Categories
Blanks for the winter
  1. home
  2. ➠ Snacks
  3. ➠ Snacks
  4. ➠ Korean style eggplants in adjika

Korean style eggplants in adjika

0
2296
Kitchen Russian
Calorie content 98.1 kcal
Portions 3 l.
Cooking time 210 minutes
Proteins * 1.1 gr.
Fats * 5.1 gr.
Carbohydrates* 23.9 gr.
* per 100 gr. product
Korean style eggplants in adjika
Content

This is an interesting recipe for harvesting eggplant for the winter. In it, eggplants are baked in the oven, and then infused in ajika in Korean, the Korean taste of which is determined by garlic, red hot pepper and coriander. The taste of these eggplants is completely new.

Ingredients

Cooking process

step 1 out of 8
Rinse the eggplants thoroughly, cut into slices up to 1 cm thick, sprinkle them with salt and leave for 40 minutes.
step 2 out of 8
During this time, cook ajika in Korean. Peel the bell peppers and heads of garlic. Then grind them in a blender bowl. Transfer the resulting mass to a separate bowl.
step 3 out of 8
Grind peeled carrots and hot peppers in the same way.
step 4 out of 8
Transfer the chopped carrots to the pepper and add to them the amount of salt, sugar, ground coriander indicated in the recipe. Then add vegetable oil and vinegar and stir. Your adjika in Korean is ready.
step 5 out of 8
Place the pieces of eggplant on a baking sheet lined with paper and slightly oiled and bake them in the oven at 180 ° C for 20 minutes.
step 6 out of 8
Transfer the baked eggplants to the cooked adjika and leave for 2 hours to infuse.
step 7 out of 8
During this time, sterilize the jars in the microwave and boil the lids for the workpiece.
step 8 out of 8
Put the eggplants, aged for 2 hours in adjika, into prepared jars and sterilize them according to the general rules. Determine the sterilization time by the volume of the cans with the blank. Then cool the jars under a warm blanket and transfer to a storage location.

Happy blanks!

Similar recipes

leave a comment

Name
Email
Text *