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Eggplants in Adjika
Preserves

Eggplants in Adjika

40 min4 serv.21 февр. 2026 г.

Description

A canning recipe without unnecessary fuss. I made eggplant in adjika a little differently than usual. What I call adjika would surely go by another name in the Caucasus. But on the Kuban, this exact sauce is called adjika. The eggplant in adjika recipe below can be sealed in jars for winter or served at the table right away. So—give it a try :) You might discover another good preserving option for yourself. Store in a cool, dark place.

Instructions

  1. 1

    Step 1

    Step 1

    Remove the stems from the eggplants, wash, pat dry, and grill or bake in the oven until cooked through, about 30 minutes.

  2. 2

    Step 2

    Step 2

    Meanwhile, prepare the adjika. Pour boiling water over the tomatoes and peel off the skins.

  3. 3

    Step 3

    Step 3

    Clean and cut the peppers into large pieces.

  4. 4

    Step 4

    Step 4

    Wash, dry, and coarsely chop the herbs.

  5. 5

    Step 5

    Step 5

    Using a blender, puree all the recipe ingredients except the eggplant. Taste it, and if needed, add more spices. The adjika is ready.

  6. 6

    Step 6

    Step 6

    Cut the eggplants, mix with adjika. That's it — the appetizer is ready; you can either serve it at the table or seal it in jars and store it.