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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.
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Prep Time 50 minutes
Cook Time 35 minutes
Resting time 2 hours
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Georgian
Ingredients Equipment Method Notes

Ingredients
  

  • 7 eggplants
  • 6 weet bell peppers
  • 3 tomatoes (medium)
  • 3 garlic cloves
  • 1 tsp salt
  • 3 tsp granulated sugar
  • Hot pepper (to taste)
  • Vegetable oil (for baking)
  • Water (for soaking)

Equipment

  • Large bowl for soaking eggplants
  • Baking sheet grease with vegetable oil
  • Blender or food processor for adjika sauce
  • Large saucepan for cooking adjika sauce
  • Sharp knife
  • Paper towels

Method
 

  1. 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.
    Sliced eggplant rings soaking in salted water in a large metal bowl to remove bitterness
  2. 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.
    Fresh ingredients for adjika sauce - peeled garlic cloves, red bell peppers, and ripe tomatoes arranged on plates
  3. 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.
    Freshly blended adjika sauce with chunky red tomato and pepper mixture in a metal bowl
  4. 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.
    Adjika sauce simmering and bubbling in a saucepan during cooking process
  5. 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.
    Eggplant slices arranged on an oiled baking sheet ready for baking in the oven
  6. 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.
    Golden-brown baked eggplant slices on a dark baking sheet after cooking in the oven
  7. 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.
    Baked eggplant slices mixed with red adjika sauce in a white bowl, ready for chilling
  8. After chilling, your spicy eggplants in adjika are ready to serve! Present this traditional Georgian appetizer chilled as a delicious and flavorful dish. Enjoy!
    Finished spicy eggplants in adjika appetizer served on a plate, showing the vibrant red sauce coating the tender eggplant pieces

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).