TOP 4 recipes with a photo for the winter of preparing adjika with eggplants at home. Useful tips and subtleties of preparation. Video recipes.
The winter harvesting season continues, so adjika is on the agenda. This is one of the main spices in Georgian cuisine. Of the wide variety of its options, adjika with eggplant should be distinguished. She will give any dish a delicious, unique aroma and pungent taste. But in its own form, it will become an excellent snack on the everyday and festive table. The main advantage of adjika with eggplant is ease of preparation. In addition, eggplant-based meals are high in fiber, which flushes excess fluid and harmful toxins out of the body. Therefore, if you are looking for recipes for eggplant blanks for the winter, cook them according to one of the proposed options. Each of the proposed methods of canning eggplant adjika is good and easy to prepare. This piece will especially appeal to those who love spicy and aromatic snacks.
Adjika with eggplant - cooking features
- When buying an eggplant, pay attention to the stalk, it should be green and firm. The skin should not be dry and wrinkled, but smooth and shiny. There should be no brown spots on it, it burns that the vegetable has begun to deteriorate.
- The most delicate taste of the fruit is blue-black.
- Eggplants work well with many foods, so you can experiment with them and combine them with many vegetables.
- Before cooking for adjika or caviar, it is best to peel the eggplants so that the pulp falls apart and becomes a puree-like mass. An exception is if you cook eggplants in adjika, where the blue pieces should be whole.
- Eggplants are often bitter, especially when ripe. To remove this bitterness, sprinkle the chopped vegetables with salt and leave for half an hour. When droplets of moisture stand out on their surface, it means that bitterness has come out of them. Then rinse the fruits with running water and dry with a paper towel.
- Choose sweet and bitter red peppers that are juicy, ripe and fragrant.
- Choose juicy and ripe tomatoes, because the final result of the finished product also largely depends on them.
- If desired, you can remove or leave the skin from the tomatoes. It will be easier to remove the skin if you make a small, shallow cruciform incision on the fruit with a knife so as not to cut through the flesh. Then put them in a saucepan, pour boiling water over them so that it completely covers the vegetables and soak for 10-20 seconds. When the corners of the cut skins begin to curl, drain the hot water and pour cold water over the tomatoes. Chilled tomatoes can be easily skinned by pulling on the curled corners.
- Preservation jars should be clean and sterilized over steam, in an oven or microwave, and the lids should be scalded with boiling water or boiled.
- Turn the finished piece, while still hot, and put it on the lid, wrap it in a warm blanket and leave to cool slowly. This method will extend the shelf life of conservation.
See also how to cook spicy adjika with apples.
Adjika with eggplant
Spicy Caucasian seasoning - adjika with eggplant. This appetizer will be especially appreciated by eggplant lovers! It can be used with meat dishes, or simply applied to bread, which is also very tasty. Or make some delicious sauce based on it.
- Caloric content per 100 g - 136 kcal.
- Servings - 3.5-4 kg
- Cooking time - 1 hour 15 minutes
Ingredients:
- Eggplant - 1.8 kg
- Salt - 1.5 tsp or to taste
- Bell pepper - 1 kg
- Garlic - 350 g
- Hot peppers - 100 g
- Table vinegar - 100 ml
- Tomatoes - 1 kg
- Vegetable oil - 200 ml
Cooking adjika with eggplant:
- Peel sweet and hot peppers from seeds and cut off the stalk.
- Peel the garlic.
- Wash and dry eggplants and tomatoes with a paper towel.
- Grind all vegetables in a meat grinder and transfer to a saucepan.
- Add vegetable oil, salt, stir and cook on the stove for 50 minutes after boiling.
- When the vegetables are cooked, pour in the vinegar, stir and immediately remove the pan from the heat.
- Spread hot adjika with eggplant in clean jars and cover with lids.
Adjika eggplant with tomatoes
Delicious and fragrant eggplant adjika with tomatoes. Seasoning will help out a lot in the winter season as a sauce for meat, fish, garnish or dressing for borscht.
Ingredients:
- Eggplant - 3 kg
- Tomatoes - 2 kg
- Sweet pepper - 2 kg
- Garlic - 4 heads
- Bitter pepper - 2 pcs.
- Vegetable oil - 100 g
- Vinegar 9% - 1 tbsp
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
Cooking eggplant adjika with tomatoes:
- Sweet and hot peppers, peeled from the seed box, and the tomatoes, wash and twist in a meat grinder.
- In an enamel saucepan, preheat the vegetable oil and add the tomatoes and peppers. Boil and boil for 10 minutes.
- Grind the eggplants in a meat grinder, add to boiling vegetables, bring to a boil and simmer over low heat for 20 minutes.
- Then season the vegetables with minced garlic and simmer for 10 minutes.
- Pour in the vinegar and remove the pan from the heat.
- Transfer the eggplant and tomato adjika to warm sterilized jars and immediately roll up the lids.
Adjika with eggplant and sweet pepper
Another simple and affordable recipe for lovers of hot spices is adjika with eggplant and sweet pepper. With such adjika, winter barbecue will become the highlight of every weekend.
Ingredients:
- Eggplant - 1.5 kg
- Tomato - 1.5 kg
- Sweet bell pepper - 1 kg
- Hot pepper - 3 pods
- Garlic - 300 g
- Vegetable oil - 1 tbsp.
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
- Table vinegar - 100 g
Cooking adjika with eggplant and bell pepper:
- Wash eggplants, tomatoes and both types of peppers, peeled from seeds and pass through a meat grinder.
- Put the vegetable puree in a saucepan, add sugar, salt, vegetable oil, boil and cook for 30-35 minutes.
- Peel the garlic, pass through a press and add to the pan to the vegetables.
- Pour in vinegar and boil everything for 10 minutes.
- Pour eggplant and bell pepper adjika into clean jars and roll up the lids.
Spicy adjika with eggplant and garlic
Spicy and very tasty eggplant adjika will complement meat and any side dish. It can be preserved for the winter, or it can be prepared and eaten immediately.
Ingredients:
- Eggplant - 1.5 kg
- Tomatoes - 1.5 kg
- Sweet bell pepper - 1 kg
- Garlic - 300 g
- Hot red pepper - 4 pcs.
- Vegetable oil - 250 ml
- Sugar - 1 tablespoon
- Salt - 2 tablespoons or to taste
- Vinegar (3% or 6%) - 100 ml
- Honey - 3 tablespoons
- Parsley - 1 bunch
- Dill - 1 bunch
Cooking spicy adjika with eggplant and garlic:
- Wash all vegetables. Peel sweet peppers from seeds and partitions. Peel the garlic.
- In a meat grinder, twist the tomatoes with the garlic and all the peppers.
- Place all vegetables in a saucepan, add sugar and salt and stir.
- Pour in the oil and place the pot on the stove.
- Boil and simmer vegetables for 10 minutes.
- Wash the eggplants, cut into small cubes and add to a saucepan with vegetables.
- Then pour in the honey and simmer for 40 minutes over low heat.
- Wash the parsley and dill, chop finely and add to the food. Stir and heat for 2 minutes.
- Then pour in the vinegar and heat for 1-2 minutes.
- Pour spicy adjika with eggplant and garlic into sterilized jars and roll up with clean lids.
