Eggplant in adjika: recipe 

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

Today we will talk about how to cook spicy and fragrant eggplants in adjika for the winter. It turns out a surprisingly tasty snack that can even be put on the festive table: guests “swept away” instantly.

Do not be surprised, because this is what eggplant is called in many regions.

Variety of options

There are a lot of recipes for cooking eggplant in adjika. Most of them were invented by the hostesses themselves during the 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.”

Classic Edition

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

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

Cooking principle

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

• Sliced ​​eggplant slices are sprinkled with coarse salt and left for 20 minutes. During this time, droplets of water will appear. It was the salt that drew out the bitterness. We wash the circles with cold water, put them on a napkin and blot each piece.

  

• We spread the chopped blue ones in a cup of salt water (2 large spoons of salt per glass of water), on top – a small oppression so that all the pieces are in the water. Wash after 40 minutes. Pour the tomatoes with boiling water for a minute and a half, after which we take out and clean.

While the eggplant is soaking, let’s prepare the rest of the ingredients. For blue ones in adjika, you need fleshy tomatoes. According to the recipe, we need tomatoes without skins. It’s just so hard to remove it. But if the tomatoes are cut, scalded, and then placed in ice water (add ice cubes), then the skin is easily removed.

We remove the tails, seeds and partitions from the peppers. We cut them into strips. We draw your attention to working with hot pepper: it is cut with gloves. Otherwise, hand burns cannot be avoided.

Chop tomatoes and peppers. To do this, you can use a meat grinder or an immersion blender – as you like. Chop all vegetables at the same time.

Pour into a saucepan, add oil, sugar, salt. After thorough mixing, set to boil. After boiling, cook for a quarter of an hour and add vinegar. We continue to simmer on a small fire.

Cut the soaked and squeezed eggplant into pieces and fry in a small amount of oil in a pan with a thick bottom. The blue ones should brown. Fry the eggplant in batches.

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

Having shifted 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 eggplant with tomatoes, hot peppers and garlic gives the appetizer piquancy and sophistication. Moreover, chili peppers and garlic can be added in any, of course, reasonable amounts, depending on taste. 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:

• little blue ones – 500 grams;
• juicy red tomatoes – 500 grams;
• Bulgarian pepper – 250 grams;
• garlic – 5 cloves;
• table vinegar 9% – 15 ml;
• vegetable oil (unrefined) – 30 ml;
• iodine-free salt – 15 grams;
• granulated sugar – 30 grams;
• lavrushka – 1 leaf;
• black pepper – 5 peas.

Process

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

1. In well-washed juicy red tomatoes, remove the attachment point of the stalk, cut into quarters.
2. Sweet bell peppers are first cut in half to remove the seeds and membranes. After that, cut into arbitrary pieces. The same procedure is done with hot pepper. The seeds must be shaken out. It is this product that gives our eggplants in adjika a sharp and piquant taste. Remember to wear gloves on your hands to avoid burning your hands.
3. Peeled garlic cloves just need to be crushed.
4. According to the recipe, eggplants in adjika should be sweet varieties. Then the process of getting rid of bitterness is skipped. If there were none, the blue ones need to be soaked. How can I do that? Unpeeled eggplant should be cut into rings of about 1-1,5 cm. This is the most convenient option for cutting. Sprinkle rock salt on top, hold for 20 minutes, rinse in cold water and dry. Cut blue for snacks into pieces.
5. Adjika, as the basis of an appetizer, should be homogeneous, so prepared tomatoes, peppers and garlic must be passed through a meat grinder.
6. After pouring the chopped vegetables into a large saucepan, add salt, sugar, oil, parsley and black peppercorns. From the moment of boiling, adjika is cooked for no more than 10 minutes with constant stirring.
7. Then vinegar and blue ones are added. Eggplant adjika has the ability to stick to the bottom: it will burn without stirring.
8. After about a third of an hour, the eggplants will become soft, but should not lose their shape. This is a signal that a spicy snack is ready for the winter.

Before unfolding, you need to choose a bay leaf from eggplant adjika. If you leave it, then bitterness and an unpleasant aftertaste will appear. Banks and lids must be steamed.

Sealed jars are turned over on lids and covered until completely cooled. A snack is stored for the winter in the cellar or basement. It will not disappear (if such awesome little blue ones do not eat home without your knowledge) and 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 options for snacks, 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, hot peppers are sometimes added more than indicated in the recipe – as you like.

National cuisine does not involve the addition of tomatoes, but it just so happened that they are also added. Peppers, tomatoes in a snack must be mashed, and eggplants are boiled in pieces. For a change, add apples, carrots and all kinds of greens to taste.