Eggplant in adjika can be cooked not only for the winter. Such spicy eggplants are perfect as a savory snack at any time of the year. But, since it is in summer that eggplants, tomatoes and sweet peppers are the most delicious and cheap, you can stock up on this original and tasty dish for the long autumn and winter months. And then every time you open a jar of eggplant adjika, you will remember the warm and generous summer harvest.
The word "adjika" comes from the region of Abkhazia, and simply means "salt". Adjika traditionally consisted of herbs and spices ground on a stone - hot red pepper, coriander, utskho-suneli and other herbs, garlic and table salt. Later, the recipe was modified, often tomatoes and other vegetables are added to adjika, while maintaining spiciness. Eggplant in adjika for the winter is a dish that was first cooked in Georgia. Georgian cuisine relies on the contrast of spicy and spicy, and this combination is in our recipe.
There are undoubted benefits in dishes such as eggplant in adjika for the winter. Recipes for spicy dishes need to be prepared more often, because such dishes promote digestion, stimulate appetite, strengthen the body's defenses and strengthen cell walls, preventing harmful viruses from passing through.