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Adjika with eggplant

Eggplant Adjika

A winning twist on the spicy Caucasian condiment! This eggplant adjika will be a hit with anyone who loves eggplant! I came across this spicy eggplant recipe in a cookbook, made it, and it turned out delicious. Eggplant adjika is great with meat dishes, or simply spread on bread — also very tasty. You can use it as a sauce for all kinds of meat dishes, too. I'd love to share the recipe with you.

Ellisa

Recipe author

Composition / ingredients

Servings:

Tomatoes

1.8

Eggplant

Garlic

350

Bell pepper

Vegetable oil

Hot chile peppers

100

Salt

Vinegar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 31 % 4 g

Carbohydrates 54 % 7 g

65 kcal

GI: 100 / 0 / 0

Cooking method

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Here's how it's made: wash the eggplant, tomatoes, and peppers. Grind the eggplant, peppers, tomatoes, and garlic through a meat grinder, then transfer the vegetable mixture to a pot, pour in the vegetable oil, and add salt. Stir. Set the pot on the stove and cook for about 50 minutes. Once the adjika is done, stir in the vinegar. Spoon the adjika into jars and seal the lids. You end up with a spicy, very tasty eggplant adjika. You can can it for the winter, or make it and eat it right away — whatever suits you best! Enjoy!