Eggplants with ready-made adjika for the winter. Eggplant in adjika - recipes for cooking for the winter in jars without sterilization, without vinegar and through a meat grinder
A selection from Irceis.
Eggplant cooked in a spicy Caucasian dressing is a delicious dish that is easy to cook at home on your own.
Useful properties of eggplant will come in handy for dietary nutrition, because in one hundred grams of this vegetable there are only 23 kilocalories! Of course, fried eggplants are not taken into account, but in boiled or baked form they can be safely consumed without fear for your figure. Moreover, eggplant helps the digestion process due to fiber, and also effectively breaks down fat, helping to lower cholesterol levels in the body. In return, the body receives useful unsaturated fatty acids.
Thanks to folic acid, eggplant is recommended to be included in the diet of pregnant women. And they also contain a lot of iron, which is necessary during pregnancy and with anemia. And due to manganese and zinc, adding eggplant to food can improve the condition after a stroke.
Separately, it is worth noting the substance that is in the eggplant skin - nasunin. This element of plant origin provides protection for nerve cells and has powerful antioxidant properties, so eggplant can be used as an excellent prophylactic against cancer and for additional brain nutrition.
Recipe 1: Eggplants in adjika at home
One of the easiest and quickest ways to cook a dish yourself at home. The use of overripe tomatoes and 6% vinegar will provide a mild flavor to the appetizer.
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Ingredients 1 kg of overripe tomatoes; |
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Prepare food by washing it well. Peel the garlic. Cut the eggplant into circles of small thickness, about 1-1.5 centimeters, and salt. We let stand for 30 minutes so that the bitterness comes out, then we wash them under water |
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While the eggplants are standing, randomly chop the tomatoes and peppers, previously peeled from the seeds. |
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Pour the pasty vegetable mixture into a heated deep saucepan with oil. Add salt, sugar, bring to a boil. |
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Add all the spices from the list, reduce the gas and cook for 10 minutes. The foam does not need to be removed. |
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Put the eggplants pre-washed with cool water there and mix everything gently. Bring everything to a boil, but stir constantly and make sure that the mass does not burn. It is better to stir with an ordinary spoon, and not with a spatula, in order to better feel the bottom. |
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Boil for 10 minutes, add vinegar and simmer for about 10 more minutes until tender. |
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While they are cooking, wash and pour boiling water over the jars and lids. |
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Arrange eggplants in adjika in sterilized jars and roll up. Turn the jars over and cover with a towel until completely cool, then you can put them in the refrigerator. |
Recipe 2: Hot Eggplants in Adjika
The traditional Caucasian version of cooking eggplant in spicy adjika is perfect for meat dishes. This seasoning is known for its spicy taste and ability to support a strong immune system, as spicy ingredients kill pathogenic bacteria and germs. Thus, the dish helps the body cope with the disease faster.
Ingredients
Cooking method
In order for adjika to have a gentler taste, pepper needs to lie down for several days until it becomes a little lethargic. This is also important so that the seasoning does not deteriorate a couple of months before the winter holidays. It is enough to lie down for a pepper for about three days.
First of all, finely chop the garlic, herbs and peppers, removing the stalks and seeds (you can leave them if you want the dressing to be more burning). Put everything in a blender. Grind the contents into a homogeneous mass, add 4 tablespoons of butter, salt and coriander. Transfer the mixture to the pan, pour in the remaining oil and simmer with the lid closed.
Cut the eggplant into thin slices, salt a little and leave for a few minutes. Then rinse with cool water and put in a pan with the vegetable mass. Simmer eggplant until soft for 15-20 minutes.
If you want eggplants in adjika to be stored longer, it is recommended to add a teaspoon of wine vinegar. Green hot pepper is also an excellent preservative. Arrange the finished dish in jars or serve immediately to the table.
Recipe 3: Eggplants in adjika for the winter
Ideal for spinning for the onset of winter cold. This is not only a tasty and satisfying dish, but also a great way to strengthen the immune system during frosts.
Ingredients
Cooking method
The first step is to prepare the dressing. To do this, peeled garlic, hot and sweet pepper must be scrolled through a meat grinder. Do the same with tomatoes, after removing the peel from them. To make it easier to remove, pour boiling water over the tomatoes.
Choose a deeper frying pan or a saucepan with a thick bottom, pour a glass of vegetable oil into it, add the resulting slurry of garlic, pepper and tomatoes. While stirring, bring the mixture to a boil, remembering to salt, pepper and pour in all the sugar.
After the dressing begins to boil, pour in the vinegar and bring back to a boil. Cooking adjika is not worth it for a long time.
Meanwhile, cut the eggplant into medium-sized slices. Put them in the pan after cooking the vegetable mass and simmer together for no more than 20-25 minutes so that they do not become too soft.
The finished dish is poured into jars sterilized in advance, closed and wrapped in a warm towel. After cooling, the seasoning is removed before the onset of the winter holidays.
Recipe 4: Eggplant in adjika without vinegar
The absence of table vinegar in this recipe is a definite plus for health, because its high content increases the acidity of the dish, which can irritate the gastrointestinal tract and have a bad effect on tooth enamel. The only drawback of this recipe is that without vinegar, eggplants in adjika will not be able to be stored for a long time.
Ingredients
Cooking method
Eggplants must be washed, cut into slices, salted and left for a while so that bitterness comes out of them.
We pass the remaining clean vegetables through a meat grinder - tomatoes, peppers, garlic, parsley. We shift the vegetable mass into a saucepan, add spices, sugar and salt, put on medium heat and, stirring constantly, bring to a boil.
To prevent the mixture from burning, add vegetable oil. Then put the sliced eggplants into the pan and simmer together for less than half an hour until tender.
Arrange the finished dish in jars and twist.
Recipe 5: Sweet eggplant in adjika
Not everyone can afford to eat spicy food. To enjoy eggplant in adjika, there is a special sweet cooking option.
Ingredients
Cooking method
The peculiarity of this recipe is that washed and towel-dried vegetables (except eggplant) are laid out on a baking sheet and baked a little inside the oven at maximum temperature. After that, the peel is removed from them, seeds are removed from the pepper. Cooled tomatoes and peppers are whipped in a blender.
The onion is finely chopped, fried to a beautiful caramel color and added to the vegetable mixture, which must be put on a slow fire in a saucepan with a thick bottom for half an hour. Only after a long stew, you can salt and add ground pepper with sugar to adjika.
Garlic and greens should be chopped as finely as possible and added to the seasoning, continuing to simmer the mass for another 20-25 minutes. Eggplants, peeled and cut into small cubes, are added at the same time and stewed until tender.
Recipe 6: Eggplants in adjika in Georgian
There are many dishes in Georgian cuisine in which eggplant and spices are the main ingredients. This is one of the most popular and delicious options, combining both bitter and sweet notes.
Ingredients
Cooking method
First of all, eggplants are peeled, cut into circles no more than two centimeters thick, then left to lie down a little in salted water.
In the meantime, you need to prepare adjika: tomatoes, garlic and peppers are passed through a meat grinder, placed in a deep saucepan and put on medium heat for 15 minutes. Stirring, add sugar, salt and chopped herbs to the mixture. At the end of the quenching, vinegar is poured in.
Now it's the turn of the eggplants: drain the water and let them dry, put them in a pan and fry on both sides until cooked.
When the circles are soft, and the mixture finishes stewing, transfer the eggplants to jars and pour adjika so that all the pieces are in the dressing (they can be mixed). We close the jars, let them cool and put them in the refrigerator.
Recipe 7: Eggplant in adjika with apples and carrots
This dish is more tender than other cooking options. For those who do not like spicy food, but dream of eating eggplant in adjika, you can remove chili peppers from the list of products and reduce the amount of garlic.
Cooking method
Puree the peeled tomatoes in a blender. Do the same with sweet pepper and chili. Then remove the peel from the apples, cut them and carrots into cubes, put in a blender and beat until gruel with garlic and herbs. Mix all three different masses in one saucepan, add vinegar, oil and sugar, then mix. Put the adjika on the stove and bring to a boil, salting the seasoning. Simmer everything with the lid closed for 15-20 minutes.
In the meantime, eggplant should be peeled so that it is softer in the twist, and cut into small cubes. After that, add them to the pan and simmer together over low heat for about 20 minutes.
Serve slightly warm!
This recipe makes a very tasty eggplant appetizer. Eggplants are spicy and very fragrant.
We will need:
Canned with pleasure :)
Eggplant in adjika- a kind of traditional Georgian snack. And we all know that Georgian cuisine literally “breathes” with all kinds of hot spices, vegetables and meat. There will be no meat today. But there will be vegetables. More precisely, eggplant is one of the most beloved ingredients of Georgian cuisine.
Whatever is cooked from eggplant. They are fried, stewed, closed for the winter or, as we are today, baked with adjika. By the way, adjika is also a national Georgian dish. Each recipe is different at least spicy. Yes, and the products used in the recipes significantly change the taste and texture of the dish.
Spicy eggplant in adjika
Ingredients:
- hot pepper - 120 g,
- garlic - 200 g,
- salt - 3 tbsp. l.,
- sugar - 1 tbsp. l.,
Cooking:
- Let's prepare one of the main ingredients of our appetizer - eggplant. It is necessary to use only a fresh young vegetable, its surface must be glossy, and the leg must be green.
- Cut the eggplant into even rings (width no more than one centimeter). Put in a deep bowl, fill with water, salt and leave for about 40 minutes. This step will rid the eggplants of their inherent bitterness.
- While the eggplants are infused, we will prepare our own version of adjika. Take tomatoes (if small, then 3-4 pieces), wash them and peel them.
- Let's open the secret: if the tomatoes are slightly poured over with boiling water, the skin will be removed much easier. We get rid of sweet peppers from the legs and internal grains, for convenience, cut into small pieces. We clean the garlic cloves. To this add pieces of hot pepper to taste.
- Grind the ingredients with a meat grinder or blender.
- We put the pan with the future adjika on the fire and bring to a boil. Then add salt and sugar. Stir the mass and cook over low heat for another 10 minutes.
- When our eggplants are sufficiently soaked, drain the water, rinse the pieces and dry with a paper towel. Prepare a baking sheet, fill it with plenty of vegetable oil.
- We heat the oven to 190 degrees. We bake our eggplant for 25 minutes until cooked.
- When both eggplant and adjika are cool enough, mix the ingredients in a deep bowl. Cover the bowl with a tight lid and refrigerate for 2 hours.
- Spicy eggplants in adjika are ready. Serve and serve the dish to the table!
Eggplant in adjika spicy
To prepare adjika:
- sweet pepper - 3 kg, peeled,
- hot pepper - 120 g,
- a couple of medium tomatoes (you can without them),
- garlic - 200 g,
- salt - 3 tbsp. l.,
- sugar - 1 tbsp. l.,
- vinegar 3% - 150 ml.
In adjika we put:
- eggplant (consumption of about 1 piece per half-liter jar),
- vegetable oil for frying,
Cooking:
- We clean the tomatoes by placing them in boiling water for a minute and removing the skins.
- Peppers, tomatoes and garlic are passed through a meat grinder.
- Add salt, sugar. Boil the resulting adjika for 10 minutes. We add a little vinegar, taste it, for someone 150 ml is too much and sour, but for someone it is not enough.
- On this, in general, you can calm down, put the boiling adjika into heated sterilized jars and roll it up. Turn lid down.
- But we cook eggplants in adjika. Cut the eggplant into slices a little thicker than 1 cm. Deep-fry them. Before frying, throw in oil 2 tbsp. l. salt, and will not splash, and will take as much salt as necessary).
- We spread the hot adjika in a deep bowl. We take out the fried eggplants with a slotted spoon and put in adjika.
- While the next batch is fried, we take out the circles of the already prepared eggplant, grabbing adjika, and place them in jars.
- Filled half-liter jars are sterilized for 30-35 minutes, a larger volume - a little more. Roll up the lid, turn upside down until cool.
- Personally, I like this eggplant recipe in adjika much more than a recipe with a lot of tomatoes and little pepper.
- In tomato adjika, eggplants “limp”, gaining too much moisture, and in pepper adjika, they do not lose their shape and do not fall apart. In addition, pre-frying in deep fat gives the eggplant a special taste.
Canned eggplants in adjika with apples
Ingredients:
- eggplant - 2 kg;
- tomatoes - 3 kg;
- sweet pepper - 1 kg;
- onion - 1 kg;
- apples - 2.5 kg;
- garlic - 3 heads;
- hot pepper - 1 fruit;
- oil - 500 ml;
- vinegar - a glass;
- sugar - a glass;
- salt - 0.1 kg.
Cooking:
- Rinse vegetables, remove seeds, skins, cut into slices. Twist all the ingredients with a meat grinder, pour into a thick-walled pan.
- Add spices, oil, boil, keep covered for half an hour with occasional stirring. Open the lid, cook for another 25 minutes.
- Pour vinegar and add chopped garlic, stir, boil for 5 minutes. Transfer to banks. Delicious blue ones are ready!
- You can use them after cooling, and there is an option to lay them in storage and serve in winter with meat, fish dishes, salads and side dishes.
Eggplants in adjika at home
Ingredients:
- Eggplant (blue) - 5 kg
- Tomatoes - 3 kg,
- Bulgarian sweet pepper (preferably red) - 3 kg,
- Garlic - 0.5 kg,
- Bitter capsicum - 1-2 pcs. (taste),
- Salt - 100 g -150 g (to taste),
- Sugar - 60 g -100 g (to taste),
- Parsley greens - 1 bunch,
- Sunflower oil - 250 ml,
- Bay leaf - 4-5 pcs.,
- Ground black pepper - 1 tsp,
Cooking:
- This dish is special. And the first difference in it is that I do not put either vinegar, or citric acid, or tomato paste for acid. Therefore, in winter, when you open a jar of my little blue ones in adjika, it smells of summer and freshness. Yes, and it's better that way.
- The second feature of my eggplant is that I twist the parsley greens in a meat grinder, this gives the dish an additional spice. In order to facilitate the assimilation of eggplant, I do not fry them first in oil, but immediately carcasses in adjika.
So, we clean everything, regimen, wash, dry: eggplants, peppers, tomatoes, garlic, and herbs. - The eggplants are immediately cut into circles, not very thick, but not thin either, about one and a half centimeters thick, add some salt and leave in a bowl to “let the juice go”. We twist all other components in a meat grinder in turn: first garlic, then pepper and tomatoes.
- We set aside the garlic, as it will be added to our dish 15 minutes before the end of cooking (garlic becomes unpleasant in smell if it is cooked for more than 10-15 minutes, so do not throw it away immediately). We put the twisted base (adjika itself) into a large enameled pan, in which we will cook our vegetables.
- As soon as we put it on the fire, then add sugar, salt, butter, and bring to a boil, stirring constantly so that it does not burn.
- After the adjika boils, add the eggplants, pre-cut, and boil them over low heat for twenty-five to thirty minutes, and without turning off the heat, put them in sterile jars and immediately put them in noticeably warm water for further sterilization, if we want to store not in the cellar or not in the refrigerator.
- After 15 minutes of sterilization, the jars stand in a niche until spring at room temperature and do not “explode”. After spinning, the jars must be turned over and placed under a blanket until absolutely cool.
- If the next day, turning the jar over, you notice that the lid on it did not “suck”, then it is better to immediately put the offending jar in the refrigerator and, at the first cold weather or desire, eat it first.
Eggplants in adjika for the winter without sterilization
Ingredients:
- ripe eggplant - 1.5 kg.
For adjika:
- sweet pepper - 500 g;
- tomatoes - 1.5 kg;
- garlic - 1 head;
- hot pepper - to taste
- sugar - 1 tbsp.;
- fine salt - 50 g;
- table vinegar 9% - 40 ml;
- vegetable oil - 1 tbsp.
Cooking:
- To begin with, let's make adjika with you: we wash the ripe tomatoes and cut them into halves. We process sweet pepper from the seed bowl, chop into small pieces and put the vegetables in the blender bowl.
- Add peeled garlic cloves and hot pepper to taste. We grind the contents until a homogeneous mass is obtained, and then pour the base into a deep bowl, throw in salt, sugar and pour in vegetable oil. We put the dishes on a weak fire and bring to a boil.
- After that, pour in table vinegar and boil the mass again. We wash the eggplants, cut them into circles and put them in boiling adjika. Boil for 20 minutes, stirring.
- Next, we lay out the snack in prepared jars, roll up the lids and wrap them in a warm blanket for a day. After cooling, we rearrange the preservation in the cellar or refrigerator.
Fried eggplants in adjika for the winter
Ingredients:
- eggplant - 1 kg;
- tomatoes - 1 kg;
- hot pepper - 1 pc.;
- vinegar - 50 ml;
- garlic - 5 cloves;
- vegetable oil - 100 ml;
- bay leaf;
- spices.
Cooking:
- We wash the vegetables thoroughly, dry them and cut into small slices. Pass the tomatoes through a meat grinder and pour into a deep frying pan.
- Add chopped garlic, allspice to them and throw a bay leaf with hot pepper. We heat the mass for 20 minutes, without removing the rising foam.
- Eggplant separately fry in vegetable oil until golden brown, and then transfer to a boiling tomato mixture and mix with a wooden spatula.
- We throw spices to taste, pour in a little table vinegar and simmer the appetizer for 15 minutes at a low boil.
- After that, we lay out the eggplants with adjika in prepared jars, roll them up with lids, turn them over and cover them with a warm blanket on top.
- We leave everything to cool completely, and then we remove the conservation in the cellar or pantry. This appetizer is perfect for any cereal or vegetable puree.
Eggplants in adjika for the winter in a slow cooker
Ingredients:
- eggplant - 3 kg;
- juicy tomatoes - 1 kg;
- sweet pepper - 600 g;
- sugar - 3 tbsp. spoons;
- vegetable oil - 200 ml;
- vinegar - 200 ml;
- hot pepper - to taste.
Cooking:
- We take ripe eggplants, wash them thoroughly and chop them into small cubes. Then put them in a saucepan, sprinkle with salt and leave for 2 hours.
- At this time, we are preparing adjika: put all the vegetables in the blender bowl and grind everything into a homogeneous gruel. Add chopped hot pepper to taste and mix thoroughly.
- We put the eggplants in the bowl of the multicooker, pour the cooked adjika and cook in the "Extinguishing" mode for half an hour, closing the lid tightly.
- After the beep, pour in the oil, vinegar and pour in the sugar. We expose the same program and detect another 5 minutes.
- We sterilize the jars in advance in any way convenient for you, and simply rinse the lids with boiling water.
- Carefully transfer the eggplants with adjika into the prepared container, roll up and remove the jars after cooling in the cellar or pantry. That's all, spicy eggplants in adjika are ready for the winter!
Eggplants in adjika for the winter
Ingredients:
- Eggplant - 1.5 kg
- Tomatoes - 1 kg
- Sweet pepper - 0.5 kg
- Garlic - 10 cloves
- Harisa - 1 tbsp
- Salt - 1 tbsp.
- Sugar - 2 tablespoons
- Vinegar 9% - 50 g
- Vegetable oil - 0.5 tbsp.
- Parsley - 1 bunch
Cooking:
- Wash the eggplant, dry and cut into slices. Drizzle with vegetable oil, salt a little and place skin side down on a baking sheet. Put in an oven preheated to 220C for 30 minutes.
- Randomly chop the tomatoes and peppers, previously de-seeded.
- Grind with a blender or pass through a meat grinder. Add salt, sugar, bring to a boil, reduce gas and cook for 10 minutes.
- Pour vinegar into the sauce, transfer the baked eggplant and cook for 5 minutes. Add chopped greens, garlic, harissa (spicy red chili pepper) and cook for 10 minutes over low heat.
- Arrange eggplants in adjika in sterilized jars and roll up. Turn the jars over and cover with a towel until completely cool, then you can put them in the refrigerator.
Eggplant in adjika (for the winter)
Delicious eggplant in a spicy tomato sauce. A good snack for the winter, prepared quickly and eaten at lightning speed. I had a huge hot pepper, so I only added half a pod. But, you are guided by your taste, if you like it spicier, then add more pepper, you get a delicious spicy sauce "Spark".
Ingredients:
- eggplant - 1 kg
- tomatoes - 1 kg
- Bulgarian sweet pepper - 0.5 kg
- garlic - 3 cloves
- hot pepper - 0.5 pod (or to taste)
- salt - 1 tablespoon with a slide (~ 30 gr.)
- sugar - 3 teaspoons (~24 gr.)
- vinegar 5% - 100 gr.
- vegetable oil - 100 gr.
Cooking:
- Wash tomatoes, eggplants, bell peppers and hot peppers.
- Remove seeds from peppers.
- Cut the eggplant in half and cut each half into 3 pieces.
- To get these slices.
- Put the eggplant in a bowl, add 2 heaping tablespoons of salt.
- Pour in water and leave for 30-40 minutes.
- Randomly chop the peppers and tomatoes.
- Grind vegetables in a blender or pass through a meat grinder. Pour the tomato sauce into a bowl
- Salt the sauce, add sugar and bring to a boil.
- Cook over medium heat for 10-15 minutes. Pour in the vinegar.
- Rinse eggplant from salt and squeeze out excess water.
- Heat vegetable oil in a frying pan, put eggplants.
- Lightly fry the eggplants, just to make them brown a little.
- For frying, it's best to use a non-stick or ceramic-coated pan to use as little oil as possible.
- Transfer the fried eggplants to the pan with the tomato sauce.
- Peel the garlic, chop and add to the eggplant.
- Boil eggplant over medium heat for 10-15 minutes. So that the eggplant retains its shape.
- Arrange eggplant in sterilized jars.
- Cover with lids and sterilize jars for 15 minutes.
- Twist the jars, turn over and wrap with a warm towel.
- Leave until completely cool.
How to preserve eggplant in adjika
Eggplant is a unique vegetable that you can experiment with as your heart desires. Its taste is delicious in any form - fried, baked, boiled, but especially in the form of winter preparations. Eggplant in adjika is a wonderful appetizer that will decorate any feast.
Ingredients:
- 1.5 kg of eggplant;
- 1.5 kg of tomatoes;
- 0.5 kg of sweet pepper;
- 1 head of garlic;
- 1 piece of bitter pepper;
- 50 g of salt;
- 1 glass of granulated sugar;
- 40 ml of table vinegar 9%;
- 1 glass of sunflower oil.
Cooking:
- First of all, you need to take care of the preparation of spicy tomato adjika. Washed tomatoes cut into halves;
- Peeled sweet peppers are cut into arbitrary small cubes. Do the same with hot peppers. Also peel the garlic cloves;
- Sweet and bitter peppers, tomatoes and garlic are laid out in a cup and chopped. You can do this using a meat grinder, the main thing is to get a homogeneous consistency;
- Tip: to increase the sharpness of hot pepper adjika, it is recommended to take more.
- The resulting mass is poured into a large container (basin or pan), where granulated sugar, salt and sunflower oil are also sent. This vegetable cocktail is brought to a boil, then vinegar is added to it and everything is boiled again;
- Eggplants in the form of large circles are transferred to boiled adjika and boiled over low heat for another 20 minutes with constant stirring. It is important to ensure that the blue ones do not lose their shape, are not digested;
- Hot eggplants are layered in pre-prepared sterilized jars, rolled up and insulated with a blanket for 24 hours.
Eggplants in adjika without vinegar: a recipe for the winter
Ingredients:
- 3 kg of eggplant;
- 2 kg of bell pepper;
- 2 kg of ripe tomatoes;
- 1 piece of hot pepper;
- 100 gr garlic;
- 1 bunch of greens (parsley or cilantro);
- 180 ml of vegetable oil;
- 80 grams of coarse salt;
- 350 gr sugar.
Cooking:
- Half-liter jars and lids are prepared in advance. They must be sterilized and put on a towel;
- Since eggplants are not fried, they must be soaked in advance so that all the bitterness comes out. Washed vegetables are cut into circles, at least 1 cm thick. After that, they should be properly sprinkled with salt and left for a short time;
- All other vegetables, with the exception of garlic, are washed, peeled and passed through a meat grinder (alternatively, you can use a blender or food processor, the main thing is to end up with a mass of pasty consistency);
- Advice! Tomatoes are recommended to be freed from the peel first, in adjika it is absolutely not needed. To do this, tomatoes need to be poured with hot water, peeled after 5-6 minutes.
- The resulting vegetable cocktail is transferred to the pan. Salt, sugar, oil are also placed there. The mixture is boiled over low heat and stirred systematically;
- At the same time, the eggplants, washed with water, are laid out on a towel to dry. As soon as the vegetable mixture boils, eggplant circles are laid out in it. The whole composition is mixed and boiled for about half an hour;
- While the vegetables are simmering, the garlic is being prepared. It should be peeled and crushed in a garlic press. A few minutes before the end of cooking, this spice goes to adjika with eggplant;
- The whole mass is kept on fire for another 5 minutes, after which it is immediately laid out hot in jars;
- Banks covered with lids are sterilized for 15 minutes, rolled up and turned over;
- In order for the cooling to take place gradually, the jars are wrapped up for a day, after which they are cleaned in a cool dark place.
Eggplant "Awesome"
The unusual taste of the workpiece is obtained by cooking eggplant by frying.
Ingredients:
- 1 kg blue;
- 1 kg of tomatoes;
- 1 hot pepper;
- 50 ml of vinegar;
- 5 cloves of garlic;
- 100 ml of sunflower oil;
- bay leaf, spices.
Cooking:
- Vegetables should be washed, dried and cut into pieces;
- Tomatoes, passed through a meat grinder, are poured into a deep frying pan.
- Chopped garlic, allspice, bay leaf and bitter pepper are also sent there;
- Within 20 minutes, this vegetable mass should be heated, while not removing the foam;
- At this time, eggplants cut into pieces should be fried in sunflower oil until a golden crust forms, after which they are transferred to a boiling vegetable mixture;
- Also, spices are added to the pan, table vinegar is poured in and the whole composition is simmered for another 15 minutes on low heat;
- The finished dish is laid out in jars, rolled up, turned over and insulated.
How to prepare blue ones in adjika for the winter without sterilization
Eggplants made according to this recipe are spicy, fragrant, tasty and do not boil soft. This spicy sauce with excellent taste will be a worthy snack in the men's company.
Ingredients:
- 800 gr eggplant;
- 1 kg of tomatoes;
- 200 gr red bell pepper;
- 1-2 pieces of hot pepper (depending on individual preferences for spiciness);
- 2 heads of garlic;
- 1 carrot;
- 100 ml sunflower oil (refined);
- 1 sour apple (you can take another carrot instead);
- salt to taste (you can add 1 large spoon and be sure to try);
- 1-2 pinches of granulated sugar.
Cooking:
- To begin with, all vegetables must be peeled, washed and cut in random order (they still need to be ground in a meat grinder anyway);
- Garlic is also cooked, but it should be added to adjika at the very end so that the aroma does not disappear. Read more:
- Eggplants, previously washed and cut into circles, sprinkled with salt and left for 25-30 minutes to eliminate bitterness;
- Advice! Cut the skin of the eggplant partially into strips. The largest circles are best cut in half.
- All vegetables, except for eggplant and garlic, are skipped in a meat grinder. Adjika will turn out to be a granular consistency;
- The vegetable mass transferred to the cauldron is placed on medium heat. After boiling, the fire must be reduced, cover the cauldron with a lid and leave the vegetables to simmer for 20 minutes. After the required time has elapsed, the lid must be removed, the fire should be added again and the excess liquid should be evaporated for another 10 minutes;
- Pour the prepared vegetable oil into the composition and let the adjika boil. Add salt;
- Wash eggplants with water, thereby removing salt from them, place in a cauldron with adjika, mix, cover and cook for 20-25 minutes until blue soft;
- If everything is ready, then add garlic, grated on a fine grater or passed through a garlic press, mix and simmer for another couple of minutes;
- The twisting method does not involve sterilization, however, the jars must be sterilized or steamed in advance. The mixture is laid out in jars immediately, while hot. It is necessary to fill the container under the very lid, carefully tamping to avoid voids;
- We cover the jars with lids, twist, turn over and wrap.
Eggplant cooked in a spicy Caucasian dressing is a delicious dish that is easy to cook at home on your own.
Eggplant in adjika - general principles of cooking
All lovers of spicy food will definitely like eggplants in adjika. Adjika is the main ingredient in the recipe; special attention is paid to its preparation. This is a pasty seasoning from the national cuisine, which is served with almost any dish, from appetizers to meat or fish dishes.
In the process of classical preparation of adjika, according to southern traditions, hot green or red pepper, garlic cloves, salt, herbs and other spices are involved. Tomatoes were not usually used in the preparation of seasoning, however, over time, the recipe was adapted to the taste preferences of different countries and began to add mashed tomatoes or other vegetables.
The principle of preparing such a dish is very simple: peppers and / or tomatoes are ground into a mushy mass and stewed with spices, at the end of cooking, chopped eggplants are added and boiled in adjika for several minutes until the dish is ready. Seasoning ingredients can be changed or supplemented with others, such as apples or carrots.
Eggplant cooked in this savory, spreadable dressing is great as a winter twist. They are used separately with bread, and also as a fragrant seasoning for dishes with meat, fish and poultry. In this case, adjika can be red or green, depending on the chosen color of vegetables. The degree of pungency depends on the presence of hot pepper in the recipe.
Recipe 1: Eggplants in adjika at home
One of the easiest and quickest ways to cook a dish yourself at home. The use of overripe tomatoes and 6% vinegar will provide a mild flavor to the appetizer.
Ingredients
1 kg of overripe tomatoes;
0.5 kg of Bulgarian pepper;
3 kg of ripe eggplant;
A few chili peppers;
1-2 garlic heads;
A glass of refined sunflower oil;
80 g of sugar sand;
50-75 g of salt;
100 ml 6% vinegar;
Spices (bay leaf, 4 black peppercorns, cilantro, suneli hops).
Cooking method
Cut the eggplant into circles of small thickness, about 1-1.5 centimeters, and salt.
Meanwhile, garlic, peppers and tomatoes need to be twisted in a meat grinder until smooth.
Pour the pasty vegetable mixture into a heated deep saucepan with oil, add all the spices from the list and bring to a boil.
Put the eggplants pre-washed with cool water there and simmer for about 15-20 minutes until tender, not forgetting to pour in the vinegar at the end.
Recipe 2: Hot Eggplants in Adjika
The traditional Caucasian version of cooking eggplant in spicy adjika is perfect for meat dishes. This seasoning is known for its spicy taste and ability to support a strong immune system, as spicy ingredients kill pathogenic bacteria and germs. Thus, the dish helps the body cope with the disease faster.
Ingredients
4 heads of garlic;
1.5 kg of hot green pepper;
1-1.5 kg of eggplant;
900 g sweet pepper;
1 st. l. coriander;
60 g of salt;
1 bunch of mint and basil;
A little parsley, cilantro and dill;
60 ml olive oil (or walnut oil).
Cooking method
In order for adjika to have a gentler taste, pepper needs to lie down for several days until it becomes a little lethargic. This is also important so that the seasoning does not deteriorate a couple of months before the winter holidays. It is enough to lie down for a pepper for about three days.
First of all, finely chop the garlic, herbs and peppers, removing the stalks and seeds (you can leave them if you want the dressing to be more burning). Put everything in a blender. Grind the contents into a homogeneous mass, add 4 tablespoons of butter, salt and coriander. Transfer the mixture to the pan, pour in the remaining oil and simmer with the lid closed.
Cut the eggplant into thin slices, salt a little and leave for a few minutes. Then rinse with cool water and put in a pan with the vegetable mass. Simmer eggplant until soft for 15-20 minutes.
If you want eggplants in adjika to be stored longer, it is recommended to add a teaspoon of wine vinegar. Green hot pepper is also an excellent preservative. Arrange the finished dish in jars or serve immediately to the table.
Recipe 3: Eggplants in adjika for the winter
Ideal for spinning for the onset of winter cold. This is not only a tasty and satisfying dish, but also a great way to strengthen the immune system during frosts.
Ingredients
2.5 kg of ripe eggplant;
1-2 garlic heads;
2 kg sweet pepper;
2 kg of ripe tomatoes;
2-4 hot peppers;
1 cup refined vegetable oil;
Ground black pepper to taste;
100 ml table 9% vinegar;
250 g of sugar sand;
100 g non-iodized salt.
Cooking method
The first step is to prepare the dressing. To do this, peeled garlic, hot and sweet pepper must be scrolled through a meat grinder. Do the same with tomatoes, after removing the peel from them. To make it easier to remove, pour boiling water over the tomatoes.
Choose a deep frying pan or a saucepan with a thick bottom, pour a cup of vegetable oil into it, add the resulting slurry of garlic, pepper and tomatoes. While stirring, bring the mixture to a boil, remembering to salt, pepper and pour in all the sugar.
After the dressing begins to boil, pour in the vinegar and bring back to a boil. Cooking adjika is not worth it for a long time.
Meanwhile, cut the eggplant into medium-sized slices. Put them in the pan after cooking the vegetable mass and simmer together for no more than 20-25 minutes so that they do not become too soft.
The finished dish is poured into jars sterilized in advance, closed and wrapped in a warm towel. After cooling, the seasoning is removed before the onset of the winter holidays.
Recipe 4: Eggplant in adjika without vinegar
The absence of table vinegar in this recipe is a definite plus for health, because its high content increases the acidity of the dish, which can irritate the gastrointestinal tract and have a bad effect on tooth enamel. The only drawback of this recipe is that without vinegar, eggplants in adjika will not be able to be stored for a long time.
Ingredients
300 g of young garlic;
2 hot peppers;
4 kg eggplant;
2 kg Bulgarian pepper;
2 kg of ripe tomatoes;
150 ml sunflower oil;
Ground black pepper optional;
400 g of sugar;
A little parsley;
80 g non-iodized salt.
Cooking method
Eggplants must be washed, cut into slices, salted and left for a while so that bitterness comes out of them.
We pass the remaining clean vegetables through a meat grinder - tomatoes, peppers, garlic, parsley. We shift the vegetable mass into a saucepan, add spices, sugar and salt, put on medium heat and, stirring constantly, bring to a boil.
To prevent the mixture from burning, add vegetable oil. Then put the sliced eggplants into the pan and simmer together for less than half an hour until tender.
Arrange the finished dish in jars and twist.
Recipe 5: Sweet eggplant in adjika
Not everyone can afford to eat spicy food. To enjoy eggplant in adjika, there is a special sweet cooking option.
Ingredients
2.5 kg of eggplant;
2 kg of red tomatoes;
500-600 g Bulgarian sweet pepper;
50 g of salt;
1 head of onion;
1 garlic head;
500 ml vegetable oil;
300 g of sugar sand;
Ground black pepper to taste;
Greens (cilantro, parsley, dill, citron, basil).
Cooking method
The peculiarity of this recipe is that washed and towel-dried vegetables (except eggplant) are laid out on a baking sheet and baked a little inside the oven at maximum temperature. After that, the peel is removed from them, seeds are removed from the pepper. Cooled tomatoes and peppers are whipped in a blender.
The onion is finely chopped, fried to a beautiful caramel color and added to the vegetable mixture, which must be put on a slow fire in a saucepan with a thick bottom for half an hour. Only after a long stew, you can salt and add ground pepper with sugar to adjika.
Garlic and greens should be chopped as finely as possible and added to the seasoning, continuing to simmer the mass for another 20-25 minutes. Eggplants, peeled and cut into small cubes, are added at the same time and stewed until tender.
Recipe 6: Eggplants in adjika in Georgian
There are many dishes in Georgian cuisine in which eggplant and spices are the main ingredients. This is one of the most popular and delicious options, combining both bitter and sweet notes.
Ingredients
2 garlic heads;
3 kg of young eggplants;
1 kg sweet pepper;
1.5 kg of tomatoes;
A few chili peppers;
Basil, parsley, cilantro;
50 g salt
50 ml of vinegar 6%;
80 g sugar sand,
120 ml sunflower oil (for frying).
Cooking method
First of all, eggplants are peeled, cut into circles no more than two centimeters thick, then left to lie down a little in salted water.
In the meantime, you need to prepare adjika: tomatoes, garlic and peppers are passed through a meat grinder, placed in a deep saucepan and put on medium heat for 15 minutes. Stirring, add sugar, salt and chopped herbs to the mixture. At the end of the quenching, vinegar is poured in.
Now it's the turn of the eggplants: drain the water and let them dry, put them in a pan and fry on both sides until cooked.
When the circles are soft, and the mixture finishes stewing, transfer the eggplants to jars and pour adjika so that all the pieces are in the dressing (they can be mixed). We close the jars, let them cool and put them in the refrigerator.
Recipe 7: Eggplant in adjika with apples and carrots
This dish is more tender than other cooking options. For those who do not like spicy food, but dream of eating eggplant in adjika, you can remove chili peppers from the list of products and reduce the amount of garlic.
Ingredients
2 kg of eggplant;
1 kg of tomatoes;
2 carrots;
100-150 g of sugar;
3 apples;
3 bell peppers;
1 chili pepper;
1 head of garlic;
250 ml sunflower oil;
A little basil, parsley and cilantro;
100 ml of vinegar 9%;
Salt to taste.
Cooking method
Puree the peeled tomatoes in a blender. Do the same with sweet pepper and chili. Then remove the peel from the apples, cut them and carrots into cubes, put in a blender and beat until gruel with garlic and herbs. Mix all three different masses in one saucepan, add vinegar, oil and sugar, then mix. Put the adjika on the stove and bring to a boil, salting the seasoning. Simmer everything with the lid closed for 15-20 minutes.
In the meantime, eggplant should be peeled so that it is softer in the twist, and cut into small cubes. After that, add them to the pan and simmer together over low heat for about 20 minutes.
Serve slightly warm!
- Eggplant may have a bitter taste. To avoid this, just cut them into slices, salt a little, leave in a bowl for a couple of minutes, and then rinse with cool water.
- It is not recommended to use overripe eggplants in the preparation, because they contain too much solanine. Young ripe fruits are more suitable for consumption.
- Do not forget to protect your hand skin while preparing spicy adjika at home by wearing protective rubber gloves.
- The degree of readiness of vegetables is easily checked with a regular toothpick. If the eggplants become soft, then the dish is ready, and it can be removed from the heat. It is important not to overcook the pasty mixture, otherwise you will get porridge instead of tasty adjika.
- Use eggplant in adjika with extreme caution if you or your guests have mouth sores or problems with the gastrointestinal tract. If you want to lose weight, a spicy dish will help speed up your metabolism, but you should not abuse it.
Eggplant goes great with tomatoes, peppers and garlic. Therefore, harvesting eggplant in adjika for the winter is very popular. The recipe has several variations, but the spicy taste of eggplant in a hot tomato sauce, which has already become traditional, remains low. The amount of chili pepper can be adjusted to your liking, but you still shouldn’t make it too fresh, otherwise the appetizer will lose its character.
If you adhere to the above proportions, adjika will turn out to be moderately spicy, with a pleasant sweet and sour taste, and eggplants in adjika for the winter will turn out awesome! These eggplants can be served as a cold appetizer or as a vegetable side dish with porridge, pasta or mashed potatoes. You can also heat the workpiece, add fried sausages and a little boiling water, boil and serve with pasta as a sauce.
Ingredients
- eggplant 500 g
- tomatoes 500 g
- sweet bell pepper 250 g
- bitter capsicum 0.5 pcs.
- garlic 5 teeth
- 9% vinegar 1 tbsp. l.
- vegetable oil 1.5 tbsp. l.
- non-iodized salt 0.5 tbsp. l.
- sugar 1 tbsp. l. topless
- bay leaf 1 pc.
- black peppercorns 5 pcs.
How to cook eggplant in adjika for the winter
- Wash the tomatoes in cold water, cut into quarters. For adjika, tomatoes must be juicy. If you have "cream" or another fleshy variety, the number of tomatoes will need to be increased to 600-700 g.
We clean the bell pepper from the seed boxes and cut into large pieces so that they enter the meat grinder socket. We also remove the seeds from bitter pepper, otherwise the adjika will turn out to be very, very spicy. Peel the garlic and cut into quarters.
Wash the eggplant and cut off the stems. Without peeling, we cut them into thick circles - a thickness of 1-1.5 cm. We will not soak in water, so for harvesting we will need sweet varieties that are not bitter.
We pass tomatoes, peppers and garlic through a meat grinder.
Add non-iodized salt, sugar and refined vegetable oil to the resulting sauce. We also send bay leaves and peppercorns there. We put on the stove and bring to a boil, removing the foam. Boil for 10 minutes, remembering to stir.
Pour 9% vinegar into adjika and immediately send the chopped eggplants to the pan.
Bring to a boil, and then cook over medium heat until the eggplant is soft. From time to time, gently stir with a spoon so that they do not stick to the bottom. After 15-20 minutes, the eggplant will be ready.
The little blue ones should not be raw, but not too soft so as not to turn into porridge.- We remove the bay leaf and lay out the adjika in hot sterilized jars (fill to the very top, since the adjika will fill all the voids when it cools). Roll up and turn them upside down. Be sure to wrap it in a warm blanket and leave it in this form until it cools completely, after which we send it to storage in the cellar.
Calories: Not specified
Cooking time: Not indicated
There are many successful ones. But for me, the most awesome eggplants for the winter are eggplants in adjika. This recipe has been tested in my family for years and now I roll it often. In the eggplant season, I already know that I need to leave a place in the pantry for such a preparation, since my whole family simply loves eggplants in adjika. I buy all the necessary vegetables and start cooking. All processes are quite simple, so no one will have to call for help. But how much joy there will be in winter when you put such delicious eggplants for a snack. They are moderately salty, spicy and everyone likes them. Let me boil ordinary potatoes for such eggplants, but they will only say thank you for dinner, so cook with me so that you have “awesome” eggplants in adjika on your shelves in winter. A vegetable such as eggplant perfectly absorbs all the spices, so adjika fits perfectly. Be sure to cook eggplants in adjika for the winter, which are called “Awesome”.
- 1 kg eggplant,
- 1 kg tomato,
- 500 grams of sweet pepper,
- 2 hot peppers,
- 2 heads of garlic,
- 40 grams of granulated sugar,
- 20 grams of salt,
- 60 grams of vegetable oil,
- 2 tables. l. 9% vinegar.
Recipe with photo step by step:
Vegetables (peppers, tomatoes and garlic) wash, peel and cut into slices, slices. Just peel the garlic cloves. 
Scroll everything through a meat grinder. Get adjika for eggplant. 
Pour adjika into a saucepan, salt, pour sugar, and also pour in vegetable oil. Cook adjika on fire for 10 minutes. 
At this time, wash the eggplants, cut off the tails and cut into circles of small thickness. 
Put eggplant mugs into boiling adjika. Simmer for 20 minutes. 
Mix eggplant in adjika and pour in vinegar. Simmer another 10 minutes. Eggplants will be fully cooked, soft and tasty. 
Then we shift into steamed glass jars to the very top. 
And roll up the lids with a seaming key. 
A ready-made eggplant appetizer in adjika will not leave anyone indifferent. Burning and attractive eggplants will delight everyone who tastes them. Bon Appetite!
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