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

Vegetable preparations for the winter are a tasty food additive, 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 long; they carry a source of infection if they are not cooked properly. Eggplants provide an excellent flavor combination with tomatoes and bell peppers. Adjika – a mixture of tomatoes, peppers, garlic, spices. Eggplants added to adjika give the vegetable mixture an indescribable taste and aroma.

Eggplants: benefits and harms

The beneficial properties of the vegetable include an increased content of potassium, zinc, and nicotinic acid. The presence of fiber and low calorie content allow you to take it without fear of gaining weight.

It is not recommended to indulge in eggplant dishes if you have diseases of the stomach, pancreas, kidneys, or salt deposition in the joints.

Let's prepare the ingredients

The ripeness of eggplants is determined by their color: they should be dark purple, dense, and 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, you need ripe, juicy, thin-skinned tomatoes.

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

Hot peppers, garlic, herbs - fresh.

Apples are not sweet varieties.

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

How to cook eggplants for the winter in adjika

Adjika is a paste sauce made from tomatoes, sweet peppers with the addition of spices to suit 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. The eggplant appetizer can be stored all winter without any problems. Spicy additives are the best preservatives.

Classic way

Traditionally, the simplest way is to cook eggplants without vinegar, followed by sterilization of the jars.

3 kilograms of blueberries are cut crosswise 1-1.5 centimeters thick, salted, and left until the bitterness goes away.

2 kilograms of tomatoes are peeled, 2 kilograms of sweet peppers are freed from seeds and membranes. 0.1 kilograms of garlic are peeled from the covering shirts, a bunch of parsley is washed under running water.

Tomatoes and peppers are crushed using any available means to a homogeneous consistency:

• meat grinder;
• mixer;
• blender.

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

The drained blue ones are washed, dried, added to the paste, and left for half an hour.

Garlic cloves and parsley are chopped, added to adjika, and cooked for 5-7 minutes.

The resulting snack is placed in clean, heated 0.5 liter jars. The jars are covered with prepared lids and placed in a container for sterilization for 15 minutes. The sterilization time is counted from the beginning of water boiling.

The sterilization process should begin as quickly as possible, followed by a decrease in temperature to a minimum boiling point.

The finished product is sealed and turned upside down until it cools completely.

Blue in aromatic adjika made from tomatoes and peppers

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

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

For 1 unit:

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

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

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

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

Fry in hot oil on both sides. Stir into boiling pasta. Boil for 10 minutes, making sure not to lose the circle shape. 3 minutes before the end of boiling, add vinegar. Pack into heated jars, close with lids, and place upside down until completely cooled.

Recipe with added vinegar

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

Blue mugs in spicy Georgian adjika

For 1500 grams of ripe blueberries 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 hops-suneli;
• 100 milliliters of refined oil;
• 40-45 grams of salt;
• 40 grams of granulated sugar;
• 25 milliliters of 6% vinegar.

The blue ones are cut into 1-2 centimeter circles. Salted to release bitterness. After 15 minutes, rinse under running water, dry, and fry.

Preparation of spicy Georgian adjika: vegetables and herbs are finely chopped and crushed to a paste. Add suneli hops, salt, granulated sugar and place on low heat for 25 minutes with the lid on.

The prepared eggplants are transferred to boiling adjika and boiled for 10 minutes. Vinegar is poured in, stirred, and boiled for 3 minutes.Ready-made, sharp-tasting canned food is placed in jars, closed with lids, and covered with a warm cape for 12 hours.

Adjika with blue without sterilization

Preparing canned vegetables without sterilization means longer heat treatment of eggplants in adjika.

Proportions for preservation:

• blue tomatoes - 1 kilogram;
• sweet peppers – 500 grams;
• bitter pod – ½;
• garlic – 1-1.5 medium-sized bulbs;
• salt – 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. Salt, after 10 minutes, rinse under running water and dry.

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

2-3 minutes before the end, add vinegar and mix. Canned food is placed in heated dry jars and 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 using a slow cooker, all ingredients are added and stewed at the same time, with the exception of vinegar and vegetable oil.

Peculiarities of preparation of raw materials: blue ones are cut into cubes of approximately the same size. Soak 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, and crushed.

Place eggplants in a slow cooker and fill with vegetable mixture.The “Extinguishing” mode is set for 30 minutes with the lid closed. After the cycle is completed, the remaining 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 through changes in the recipe: instead of sweet peppers, herbs and sweet peas are introduced into the composition.

Compound:

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

Tomatoes, chili, garlic bulb are crushed, salted, and oil is added. The resulting mixture is boiled over medium heat. The little blue ones are cut into circles, sprinkled with salt, and given time to release the juice. Fry on 2 sides. After frying, add it to the vegetable paste when it boils for a quarter of an hour over low heat. Stirring, boil the adjika for 15 minutes, add bay leaves, peppercorns, and vinegar. Boil for 5 minutes. Adjika is ready.

In adjika in Armenian

Cooking time for eggplant caviar is 60 minutes. Vegetables are baked in the oven: 2 kilograms of tomatoes, 2 blue tomatoes, 1 kilogram of sweet yellow peppers. Onions (1 kilogram) are fried until soft. Warm vegetables are peeled, chopped together with onion and 2 pods of hot pepper (without seeds). Pour in 500 milliliters of vegetable oil.

The vegetable mixture is boiled over low heat for 30 minutes after boiling. Add salt (2 tablespoons). After 10 minutes, add finely chopped greens (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 eggplants with apples

Eggplant appetizer with apples, composition:

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

Preservation sequence: blue tomatoes, peeled apples. Juice is obtained from tomatoes. Blue apples and peppers are cut into small pieces. Fry the onion until soft. Mix all the ingredients, add salt and sugar, and simmer over low heat for 1.5 hours. Pack in jars, cover with a warm cape until completely cooled.

Fried with adjika

Fried eggplants are added to the prepared adjika.

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

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

Ratio of food ingredients:

• 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 jars. Air cooling.

Baked blueberries with tomatoes

Ratio of tomatoes to eggplants:

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

Tomato puree is prepared. Boil for 5 minutes. Spices and salt are added. Stirring, cook for 3 minutes.

Eggplants are baked in the oven until soft at t=190 degrees; peel, cut into slices.

Place eggplants in prepared jars, pour boiling puree over them, and place in a water bath. The water temperature is not lower than 60 degrees. After boiling, reduce heat and 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 beneficial properties of summer harvesting. You should not place jars on a concrete or stone floor to avoid the appearance of fungus on the lid.