Eggplant 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 are engaged in harvesting from this vegetable. What housewives do not do with eggplants for the winter! And they salted, and fried, and pickled, prepare various salads and appetizers.

Today we will talk about how to cook spicy and aromatic eggplant in adjika for winter. It turns out a surprisingly tasty snack that can even be put on a festive table: guests "sweep away" instantly.

Attention! The article will contain the word blue.

Do not be surprised, because this is what eggplants are 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 grinded appetizers or cooking in chunks - as you like. We offer a small portion of recipes for the variation of "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 a 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 (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.

Comment! The salt should not be iodized.

Cooking principle

Eggplants have a bitter skin. If this vegetable is not cooked 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 circles with coarse salt and leave for 20 minutes. During this time, water droplets will appear. It was the salt that pulled out the bitterness. We wash the circles with cold water, put them on a napkin and blot each piece.
Put the chopped blue ones in a cup of salt water (2 large tablespoons of salt per glass of water), on top - a little oppression so that all the pieces are in the water. After 40 minutes, rinse. Pour the tomatoes with boiling water for one and a half minutes, after which we take out and clean.

While the eggplants are soaking, let's prepare the rest of the ingredients. For blue ones in adjika, fleshy tomatoes are needed. According to the recipe, we need peeled tomatoes. It's very difficult to remove it just like that. But if the tomatoes are cut, scalded, and then placed in ice water (add ice cubes), then the skin is removed easily.

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

Chop tomatoes and peppers. To do this, you can use a meat grinder or a submersible blender - as you like. Grind 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 over low heat.

Cut the soaked and squeezed eggplants into slices and fry in a little oil in a frying pan with a thick bottom. The blue ones should be browned. Fry the eggplants in portions.

Then put it in a saucepan. After 10 minutes add the garlic crushed with a crusher, cook for 15 minutes more. Fans of spicy can add more garlic.

Attention! It is not necessary to digest an eggplant appetizer in adjika for the winter: the pieces should not lose their shape.

Having transferred the finished snack to the jars, we send them to be sterilized. We seal it tightly, turn it over and cool it under the blanket. Eggplants in adjika are ready for the winter.

Eggplant in adjika: recipe

The combination of eggplants with tomatoes, hot peppers and garlic adds spice and sophistication to the appetizer. Moreover chilli and garlic can be added in any, of course, reasonable amounts, depending on the taste. The blue ones are served in adjika, both cold and heated. Moreover, it 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;
bulgarian pepper - 250 grams;
garlic - 5 cloves;
table vinegar 9% - 15 ml;
lean oil (unrefined) - 30 ml;
salt that does not contain iodine - 15 grams;
granulated sugar - 30 grams;
lavrushka - 1 leaf;
black pepper - 5 peas.

Process

It doesn't take long to prepare a spicy and tasty snack. But for the winter you will provide your family with fragrant eggplants in adjika.

In well-washed juicy red tomatoes, you need to remove the place where the stalk is attached, cut into quarters.
Sweet bell peppers are first cut in half to remove the seeds and septa. After that, cut into arbitrary pieces. The same procedure is done with hot pepper. The seeds must be shaken out without fail. It is this product that gives our eggplants in adjika a spicy and piquant taste. Remember to wear gloves on your hands to avoid scalding 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 about 1-1.5 cm. This is the most convenient option for slicing. Sprinkle with rock salt on top, hold for 20 minutes, rinse in cold water and dry. Blue pieces are cut for a snack.
Adjika, as the base of the snack, should be homogeneous, so prepared tomatoes, peppers and garlic must be minced.
Pour the chopped vegetables into a large saucepan, add salt, sugar, butter, lavrushka and black peppercorns. From the moment of boiling, adjika is cooked for no more than 10 minutes with constant stirring.
Then vinegar and blue ones are added. Adjika from eggplant has the ability to stick to the bottom: it will burn without stirring.
After about a third of an hour, the eggplants will be soft, but should not lose their shape. This is a signal that a hot snack is ready for the winter.

Before laying out, you need to choose a bay leaf from the eggplant adjika. If left, bitterness and unpleasant aftertaste will appear. Jars and lids must be steamed.

Comment! According to this recipe, eggplants in adjika for the winter do not need to be sterilized.

Hermetically sealed cans are turned over onto lids and covered until they cool completely. A snack is stored for the winter in a cellar or basement. It will not disappear (if such awesome little blue ones do not eat your home ones without your knowledge) and in the refrigerator.

Eggplants in adjika with apples:

Instead of a conclusion

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

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

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