Eggplants in adjika for the winter

Content

1 Variety of options
2 Instead of a conclusion

Although not all people understand the taste of eggplant, real gourmets make preparations from this vegetable. What housewives don’t do with eggplants for the winter! They salt, fry, marinate, and prepare various salads and snacks.

Today we will talk about how to prepare spicy and aromatic eggplants in adjika for the winter. The result is a surprisingly tasty appetizer that can even be placed on a festive table: guests will “sweep away” it instantly.

Attention! The word blue will appear in the article.

Don’t be surprised, because this is what eggplants are called in many regions.

Variety of options

There are a lot of recipes for cooking eggplants in adjika. Most of them were invented by the housewives themselves during experiments. There are options for ground snacks or cooking in pieces - as you like. We offer a small fraction of recipes for the variation “Eggplant in adjika for the winter.”

Important! All the ingredients present in the recipes are available to any housewife: they are grown in their own garden or purchased on the market at an affordable price.

Classic version

We offer you a recipe with a photo. To prepare the snack you need to stock up on:

blue ones - 1 kilogram;
ripe red tomatoes – 1 kilogram;
sweet bell pepper (red or yellow) – ½ kilogram;
garlic – 7 cloves;
hot pepper (chili can be used) – half a pod;
vegetable oil (refined) – half a glass;
granulated sugar – 30 grams;
coarse salt – 60 grams;
table vinegar 9% - 100 ml.

Comment! Salt should not be iodized.

Cooking principle

Eggplants have a bitter skin. If this vegetable is not prepared according to the rules, the finished snack will taste bitter. Therefore, they need to be cleaned or soaked. There are several ways that do not take much time:

Sprinkle the eggplants cut into slices with coarse salt and leave for about 20 minutes. During this time, droplets of water will appear. It was the salt that drew out the bitterness. We rinse the circles with cold water, place them on a napkin and blot each piece.
Place the chopped blue ones in a cup of salted water (2 large tablespoons of salt per glass of water), with a slight pressure on top so that all the pieces are in the water. After 40 minutes, rinse. Pour boiling water over the tomatoes for a minute and a half, then remove and peel.

While the eggplants are soaking, let's prepare the remaining ingredients. For the blue ones in adjika you need meaty tomatoes. According to the recipe, we need tomatoes without skins. It's very difficult to remove it just like that. But if you cut the tomatoes, scald them, and then place them in ice water (add ice cubes), the skin comes off easily.

Remove the tails, seeds and membranes from the peppers. We cut them into strips. We draw your attention to working with hot peppers: they are cut with gloves. Otherwise, you cannot avoid burning your hands.

Tomatoes and peppers need to be chopped. To do this, you can use a meat grinder or an immersion blender - whatever is convenient for you. Chop all the vegetables at the same time.

Pour into a saucepan, add butter, sugar, and salt. After thorough mixing, set to boil.After boiling, cook for a quarter of an hour and add vinegar. We continue to simmer over low heat.

Cut the soaked and drained eggplants into pieces and fry in a small amount of oil in a frying pan with a thick bottom. The blue ones should be browned. Fry the eggplants in batches.

Then put it in a saucepan. After 10 minutes, add the crushed garlic and cook for another 15 minutes. Spicy lovers can add more garlic.

Attention! There is no need to digest the eggplant appetizer in adjika for the winter: the pieces should not lose their shape.

After transferring the finished snack into jars, we send them to be sterilized. Seal tightly, turn over and cool under a blanket. Eggplants in adjika are ready for the winter.

Eggplant in adjika: recipe

The combination of eggplants with tomatoes, hot peppers and garlic gives the appetizer piquancy and sophistication. Moreover chilli and garlic can be added in any, of course, reasonable quantities, depending on taste. The blue ones are served in adjika both cold and warm. Moreover, they can be a separate dish or serve as a side dish for pasta, potatoes, fish and meat dishes.

What we need:

blue ones - 500 grams;
juicy red tomatoes – 500 grams;
bell pepper – 250 grams;
garlic – 5 cloves;
table vinegar 9% - 15 ml;
vegetable oil (unrefined) – 30 ml;
salt that does not contain iodine – 15 grams;
granulated sugar – 30 grams;
bay leaf – 1 leaf;
black pepper – 5 peas.

Process

Preparing a spicy and tasty snack does not take much time. But for the winter you will provide your family with fragrant eggplants in adjika.

For well-washed juicy red tomatoes, you need to remove the place where the stalk is attached and cut into quarters.
Sweet bell peppers are first cut in half to remove the seeds and membranes. After this, cut into arbitrary pieces. The same procedure is done with hot pepper. Seeds must be shaken out. It is this product that gives our eggplants in adjika a sharp and piquant taste. Don't forget to wear gloves to avoid burning your hands.
Peeled garlic cloves just need to be chopped.
According to the recipe, eggplants in adjika should be of sweet varieties. Then the process of getting rid of bitterness is skipped. If there are none, the blue ones need to be soaked. How can I do that? Unpeeled eggplant should be cut into rings of approximately 1-1.5 cm. This is the most convenient option for slicing. Sprinkle rock salt on top, leave for 20 minutes, rinse in cold water and dry. The blue ones are cut into pieces for snacks.
Adjika, as the basis of a snack, must be homogeneous, so prepared tomatoes, peppers and garlic must be passed through a meat grinder.
After pouring the chopped vegetables into a large saucepan, add salt, sugar, butter, bay leaves and black peppercorns. From the moment it boils, adjika is cooked for no more than 10 minutes with constant stirring.
Then vinegar and blueberries are added. Eggplant adjika has the ability to stick to the bottom: without stirring it will burn.
After about a third of an hour, the eggplants will become soft, but should not lose their shape. This is a signal that the spicy snack is ready for the winter.

Before laying out, you need to select a bay leaf from adjika from eggplant. If left, it will cause bitterness and an unpleasant aftertaste. Jars and lids must be steamed.

Comment! Eggplants in adjika for the winter according to this recipe do not require sterilization.

The sealed jars are turned over onto lids and covered until completely cooled. The snack is stored for the winter in the cellar or basement. It won’t go to waste (unless those awesome little blue ones are eaten by your family without your knowledge) even in the refrigerator.

Eggplant in adjika with apples:

Instead of a conclusion

Eggplant adjika is a favorite dish of true gourmets. Eggplant lovers prefer a spicy seasoning for meat and fish. There are many snack options, but any recipe can be varied. Let's talk about this now.

The presence of hot green or red pepper, as well as garlic, is the main condition. Moreover, sometimes more hot pepper is added than indicated in the recipe - as you like.

National cuisine does not involve the addition of tomatoes, but it just so happens that they are also added. Peppers and tomatoes in the appetizer must be pureed, and eggplants must be cooked in pieces. For variety, add apples, carrots and all kinds of greens to taste.