If you are a lover of all kinds of spices, then for sure you will like what I have to offer. And I propose to cook adjika with eggplant at home.
It is necessary
- - eggplant - 1 kg;
- - tomatoes - 1.5 kg;
- - sweet pepper - 1 kg;
- - garlic - 300 g;
- - hot red pepper - 4 pcs;
- - vinegar - 100 ml;
- - sugar - 1 tablespoon;
- - dill - 1 bunch;
- - parsley - 1 bunch;
- - salt;
- - vegetable oil - 250 ml.
Instructions
Step 1
With the tomatoes, do the following: Rinse them thoroughly and cut into 4 equal slices. The peppers should be cut into large pieces, after removing the core. Chopped tomatoes and peppers, as well as peeled garlic, should be minced with a meat grinder.
Step 2
Wash the eggplants and chop them into small wedges. Take a saucepan, pour in vegetable oil and transfer all vegetables to it. Add sugar and salt to them. Place the saucepan with the mixture on the fire. When the mass boils, it must be covered with a lid and cooked over very low heat for 40 minutes.
Step 3
Rinse the dill and parsley thoroughly, then chop finely. Add chopped herbs to the vegetable mixture and cook for 2 minutes. Then add vinegar and heat the mixture for 2 minutes so that it does not boil. It remains to pour the dish into the jars and close them tightly. Adjika with eggplant is ready!
