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Georgian adjika with eggplant

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1728
Kitchen Caucasian, Georgian
Calorie content 48.1 kcal
Portions 2 p.
Cooking time 7 h.
Proteins * 0.5 gr.
Fats * 2.6 gr.
Carbohydrates* 11.7 g
* per 100 gr. product
Georgian adjika with eggplant
Content

Adjika is one of the favorite sauces in Georgia. What makes it different from the usual and familiar adjika? Spicy and piquant taste and green seasonings that give it a unique aroma. The recipe allows you to prepare this sauce for the winter, but you can prepare it for dinner, in which case you do not need to add vinegar.

Ingredients

Cooking process

step 1 out of 5
Wash tomatoes, peppers and eggplants in cool water. Core with seeds from peppers (with hot peppers it is better to do this with gloves). Trim the tails of the eggplant and cut into large cubes.
step 2 out of 5
Cut the tomatoes into pieces, cutting out the place where the stalk is attached.
step 3 out of 5
Grind all vegetables in a blender or using a meat grinder. Transfer the vegetable puree to a saucepan and, after boiling, cook for 20 minutes over low heat, stirring occasionally. Add loose spices and cook for 10 minutes.
step 4 out of 5
Peel the garlic and chop it too.
step 5 out of 5
Transfer it to a saucepan and pour in the vinegar, stir. After 2 minutes, spread the adjika into sterilized jars and seal. Turn the cans over and wrap for 6 hours.

Bon Appetit!

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