Today we will tell you how to prepare aubergines in Adzhika for the winter. Such an appetizer will appeal to all those who like to open salting to meat dishes or fried potatoes and surprise guests with something unusual and original.
Recipes for eggplant in Adjika for the winter
Ingredients:
- Eggplants ripe - 1,5 kg.
For Adjika:
- sweet pepper - 500 g;
- tomatoes - 1,5 kg;
- garlic - 1 head;
- bitter pepper - to taste
- sugar - 1 item;
- salt fine - 50 g;
- table vinegar 9% - 40 ml;
- vegetable oil - 1 tbsp.
Preparation
First, let's do with you adzhika: ripe tomatoes washed and cut into halves. Sweet pepper is processed from a seed bowl, shredded in small pieces and put the vegetables in a bowl blender. Add the peeled garlic cloves and bitter pepper to taste. Grind the contents until a homogeneous mass is obtained, and then we pour the base into a deep basin, we throw salt, sugar and pour in the vegetable oil. Put the dishes on a weak fire and bring to a boil. After that, pour in the table vinegar and boil the mass again. Eggplant washed, cut into circles and put into a boiling ajika. Cook for 20 minutes, stirring. Next, we lay out the snack in prepared jars, roll them up and cover them for a day in a warm blanket. After cooling we rearrange the preservation in the cellar or refrigerator.
Fried eggplants in Adzhika for the winter
Ingredients:
- eggplant - 1 kg;
- tomatoes - 1 kg;
- bitter pepper - 1 piece;
- vinegar - 50 ml;
- garlic - 5 denticles;
- vegetable oil - 100 ml;
- laurel leaf;
- spice.
Preparation
Vegetables washed well, dried and cut into small slices. Tomatoes we pass through a meat grinder and pour into a deep frying pan. Add to them chopped garlic, sweet pepper and throw the laurel leaf with bitter pepper. Heat the mass for 20 minutes, without removing the rising foam. Eggplants separately fry in vegetable oil to rouge, and then shift into a boiling tomato mixture and mix with a wooden spatula. Throw spice to taste, pour a little table vinegar and take a snack for 15 minutes with a weak boil. After that, we spread the aubergines with adjika in the prepared jars, roll them up, turn them over and cover them with a warm blanket. We leave everything to the full cooling down, and then we remove the conservation in the cellar or pantry. This appetizer is perfect for any porridge or vegetable puree.
Eggplants in Adzhika for the winter in the multivark
Ingredients:
- eggplant - 3 kg;
- juicy tomatoes - 1 kg;
- sweet pepper - 600 g;
- sugar - 3 tbsp. spoons;
- vegetable oil - 200 ml;
- vinegar - 200 ml;
- pepper burning - to taste.
Preparation
We take ripe eggplants, carefully wash them and cut them into small cubes. Then we put them in a saucepan, fill it with salt and leave for 2 hours. This time we are preparing Adzhika: put all the vegetables in the blender bowl and crush it