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Eggplants in adjika from mother-in-law

0
785
Kitchen Russian
Calorie content 96.5 kcal
Portions 3.5 l.
Cooking time 1 d.
Proteins * 1.1 gr.
Fats * 5.1 gr.
Carbohydrates* 23.3 gr.
* per 100 gr. product
Eggplants in adjika from mother-in-law
Content

Eggplants in adjika smell in summer, whet the appetite due to their pungency. The appetizer has only one drawback - it ends quickly, so arm yourself with eggplants, tomatoes, peppers and cook a double or even triple serving.

Ingredients

Cooking process

step 1 out of 6
Sort the vegetables, wash thoroughly and let dry. Disassemble the garlic into slices and peel.
step 2 out of 6
Cut out the center with seeds from sweet pepper. Pass tomatoes, sweet and hot peppers, garlic through a meat grinder or chop in a blender.
step 3 out of 6
Pour the mass into a saucepan, add granulated sugar and salt. Set over medium heat and cook after boiling for 15 minutes.
step 4 out of 6
Cut the eggplants together with the peel into medium-sized pieces. When the adjika is cooked, put the eggplant cubes in it, mix. Cook everything together for another 20 minutes. after the snack has come to a boil again.
step 5 out of 6
Pour in wine vinegar, stir and cook for another 7 minutes.
step 6 out of 6
Put the snack in sterilized glass jars, roll up or tighten tightly with screw caps. Place upside down under a warm blanket until cool completely. Next, put cans of snacks in the basement or pantry, take them out in winter and enjoy the spicy taste of vegetables.

Bon Appetit!

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