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Eggplant in adjika is a very original and spicy dish. The combination of pungency, sweet and sour taste and unobtrusive notes of garlic makes its 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 will infuse well 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 family with an unexpected tasty surprise. The recipe for blue in adjika snacks is distinguished by a simple and accessible description. All ingredients are readily available on the market. And from vegetables grown on your own site, you get a great dish that will please even discerning gourmets.
Rarely does anyone not like eggplant. Adjika, in general, has no restrictions. It is cooked with as much spiciness as is most appropriate.
Now let's get started. We will prepare the necessary vegetables and prepare a delicious preparation.
Options for vinegar-free harvest lovers
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 - we take eggplants in the amount of 3 kg. The rest are 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 is not at all difficult, and even those who adhere to a diet can use it. The thing is that vegetables in the classic version of adjika do not need to be fried! Eliminating hot peppers from the recipe, we get a public dish.
Blue ones have a taste peculiarity - 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 the eggplants can be left unattended for a while.
Let's take care of the rest of the vegetables.
We need to grind tomatoes, bell peppers and spicy in a meat grinder or in a blender. Therefore, the preliminary preparation of the pepper consists of washing, cleaning from seeds and cutting into slices.
Remove the skin from the tomatoes. If you leave it, then the uniform consistency of adjika will be broken. Pour the tomatoes over with hot water and remove the peel after 5 minutes.
Now we grind the prepared ingredients. Mix the mass and put it in a saucepan for stewing. Add sunflower oil, set on the smallest fire. At the time of cooking, constantly stir the contents of the pan.
At the same time we are engaged in eggplant. We drain the liquid, rinse the blue ones under running water, let them dry. We follow the vegetable mixture! When it boils, add the eggplants and simmer everything together for half an hour.
It's time to process the garlic. Prepare greens at the same time. Peel the garlic, grind it and add it to the pan before the end of stewing eggplant in adjika for the winter.We wash the greens, grind and send them to the rest of the components.
Simmer the whole vegetable mass with spices and herbs for 5 minutes, put in clean jars.
Adjika with eggplant must be sterilized. We cover the jars with lids, put 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.
Eggplant in adjika for the winter with the addition of 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 eggplants in adjika for the winter with the addition of vinegar, 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. Bitter pepper is only half a pod and 7-8 cloves of garlic.
First of all, we will sterilize cans for eggplant adjika, and then we will start preparing vegetables.
For this type of preparation, we will change the shape of the eggplant slices. Cut them into quarters, add water and salt and leave for half an hour.
Remove the skin from the tomatoes in the classical way, pouring hot water over them.
Peppers (sweet and hot) peel, cut into strips, chop.
Place the mixture in a saucepan, add sugar, salt and oil. Put it on the stove and bring it to a boil. In this mode, we will continue to cook adjika for 15 minutes, then pour in the required amount of vinegar and reduce the heat.
Let's move on to the eggplant. Salt water, rinse vegetables and place in a preheated pan. This recipe for adjika 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, chop it finely, put it in a saucepan and mix the contents.
The cooking time is no more than 15 minutes for the eggplants to keep their shape. We put the eggplant adjika in jars and put on sterilization. Boil for 15 minutes, roll up and cool wrapped. Wonderful eggplants in adjika for the winter can be placed in the basement.
Tips for home cooks
For those who do not like to fiddle with sterilization, it is advisable 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 billet 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 a savory snack. If at the time of stewing vegetables, you add 3-4 bay leaves and a few peas of allspice, your dish will be more aromatic. You can first boil the spices with chopped tomatoes, and then add the rest of the ingredients.
White eggplants will add an exquisite taste to the appetizer.
They have a mushroom flavor, so the dish will take on new shades. Do not be afraid to experiment and your adjika eggplant recipe will become a signature one.
