Awesome eggplants in adjika sauce for the winter
Today we'll prepare eggplant in adjika sauce—a fantastic winter preserve that doesn't require sterilization or complicated steps. To make the work go faster, it is worth preparing the adjika in advance. To do this, you need to chop the tomatoes, peppers (sweet, hot), and garlic.
The mixture needs to be boiled for about half an hour, add salt and sugar to taste.
Once the adjika is ready, the rest of the process won't take much time or effort, and step-by-step photos will show you the sequence of actions.
Eggplants prepared according to this recipe can be served with porridge, potatoes, fish, and meat.
Ingredients:
- hot adjika – 1.5 cups,
- eggplants – 2 pcs.,
- vegetable oil – 50 ml,
- salt – 1 tsp,
- sugar – 1 tsp,
- vinegar 9% - 1 tbsp.
How to cook eggplant in adjika
So, prepare the adjika in advance – you can control the spiciness of the adjika based on your tastes.
Wash and dry the eggplants, trimming the ends on both sides. Cut the eggplants into small, oblong strips. If the eggplants are bitter, you can soak them in a salt solution: add a tablespoon of salt to a liter of water and let it dissolve. Soak the eggplants in the salt water for 20 minutes, then dry them.
Heat vegetable oil in a frying pan. Add the eggplant and fry until golden brown, about 5-6 minutes, stirring constantly with a spatula.
Bring the adjika to a boil in a saucepan or pot, season with salt and sugar. Add the fried eggplants, stir, and cook for 5-7 minutes.
At the end of cooking, add a tablespoon of 9% vinegar to the eggplants. Then remove the container from the stove.
Wash, dry, and sterilize the jars for the preserves. Fill the jars with the eggplant and adjika, then seal the lids and turn them upside down. Cover the jars with a blanket and leave them undisturbed for 24 hours. After a while, transfer them to a pantry or cellar.
Bon appetit!
