Eggplants in Adzhika acquire completely new qualities, spicy sharpness and magnificent, incomparable taste. Such appetizer is able to surprise with its characteristics any whimsical eater and in many families has long been a favorite among domestic vegetable preparations.
How to cook eggplants in Adjika for the winter?
Prepare a delicious eggplant in Adzhika for the winter will help simple, affordable recipes and generalized basic recommendations, which must be adhered to, embarking on the implementation of any technology.
- To prepare snacks, young eggplants are chosen, washed, cut into mugs, slices, cubes or cubes.
- Depending on the recipe, ajika is complemented with fried or raw slices.
- Vegetables are blown out, hot sealed in jars and wrapped or sterilized by the time specified by the recipe, after which they are rolled up and cooled in an inverted form.
Eggplants in ajik in Georgian style
Eggplants in Adzhika, cooked according to this recipe, have a moderately sharp harmonious taste, achieved due to the adjusted proportions of constituent components. The absence of tomato is compensated by a portion of the Bulgarian pepper, the juiciness of which is enough to get a moderately liquid spicy sauce.
Ingredients:
- eggplant - 1 kg;
- Bulgarian pepper - 400 g;
- hot pepper - 1 pod;
- garlic - 1 head;
- oil and vinegar - 100 ml each;
- sugar - 2 tbsp. spoons;
- salt - to taste.
Preparation
- Eggplants are cut, browned in oil.
- Peppers and garlic are twisted in a meat grinder, add salt, sugar, cook for 10 minutes.
- In the boiling ajik lay eggplants, vinegar, boil for 5 minutes.
- The eggplants are sealed in Adzhik in Georgian for the winter in sterile cans, wrapped.
Fried eggplants in Adjika
Fried aubergines in Adzhika for the winter, cooked in view of the recommendations set forth below, acquire a special saturation due to the presence of tomatoes. The hot pepper is preferably comminuted separately and added to the sauce in small portions, achieving the desired degree of friability of the pouring.
Ingredients:
- eggplant - 2,5 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 500 g;
- hot pepper - 1-2 pods;
- garlic - 1 head;
- oil and vinegar - for ½ cup;
- sugar - 100 g;
- salt - to taste.
Preparation
- Twist tomatoes and peppers with garlic, boil the sauce for 5 minutes, adding salt, sugar, vinegar.
- Sliced eggplants are fried, stacked in jars, pouring the layers of adjika.
- Eggplants are sterilized in tomato adzhika for 20 minutes, and the lids are rolled up.
Eggplants baked in Adjika
If you do not want to bother with frying vegetable slices, cook eggplants baked in Adjika for the winter, using the recommendations from the following recipe. Slices cut into bars or mugs are baked in one oven on a baking tray, which will save energy, time and reduce the fat content of the snack.
Ingredients:
- eggplant - 1,5 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 500 g;
- hot pepper - 1-2 pods;
- garlic - 1,5 heads;
- oil - 1/3 cup;
- vinegar - 50 ml;
- parsley - 1 bunch;
- sugar - 2 tbsp. spoons;
- salt - 1 tbsp. a spoon.
Preparation
- Eggplants are laid on a baking sheet, sprinkled with oil, salted and baked at 220 degrees for 30 minutes.
- Grind tomatoes, peppers and garlic, add salt, sugar, boil for 10 minutes.
- They put eggplants, parsley, adit vinegar in ajik, cook for 5 minutes.
- The aubergines are baked in ajik in cans and wrapped.
Eggplants in Adjika
Eggplants harvested in ajika from pepper and garlic , are obtained especially sharp and will please fans of burning snacks. A distinctive feature of this recipe in a small amount of pouring in comparison with other similar options and the need for sterilization of the billet for better preservation.
Ingredients:
- eggplant - 2,5 kg;
- Bulgarian pepper - 500 g;
- hot pepper - 3 pcs .;
- garlic - 1 head;
- vinegar - 125 ml;
- sugar - 75 g;
- salt - ¼ cup;
- vegetable oil.
Preparation
- Eggplants are cut into mugs, podsalivayut, after 2 hours, squeeze and brown.
- Grind peppers and garlic, add sugar and vinegar, spread to the eggplant, mix.
- Lay the mass over the jars, sealing the contents.
- The vessels are sterilized for 10 minutes, the eggplants are sealed in an acute adzhika for the winter, wrapped.
Eggplants in green adzhika
For a change, you can prepare eggplants under Adzhika, the recipe of which is typical for Abkhazian cuisine. Prepares a sauce of garlic, hot green pepper and an impressive portion of greens. In this case, for the juiciness of pouring it added Bulgarian pepper. It is preferable to choose green or yellow fruits for color harmony.
Ingredients:
- eggplant - 2,5 kg;
- Bulgarian green pepper - 500 g;
- hot green pepper - 1-2 pcs .;
- garlic - 1-1,5 heads;
- basil, dill, parsley - 1 bunch;
- cilantro and mint - 0.5 tufts each;
- oil and vinegar - 125 ml each;
- sugar - 3 tbsp. spoons;
- salt - 1.5 tbsp. spoons.
Preparation
- Grind two kinds of pepper, garlic and greens, add salt, sugar, boil the mixture for 5 minutes.
- Lay the fried eggplant in oil, pour in the vinegar, heat the mass for another 5 minutes.
- Lay the eggplants in Adzhika on sterile cans, cork, wrap.
Eggplants in Adzhika "Teshchin language"
The interesting name of this snack is due to the shape and size of the slices with which eggplants are cut for harvesting with adjika. Long and sharp "little tongues of tongue" in a tomato piquant filling will conquer with its magnificent taste, stunning aroma and will be an ideal addition to any feast.
Ingredients:
- eggplant - 2,5 kg;
- tomatoes - 1,5 kg;
- sweet pepper - 1 kg;
- hot pepper - 1-2 pcs .;
- garlic - 1,5 heads;
- oil - 200 ml;
- vinegar - 150 ml;
- sugar - 8 tbsp. spoons;
- salt - 2 tbsp. spoons.
Preparation
- Eggplants cut into longitudinal slices and fried in a pan on both sides.
- Grind tomatoes, peppers and garlic, add salt, sugar, cook for 10 minutes.
- Lay the ruddy eggplant slices, pour vinegar, cook for 5 minutes.
- Seal the tongues of eggplant in Adzhika in the cans, wrap.
Eggplants in Korean with adjika
Eggplants in adjika are a recipe that can be subjected to various kinds of experiments. In this case, the composition is supplemented with carrots, onions and coriander, which gives the snack an unforgettable oriental flavor and notes characteristic of Korean cuisine. Eggplant brusochki can bake in the oven or boil until half cooked.
Ingredients:
- eggplant - 2 kg;
- onions and carrots - 1 kg each;
- sweet pepper - 1,5 kg;
- hot pepper - 1-2 pcs .;
- garlic - 2 heads;
- oil - 300 ml;
- vinegar 6% - 350 ml;
- sugar - 2 tbsp. spoons;
- salt, coriander - to taste.
Preparation
- Sliced eggplants bake or boil.
- Grate the carrots, chop the bell pepper, chop the hot pepper and garlic in a blender.
- Mix the eggplant, shredded vegetables and adzhika from hot pepper and garlic, add salt, sugar, vinegar, oil and coriander, leave for a couple of hours.
- Lay the eggplant marinated with ajika on the cans, sterilize for 20 minutes, cork.
Eggplants in Adzhik without oil
Aubergines can be prepared without oil for winter , thereby reducing the caloric content and fat content of the snack. Eggplant slices in this case are not subjected to preliminary heat treatment, but are cooked until half cooked in a tomato hot mixture, which will give them the desired taste.
Ingredients:
- eggplants and tomatoes - 1,5 kg each;
- sweet pepper - 1 kg;
- hot pepper - 1 piece;
- garlic - 1,5 heads;
- greens - 2 bunches;
- vinegar 6% - 100 ml;
- sugar - 1 cup;
- salt - 2 tbsp. spoons.
Preparation
- Tomatoes, two kinds of pepper, garlic and greens are twisted in a meat grinder, add salt, sugar, vinegar, bring to a boil.
- Lay the cut aubergines, boil a mass of 15-20 minutes.
- Lay out a mass of sterile vessels, sealed, wrapped.
Eggplant and zucchini in Adjika for the winter
Another recipe will allow to prepare aubergines in Adzhika for the winter without sterilization. In this case, the piquant snack is complemented by zucchini, which can be both young and more mature. In the latter case, before cutting the vegetable from it, cut the peel and clean the middle with the seeds.
Ingredients:
- eggplant - 3 kg;
- zucchini - 1,5 kg;
- sweet peppers and tomatoes - 1,5 kg each;
- hot pepper - 1-2 pcs .;
- garlic - 1,5 heads;
- vinegar 6% and oil - 125 ml each;
- sugar - 4 tbsp. spoons;
- salt - 2 tbsp. spoons.
Preparation
- Twist tomatoes, peppers and garlic, add oil, vinegar, salt, sugar, bring the mass to a boil.
- They put in ajika cut eggplants and zucchini, boil for 30 minutes, cork in sterile cans, wrap.