The best recipes for canned eggplant in adjika for the winter

Spicy appetizers are never out of place on our tables. For many housewives, they're a lifesaver when it comes to quickly and diversifying the table or choosing dishes to pair with meat. There are countless recipes for eggplant in adjika, but the most delicious and healthy ones are those made at home. How can you prepare this winter appetizer so it's appetizing and looks as good as the photos in a cookbook?

Eggplants: benefits and harms

Eggplants, or as they are commonly known, blue eggplants, have a distinctive bitter taste. This is likely why they were long considered unhealthy and even used as poison. It was widely believed that eating eggplants could lead to cancer, dementia, and leprosy.

In fact, eggplants have significantly more beneficial properties. They are low in calories and contain many vitamins: folate, vitamins A, C, B, P, and K.

The vegetable is rich in potassium, which has a beneficial effect on the heart muscle, zinc, magnesium, which normalizes the nervous system, as well as iron and sodium.

To eat Eggplants are healthy for those people who need:

• prevention of atherosclerosis;
• lowering blood pressure;
• activation of bone marrow function;
• prevention of kidney and spleen diseases;
• reducing cholesterol levels in the body;
• preventing Alzheimer's disease.

Prepare the ingredients

Adjika prepared according to classic recipes has a spicy and tangy flavor. The eggplant appetizer is also fiery. Preparing it yourself is easy and doesn't take much time.

You just need to know the secrets of preparing the ingredients:

• For snacks, you need to choose dense, not overripe vegetables, otherwise they will acquire a mushy consistency;
• To get rid of the bitter taste of eggplants, you need to peel them beforehand, and after heat treatment, place them in cold water, and let the liquid drain completely;
• Another trick that helps to cope with bitterness is to cook eggplants together with carrots or potatoes;

• the color of ripe eggplants is dark purple, and it is these that should be selected for preparation;
• For adjika, juicy tomatoes with thin skin are suitable;
• sweet peppers should be firm and evenly colored;
• To check if the vegetables are ready, you can use a regular toothpick - if you can easily pierce the vegetables, you can remove them from the heat.

How to prepare eggplants for the winter in adjika

Adjika is made from tomatoes, bell peppers, and a variety of seasonings. This paste-like sauce has a spicy taste due to the hot spices it contains. preparing eggplants in adjika for the winter Any housewife can do it.

And this snack can be stored throughout the winter.

The classic way

The easiest way to prepare eggplant with adjika is without vinegar. Many home cooks use this classic recipe. They use:

• 3 kilograms of eggplants;
• 2 kilograms of tomatoes;
• 2 kilograms of sweet pepper;
• 100 grams of garlic;
• a few sprigs of parsley.

Cut the eggplant into round slices about a centimeter thick and season with salt. Wash the vegetables and parsley, and grind them in a meat grinder or blender until smooth. Transfer to a bowl, season with salt, and cook in oil, stirring frequently.

Add the eggplants, followed by the chopped garlic and herbs. Return to the heat for another 5-7 minutes. Ladle into preheated jars, cover with lids, and sterilize for 15 minutes. Seal the finished appetizer in the jars, turning them upside down.

Blue ones in aromatic adjika made from tomatoes and peppers

This delicious adjika with eggplant will delight even those who enjoy spicy snacks. You'll need:

• 2 kilograms of blue and red tomatoes;
• 650 grams of bell pepper;
• head of garlic;
• a few peas of allspice;
• a glass of granulated sugar;
• salt to taste.

Make a smooth paste from peeled tomatoes, peppers, and garlic. Season with salt and sugar and simmer over medium heat for 15 minutes.

Remove the stems from the blue mushrooms, slice them into rounds, season with salt to remove the bitter taste, and fry in vegetable oil on both sides. Add to the boiling paste and let it simmer on the stove for 10 minutes. Place in a heated container, seal, and let it cool upside down.

Recipe with added vinegar

The recipe and preparation process are similar to the previous method for preparing adjika with eggplant. The only difference is that a few minutes before removing the eggplant-spiced paste from the heat, add 40 milliliters of 9% vinegar.

Eggplant slices in spicy Georgian adjika

The Georgian version of this dish is distinguished by its spicy flavor. To impress your family and guests, prepare it in advance. To do so, you'll need:

• medium-sized eggplants – 1.5 kilograms;
• 800 grams of tomatoes;
• 500 grams of sweet pepper;
• hot pepper pod;
• head of garlic;
• a bunch of greens (basil, parsley or cilantro);
• 40 grams of sugar;
• a tablespoon of salt;
• 25 milliliters of apple cider vinegar;
• 100 milliliters of sunflower oil;
• a teaspoon of khmeli-suneli seasoning.

Cut the eggplants into rounds, sprinkle with salt, and set aside. Separate the tomatoes into wedges, coarsely chop the bell pepper flesh, tear the greens by hand, and peel the garlic. Grind all the ingredients listed, except the eggplant, in a meat grinder or blender.

Salt and sweeten the mixture, and season with khmeli-suneli. This will give the appetizer a tangy, spicy flavor. Cook the vegetables over low heat for 25-30 minutes, covered. Fry the eggplants and add them to the boiling mixture, then cook for another 5 minutes.

Sterilize the jars ahead of time using any available method. Fill them with the eggplant mixture, seal, turn them upside down, and cover with a warm blanket.

Adjika with blueberries without sterilization

This recipe requires some time to fry the vegetables, but the resulting appetizer is juicy and delicious. You'll need:

• 1.5 kilograms of peeled eggplants;
• 1.5 kilograms of tomatoes;
• 10 cloves of garlic;
• 500 grams of paprika;
• hot pepper pod (chili);
• a quarter cup of vinegar;
• 200 grams of sugar;
• salt to taste.

Wash, peel, and chop all the raw vegetables. Fry the eggplant slices in oil until golden brown. Prepare the adjika. Chop and mix the tomatoes, garlic, paprika, and chili. Add the seasonings. Bring the mixture to a boil. Add vinegar. Place in jars, alternating the adjika and eggplant. Seal the jars without sterilizing.

Cooking option in a multicooker

Eggplant in adjika, cooked in a slow cooker, has a piquant, distinct vegetable flavor. To prepare the preserves, you'll need:

• 3 kilograms of blue;
• 700 grams of pepper;
• hot pepper – to taste.
• 1.5 kilograms of tomatoes;
• 1-2 heads of garlic;
• 2.5 tablespoons of sugar;
• 200 grams of table vinegar 9%.

Prepare the vegetables for cooking according to the classic recipe. The only exception is to cut the eggplant into small cubes. Cook the adjika. Add the hot pepper at the end.

Place the eggplants in the multicooker bowl, pour in the adjika, and stir. Set the appliance to the "Stewing" function for 30 minutes. When done, add a cup of vegetable oil, vinegar, and granulated sugar. Turn the "Stewing" function on for another 7 minutes. Roll up the appetizer in a sterilized container.

"Awesome"

The name of this recipe speaks for itself about the taste. To prepare this amazing winter appetizer, you'll need:

• 1 kilogram each of blue and red tomatoes;
• 500 grams of pepper;
• 2 heads of garlic;
• 2 hot peppers;
• salt – to taste;
• 2 tablespoons of vinegar 9%;
• 50 grams of sugar.

Prepare the adjika. Peel, chop, and mince all the vegetables except the eggplants. Pour into a cooking vessel, add sweetener and salt. Cook for 10 minutes. Add the unfried eggplant slices to the boiling mixture and simmer for 20-25 minutes. Add vinegar and simmer for another 10 minutes. Fill sterilized jars with the mixture to the brim and seal.

In Armenian adjika

To prepare this delicious eggplant appetizer, you will need about an hour and the following ingredients:

• 2.5 kilograms of blue;
• 2.5 kilograms of tomatoes;
• a kilogram of sweet pepper and onion;
• several pods of hot pepper and garlic heads;
• 500 milliliters of oil;
• greens, preferably cilantro and parsley.

Roast the vegetables in the oven, lightly frying the onion. Peel and chop the warm vegetables, adding the onion, hot pepper, and oil. Simmer the mixture for 30 minutes over low heat, season with salt, finely chopped herbs, and garlic. Simmer all ingredients for another 20 minutes. Pour into jars.

Canned eggplants with apples

To give the appetizer a more delicate flavor, you can vary the recipe by adding apples. For preserving, you'll need:

• 4.5 kilograms of blue;
• 2 kilograms of tomatoes;
• head of garlic;
• a glass of vinegar;
• 200 grams of granulated sugar;
• 4 carrots, bell peppers, onions and apples;
• 200 milliliters of oil;
• salt and hot pepper.

Cut the eggplants lengthwise into 8 pieces. Cook the vegetables into adjika with seasonings, butter, sugar, and salt. Place the eggplants in the spicy mixture and simmer for 20-25 minutes. Pour into a sterilized container, seal, and wrap until cool.

Fried with adjika

The secret to this recipe is adding fried eggplant to the finished adjika. You'll need:

• 1 kilogram of tomatoes and eggplants;
• 600 grams of bell pepper;
• half a head of garlic;
• half a hot pepper;
• 40 grams of sugar;
• 100 milliliters of 9% acetic acid and oil.

Prepare the adjika, remembering to add the vinegar. Remove the bitterness from the eggplants, fry until crisp, and simmer with the adjika for 10 minutes. Season with salt and sweeten. Pour the mixture into small jars, seal, and refrigerate.

Baked eggplants with tomatoes

The recipe calls for the following ratio of tomatoes to eggplants: 2 kilograms of tomatoes per kilogram of eggplant. There are a few additional ingredients:

• a teaspoon of salt;
• garlic cloves – to taste;
• seasonings – to taste.

Make tomato puree, cook it for 5-7 minutes, season and salt.

Eggplants should be baked in the oven until soft, maintaining a temperature of 190 degrees Celsius. Only then can they be peeled and cut into wedges.

Place the baked vegetables in jars and pour the hot puree over them. Set up a double boiler, sterilize the jars for 15 minutes, and seal.

Storage rules

To ensure that canned food retains its beneficial properties, it is recommended to follow certain storage conditions. Vegetable snacks should be kept in a dry, cool, shaded area. Ideally, a temperature of 8°C should be maintained.-10 S. To prevent mold from settling on the container, it is better not to place it on stone or concrete floors.