Funky eggplant in adjika for the winter

28.09.2018 Winter blanks

Today we will cook eggplant in adjika - a stunned harvest for the winter without sterilization and too complicated steps.

To make the work go faster, adjika should be prepared in advance, for this it is necessary to chop tomatoes with peppers (sweet, hot), garlic.

Boil the mixture for about half an hour, add salt and sugar to taste.

When adjika is ready, the rest of the process will not take much effort and time, and step-by-step photos will tell you the sequence of actions.

Serve eggplant cooked according to this recipe can be made with cereals, potatoes, fish, meat.

Ingredients:

acute adjika - 1.5 cups,
eggplant - 2 pcs.,
vegetable oil - 50 ml.,
salt - 1 tsp,
sugar - 1 tsp,
vinegar 9% - 1 tablespoon

How to cook eggplant in adjika

So, pre-cook adjika - the severity of adjika can be controlled based on your tastes.

Wash and dry the eggplant, cut the ends on both sides. Cut the eggplant into small oblong slices. If the blue ones are bitter, they can be folded into a saline solution - drop a tablespoon of salt per liter of water, dissolve. In eggplant, withstand eggplant for 20 minutes, then dry.

Warm vegetable oil in a pan. Transfer eggplant into oil, fry until golden brown - 5-6 minutes, stir constantly with a spatula.

In a stewpan or pan, bring adjika to a boil, season with salt and sugar. Transfer fried eggplant to adjika, mix and cook for 5-7 minutes.

At the end of cooking, add a tablespoon of 9% vinegar to the eggplant. After removing the container from the stove.

Wash and dry jars for preparation, sterilize. Fill the jars with eggplant with adjika, then plug the lid and put the bottom up. Cover the blank with a blanket and leave it for a day alone. After a while, transfer to the pantry or cellar.