Spicy eggplants in Adjika
Eggplants in adjika are the traditional Georgian snack. And the Georgian cuisine is replete with all sorts of sharp spices, vegetables and meat. Meat will not be today. But there will be vegetables. To be more precise, eggplants are one of the most common ingredients of Georgian cuisine.
A lot of dishes are prepared from eggplants. They are fried, stewed and, as we are today, baked. By the way, Adjika is also the national Georgian dish.
Prepare this dish at home is very simple. Using our step-by-step recipe with a photo, prepare delicate and spiсy eggplants in adjika for yourself and your loved ones. This dish can also be offered to those who do not eat meat.
- eggplants – 7 pcs;
- sweet pepper – 6 pcs;
- tomato – 3 pcs;
- garlic – 3 cloves;
- salt – 1 tsp;
- granulated sugar – 3 tsp;
- hot pepper to taste.
How to cook eggplants in Adjika
Prepare one of the main ingredients of our snacks – eggplant. Use only fresh vegetables. We cut them rings of equal thickness (not more than 1 cm thick). We put into a deep bowl, pour water, salt and leave for about 40 minutes. This stage will relieve the eggplant from bitterness.
While eggplants are insisted, we will prepare our own version of Adjika. Take the tomatoes (if small, then 3-4 pieces), wash them and clean them from the skins. Let’s open the secret: if tomatoes are poured with boiling water, the skin will be much easier to remove. Sweet peppers are cleaned from the legs and inner grains, cut into small pieces. We clear the garlic. We also add pieces of hot pepper here, if you like more spicy.
Grind the ingredients in blender.
We put the pan with the future adjika on the fire and bring it to a boil. Then add salt and sugar. Stir and cook over low heat for another 10 minutes.
When our eggplants are sufficiently soaked, drain the water, rinse the pieces and dry with a paper towel. Lubricate the baking sheet with vegetable oil. After that, lay out pieces of eggplant.
Preheat the oven to 190 degrees. Bake our eggplants for 25 minutes until cooked.
When the eggplants and adjika are sufficiently cooled, mix them in a deep container. Cover the bowl dense lid and put it in the fridge for 2 hours.
Our snack is ready. Serve the dish to the table!