Sauces

Adjika with Eggplant

Adjika with Eggplant



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Ingredients for cooking adjika with eggplant

  1. Tomatoes 1.5 kg.
  2. Eggplant 1 kg.
  3. Garlic 300 gr.
  4. Sweet red pepper (Bulgarian) 1 kg.
  5. Bitter red pepper 3 pods
  6. Vegetable oil 1 cup
  7. Vinegar (9%) 100 gr.
  8. Salt to taste
  • Main ingredients: Eggplant, Pepper, Tomato
  • Serving 5 servings
  • World Cuisine

Inventory:

Gas stove, Blender, Wooden spoon, Saucepan, Sharp knife, Cutting board

Cooking adjika with eggplant:

Step 1: take the tomatoes.

Tomatoes should choose juicy and ripe. The final result of cooking adjika largely depends on this. The tomatoes we have selected must be thoroughly washed under cold water. In adjika, you need to add only tomatoes with skinned, as it can spoil the appearance of the seasoning and its palatability. It will be easier to remove it if a small, shallow cross-shaped incision is made at the base of the tomato with a sharp knife, this should be done carefully so as not to cut through the flesh of the tomato itself. Having cut all the tomatoes, put them in a pan in one layer and pour boiling water so that the water completely covers them. Keep tomatoes in the water 10 - 20 seconds. After the corners of the skin from the cuts begin to twist, drain the hot water and immediately fill them with cold running water. It is very easy to remove the skin from chilled tomatoes. pulling for the twisted corners of the blunt side of the knife. Cut peeled tomatoes on a cutting board with a knife into four parts and put it aside.

Step 2: take the eggplant.

When choosing eggplant, you should pay attention to their skin, it should not be dry and wrinkled. It should be smooth and shiny. There should also be no brown spots on the skin, as this is a sign that the vegetable has started to deteriorate. So take the eggplant we clean them from the stalks and carefully remove the skin with a knife. Then carefully rinse peeled vegetables and chopped with a knife on a cutting board into cubes, approximately 2x2.

Step 3: take the garlic.

Take the garlic and we clean his knife from the skin. Then carefully rinse under cold water and set aside.

Step 4: take sweet and bitter red peppers.

We choose juicy, ripe and fragrant fruits. Carefully rinse them under cold water and on a cutting board cut out they have stalks and seeds. Cut hot and sweet peppers in half. And once again, rinse well under water.

Step 5: grind the ingredients.

Grind in the blender until uniform pasty mass peeled tomatoes, cut into small cubes of eggplant, peeled sweet and bitter red pepper, peeled garlic.

Step 6: cook adjika with eggplant.

We lay out the crushed ingredients in an enameled pan, add vegetable oil, salt and put on a gas stove. Cook 40 - 50 minutes over medium heat, constantly stirring with a wooden spoon. Add vinegar at the end of cooking (about 3 to 4 minutes until the end of cooking). Hot adjika roll up into cans (the cans should be clean and sterilized, and the lids scalded with boiling water), turn over and let cool. Adjika with eggplant is ready!

Step 7: serve adjika with eggplant.

Adjika with eggplant should be served chilled. It is perfect for any meat dishes or as an independent dish, just with bread. Enjoy your meal!

Recipe Tips:

- - The most delicious and healthy eggplants will be those with a dark blue, almost black peel. They are narrow and oblong in shape.

- - Since eggplant has a weak aroma, while easily absorbing the smell of other products, they can be easily used in various dishes.

- - The entire final result of the preparation of the dish often depends on the ripeness of the eggplant.