Adjika with eggplant

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Adjika with eggplant

Ingredients

Tomatoes net weight 1.5 kg
Bulgarian pepper net weight 1 kg
Bitter pepper 1-2-3 ... pcs.
Eggplant 1 kg
Garlic 2 heads
Vegetable oil 50 ml
Spices, seasonings, salt, sugar, favorite herbs, (optional - vinegar) taste

Cooking method

  • Tomatoes and peppers of both types were ground in a meat grinder. She poured oil into the cauldron, warmed it up, poured the vegetables and boiled after boiling for 10 minutes over low heat under a lid. I added eggplants ground in a meat grinder (I did not remove the skin, it does not attract attention in the finished adjika) and boiled in the same way for another 20 minutes after boiling. I added crushed garlic, sugar, salt, her favorite herbs. She boiled for another 5 minutes, poured 50 ml of vinegar (you can do without it!), Mixed it, rolled it up, sent it under a fur coat.

The dish is designed for

6 X 0.5 l

Time for preparing:

1 hour

Cooking program:

stove, but maybe a multicooker? ..

Note

Basic recipe: I like this ratio of tomatoes and peppers. Eggplant fits wellafox, gave some kind of piquant note to adjika.

Masha Ivanova
Tatyana! And please tell me which spices you put in and in what quantity. To have something to start from.
TATbRHA
My mush loves an inhuman amount of all kinds of herbs and spices. Its taste is not staboutit push off .... Coriander, oregano, cinnamon, cumin, two chopped cloves buds ... Dill, parsley, basil, dzhusay more ... whatever came to hand.
Masha Ivanova
The assortment of herbs is approximately clear, thank you very much. I would also like to know by their number, a pinch, or a teaspoon, etc.?
TATbRHA
Taste. Something a pinch, something - a teaspoon. People have different tastes, thank God.
Masha Ivanova
Thank you very much, but I have not received an answer, how much should I start with. Well, no, and no trial. I will try to cook by typing.

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