It's actually called "Eggplant Adjika" but it's still a salad, a little more spicy and very tasty. I took the recipe from my godmother last fall and wanted to make it too, it's just the right season and it goes perfectly with some grilled meat or Kotlety.
It is from the same category with Spicy Horseradish and Beet Salad and it could be kept in the fridge for 1-2 months. After tasting it you will be sorry that you made only a portion of the recipe, very cool, tasty and aromatic , I recommend you to try.
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Eggplants are cut into thicker slices.
And brown in oil on both sides.
Leave to cool then chop medium cubes.
Add the crushed eggplant or crushed garlic or given through a robot / blender.
The celery leaves and hot peppers are finely chopped, I chopped them with the robot.
Next is a thinly sliced onion.
So are peppers.
Add vinegar, oil, salt and sugar to the vegetable mixture.
Mix well with your hands and more suitable for the taste of salt and sugar.
The salad is put in well-pressed jars and kept only in the refrigerator for 2-3 months.
It goes perfectly with any food, I recommend you try it.
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