Eggplants in adjika for the winter are awesome: cooking recipes with photos and videos

Vegetable blanks for the winter - a delicious food supplement, a 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 give an excellent flavor combination with tomatoes, bell peppers. Adjika - a mixture of tomatoes, peppers, garlic, spices. Eggplants added to adjika give the vegetable mixture an indescribable flavor and aroma.

Eggplant: benefits and harms

Useful properties of vegetables are high content of potassium, zinc, nicotinic acid. The presence of fiber, low calorie content allow you to take it without fear of getting better.

It is not recommended to get involved in eggplant dishes with diseases of the stomach, pancreas, kidneys, s alt deposition in the joints.

Prepare the ingredients

The ripeness of eggplants 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. Ripe, juicy, thin-skinned tomatoes are needed to prepare adjika.

Sweet yellow, red, green peppercorns should be dense, evenly colored.

Peppers, garlic, herbs - fresh.

Apples are not sweet varieties.

Depending on the recipe, you will need granulated sugar, acetic acid, refined vegetable oil, rock s alt.

How to cook eggplant for the winter in adjika

Adjika is a sauce-paste made from tomatoes, sweet peppers with 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 housewife. Eggplant snack is stored all winter without problems. Spicy additives are the most excellent preservatives.

The classic way

Traditionally, the easiest way to cook eggplant without vinegar, followed by sterilization of jars.

3 kilograms of blue ones are cut across 1-1.5 centimeters thick, s alted, 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 is peeled from the cover shirts, a bunch of parsley is washed under running water.

Tomatoes and peppers are crushed with any improvised means to a homogeneous consistency:

• meat grinder;
• mixer;
• blender.

The resulting paste is placed in non-stick dishes, add about 140 milliliters of oil, s alt, boil at a temperature of 60-80 degrees. With constant stirring, bring to 100 degrees.

The drained blues are washed, dried, added to the paste, kept for half an hour.

Garlic cloves, parsley are chopped, 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 countdown - 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 of 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).

1 unit each:

• bitter peas;
• garlic head;
• granulated sugar - 0.2 kilograms;
• oil - 0.2 liters;
• coarse s alt - 60 grams.

Free the tomatoes from the shell. Prepare the tomato-pepper-garlic paste.

Pour s alt, granulated sugar, butter boil for a quarter of an hour over medium heat.

Remove the ponytails from the blue ones, cut into circles 1 centimeter thick. To make the dish look appetizing, it is necessary that the eggplants be small, of the same size. S alt 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 preheated jars, close with lids, put upside down until completely cooled.

Vinegar recipe

You can add 40 milliliters of 9% vinegar to the same ingredients. Cooking feature: vinegar is added 2-3 minutes before the end of the boil pasta and gently mixed. The further canning 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 sweet peppers;
• 1 chili;
• 1 bunch of herbs (cilantro, basil, parsley);
• 1 garlic;
• 45 grams of suneli hops;
• 100 milliliters refined oil;
• 40-45 grams of s alt;
• 40 grams of granulated sugar;
• 25 milliliters 6% vinegar.

The little blue ones are cut into circles of 1-2 centimeters. S alted to release bitterness. After 15 minutes, they are washed under running water, dried, fried.

Preparation of spicy Georgian adjika: vegetables, greens are finely cut, crushed to a paste. Suneli hops, s alt, 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 spicy 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 a longer heat treatment of eggplant in adjika.

Proportions for conservation:

• blue, tomatoes - 1 kilogram each;
• sweet peppercorns - 500 grams;
• bitter pod - ½;
• garlic - 1-1.5 medium sized bulbs;
• s alt - 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 pieces. It is s alted, after 10 minutes it is washed under running water, dried.

Vegetable ingredients of adjika are cut into small pieces, ground with a blender. S alt, 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.

Vinegar is poured in 2-3 minutes before the end, 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.

Cooking option in a slow cooker

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: little blue ones are cut into cubes, approximately the same size. Aged in s alt for about an hour. The amount of s alt is based on 50 grams per kilogram.

Tomatoes, peppers, garlic, hot peppers are peeled, cut, chopped.

Put the eggplants into the multicooker, pour over the 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.

Ingredients:

• tomatoes, blue - 1 kilogram each;
• one third of chili;
• half of garlic head;
• s alt - 1 tablespoon;
• oil - 100 milliliters;
• acetic acid 9% - 1 tablespoon;
• laurel leaf - 2-3 pieces;
• 4-5 sweet peas.

Tomatoes, chili, garlic bulb are crushed, s alted, oil is poured in. The resulting mixture is boiled over medium heat. The little blue ones are cut into circles, sprinkled with s alt, they give time for the juice to come out. Fry from 2 sides. After frying, 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.

Armenian adjika

Cooking time for eggplant caviar is 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 are poured in.

The vegetable mixture is boiled over a minimum heat for 30 minutes after boiling. S alt is added (2 tablespoons). After 10 minutes, finely chopped greens are laid (1 bunch of cilantro, parsley), garlic sauce from 2 heads. Adjika is boiled for 20 minutes, after which it is poured into jars. The appetizer is ready.

Canned eggplant with apples

Eggplant appetizer with apples, composition:

• blue, tomatoes, apples - 1 kilogram each;
• Bulgarian peppercorns, onions - 0.5 kilograms each;
• oil - 0.5 liters;
• s alt, granulated sugar - 1 tablespoon each;
• bitter, sweet peas - to taste.

Preservation sequence: little blue ones, 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 s alt, sugar, boil over low heat for 1.5 hours. Packed in jars, covered with a warm cape until completely cooled.

Fried with adjika

Fried eggplants are added to cooked adjika.

Bitterness is removed initially. After washing and drying, the vegetables are fried in a small amount of vegetable oil until a crust appears on both sides.

Roasted little blue ones are stewed in adjika for 10 minutes, after which garlic pieces are added. The final stage takes another 10 minutes.

Ratio of food ingredients:

• purple fruits - 1 kilo;
• tomatoes - 1 kilo;
• Bulgarian peppercorns - 0.6 kilograms;
• bitter - one half;
• garlic - half a head;
• sugar, s alt - 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 kilo blue;
• 2 kilos of tomatoes;
• garlic, spices - to taste;
• s alt - teaspoon.

Tomato puree is being prepared. Boiled for 5 minutes. Spices and s alt 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 in a water bath. The water temperature is not lower than 60 degrees. After boiling, reduce heat, sterilize for 15 minutes.

Storage rules

Canned vegetables are stored in a dark, dry, cool place at a temperature of 8-10 degrees.

Such conditions are most favorable for preserving the useful properties of summer harvest. Do not put jars on concrete, stone floor to avoid fungus on the lid.

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