The taste of eggplants in adjika is rich, soaked eggplants become tender and juicy, and adjika gives them a sharpness. Eggplant in adjika is served as an addition to hot meat with a side dish of boiled rice or mashed potatoes. They can also be eaten simply with rye bread toasts. They are combined with other Caucasian dishes, for example, with shish kebab or khachapuri. Eggplant in adjika can also be used as a sauce, for example, for boiled potatoes, spaghetti, barbecue.
Eggplant salad with vegetables has a bright and harmonious taste, thanks to the combination of the sweetness of eggplant and tomatoes with the delicate taste of sweet pepper. Garlic gives a special flavor to the dish, which reveals all the flavors of vegetables. Eggplant and bell pepper salad is well suited to meat dishes, it is also combined with potatoes and boiled cereals, and it can also be served for a snack, dinner or a festive table.
Traditional Ukrainian-style eggplant spread with tomatoes and vegetables. Smooth, rich, and perfectly balanced — delicious on bread, with potatoes, or as part of a festive table.
