Eggplants in adjika: we cook according to southern traditions. A variety of options for cooking eggplants in adjika

Eggplants in adjika: we cook according to southern traditions. A variety of options for cooking eggplants in adjika

Eggplant cooked in a savory Caucasian dressing is a tasty dish that is easy to prepare at home by yourself.

Eggplants in adjika - general principles of cooking

All food lovers will definitely appreciate the eggplants in adjika. The main ingredient in the recipe is adzhika, special attention is paid to its preparation. This is a pasty seasoning from the national cuisine, which is served to almost any dish, from snacks to meat or fish dishes.

According to southern traditions, burning green or red pepper, garlic cloves, salt, spicy herbs and other spices are involved in the process of making adzhika. Tomatoes were usually not used in cooking seasonings, but 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 cooking such a dish is very simple: pepper and / or tomatoes are ground into a mushy mass and stewed with spices, at the end of cooking chopped eggplants are added and cooked in adzhika for several minutes until the dish is ready. Ingredients for seasoning may vary or be supplemented by others, for example, apples or carrots.

Eggplants cooked in this savory pasty dressing are great as a twist for the winter. They are used separately with bread, and also as an aromatic seasoning to dishes with meat, fish and poultry. Adjika may be red or green, depending on the chosen color of vegetables. The degree of stinginess depends on the presence of hot pepper in the recipe.

Recipe 1: Homemade eggplant adjik

One of the easiest and fastest ways to prepare a dish yourself at home. The use of overripe tomatoes and vinegar 6% will provide a soft snack flavor.

Ingredients

• 1 kg of overripe tomatoes;

• 0.5 kg Bulgarian pepper;

• 3 kg of mature eggplants;

• several chili peppers;

• 1-2 garlic heads;

• a glass of refined sunflower oil; • 80 g of sugar sand;

• 50-75 g of salt;

• 100 ml of 6% vinegar;

• spices (bay leaf, 4 black peppercorns, cilantro, hops-suneli).

Method of preparation

Cut the eggplants into small circles, approximately 1-1.5 centimeters, and salt.

Meanwhile, garlic, pepper and tomatoes need to twist in a meat grinder until smooth.

In a preheated deep pan with oil, pour the pasty vegetable mixture, add all the spices from the list and bring to a boil.

Put the pre-rinsed eggplants with cool water and simmer for about 15-20 minutes until done, do not forget to pour vinegar in the end.

Recipe 2: Spicy eggplants in adjika

The traditional Caucasian version of cooking eggplants in spicy adjika is perfect for meat dishes. This seasoning is known for its stinging taste and the ability to maintain strong immunity, as the burning ingredients kill the pathogenic bacteria and microbes. Thus, the dish helps the body to deal with the disease faster.

Ingredients

• 4 heads of garlic;

• 1.5 kg of hot green pepper;

• 1-1.5 kg of eggplants;

• 900 g sweet pepper;

• 1 tbsp. l coriander;

• 60 g of salt;

• on 1 bunch of mint and basil;

• a little parsley, cilantro and dill;

• 60 ml of olive oil (or walnut oil).

Method of preparation

In order for adjika to have a softer taste, it is necessary for the pepper to lie down for several days, until it becomes a little sluggish. This is important so that the seasoning does not deteriorate a couple of months before the winter holidays. It is enough to dip for about three days.

First of all, finely chop the garlic, greens and pepper, removing the stalks and seeds (you can leave them, if you want, to make the dressing more stinging). 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 eggplants into thin slices, salt a little and leave for a few minutes. Then rinse with cool water and put in the pan to the vegetable mass. Stew until soft eggplant for 15-20 minutes. If you want the eggplants to be stored in adjika longer, it is recommended to add a teaspoon of wine vinegar. Green hot pepper is also an excellent preservative. Arrange the ready dish in cans or serve immediately to the table.

Recipe 3: Eggplant in adjika for the winter

Ideal for spinning 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 mature eggplants;

• 1-2 garlic heads;

• 2 kg of sweet pepper;

• 2 kg ripe tomatoes;

• 2-4 hot peppers;

• 1 cup of refined vegetable oil;

• ground black pepper to taste;

• 100 ml of table 9% vinegar;

• 250 g of sand sugar;

• 100 g of non-iodized salt.

Method of preparation

The first step is to prepare a gas station. To do this, peeled garlic, hot and sweet pepper must be scrolled through a meat grinder. Do the same with tomatoes, after removing them from the peel. To make it easier to shoot, pour boiling water over the tomatoes.

Choose a deeper griddle or a thick-bottomed saucepan, pour a cup of vegetable oil there, add the resulting gruel of garlic, pepper and tomato. While stirring, bring the mixture to a boil, not forgetting to salt, pepper and pour all the sugar.

After the dressing starts to boil, pour in the vinegar and bring it to the boil again. Cook adjika is not worth it.

In the meantime, cut the eggplants 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 in cans, sterilized in advance, is closed and wrapped in a warm towel. After cooling, the seasoning is removed before the onset of winter holidays.

Recipe 4: Eggplant in adjika without vinegar

The lack of table vinegar in this recipe is a definite plus for health, because its high content increases the acidity of the dish, which can cause irritation of the gastrointestinal tract and badly affect tooth enamel. The only disadvantage of this recipe is that without vinegar, eggplants in adjika cannot be stored for long. Ingredients

• 300 g young garlic;

• 2 hot peppers;

• 4 kg eggplant;

• 2 kg Bulgarian pepper;

• 2 kg of ripe tomatoes;

• 150 ml of sunflower oil;

• ground black pepper as desired;

• 400 g of sugar;

• a little parsley;

• 80 g of non-iodized salt.

Method of preparation

Eggplants need to be washed, cut into circles, salt and leave for a while, so that bitterness will come out of them.

The remaining pure vegetables are passed through a meat grinder - tomatoes, pepper, garlic, parsley. We shift the vegetable mass to the saucepan, add spices, sugar and salt, set on medium heat and, stirring constantly, bring to a boil.

To prevent the mixture from burning, add vegetable oil. Then put the sliced ​​eggplants in a saucepan and simmer together for less than half an hour until cooked.

Spread the finished dish on the cans and spin.

Recipe 5: Sweet eggplants in adjika

Not everyone can afford to eat spicy food. To enjoy eggplants in adjika, there is a special sweet cooking option.

Ingredients

• 2.5 kg of eggplants;

• 2 kg red tomatoes;

• 500-600 g Bulgarian sweet pepper;

• 50 g of salt;

• 1 onion;

• 1 garlic head;

• 500 ml of vegetable oil;

• 300 g of sand sugar;

• ground black pepper to taste;

• greens (cilantro, parsley, dill, citron, basil).

Method of preparation

The peculiarity of this recipe is that vegetables washed and towel-dried (except for eggplants) 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, the seeds are removed from the pepper. Cooled tomatoes and pepper are whipped in a blender.

Onions are finely cut, fried to a beautiful caramel color and added to the vegetable mixture, which must be put on a slow fire in a thick-bottomed saucepan for half an hour. Only after a long stewing, you can salt and add the pepper with sugar in the adjika.

Garlic and greens need to be chopped as small as possible and add them to the seasoning, continuing to simmer the mass for another 20-25 minutes. Peeled and diced eggplants are added at the same time and stewed until tender.

Recipe 6: Georgian Eggplant in adjika

Georgian cuisine has many dishes, in which the main ingredients are eggplants and spices. This is one of the most popular and tasty options, combining both bitter and sweet notes.

Ingredients

• 2 garlic heads;

• 3 kg of young eggplants;

• 1 kg of sweet pepper;

• 1.5 kg of tomatoes;

• several chili peppers;

• basil, parsley, cilantro;

• 50 g of salt

• 50 ml of vinegar 6%;

• 80 g of sugar sand,

• 120 ml of sunflower oil (for frying).

Method of preparation

First of all, eggplants are peeled, cut into mugs no more than two centimeters thick, then left to lie a little in salted water.

Meanwhile, you need to cook adjika: tomatoes, garlic and peppers are passed through a meat grinder, placed in a deep pan and put on medium heat for 15 minutes. While stirring, add sugar, salt and chopped greens to the mixture. At the end of the quenching, vinegar is poured.

Now it's up to the eggplants: drain the water and let them dry, put them in the pan and fry them on both sides until ready.

When the circles are soft, and the mixture is finished stewing, we transfer the eggplants to the jars and pour over the adjika so that all the pieces are in the dressing (they can be mixed). Banks close, let cool and put in the refrigerator.

Recipe 7: Eggplant in adjika with apples and carrots

This dish is more tender compared to other cooking options. For those who do not like spicy food, but wants to eat eggplants in adjika, you can remove chili pepper from the list of products and reduce the amount of garlic.

Ingredients

• 2 kg of eggplants;

• 1 kg of tomatoes;

• 2 carrots;

• 100-150 g of sugar;

• 3 apples;

• 3 bell peppers;

• 1 chili;

• 1 head of garlic;

• 250 ml of sunflower oil;

• a little basil, parsley and cilantro;

• 100 ml of vinegar 9%;

• salt to taste.

Method of preparation

Tomatoes, peeled, whipped in a blender in mashed potatoes. Do the same with pepper and chili. Then remove the peel from the apples, cut them and carrots into cubes, put in a blender and whip to a slurry with garlic and greens. All three different masses mix in one pan, add vinegar, butter and sugar, then mix. Put the adjika on the stove and bring to the boil, seasoning with salt. Simmer everything with the lid closed for 15-20 minutes. In the meantime, the eggplants need to be peeled to be softer in a twist and cut into small cubes. After that, add them to the pan and simmer together over low heat for about 20 minutes.

Serve the dish slightly warm!

Eggplants in adjika - tricks and useful tips

  • Eggplants can have a bitter aftertaste. To avoid this, it is enough to 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 over-ripe eggplants in the billet, because they contain too much solanine. Young ripe fruits are more suitable for consumption.
  • Do not forget to protect the skin of your hands during the preparation of acute adzhika at home, wearing protective rubber gloves.
  • The readiness of vegetables is easily checked with a regular toothpick. If the eggplants are soft, then the dish is ready and can be removed from the heat. It is important not to digest the pasty mixture, otherwise you will get porridge instead of delicious adzhika.
  • Take extra care with adzhik eggplants if you or your guests have sores in the mouth or problems with the gastrointestinal tract. If you want to lose weight, a hot dish will help speed up the metabolism, but do not abuse it.
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