Eggplants are very loved among the population of our country, which determines the popularity of harvesting for the winter using these vegetables. They are treated with great respect, because the taste of such salads is unusually tasty and spicy. Perhaps you are already familiar with caviar and lecho, but today we offer to cook eggplant adjika. This original and enough new recipe everyone will definitely like it. There are not enough words to describe how delicious it is! No, it's not tasty, it's just delicious! Quick and easy preparation, as well as an excellent result, will turn this blank into your favorite.
eggplant adjika- this is what is appropriate on any table in winter period. After all, it is at this time that our bodies so want something spicy and burning. Eggplant, as it will become great snack both on a festive and on an everyday table, she will give any meat dish a delicious spicy taste and amazing aroma. Be sure to include in your cookbook the best and proven recipes that will exceed all your expectations.
Eggplant adjika
This one is very quick recipe cannot fail to please you with its simplicity and excellent taste. Spicy lovers will love it.
Components:
- eggplant - 2 kg
- garlic - 300 g
- Bulgarian pepper - 500 g
- chili pepper - 2 pcs.
- salt - 3 tbsp. spoons
- vinegar - 4 table. spoons
- vegetable oil - 3 tbsp. spoons
- thyme - 0.5 tsp
- Red and black ground pepper- 3-5 g
- dill - 1 bunch
Boil eggplants in salted water for 15 minutes, then twist in a meat grinder along with garlic and chili peppers. Mix vinegar with oil, salt, red and black pepper, thyme, bring the mass to a boil. We put eggplants here, cook for 30 minutes after boiling, add chopped dill and turn it off after a minute or two. We mix the adjika well, immediately lay it out in sterilized jars and roll it up, put it in the cold when it has cooled down.
Eggplant adjika with tomato juice
According to this recipe, an ideal adjika is obtained with a very harmonious and balanced taste.
Ingredients:
- eggplant - 1.5 kg
- tomato juice - 500 ml
- Bulgarian pepper - 200 g
- carrots - 1 pc.
- sugar - 0.5 cups
- onion - 2 pcs.
- chili pepper - 0.5-1 pc.
- vegetable oil- 5 tbsp. spoons
- garlic - 3-4 cloves
- vinegar - 50 ml
- salt - to taste (50-100 g)
- dried celery root - 5 g
Cut eggplant into slices, keep for about half an hour in salt water, tomato juice mix with chopped chili, garlic, as well as chopped peppers, carrots and onion half rings. Here we add oil, vinegar and sugar, salt to taste. Bring tomato juice to a boil, then add main ingredient, cook eggplant until soft. We season with dried celery root, cook for another minute and lay out in pre-prepared sterilized jars, roll up.
Eggplant adjika with apples
Very original taste And fast cooking- these are the main advantages of this dish. It is perfect for any second course, even just spreading it on bread, you can appreciate its masterpiece taste.
Required products:
We cut the eggplants into large half rings and lower them into cold water with salt for 20 minutes to avoid bitterness. Cut the tomatoes into 4 parts, if desired, remove the skin from them. We cut the carrots and peppers into strips, leave the chili and garlic as a whole, cut the apples into slices. We grind all the products together with the basil in a combine, you can also use a meat grinder. We spread the resulting mass into the multicooker bowl, mix well, add vinegar, paprika and salt and pepper. Stew for 60 minutes, lay out in prepared sterilized jars, roll up. If desired, eggplant can be combined with zucchini or with which it will be more juicy.
If you want to eat adzhichka right away, and not preserve it, then after cooking it, you just need to transfer it to a clean container and store it in the refrigerator. True, she will not stand for a long time, that's for sure, because you want to eat such yummy right away.
Caucasian adjika from eggplant
Components:
- eggplant - 1.5 kg
- garlic - 3 heads
- sweet pepper - 1 kg
- hot green pepper - 5 pcs.
- salt - 50 g
- coriander - 15 g
- cilantro, dill, parsley - 20 g each
- oil from walnut– 50 ml
- mint - 30 g
- basil - 0.5 bunch
- wine vinegar - 1 tbsp. spoon
Finely chop the garlic, pepper and all the greens, beat everything with a blender, add oil, coriander and salt, put the fragrant mass in a pan, bring to a boil. We throw eggplants into it, cut into strips and previously dipped in salt water for 15 minutes, simmer for 30 minutes, add vinegar and immediately lay out in jars, pre-sterilized, roll up.
Vegetable preparations for the winter - delicious food supplement source of vitamins and minerals. For their preparation, ripe vegetables not damaged by rot are used. Overripe, rotten fruits will not be stored for a long time, they carry a source of infection with insufficient heat treatment. Eggplants are wonderful flavor combination with tomatoes bell pepper. Adjika - a mixture of tomatoes, peppers, garlic, spices. Eggplants added to adjika give the vegetable mixture an indescribable flavor and aroma.
Useful properties of vegetables are elevated content potassium, zinc, nicotinic acid. The presence of fiber low calorie allow you to take it without fear of getting better.
The ripeness of eggplant is determined by their color: they should be dark purple in color, dense, slightly elastic to the touch.
Tomatoes. There should be no white spots on the cut. Vegetables with dense, thick skins are not desirable. For the preparation of adjika, ripe, juicy, thin-skinned tomatoes are needed.
Sweet peppercorns of yellow, red, green color should be dense, evenly colored.
Leguminous hot peppers, garlic, greens - fresh.
Apples are not sweet varieties.
Depending on the recipe, you will need granulated sugar, acetic acid, refined vegetable oil, rock salt.
How to cook eggplant for the winter in adjika
Adjika is a sauce-paste made from tomatoes, sweet peppers with the addition of spices to your taste. The degree of spiciness is determined by the amount of hot spices.
Preparing such a dish for the winter is not difficult for a novice hostess. stored eggplant snack all winter no problem. Spicy additives are the most excellent preservatives.
Classic way
Traditionally, the most in a simple way eggplants are prepared without vinegar, followed by sterilization of the jars.
3 kilograms of blue ones are cut across 1-1.5 centimeters thick, salted, left until the bitterness subsides.
2 kilograms of tomatoes are peeled, 2 kilograms of sweet peppers are freed from seeds, partitions. 0.1 kilograms of garlic are peeled from cover shirts, a bunch of parsley is washed under running water.
Grind tomatoes and peppers with any improvised means to a homogeneous consistency:
- meat grinder;
- mixer;
- blender.
The resulting paste is placed in a non-stick dish, add about 140 milliliters of oil, salt, boil at a temperature of 60-80 degrees. With constant stirring, bring to 100 degrees.
The drained blue ones are washed, dried, added to the paste, kept for half an hour.
Garlic cloves, parsley are crushed, added to adjika, boiled for 5-7 minutes.
The resulting snack is laid out in clean, heated jars of 0.5 liters. Banks are covered with prepared lids, placed in a container for sterilization for 15 minutes. Sterilization time is counted from the beginning of boiling water.
The sterilization process should begin as quickly as possible, followed by a decrease in temperature to a minimum boil.
The finished product is corked, turned upside down until completely cooled.
Blue in fragrant adjika from tomatoes and peppers
The ratio of eggplant-tomatoes-pepper is 1:1:0.3. Further proportions can be varied.
For example: 1.5:1.5:0.5 (kilograms).
For 1 unit:
- bitter peas;
- garlic head;
- granulated sugar - 0.2 kilograms;
- oil - 0.2 liters;
- coarse salt - 60 grams.
Free the tomatoes from the shell. Prepare tomato-pepper-garlic paste.
Pour salt, granulated sugar, boil butter for a quarter of an hour over medium heat.
Remove the tails from the blue ones, cut into circles 1 centimeter thick. To make the dish look appetizing, it is necessary that the eggplants are small, of the same size. Salt and leave for 15 minutes to release the bitterness.
Fry in hot oil on both sides. Stir in boiling pasta. Boil for 10 minutes, avoiding losing the shape of the circle. 3 minutes before the end of the boil, pour in the vinegar. Pack in heated jars, close the lids, put upside down until completely cooled.
Vinegar Recipe
In the same ingredients, you can add 40 milliliters of 9% vinegar. Cooking feature: vinegar is added 2-3 minutes before the end of the boil pasta and gently mixed. The further preservation procedure is similar.
Little blue circles in spicy Georgian adjika
For 1500 grams of ripe blues you will need:
- 800 grams of tomatoes;
- 500 grams of sweet peppers;
- 1 chili;
- 1 bunch of herbs (cilantro, basil, parsley);
- 1 garlic;
- 45 grams of suneli hops;
- 100 milliliters of refined oil;
- 40-45 grams of salt;
- 40 grams of granulated sugar;
- 25 milliliters of 6% vinegar.
Blue ones are cut into circles of 1-2 centimeters. Salted to release bitterness. After 15 minutes, they are washed under running water, dried, fried.
cooking spicy Georgian adjika: vegetables, greens are finely cut, crushed to a pasty state. Suneli hops, salt, granulated sugar are poured, put on a minimum fire for 25 minutes under the lid.
Prepared eggplants are transferred to boiling adjika, boiled for 10 minutes. Vinegar is poured in, mixed, boiled for 3 minutes. Ready-made, sharp-tasting canned food is laid out in jars, closed with lids, covered with a warm cape for 12 hours.
Adjika with blue without sterilization
Cooking canned vegetables without sterilization means longer heat treatment eggplant in adjika.
Proportions for preservation:
- little blue, tomatoes - 1 kilogram each;
- sweet peppers - 500 grams;
- bitter pod - ½;
- garlic - 1-1.5 medium-sized bulbs;
- salt - 60 grams;
- granulated sugar - 140 grams;
- vinegar 9% - 2 tablespoons;
- unrefined oil - 90 milliliters.
The eggplant is cut into even slices: in half, in half again, then lengthwise, into 4-5 parts. It is salted, after 10 minutes it is washed under running water, dried.
Vegetable adjika ingredients are cut into small pieces, ground with a blender. Salt, sugar, vegetable oil are added. The raw mixture is brought to a boil. Prepared blue ones are transferred to a container with boiling adjika. Processing time - up to half an hour from the start of boiling.
2-3 minutes before the end, vinegar is poured in, mixed. Canned food is laid out in heated dry jars, closed with hot lids. Sterilization of jars and lids in the oven - 10 minutes at t = 100 degrees.
Multicooker cooking option
When canning with a multicooker, all components are laid and stewed at the same time, with the exception of vinegar and vegetable oil.
Features of the preparation of raw materials: blue ones are cut into cubes, approximately the same size. Aged in salt for about an hour. The amount of salt is at the rate of 50 grams per kilogram.
Tomatoes, peppers, garlic, hot peppers are peeled, chopped, chopped.
Eggplants are laid in a slow cooker, poured vegetable mixture. The "Extinguishing" mode is set for 30 minutes with the lid closed. After the end of the cycle, the rest of the ingredients are added. Adjika is stewed for 7 minutes, after which it is packaged in hot jars, closed with lids, and cooled.
"Awesome"
The originality of taste is achieved due to a change in the recipe: instead of sweet peppers, greens and sweet peas are introduced into the composition.
- tomatoes, blue - 1 kilogram each;
- one third of chile;
- half a garlic head;
- salt - 1 tablespoon;
- oil - 100 milliliters;
- acetic acid 9% - 1 tablespoon;
- bay leaf - 2-3 pieces;
- 4-5 sweet peas.
Tomatoes, chili, garlic bulb are crushed, salted, oil is poured in. The resulting mixture is boiled over medium heat. The little blue ones are cut into circles, sprinkled with salt, they give time for the juice to come out. Fry from 2 sides. After roasting put in vegetable paste when it boils for a quarter of an hour over low heat. While stirring, boil adjika for 15 minutes, add bay leaf, peppercorns, vinegar. Boil 5 minutes. Adjika is ready.
In adjika in Armenian
Cooking time eggplant caviar- 60 minutes. Vegetables are baked in the oven: 2 kilograms of tomatoes, 2 blue ones, 1 kilogram of sweet yellow peppers. Onion (1 kilogram) fried until soft. Warm vegetables are peeled, chopped together with onions and 2 pods of hot pepper (without seeds). 500 milliliters of vegetable oil is poured.
The vegetable mixture is boiled over a minimum heat for 30 minutes after boiling. Salt is added (2 tablespoons). After 10 minutes, finely chopped greens are laid (1 bunch of cilantro, parsley), garlic Sause from 2 heads. Adjika is boiled for 20 minutes, after which it is poured into jars. The snack is ready.
Canned eggplant with apples
Eggplant appetizer with apples, composition:
- little blue ones, tomatoes, apples - 1 kilogram each;
- bulgarian peppers, onion- 0.5 kilograms;
- oil - 0.5 liters;
- salt, granulated sugar - 1 tablespoon each;
- bitter, fragrant peas - to taste.
Preservation sequence: blue, tomatoes, apples are peeled. Juice is obtained from tomatoes. Blue ones, apples, pepper cut into small pieces. The onion is fried until soft. Mix all the ingredients, add salt, sugar, boil over low heat for 1.5 hours. Packed in jars, covered with a warm cape until completely cooled.
Fried with adjika
Fried eggplant is added to the cooked adjika.
Initially, bitterness is removed. After washing and drying, the vegetables are fried in a small amount vegetable oil until crusty on both sides.
Fried blue ones are stewed in adjika for 10 minutes, after which garlic is added in pieces. The final stage takes another 10 minutes.
The ratio of food ingredients:
- purple fruits - 1 kilogram;
- tomatoes - 1 kilogram;
- Bulgarian peppercorns - 0.6 kilograms;
- bitter - one half;
- garlic - half a head;
- sugar, salt - 40 grams each;
- vegetable oil, acetic acid 9% - 100 milliliters each.
Packaging in jars 0.5 liters. Air cooling.
Baked blue ones with tomatoes
Tomato to eggplant ratio:
- 1 kilogram blue;
- 2 kilograms of tomatoes;
- garlic, spices - to taste;
- salt - a teaspoon.
Puree is made from tomatoes. Boiled for 5 minutes. Spices and salt are added. Stirring, cook for 3 minutes.
Eggplants are baked in the oven until soft at t = 190 degrees; peeled, cut into slices.
Eggplants are laid out in prepared jars, poured with boiling puree, put on water bath. The water temperature is not lower than 60 degrees. After boiling, reduce heat, sterilize for 15 minutes.
I'm sure you love eggplant very much. And be sure to cook with them the most diverse preservation. How else? After all, eggplant blanks for the winter are almost always very tasty and beautiful. I also treat the blue ones with great respect and with pleasure I close salads, caviar, and lecho with them for the winter ... And recently I discovered a new recipe for myself - adjika with eggplant.
To say it's delicious is an understatement! It's just amazing, honestly! I'm sure in winter time year, such conservation will be very popular. Another plus of this recipe is the ease of preparation. You don’t really have to fiddle with the ingredients for a long time - you just need to chop them in a meat grinder.
Well, and then eggplant adjika is cooked on the stove: you just need to make sure that there are enough spices, and then close the adjika in sterilized jars, and that's it. It takes longer to write this recipe than to deal with such adjika, really! So everyone who wants to close eggplants for the winter and is looking for good recipe, I invite you to my kitchen - I will be happy to show you and tell you how to cook a very tasty adjika with eggplant.
Ingredients:
- 2 kg of eggplant;
- 3 kg of tomatoes;
- 1 kg of bell pepper;
- 1 kg of onions;
- 2.5 kg of apples;
- 3 heads of garlic
- 1 pod of hot pepper;
- 0.5 l of vegetable oil;
- 200 g 9% vinegar;
- 200 g of sugar;
- 3 tablespoons of salt.
* The weight of already prepared ingredients is indicated. From the specified amount, about 9.8 liters of adjika are obtained.
How to cook adjika with eggplant for the winter:
Cut off the stems of eggplants and tomatoes. We remove the stalk, seeds and partitions from peppers. Cut out the core of the apples. We clean the onion. We cut all the vegetables into medium-sized arbitrary pieces - so that they fit into the hole in the meat grinder.
We pre-scald the meat grinder with boiling water to ensure that it is degreased.
Eggplants, tomatoes, Bulgarian and hot peppers, apples and onions are twisted through a meat grinder. Pour the mass into a saucepan with a thick bottom.
Add salt, sugar and vegetable oil, mix. If the tomatoes come across very sweet, the sugar may be too much. Therefore, you can immediately pour out not all of its quantity, but approximately in the middle of cooking, finally adjust to taste.
Bring the pot with a twisted mass over high heat to a boil and, reducing the heat, cook under the lid for 30 minutes, stirring occasionally. Then finally we taste for salt - sugar, if necessary, add. Cook for another 25 minutes, without a lid.
Garlic is peeled and passed through a press. Pour vinegar into adjika and put garlic, mix.
Cook for another 5 minutes - adjika is ready.
We immediately pack it in sterilized jars and close it hermetically.
Step 1: Take the tomatoes.
Tomatoes should be chosen juicy and ripe. This largely depends final result cooking adjika. The tomatoes we have chosen must be thoroughly washed under cold water. In adjika, you need to add only tomatoes with skinned because it can ruin appearance seasonings and taste qualities. It will be easier to remove it if at the base of the tomato sharp knife make a small shallow cross-shaped incision, this should be done carefully so as not to cut through the flesh of the tomato itself. Having cut all the tomatoes, put them in a saucepan in one layer and pour boiling water so that the water completely covers them. Keep tomatoes in water 10 - 20 seconds. After the corners of the skin from the cuts begin to twist, drain hot water and immediately fill them with cold running water. It is very easy to remove the skin from already chilled tomatoes, slightly pulling behind the twisted corners with the blunt side of the knife. Peeled tomatoes cut on a cutting board with a knife into four parts and set aside.Step 2: Take eggplant.
When choosing eggplant, you should pay attention to their skin, it should not be dry and wrinkled. It should be smooth and shiny. There should also be no brown spots on the skin, as this is a sign that the vegetable has begun to deteriorate. So, we take eggplant, clean up them from the stalks and carefully remove the skin with a knife. Then carefully we wash peeled vegetables and we cut them with a knife on a cutting board in cubes, approximately 2x2.
Step 3: Take garlic.
Take garlic and we clean his knife from the skin. Then, carefully we wash under cold water and set aside. Step 4: take sweet and bitter red pepper.
We choose juicy, ripe and fragrant fruits. Thoroughly we wash them under cold water and on a cutting board cut out they have stalks and seeds. Cut hot and sweet peppers in half. And again, rinse well under water. Step 5: Grind the ingredients.
Grinding in blender to homogeneous paste-like mass peeled tomatoes, diced eggplant, peeled sweet and bitter red peppers, peeled garlic. Step 6: cook adjika with eggplant.
Put the chopped ingredients into enamel pan, add vegetable oil, salt and put on gas stove. Cooking 40 - 50 minutes over medium heat, stirring constantly with a wooden spoon. Add vinegar at the end of cooking (approx. 3 - 4 minutes before the end of cooking). hot adjika roll up into jars (jars must be clean and sterilized, and lids scalded with boiling water), turn over and let cool. Adjika with eggplant is ready! Step 7: serve adjika with eggplant.
Adjika with eggplant should be served chilled. It is perfect for any meat dishes or how independent dish, just with bread. Bon appetit! most delicious and healthy eggplant there will be those with a dark blue, almost black skin. They are narrow and oblong in shape.
Since eggplants have a low aroma, while easily absorbing the smell of other foods, they can be easily used in various dishes.
The whole final result of cooking the dish often depends on the ripeness of eggplants.
