Foreign delights – ratatouille, caponata, musk simply fade along Compared to this simple eggplant recipe. Little blue ones for a long time settled in our menu, and eggplant in adjika, the recipe of which is so love for spiciness, a real gastronomic hit! Hearty spicy the appetizer, and also very useful!
Spicy eggplant in adjika sauce
By the way, using this method you can cook not only sharp eggplant. The recipe can be changed using zucchini and even overgrown cucumbers. With what only the blue ones are not forced to combine! And in all dishes, vegetables adequately absorb the taste of their neighbor ingredients.
To cook eggplant in adjika you will need:
- Blue (with dense pulp, not overripe) – 3 kg.
- Bell pepper (necessarily juicy variety) – 500g.
- Hot pepper (red or green) – 3pcs.
- Tomatoes (you can use overripe tomatoes) – 1,3kg
- Garlic – at least 100g.
- Vinegar 6% – 150ml.
If you have 9% table vinegar, pour exactly two third of a glass and add to the top with water.
- Sunflower oil (preferably unrefined) – 200ml.
- Sugar – about 100g, salt – about 3 tablespoons. amount depends on the variety of vegetables.
- Spices: lavrushka, cilantro, peppercorns – 5-7pcs.
Some housewives add eggplant to adjika hops-suneli or use Adyghe salt. Which, in principle, practically the same thing, since Adyghe salt is part of this famous seasoning. Try it, maybe you will like this Caucasian flavor.
You can cook sharp eggplant in adjika So:
Since modern blue varieties do not contain such bitterness, like their “ancestors”, you don’t need to soak them. Just cut in circles about 2cm thick. Salt the vegetables.
Tomatoes with pepper, garlic, twist through a meat grinder, transfer to a pan (preferably with thick walls). Bring mass to a boil and add oil. Pour vinegar, put spice.
Gently place the little blue circles in adjika and pour crushed cilantro.
How to check eggplant preparedness? After all, varieties in their pulp densities are different.
Check the readiness with a toothpick or match. Pulp ready blue ones can be pierced freely.
Do not digest vegetables, otherwise porridge will turn out.
Gently lay the eggplant in banks, pour adjika and roll up. Turn the cans over, wrapping them for cooling.
Tasty ideas
Appetizer sharp eggplant in adjika is good for use harvesting can be done in different ways. Add adjika to gravy, sauces, use as an ingredient for hodgepodge, pizza. In all kinds eggplant is good. Try making eggplant salad “Ten”. It seems that the ingredients are similar, but the taste is perfect other.
