Eggplant with adjika is a very aromatic and tasty cold seasoning that goes well with many side dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eggplant is a vegetable, but if you put it right, it is a berry. And no matter how you call it, eggplants go fantastically with tomatoes, spices and garlic. That is why this recipe has found many fans. In today's time, there are a huge number of interpretations of the recipe for this appetizer, and sometimes even in the most unexpected forms. At the same time, the main thing always remains unchanged - it is an excellent and spicy eggplant taste in a spicy tomato sauce. After all, the pulp of these fruits has a neutral taste, so it is able to absorb the smells of other products. Thanks to this, eggplants cooked in adjika acquire an appetizing aroma and bright taste.
You can use this appetizer as a side dish, an independent lean dish, or use it as a sauce for a variety of dishes. The dish is suitable for meat, chicken, and fish, and it’s just delicious to eat it with fresh bread. I highly recommend not to be lazy and prepare this conservation for the winter. I am sure that you will definitely be rewarded for your work. Just cook it more at once, because it is eaten with lightning speed.
- Caloric content per 100 g - 77 kcal.
- Servings - 3 cans of 550 ml
- Cooking time - 1 hour
Ingredients:
- Eggplant - 10 pcs.
- Sweet red bell pepper - 3 pcs.
- Tomatoes - 4 pcs.
- Red hot peppers - 1-3 pods (or to taste)
- Garlic - 3-6 cloves (or to taste)
- Table vinegar 9% - 30-40 ml
- Refined vegetable oil - for frying and in adjika 3 tbsp.
- Salt - 2 tsp (or to taste)
Cooking eggplant with adjika
1. Wash the eggplants, cut off the ends and cut into rings about 8 mm thick.
2. Place the sliced eggplants in a bowl, salting them in layers. Leave them to lie down for 30 minutes so that all the bitterness comes out of the vegetable. When droplets appear on the surface of the fruit, this means that the bitterness has already gone. Then rinse each eggplant circle under running water and pat dry with a paper towel.
3. Place the frying pan on the stove, add vegetable oil and heat well. Heat medium-high and fry the eggplant on both sides until golden brown. Since the flesh of this vegetable is like a sponge absorbing fat, use a Teflon-coated pan to make the snack less nutritious. Then much less oil is required. Also, eggplant can be baked in the oven without any fat.
4. While the eggplants are fried, start cooking the adjika. To do this, sweet and hot peppers, peeled from seeds, garlic and tomatoes, wash, dry and cut into any size.
5. Twist the vegetables through a meat grinder or chop with a blender. Pour vinegar and vegetable oil into the resulting vegetable mass, season it with salt and pepper.
6. When the eggplants and adjika are ready, start picking up the snack. To do this, first steam sterilize glass jars with lids. After, dry them and lay out several servings of eggplant, which pour adjika on top. Repeat this procedure until the entire jar is filled. Seal the eggplants tightly with a lid and store the appetizer in a cool place.
See also a video recipe on how to cook eggplant in adjika for the winter.
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