Eggplants in adjika for the winter

Russian cuisine

---

Description Products Steps

Listen to the recipe:

Eggplant can confidently be classified as a seasonal vegetable, so in summer and autumn it can be bought at a much lower cost than in winter. Eggplants in adjika will not only pleasantly diversify your diet, but will also make it more elegant. Serve eggplants in adjika with fresh herbs with your favorite meat dishes.

1. Calories
   31,35 kcal
2. Protein
   1,38 gram
3. Fat
   0,18 gram
4. Carbohydrates
   6,31 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Eggplant

   ---

   
   1 piece = 210 g
2. Bulgarian pepper

   ---

   
   1 piece = 150 g
3. Tomato

   ---

   
   3 pcs. = 270 g
4. Onions

   ---

   
   1 piece = 80 g
5. Garlic

   ---

   
   6 cloves = 30 g
6. Chile pepper

   ---

   
   2 pcs. = 30 g
7. Salt

   ---

   
   to taste
8. Black pepper ground

   ---

   
   to taste

Steps:

1. 
   Check all required ingredients and work surface. Wash the vegetables and dry with a paper towel.
2. 
   Place clean and dry jars and lids in a cold oven, turn on the oven to preheat to 120 ⁰C and turn it off after 13-15 minutes.
3. 
   Cut the eggplants into slices.
4. 
   Cut the onion into half rings.
5. 
   Remove the stem and seeds from the pepper. Cut the pepper into large pieces.
6. 
   Peel the garlic. Remove the stem and seeds from the chili pepper.
7. 
   Cut the tomatoes into large slices.
8. 
   Heat a frying pan with vegetable oil. Fry the eggplants until tender, 2-3 minutes on each side.
9. 
   Place tomatoes, bell and hot peppers, onions and garlic into a blender bowl. Chop the vegetables until smooth.
10. 
    Place the eggplants in portioned jars and fill them with vegetable adjika.
11. 
    Serve spicy eggplants with adjika as a snack, along with homemade croutons made from black or white bread.

---

eng3info@gmail.com