There are lazy vareniki, cabbage rolls, and so on, but last year I decided to make some lazy preserves for the winter. Georgian eggplants are traditionally sliced lengthwise or into circles, fried, and only then mixed with the adjika mixture. But this process is extremely time-consuming and labor-intensive. Furthermore, vegetable oil quickly turns black, so the pan has to be washed frequently and the vegetables re-fried. And this method uses a lot of oil.
I decided to dice the eggplant. This cut down on cooking time, reduced oil consumption, and made my work easier. The result: the dish was just as flavorful, but the eggplants were juicier.
So, this year I had a good harvest of the round eggplants of the Burzhuy variety.
These are the “monsters” that grew up:
And this is what this variety looks like in cross-section:
By the way, Burzhuy doesn't have a bitter taste, so I didn't do any soaking or other procedures. I cut it into cubes:
I fried the eggplants. I did this in both a cauldron and a frying pan:
You need to fry it until it turns golden brown like this:
I separately prepared an adjika mixture from bell and hot peppers, garlic and tomatoes:
I poured the adjika into a cauldron and boiled it for 15 minutes:
Added fried eggplants and mixed thoroughly:
Simmered for about 20 minutes:
I placed the mixture in sterilized jars and sealed them. To avoid the sterilization process, I wrapped the jars upside down in an old but warm blanket. This is how beautiful and delicious it turned out:
Yummy 😋👍