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Eggplant in adjika is a very original and spicy dish. The combination of spiciness, sweet and sour taste and unobtrusive notes of garlic makes this recipe so popular that housewives are happy to include an appetizer in their signature dishes. And if you cook eggplants in adjika for the winter, then you can enjoy excellent harvesting all year round.
In addition, in winter, vegetables are well infused and acquire a uniform rich taste.
They use blue ones in adjika, usually cold, as:
- independent dish;
- seasoning for any cereals, pasta;
- salting for meat and potato delicacies.
Adhering to the cooking technology and a set of components, you can very quickly please your home with an unexpected tasty surprise. The recipe for blue snacks in adjika has a simple and accessible description. All ingredients are easy to find in the market. And from vegetables grown on their own plot, you get a great dish that will appeal to even the most demanding gourmets.
Few people don’t like eggplant. Adjika, in general, has no restrictions. It is prepared with the degree of spiciness that is most suitable.
And now let’s start. Let’s prepare the necessary vegetables and start preparing a delicious preparation.
Options for lovers of blanks without vinegar
Some housewives prepare winter preservation 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 cook such eggplants in adjika for the winter, you will need a set of familiar products.
The main ingredient – eggplant, take in the amount of 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;
- greens 1 bunch, preferably cilantro, but can be replaced with parsley;
- coarse salt in the amount of 80 g;
- and sweet sugar – 350 g.
Cooking the dish is not at all difficult, and even those who adhere to a dietary diet can use it. The thing is that vegetables in the classic version of adjika can not be fried! By excluding hot peppers from the recipe, we get a public dish.
Blue ones have a taste feature – bitterness, which housewives remove in a very simple way. The fruits are washed, cut into circles (each 1 cm thick), put in a bowl and salted. Now eggplant can be left unattended for a while.
Let’s move on to the rest of the vegetables.
Tomatoes, Bulgarian and hot peppers, we need to chop in a meat grinder or in a blender. Therefore, preliminary preparation of pepper consists in washing, cleaning from seeds and cutting into slices.
Remove skin from tomatoes. If you leave it, then the homogeneous consistency of adjika will be broken. Pour hot water over the tomatoes and after 5 minutes remove the peel.
Now grind the prepared ingredients. Mix the mass and put it in a saucepan for stewing. Add sunflower oil, put on the smallest fire. During cooking, constantly stir the contents of the pan.
At the same time we are engaged in eggplant. Drain the liquid, rinse the blue under running water, let dry. Check out the vegetable mix! When it boils, add eggplant and simmer everything together for half an hour.
It’s time to process the garlic. At the same time, prepare the greens. We clean the garlic, chop it, and before the end of stewing eggplants in adjika for the winter, add it to the pan. We wash the greens, chop and send to the rest of the components.
Stew the entire vegetable mass with spice and herbs for 5 minutes, put it in clean jars.
Adjika with eggplant must be sterilized. We cover the jars with lids, put them in a pot of water and boil for 15 minutes. After sterilization, roll up, turn over and wrap. When cool, put in a cool place.
Eggplants in adjika for the winter with vinegar
In order for the 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 eggplant in adjika for the winter with the addition of vinegar, we take 1 kilogram of blue and tomatoes, a pound of sweet pepper, 100 ml of oil and vinegar, 1 tablespoon of sugar, and 2 tablespoons of salt. Hot pepper only half a pod and 7-8 cloves of garlic.
First of all, we will sterilize the jars for eggplant adjika, and then proceed to the preparation of vegetables.
For this type of preparation, we will change the shape of the eggplant pieces. We cut them into quarters, fill them with water and salt and leave for half an hour.
Remove the skin from the tomatoes in the classic way, pouring them with hot water.
Peppers (sweet and hot) clean, cut into strips, chop.
Put the mass in a saucepan, add sugar, salt and butter. Put on the stove, bring to a boil. In this mode, we will continue to cook adjika for 15 minutes, then pour in the right amount of vinegar and reduce the heat.
Let’s move on to eggplant. Salt the water, rinse the vegetables and put them in a heated pan. This adjika recipe provides for the heat treatment of blue.
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, put in a saucepan and mix the contents.
Cooking time – no more than 15 minutes, so that the eggplant retains its shape. We will decompose the eggplant adjika into jars and put it on sterilization. Boil for 15 minutes, roll up and cool in a wrapped form. Wonderful eggplants in adjika for the winter can be placed in the basement.
Tips for home cooks
For those who do not like to mess with sterilization, it can be advised to fill jars with adjika to the very top and roll them up. After cooling, the vegetables will settle, and the vinegar will help the workpiece withstand winter storage. Therefore, even without additional heat treatment, eggplants in adjika will always be on your table.
Spices and bay leaf will help to enrich the taste of a savory snack. If, at the time of stewing vegetables, you add 3-4 leaves of bay leaf and a few peas of allspice, your dish will be more fragrant. You can first boil the spices with chopped tomatoes, and then add the rest of the ingredients.
Refined taste of the appetizer will give white eggplant.
They have a mushroom flavor, so the dish will acquire new shades. Do not be afraid to experiment, and your eggplant recipe in adjika will become a signature.
