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Eggplant in adjika is a very original and piquant dish. The combination of spiciness, sweet and sour taste and unobtrusive notes of garlic makes its recipe so popular that housewives are happy to include the appetizer in their collection of signature dishes. And if you cook eggplants in adjika for the winter, you can enjoy excellent preparation all year round.
In addition, in winter, vegetables will infuse well and acquire a uniform, rich taste.
The blue ones in adjika are usually consumed cold, as:
- independent dish;
- seasoning for any porridge, pasta;
- salting for meat and potato delicacies.
By adhering to the cooking technology and the set of ingredients, you can very quickly please your family with an unexpected tasty surprise. The recipe for blue snacks in adjika has a simple and accessible description. All ingredients are easy to purchase on the market. And from vegetables grown on your own plot, you get a magnificent dish that will appeal to even the most discerning gourmets.
It's rare that someone doesn't like eggplants. Adjika, in general, has no restrictions. It is prepared with the degree of spiciness that is most suitable.
Now let's begin. Let's prepare the necessary vegetables and start preparing a delicious preparation.
Options for lovers of preparations without vinegar
Some housewives prepare winter preserves without vinegar.Sometimes this is due to taste preferences, and sometimes it directly depends on the state of health. Therefore, the first recipe that we will consider will be in the classic version and without vinegar. To prepare such eggplants in adjika for the winter, you will need a set of familiar products.
The main ingredient is eggplant, take 3 kg. The rest in the ratio:
- 2 kilograms of ripe tomatoes and bell peppers;
- one pod of hot pepper and 100 g of peeled garlic;
- Vegetable oil is enough to take 180 ml;
- 1 bunch of greens, preferably cilantro, but can be replaced with parsley;
- coarse salt in the amount of 80 g;
- and sweet sugar - 350 g.
Preparing the dish is not at all difficult, and even those who adhere to a diet can eat it. The thing is that you don’t have to fry vegetables in the classic version of adjika! By excluding hot peppers from the recipe, we get a popular dish.
The blue ones have a taste feature - a bitterness, which housewives remove in a very simple way. The fruits are washed, cut into circles (each 1 cm thick), placed in a bowl and salted. Now the eggplants can be left unattended for a while.
Let's move on to the rest of the vegetables.
We need to grind tomatoes, bell and hot peppers in a meat grinder or blender. Therefore, preliminary preparation of pepper consists of washing, peeling seeds and cutting into slices.
Remove the skins of the tomatoes. If you leave it, the homogeneous consistency of adjika will be disrupted. Pour hot water over the tomatoes and remove the peels after 5 minutes.
Now grind the prepared ingredients. Mix the mixture and place it in a saucepan for stewing.Add sunflower oil and place on the lowest heat. During cooking, constantly stir the contents of the pan.
At the same time we are working on eggplants. Drain the liquid, rinse the blue ones under running water, and let them dry. Watch the vegetable mixture! When it boils, add the eggplants and simmer everything together for half an hour.
It's time to process the garlic. At the same time, prepare the greens. We peel the garlic, chop it, and before finishing stewing the eggplants in adjika for the winter, add it to the pan. We wash the greens, chop them and add them to the other ingredients.
Simmer the entire vegetable mass with spices and herbs for 5 minutes, place in clean jars.
Adjika with eggplants must be sterilized. Cover the jars with lids, place in a saucepan with water and boil for 15 minutes. After sterilization, roll up, turn over and wrap. When cool, place in a cool place.
Eggplants in adjika for the winter with vinegar
In order for vinegar not to change the taste of the classic version of adjika, it is necessary to reduce the amount of hot pepper and garlic. To prepare eggplants in adjika for the winter with the addition of vinegar, take 1 kilogram of blue and tomatoes, half a kilo of sweet peppers, 100 ml of oil and vinegar, 1 tablespoon of sugar, and 2 tablespoons of salt. Just half a pod of hot pepper and 7-8 cloves of garlic.
First of all, we will sterilize the jars for eggplant adjika, and then we will start preparing the vegetables.
For this type of preparation, we will change the shape of the eggplant pieces. Cut them into quarters, add water and salt and leave for half an hour.
Remove the skins from the tomatoes in the classic way by pouring hot water over them.
Peel the peppers (sweet and hot), cut into strips and chop.
Place the mixture in a saucepan, add sugar, salt and butter. Place on the stove and bring to a boil. In this mode, continue cooking the adjika for 15 minutes, then add the required amount of vinegar and reduce the heat.
Let's move on to eggplants. Add water, rinse the vegetables and place in a heated frying pan. This adjika recipe involves heat treatment of blue ones.
Fry the pieces until golden brown, add to the rest of the vegetables and continue to simmer. At this time, peel the garlic, finely chop it, put it in a saucepan and mix the contents.
Cooking time is no more than 15 minutes so that the eggplants retain their shape. Place the eggplant adjika into jars and place for sterilization. Boil for 15 minutes, roll up and cool wrapped. Wonderful eggplants in adjika can be placed in the basement for the winter.
Tips for home cooks
For those who don’t like to bother with sterilization, we can advise filling jars with adjika to the very top and rolling them up. After cooling, the vegetables will settle, and the vinegar will help the preparation withstand winter storage. Therefore, even without additional heat treatment, eggplants in adjika will always be on your table.
Spices and bay leaves will help enrich the taste of the savory snack. If, when stewing vegetables, you add 3-4 bay leaves and a few peas of allspice, your dish will be more flavorful. You can first boil the spices with chopped tomatoes, and then add the rest of the ingredients.
White eggplants will add a refined taste to the appetizer.
They have a mushroom flavor, so the dish will take on new shades.Don’t be afraid to experiment, and your recipe for eggplant in adjika will become a signature one.
