TOP 10 best recipes for awesome eggplant in adjika for the winter with and without sterilization

Vegetable preparations for the winter are a tasty 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 is a mixture of tomatoes, peppers, garlic and spices. Eggplants added to adjika add an indescribable flavor and aroma to the vegetable mixture.

Eggplant: benefits and harms

The beneficial properties of the vegetable are in the increased content of potassium, zinc, niacin. The presence of fiber, low calorie content allows you to take it without fear of gaining weight.

It is not recommended to get carried away with eggplant dishes for diseases of the stomach, pancreas, kidneys, salt deposition in the joints.

Prepare the ingredients

The ripeness of eggplants is determined by their color: they should be dark purple, dense, slightly elastic to the touch.

Tomatoes. There should be no white spots on the cut. Vegetables with dense, thick skin are not desirable. To prepare adjika, ripe, juicy, thin-bored tomatoes are needed.

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

Chilli peppers, garlic, greens - fresh.

Apples are not sweet varieties.

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

How to cook eggplants for the winter in adjika

Adjika is a sauce-pasta made from tomatoes, sweet peppers with the addition of spices to your taste. The degree of pungency is determined by the amount of hot seasonings.

Preparing such a dish for the winter will not be difficult for a novice housewife. Eggplant snack is stored all winter without problems. Spicy additives are the most excellent preservatives.

The classic way

Traditionally, in the simplest way, eggplant is 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 disappears.

2 kilograms of tomatoes are peeled, 2 kilograms of sweet pepper are freed from seeds and partitions. 0.1 kilogram of garlic is peeled from the cover shirts, a bunch of parsley is washed under running water.

Tomatoes and peppers are crushed with any available means until a homogeneous consistency:

• meat grinder;
• mixer;
• blender.

The resulting paste is placed in a non-stick dish, about 140 milliliters of oil, salt are added, and boiled at a temperature of 60-80 degrees. With constant stirring, bring to 100 degrees.

The dripped blue ones 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, warmed up 0.5 liter jars. Banks are covered with prepared lids, placed in a container for sterilization for 15 minutes. Countdown of sterilization time - from the beginning of water boiling.

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 it cools completely.

Blue in fragrant adjika from tomatoes and peppers

The ratio of eggplant-tomato-pepper is 1: 1: 0.3. Further proportions can be varied.

For example: 1.5: 1.5: 0.5 (kilograms).

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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 in salt, granulated sugar, butter and boil for a quarter of an hour over medium heat.

Remove the tails from the blue ones, cut into 1 centimeter thick circles. For the dish to look appetizing, it is necessary that the eggplants are small, of the same size. Season with salt and leave for 15 minutes to release the bitterness.

Fry in hot oil on 2 sides. Stir in boiling paste. Boil for 10 minutes, without losing the shape of the circle. Add vinegar 3 minutes before the end of the boil. Pack in preheated jars, close the lids, put upside down until completely cooled.

Vinegar recipe

You can add 40 milliliters of 9% vinegar to the same ingredients. Cooking peculiarity: vinegar is added 2-3 minutes before the end of boiling of the paste and gently mixed. The further canning procedure is similar.

Blue circles in spicy Georgian adjika

For 1500 grams of ripe blue you will need:

• 800 grams of tomatoes;
• 500 grams of sweet peppers;
• 1 chili;
• 1 bunch of greens (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 1-2 centimeters. Salt to release bitterness. After 15 minutes, they are washed under running water, dried, fried.

Cooking spicy Georgian adjika: vegetables, herbs are finely chopped, chopped to a pasty state. Pour suneli hops, salt, granulated sugar, put on a minimum heat 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 canned food that tastes sharp are 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.

Preservation proportions:

• blue, tomatoes - 1 kilogram each;
• sweet peppers - 500 grams;
• bitter pod - ½;
• garlic - 1-1.5 medium-sized onions;
• salt - 60 grams;
• granulated sugar - 140 grams;
• vinegar 9% - 2 tablespoons;
• unrefined oil - 90 milliliters.

The eggplant is cut into even slices: in half, again in half, then lengthwise, into 4-5 parts. Salted, after 10 minutes washed under running water, dried.

Adjika vegetable ingredients are cut into small pieces and ground with a blender. Salt, sugar, vegetable oil are added.The crude mixture is brought to a boil. The prepared blue ones are transferred to a container with boiling adjika. Processing time - up to half an hour from the beginning of the boil.

Vinegar is poured in 2-3 minutes before the end, mixed. Canned food is laid out in heated dry jars and closed with hot lids. Sterilization of cans and lids in the oven - 10 minutes at t = 100 degrees.

Multicooker cooking option

When canning with a multicooker, all components are put in 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 of approximately the same size. Soaked in salt for about an hour. The amount of salt is based on 50 grams per kilogram.

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

Eggplants are placed in a slow cooker, poured with a vegetable mixture. The "Extinguishing" mode is set for 30 minutes with the lid closed. After the end of the cycle, the remaining ingredients are added. Adjika is stewed for 7 minutes, after which it is packaged in hot cans, closed with lids, and cooled.

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"Awesome"

The originality of taste is achieved due to a change in the recipe: instead of sweet peppers, herbs and sweet peas are added to the composition.

Composition:

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

Chop tomatoes, chili, garlic onion, salt, pour in oil. The resulting mixture is boiled over medium heat. Little blue ones cut into circles, sprinkle with salt, give time to juice. Fry on 2 sides. After frying, put in a vegetable paste, when it boils for a quarter of an hour over low heat. While stirring, boil adjika for 15 minutes, add laurel leaf, peppercorns, vinegar. Boil for 5 minutes. Adjika is ready.

In adzhik in Armenian

Eggplant caviar cooking time - 60 minutes. Vegetables are baked in the oven: 2 kilograms of tomatoes, 2 blue ones, 1 kilogram of sweet yellow peppers. Onions (1 kilogram) are 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 in.

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 sauce from 2 heads. Adjika is boiled for 20 minutes, after which it is poured into cans. The appetizer is ready.

Canned eggplant with apples

Eggplant appetizer with apples, composition:

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

Conservation sequence: blue, tomatoes, apples are peeled. Juice is obtained from tomatoes. Blue apples, peppers are cut into small pieces. The onions are fried until soft. Mix all the ingredients, add salt, sugar, boil over a minimum heat for 1.5 hours. Packaged in jars, cover with a warm cape until it cools completely.

Fried with adjika

Fried eggplants are added to the cooked adjika.

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

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

Food Ingredient Ratio:

• purple fruits - 1 kilogram;
• tomatoes - 1 kilogram;
• Bulgarian peppers - 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 0.5 liter cans. Air cooling.

Baked blue with tomatoes

Tomato to Eggplant Ratio:

• 1 kilogram of blue;
• 2 kilograms of tomatoes;
• garlic, spices - to taste;
• salt - a teaspoon.

Mashed potatoes are made from tomatoes. Boil for 5 minutes. Spices and salt are added. While 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 harvesting. You should not put cans on a concrete, stone floor in order to avoid the appearance of fungus on the lid.