For the first time, hot sauce was invented by Abkhazian shepherds. Since then, many interesting variations of this dish have appeared. I really like to cook adjika from eggplant. I am happy to share a proven recipe with you.
Ingredients
- Eggplant - 1 kg
- Tomatoes - 1,5 kg
- Bell pepper - 500 g
- Hot red pepper - 1 pod
- Carrots - 500 g
- Onion - 500 g
- Garlic - 5 teeth
- Vinegar - 60 ml
- Vegetable oil (odorless) – 100 ml
- Ground black pepper - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Paprika - 1 tsp.
- Sugar - 2 art.l.
- Salt - 2 tbsp.l.
Step-by-step cooking recipe
Pass tomatoes and hot peppers through a meat grinder.
Finely chop the eggplant, peeled onion and bell pepper. Grate the carrots.
Mix everything in a deep saucepan, add sugar, salt, oil and spices.
Boil the adjika over low heat for 1 hour.
Add vinegar, garlic passed through the press and simmer for another 3-4 minutes.
Spread out in clean, dry jars, roll up and wrap up for a day with a thick towel.
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