Spicy eggplants in adjika is a beloved traditional Georgian appetizer that combines tender baked eggplants with a zesty homemade adjika sauce made from fresh tomatoes, bell peppers, and garlic. This flavorful dish delivers the perfect balance of smoky eggplant sweetness and bold Georgian spices, making it an irresistible addition to any table.
What makes this dish special:
- Perfect for vegetarian and vegan diets
- Can be served as a fresh appetizer or preserved for winter
- Combines the mild sweetness of eggplant with spicy Georgian flavors
- Made with simple, seasonal vegetables
- Authentic taste of Georgian cuisine
How to cook eggplants in Adjika
Spicy Eggplants in Adjika
Traditional Georgian appetizer featuring tender baked eggplants in a spicy homemade adjika sauce made with tomatoes, bell peppers, and garlic. Perfect as a vegetarian appetizer or side dish.
Ingredients
Equipment
Method
- Prepare the eggplants by washing and cutting them into rings of equal thickness (no more than 1 cm thick). Place the sliced eggplants in a large bowl, add water and salt, then let them soak for about 40 minutes. This step removes the bitterness from the eggplants.
- While the eggplants are soaking, prepare the adjika sauce. Wash the tomatoes and remove their skins (tip: pour boiling water over tomatoes to make peeling easier). Clean the sweet bell peppers by removing stems and seeds, then cut into small pieces. Peel the garlic cloves. Add pieces of hot pepper to taste if you prefer more spice.
- Grind all the adjika ingredients (tomatoes, bell peppers, garlic, and hot pepper) using a blender or food processor until you get a chunky, textured sauce mixture.
- Transfer the blended adjika mixture to a large saucepan and bring to a boil over medium heat. Add salt and sugar, stir well, and cook on low heat for another 10 minutes, stirring occasionally.
- After the eggplants have soaked sufficiently, drain the water and rinse the pieces thoroughly. Pat them dry with paper towels. Grease a baking sheet with vegetable oil and arrange the eggplant slices in a single layer on the prepared baking sheet.
- Preheat the oven to 190°C (375°F). Bake the eggplants for 25 minutes until they are cooked through and lightly golden brown on both sides.
- Once both the eggplants and adjika sauce have cooled sufficiently, combine them in a deep container. Mix gently to coat all eggplant pieces with the adjika sauce. Cover the bowl with a tight-fitting lid and refrigerate for 2 hours to allow the flavors to meld together.
- After chilling, your spicy eggplants in adjika are ready to serve! Present this traditional Georgian appetizer chilled as a delicious and flavorful dish. Enjoy!
Notes
**Storage:** This dish tastes even better the next day as flavors continue to develop. Store covered in the refrigerator for up to 5 days.
**Spice Level:** Adjust the amount of hot pepper according to your heat preference. Start with less and add more if needed.
**Eggplant Tips:** Choose firm, glossy eggplants without soft spots. The soaking step is crucial – don’t skip it as it removes bitterness and prevents the eggplants from absorbing too much oil.
**Make-Ahead:** This appetizer is perfect for meal prep and entertaining as it needs time to chill anyway. Can be made 1-2 days in advance.
**Serving Suggestions:** Serve with crusty bread, pita, or as part of a mezze platter. Also pairs wonderfully with grilled meats or as a side dish.
**Variations:** For authentic Georgian flavor, add a pinch of ground coriander or blue fenugreek (blue fenugreek is traditional but hard to find outside Georgia).