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Georgian eggplants in adjika

3260

Kitchen Georgian

Calorie content 96.2 kcal

Portions 0.5 l.

Cooking time 40 minutes

Proteins * 1.1 gr.

Fats * 5.1 gr.

Carbohydrates* 23.3 gr.

Content

If you love eggplant and adjika, nothing prevents you from combining two of your favorite products in one. A delicious appetizer for various dishes - Georgian-style eggplants in adjika - is prepared quite simply and quickly, and most importantly, even your most fastidious households or guests will like it.

Ingredients

Eggplant 5 pieces. Fresh tomatoes 5 pieces. Bell pepper 3 pcs. Ground red pepper 2 pcs. Garlic 1 PC. Vegetable oil 6 tbsp Table vinegar 9% 2 tbsp Salt 1 tbsp Granulated sugar 1 tsp

Cooking process

Wash the eggplants, dry on a kitchen towel. Cut the eggplants into slices, put them in a deep container, sprinkle with salt and leave for a while to leave the bitterness. Then we wash the eggplants under cold water, dry them on a paper napkin.

Fry the eggplants over medium heat until golden brown.

Wash the tomatoes, remove the stalk, cut into large pieces. Wash Bulgarian and red hot peppers, remove the stalks and seeds from them. Cut the peppers into chunks. Place the tomatoes, bell peppers and hot red pepper in a food processor, where beat them until the consistency of puree.