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➠ Fried eggplants in adjika for the winter

Fried eggplants in adjika for the winter

2439

Kitchen Russian

Calorie content 21.4 kcal

Portions 1.5 l.

Cooking time 45 minutes

Proteins * 0.6 g

Fats * 3.1 gr.

Carbohydrates* 2.5 gr.

Fried eggplants in adjika for the winter

Content

Fried eggplants, rolled in adjika, are soaked in its juices and aromas, get additional pungency due to the bitter pepper. Eggplants need to be taken not very large, they are juicier.

Ingredients

Eggplant 1 kg Fresh tomatoes 0.5KG Bell pepper 1 kg Garlic 1 PC. Vegetable oil taste Chilli 2 - 3 pcs. Salt taste Ground black pepper taste Table vinegar 9% 3 tbsp

Cooking process

Wash the eggplants, trim off the ends and cut them together with the peel into 5 mm thick slices.

Salt vegetables, put in a large container. Leave for 30 minutes so that the bitterness goes away from them. Then wash the eggplant slices thoroughly and dry with paper towels.

Pour vegetable oil into a frying pan, fry the eggplants on both sides until golden brown. The eggplant slices will absorb a lot of oil.

Wash peppers, remove seeds and partitions. Remove the husk from the garlic, cut the tomatoes into quarters.

Twist all this through a meat grinder or grind in a food processor. Pour vinegar into the resulting puree, add 3 tablespoons. vegetable oil, salt and ground pepper, mix.

Taste and add salt or pepper if needed.

Sterilize cans over steam, dry. Arrange pieces of fried eggplant in jars, pouring adjika over them. Fill cans up to their hangers, roll up. Store in a cool, dark place.

Bon Appetit!