Spicy Eggplant and Vegetable Salad
Known as "Eggplant Adjika," this dish resembles a salad, featuring bold and spicy flavors, it’s deliciously appetizing. Last fall, I acquired the recipe from my godmother and felt it was the ideal time to make it myself. Perfect for the season, it pairs exceptionally well with grilled meats or Kotlety.
Similar to the Spicy Horseradish and Beet Salad, it can be stored in the refrigerator for 1-2 months. After trying it, you might regret only preparing a single batch. It's wonderfully tasty and aromatic, giving you every reason to try it.
Slice the eggplants into thicker pieces.
Brown both sides in oil.
Allow to cool, then chop into medium cubes.
Add the chopped eggplant and either crushed garlic or garlic puréed in a blender.
Finely chop the celery leaves and chili peppers, using a food processor if desired.
Proceed with thinly slicing the onion.
Repeat with the bell peppers.
Incorporate the vinegar, oil, salt, and sugar into the vegetable mix.
Mix thoroughly by hand, adjusting salt and sugar to your taste.
Pack the salad tightly into jars and store them in the refrigerator for up to 2-3 months.
This dish complements any meal beautifully. I highly recommend giving it a try.
Enjoy your meal!
