime, wash the tomatoes thoroughly, pat dry and cut the stalk. Peel the garlic and rinse. Wash hot and bell peppers, and then peel from seeds and core.

Pass the prepared ingredients through a meat grinder, you can also use a food processor or blender. To avoid watery seaming, choose fleshy tomatoes.

Pour the chopped vegetables into a saucepan with a thick bottom, add the required amount of vegetable oil, table salt and granulated sugar. Place over medium heat and bring to a boil.