Eggplants in adjika for the winter

Eggplants in adjika for the winter

The taste of eggplants is well revealed in spicy snacks; these vegetables are harmoniously combined with garlic, pepper, tomatoes. For the winter, many housewives harvest eggplants in adjika. Such canned goods are in demand during the cold season. They can be supplemented or even replaced with a side dish, quite decently they look like an independent snack. Such blanks are well worth it, and even an aspiring hostess can handle them.

Cooking Features

The process of cooking eggplant in adjika has a certain specificity, but is not complicated. It is only important to know and take into account some key points, carefully follow the instructions accompanying the selected recipe.

  • Eggplants contain solanine, which is a toxic substance and gives vegetables a bitter taste. It is necessary to get rid of it. Remove solanine from the “blue” allows salt. Fruits, milled according to the instructions in the recipe, are salted or salted in a saline solution (20 g of salt per 1 l of water), left for 10-20 minutes, washed. After washing, the vegetables should be dried, it is especially important not to skip this stage if the recipe provides for roasting vegetables.
  • Appetizer is more delicious and tender of young eggplants. If you are dealing with overgrown vegetables, you can also use them, but after clearing them.
  • For cooking adzhika requires a lot of garlic and hot pepper. It is advisable to work with these products with gloves, otherwise you may get burned.
  • Banks for snacks need to be washed with soda and sterilized, otherwise it will quickly deteriorate. The lids are also sterilized by boiling. The canned food should be closed with metal lids to ensure tightness. If you close them with capron lids, then the snack can be stored only in the refrigerator and not more than 2 months.

Eggplants in adjika can be closed with and without vinegar. Some recipes suggest the use of sterilization for better preservation of the dish, but in most cases you can do without it. The technology of cooking eggplants in adjika may vary depending on the choice of snacks. By following the recommendations accompanying a specific recipe, you will not make mistakes and get the expected result.

A simple recipe for eggplants in adjika for the winter

Composition (2 liters):

  • eggplants - 1 kg;
  • tomatoes - 1 kg;
  • sweet pepper - 0, 5 kg;
  • garlic - 10 cloves;
  • bitter capsicum - 1 pc .;
  • sugar - 125 g;
  • salt - 40 g;
  • table vinegar (9 percent) - 50 ml;
  • refined vegetable oil - 150 ml.

Method of preparation:

  • Wash eggplants. If the fruits are ripe, use a peeler to remove the coarse skin from them. Cut off the tips.
  • Cut each eggplant lengthwise into 4-6 pieces, then cut each strip into 2-3 pieces. As a result, you should get medium-sized bars.
  • Sprinkle salt on eggplants (its consumption is not listed in the recipe). Leave for 10 minutes, then rinse well with running water and leave pieces in a colander to drain off excess water from them.
  • Wash tomatoes, cut into slices, the size of which allows you to grind them in a meat grinder.
  • Peel the garlic cloves.
  • At the peppers, remove the stalks together with the seeds; cut the flesh into strips. This also applies to sweet peppers, and bitter.
  • Tomatoes and both types of pepper mince, mix with salt, sugar and vegetable oil.
  • Bring the prepared sauce to a boil, cook for 10 minutes.
  • Add the garlic and vinegar, wait until the sauce boils again.
  • Dip the eggplants in the adjika and boil them for 20 minutes.
  • While vegetables are boiling, prepare jars, washing them out with soda and sterilizing them in any convenient way.
  • Boil the lids.
  • Spread the hot appetizer over the jars, fill it with adjika, in which the blue ones were cooked.
  • Roll banks, flip.

Banks with chilled snacks can be stored in the pantry or any other place where supplies are usually kept in your home for the winter.

Eggplant in adjika with apples and carrots

Composition (for 2, 5 l):

  • eggplants - 1, 5 kg;
  • tomatoes - 0, 8 kg;
  • apples - 0, 2 kg;
  • Bulgarian pepper - 0, 4 kg;
  • carrots - 100 g;
  • bitter capsicum - 1 kg;
  • garlic - 10 cloves;
  • apple cider vinegar (6 percent) - 60 ml;
  • salt - 40 g;
  • sugar - 60 g;
  • vegetable oil - 40 ml;
  • fresh greens (parsley, cilantro) - 50 g.

Method of preparation:

  • Eggplants cut into large cubes, dip in pre-prepared saline solution, leave for 20 minutes. Rinse, let dry.
  • Cut the tomatoes cross-wise on the side opposite the stem, lower for 2-3 minutes into boiling water, transfer to a container with cold water, peel. Cut the tomato pulp into large chunks and chop with a blender or meat grinder to a puree state.
  • Peel both types of pepper, cut the flesh into small pieces, chop them in the same way as the tomatoes.
  • Peel apples, cut the core out of them.
  • Carrot clean.
  • Cut carrots and apples into small cubes, turn them into mashed potatoes using a blender.
  • Place vegetables and apples, chopped to puree, into a saucepan, add vinegar, sugar, salt, and vegetable oil to them.
  • Put the saucepan on the stove, over low heat, bring its contents to a boil and cook for 20 minutes.
  • Add finely chopped garlic and greens, eggplants to the adjika. Wait for the sauce to boil. Boil the snack for 15 minutes.
  • Spread the eggplants in adjika over the prepared jars, seal them tightly, turn them over and leave to cool.

An appetizer according to this recipe can be prepared for the winter without the addition of vinegar, but then the number of apples should be doubled.

Fried eggplants in adjika

Composition (2 liters):

  • eggplants - 1, 5 kg;
  • tomatoes - 1 kg;
  • Bulgarian pepper - 0, 5 kg;
  • refined vegetable oil - 100 ml;
  • apple cider vinegar (6 percent) - 60 ml;
  • salt - 30 g;
  • fresh coriander - 50 g;
  • hops-suneli - 30 g;
  • Hot chilli pepper - 1-2 pcs.

Method of preparation:

  • Cut eggplants into circles about 1 cm thick, sponge them, after 10 minutes, rinse and dry with a towel.
  • Fry on both sides until a brown crust appears.
  • Chop tomatoes and both types of pepper to a puree state in any convenient way. Add salt, sugar, hop-suneli. Stir.
  • Heat over low heat and boil for 15 minutes.
  • Add fried eggplants, chopped garlic and cilantro, vinegar.
  • Cook for 5 minutes.
  • Distribute to banks, roll up.

Fried eggplants in adjika are especially tasty, this appetizer is able to decorate a festive table laid for any reason. Keep it better in a cool place.

Video: I barely asked this recipe from my mother-in-law / Eggplant in adjika for the winter

Eggplant in adjika - a popular snack that has a spicy taste. It can be cooked at any time of the year, but most housewives close it for the winter.

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