Adjika with eggplant

A successful variation on the theme of spicy Caucasian seasoning! This eggplant adjika will really appeal to all eggplant lovers! I read this recipe for spicy eggplant in the recipe book and cooked it and it turned out very tasty. Adjika with eggplant can be eaten with meat dishes, as well as simply spread on bread, which is also very tasty. Adjika can also be used as a sauce for various meat dishes. I want to share this recipe with you.

Ellisa

Recipe author

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Composition / ingredients

Servings:

Tomatoes

1.8

Eggplant

Garlic

350

Bell pepper

Vegetable oil

Hot capsicum

100

Salt

to taste

Vinegar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 31 % 4 g

Carbohydrates 54 % 7 g

65 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

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And this recipe is prepared in this way: it is necessary to wash eggplants, tomatoes and peppers. Grind eggplants, peppers, tomatoes and garlic in a meat grinder, then transfer the resulting mixture of vegetables to a saucepan, pour vegetable oil, salt. Then mix.

Put the pan on the stove. Cook for about 50 minutes. After the adjika is cooked, it is necessary to add table vinegar. Spread the adjika into jars, closing the lids.

It turns out a spicy and very tasty adjika from eggplant. You can preserve adjika with eggplant for the winter, or you can cook and eat it immediately, as it is more convenient for you! Bon appetit!