home » Winter » Eggplants in adjika are a delicious corner. Eggplants in adjika - recipes for preparing them for the winter in jars without sterilization, without vinegar and through a meat grinder

Eggplants in adjika are a delicious corner. Eggplants in adjika - recipes for preparing them for the winter in jars without sterilization, without vinegar and through a meat grinder

Try to have as little contact with red pepper as possible with your bare hands, otherwise your hands will “burn” for several hours. You can work with cellophane gloves.

Pass the tomatoes through a meat grinder with a fine grid.

Scroll through carrots, garlic and red pepper here.

Add salt, add sugar and stir. Pour in 1 glass of vinegar. Place the hot sauce on the heat. As soon as it boils, turn off the stove. Skim off any foam that has formed. That's it, the sauce is ready.

We continue to prepare fried eggplants for the winter

Dry the eggplants soaked in salted water a little and fry on both sides in oil in a frying pan.

Prepare the jars and lids - first rinse well under water with laundry soap and soda. Then sterilize the jars in the oven at 100 degrees. within 15 minutes. Boil the lids in boiling water for 5 minutes.

Place the fried eggplants in jars, periodically filling them with adjika. The spicy tomato-carrot sauce should completely cover the eggplants.

Close the lids tightly. Turn the jars over and wrap them up. Place the jars of fried eggplant in a warm place until they cool completely.

After the jars have cooled completely, store them in the cellar or refrigerator.

That's it, fried eggplants in adjika are ready for the winter. Have a nice winter evening!

Dedicated to spicy food lovers! Awesome eggplants in adjika for the winter - a universal appetizer. Can be eaten as a separate dish or as a spread on bread. Can be served with pasta, meat dishes, fish, baked potatoes - or anything! Today I will tell you my secrets - the best recipes for delicious eggplant twists. They are easy and pleasant to prepare.

Eggplants in adjika for the winter - awesome, without sterilization

Let's start with the simplest recipe - without sterilization. These blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't like hot preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

4.5 kg eggplants;
2.5 kg of tomatoes;
3 pcs. sour apples;
5 pieces. bell pepper;
1-2 pcs. hot pepper;
2 pcs. carrots;
3 pcs. heads of garlic;
200 ml vinegar (6%);
2 tbsp. spoons of vegetable oil;
100 g salt;
200 g sugar;
1 bunch of greens (dill or parsley).

How to prepare:

First, let's cook adjika. Wash the tomatoes, cut them on top with a cross, and put them in boiling water for a minute. Then - into cold water. Take it out, wipe it with napkins, remove the skin. Grind in a blender until pureed.
We clean the peppers from seeds - bell and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender and add it to the tomatoes.
We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. Place in a blender and grind. Add in tomato-pepper puree and mix.
Season the resulting mass with sugar and salt, add vegetable oil, and put on fire. Cook after boiling under the lid for 20 minutes.
In the meantime, prepare the eggplants and sterilize the containers for preservation. Peel the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt and leave for 20 minutes.
Now wash the eggplants and pour them into the adjika. Simmer for another 20 minutes. 10 minutes before readiness, add chopped garlic and add vinegar.

Let's put the awesome eggplants in clean jars and roll them up. Let's keep it upside down under the blanket until it cools down - and you can hide it for storage.

How to cook spicy eggplants in adjika for the winter

Tip: when cutting hot peppers, wear gloves so that your hands don’t “burn” later.

Ingredients:

5 kg eggplant;
3 kg of red bell pepper;
3 kg of tomatoes;
500 g garlic;
1-2 pods of hot pepper;
1 bunch of parsley;
4 things. bay leaf;
250 ml vegetable oil;
100 g salt;
70-80 g sugar;
1 teaspoon ground black pepper.

How to prepare:

We clean and wash the blue ones, cut them into circles. Sprinkle with salt and leave for half an hour.
In the meantime, let's process the remaining ingredients: wash and chop the herbs, peel the peppers and garlic, remove the skins from the tomatoes.
Grind tomatoes, peppers and herbs in a blender and mix. Then chop the garlic and set it aside.
Pour the tomato mixture into a saucepan, add butter, salt, sugar. We put it on fire. Immediately after boiling, add the blue ones, washed from salt. Simmer for 30 minutes. 10 minutes before the end, add garlic, ground pepper, bay leaf.
While everything is stewing, sterilize the jars and lids.

Pour hot vegetables in adjika into jars and cover with lids. Sterilize for 15 minutes after the water boils, then roll up. The fiery eggplant dish is ready!

Tip: you can highlight the spicy taste of the blue ones with different seasonings to taste - hops-suneli, cumin, curry, tarragon, basil, coriander, rosemary.

Fried blueberries in adjika

There are different recipes for cooking blueberries in adjika, but pre-fried vegetables turn out especially juicy. I offer you an option without bell pepper.

Ingredients:

5 kg blue ones;
2 kg of tomatoes;
1 kg carrots;
2-3 pcs. hot pepper;
2 heads of garlic;
100 g sugar;
Salt - to taste;
200 ml vinegar (9%);
Vegetable oil - how much eggplant will take when fried.

How to prepare:

Cut the washed eggplants into slices. Soak in salt water for an hour.
In the meantime, we sterilize the jars, lids and prepare the adjika. Grind the peeled tomatoes in a meat grinder or blender. Next, chop the peeled carrots, hot peppers and garlic. Let's mix.
Heat the hot sauce to a boil, add sugar, salt, and vinegar. After the second boil, remove from heat.
Wash and dry the eggplants. Fry them in vegetable oil on both sides until golden brown.
Place the fried blue circles in layers in jars, filling them with adjika. Roll up the lids.

Let's turn our jars over and wrap them in something warm. After a day, transfer to a cool place.

Retro salad with eggplant

I really love the store-bought salad “Retro”. I thought: is it possible to prepare it yourself, at home? I carefully read the ingredients and came up with this option with vegetables. Is very similar!

Ingredients:

2 kg of eggplants;
1 kg of onion;
1.5 kg of juicy tomatoes;
500 g carrots;
600 g bell pepper;
1 PC. hot pepper;
50 g garlic;
2 tbsp. spoons of salt;
100 g sugar;
2 tbsp. spoons of tomato paste;
200 ml vegetable oil;
1.5 tbsp. spoons of vinegar essence (70%);
1 teaspoon ground black pepper.

How to prepare:

Cut the blue ones into small cubes, sprinkle with salt for half an hour or an hour. Then rinse and dry.
During this time, we sterilize the dishes. We prepare other vegetables: wash, peel, and cut carrots, sweet peppers, and onions into cubes.
Fry eggplants and other vegetables in two different pans.
We grind the peeled tomatoes in a meat grinder, pour them into a saucepan, add tomato paste and butter, sugar, and salt. Bring to a boil. Add fried vegetables to the sauce and simmer for 20 minutes.
Add peeled and chopped hot pepper, chopped garlic, black pepper, and essence. Simmer for another 10 minutes.

While still hot, put the aromatic salad into jars and screw on the lids. After steeping under the blanket, we will transfer it to storage.

Eggplant in adjika in Korean

Another interesting way with oriental notes is how to cook eggplants in adjika for the winter in Korean. The hot sauce is made from peppers, without tomatoes.

Ingredients:

2 kg blue ones;
1.5 kg of bell pepper;
2 heads of garlic;
1 kg carrots;
1-2 pcs. hot pepper;
1.5 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
300 ml vegetable oil;
350 ml vinegar (6%);
Ground coriander - to taste.

How to prepare:

Cut the eggplants into slices or strips, salt well, and leave for 40 minutes.
Sterilize the jars over steam and the lids in boiling water for 5 minutes.
Grind the chopped bell pepper with garlic in a blender. Then grind the carrots and hot peppers. Let's mix everything.
Place the blue ones on baking paper. Bake in the oven for 20 minutes.
Add salt, sugar, coriander to the pepper adjika, add oil and vinegar, mix. Dip the eggplants into the mixture and cover with a lid. Let it sit for 2 hours.

Place the spicy salad in clean jars. Sterilize for 15 minutes after the water boils, then seal.

Snack: blue ones in adjika “In great demand”

Believe me, the title fully corresponds to the content. Before you have time to open the jar, there will be nothing left, it’s very tasty!

Ingredients:

3 kg blue ones;
1 kg of sweet pepper;
2.5 kg of tomatoes;
2 pcs. hot pepper;
2 pcs. heads of garlic;
90 g salt;
180 g sugar;
180 ml vegetable oil;
100 ml vinegar (9%).

How to prepare:

Soak the eggplants in salted water in advance, then rinse and dry.
Grind tomatoes, sweet and hot peppers in a meat grinder or blender. Separately chop the garlic.
Heat the tomato mixture, add sugar, salt, butter. Add the blue ones and simmer for 10 minutes.
Now add garlic and vinegar, cook for 5 minutes and turn off.

Place in jars and seal.

Eggplant in adjika with mushrooms

The blue ones themselves look like mushrooms, but in combination with champignons they are a real delight!

Ingredients:

1.5 kg eggplant;
1 kg of boiled champignons;
2 kg of tomatoes;
500 g sweet pepper;
1 PC. hot pepper;
500 g carrots;
500 g sour apples;
14 cloves of garlic;
50 g salt;
200 g sugar;
200 ml vegetable oil;
200 ml vinegar (6%).

How to prepare:

Soak the cut blue ones with salt. Boil the mushrooms.
Blend tomatoes, carrots, apples, and sweet peppers in a blender. Pour into a saucepan and simmer for an hour.
Separately boil the eggplants.
Add spices and oil to the tomato sauce. Simmer for another half hour.
Add chopped and blue mushrooms to the sauce. Add chopped garlic, hot pepper, vinegar. Simmer for 10 minutes.

Place the blue ones with mushrooms into jars and screw on the lids.

I suggest watching a detailed video on how to cook blueberries in adjika.

Prepare awesome eggplants in adjika for the winter using different recipes, and you will always have something to treat your family and friends. Enjoy your meal!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

It would be useful for any housewife to know several recipes for making delicious eggplant twist. The combination of vegetables with spicy adjika will give an excellent taste, help keep you warm in winter and become a fragrant seasoning for meat, fish, and side dishes. The variety of cooking recipes is amazing, so you can create the most imaginative ideas.

Eggplant preparations for the winter in Adjika

To start cooking eggplants in adjika for the winter without sterilization with a piquant taste, you need to choose the right main ingredients. Vegetables should be selected fresh, young, with thin and elastic skin. The tastiest products are made from ripe pulp, which is not bitter and is open to saturation with added seasonings. Overripe fruits should not be used because they contain life-threatening solanine.

To prevent selected medium-sized oval eggplants with elastic flesh (without large seeds or voids) from becoming bitter, prick them with a fork and sprinkle with salt until the juice comes out. If you cut vegetables right away, you need to put them in water with a spoon of lemon juice for storage so that they do not change color to dark. You need to cut the fruits with a ceramic knife, but not with a metal one - otherwise there will be an unpleasant aftertaste.

For adjika, you need to choose ripe tomatoes and hot peppers: use gloves when working with them - this is necessary to prevent capsaicin from getting on the mucous membranes and skin. Preparing eggplants comes down to preparing their pulp: for this you can choose frying, stewing, boiling or baking. Then the fruits are mixed with the prepared adjika. The blanks are offered without sterilization, so you need to carefully treat the dishes - treat them with steam along with the lids - then not a single microorganism will penetrate the twist, and it will last all winter.

Adjika with eggplants for the winter in a slow cooker

You can cook a simple snack in a slow cooker incredibly quickly. You will need to take:

bell pepper – 300 g;
tomatoes – 800 g;
granulated sugar – 2 teaspoons;
9% vinegar – 75 ml;
refined vegetable oil – ½ cup;
garlic – 100 g;
chili – 2 pcs.;
salt – 30 g;
Bay leaf.

Making a dish comes down to these steps:

Peel the paprika from seeds, grind the tomatoes, hot peppers, and garlic in a meat grinder or blender.
Pour the puree into a bowl, add spices, and boil in cooking or baking mode.
Place the eggplant mugs and cook until done (determined by how easily it can be pierced with a toothpick - if it’s easy, then the workpiece is ready).
Transfer to sterilized containers, close, place upside down, let cool, store at room temperature.

Fried eggplants for the winter without sterilization in adjika

Pre-frying vegetables takes a lot of time, but they turn out incredibly tasty and juicy. To prepare the snack you will need:

peeled eggplant mugs - 1500 g;
tomatoes – 1500 g;
paprika – 500 g;
garlic – 10 cloves;
hot pepper – 1 pod;
vinegar - ¼ cup;
salt – ¼ cup;
sugar – 200 g;
oil – 100 ml.

Step-by-step cooking instructions:

Wash the vegetables, cut them, salt the eggplant slices, fry in a frying pan until golden.
For adjika, mix paprika, chili, tomatoes, garlic, spices, grind with a blender. Boil.
Arrange in jars in layers, alternating vegetables with adjika sauce. Roll up without sterilization.

Eggplant appetizer for the winter in adjika in Armenian

Eggplants in adjika for the winter without sterilization, made according to a recipe from Armenian cuisine, will turn out to be piquant in taste. It involves the use of the following ingredients:

eggplant mugs with skin – 1500 g;
paprika – 500 g;
garlic – 2 heads;
chili – 1 pod;
9% vinegar – 125 ml;
honey – 100 g;
parsley - a bunch;
salt – 15 g;
oil – 100 ml.

How to prepare a twist step by step:

Grease the eggplant slices with oil, spread in 1 layer on a baking sheet, bake in the oven at 200 degrees for 1/3 hour until golden brown. If the oven does not have a top heater, turn it over halfway through. If you don’t have an oven, you can fry the mugs in a frying pan.
Grind the remaining vegetables through a meat grinder, add spices, and boil.
Add the mugs and cook until soft. There is no sterilization.
Place in jars.
Parsley can be easily replaced with cilantro, dill, and mixed with basil.

Eggplant with adjika without vinegar

When there is no vinegar in a dish, it becomes milder in taste. To make a savory snack you will need:

eggplants – 5 kg;
red paprika – 3 kg;
oil – 200 ml;
garlic – 500 g;
hot pepper – 2 pods;
parsley - a bunch;
salt – 0.1 kg;
sugar – 0.6 kg.

To reduce cooking time, vegetables do not need to be fried. Manufacturing technology:

Wash and peel the vegetables, sprinkle the eggplant mugs with salt to release the juice.
The remaining ingredients are ground in a meat grinder and placed in one pan (except for garlic).
Put the puree on the fire, pour in the spices and oil, stirring, and bring to a boil.
Add the eggplants, cook over low heat for 30 minutes, add the garlic 5 minutes before the end of time. There is no sterilization.
Transfer to jars and close with lids.

Eggplant goes great with tomatoes, peppers and garlic. Therefore, preparing eggplants for the winter in adjika is very popular. The recipe has several variations, but the savory taste of eggplant in hot tomato sauce, which has already become traditional, remains base. The amount of chili pepper can be adjusted to your taste, but you shouldn’t make the preparation too bland, otherwise the appetizer will lose its character.

If you adhere to the given proportions, adjika will turn out moderately spicy, with a pleasant sweet and sour taste, and eggplants in adjika for the winter will turn out awesome! These eggplants can be served as a cold appetizer or as a vegetable side dish for porridge, pasta or mashed potatoes. You can also heat the preparation, add fried sausages and a little boiling water, boil it and serve it with pasta as a sauce.

Ingredients

eggplants 500 g
tomatoes 500 g
sweet bell pepper 250 g
bitter capsicum 0.5 pcs.
garlic 5 teeth
9% vinegar 1 tbsp. l.
vegetable oil 1.5 tbsp. l.
non-iodized salt 0.5 tbsp. l.
sugar 1 tbsp. l. without top
bay leaf 1 pc.
black peppercorns 5 pcs.

How to cook eggplants in adjika for the winter

Wash the tomatoes in cold water and cut into quarters. For adjika, tomatoes must be juicy. If you have “cream” or another meaty variety, the number of tomatoes will need to be increased to 600-700 g.
We peel the bell peppers from the seed boxes and cut them into large pieces so that they fit into the bell of the meat grinder. We also remove the seeds from the hot pepper, otherwise the adjika will turn out very, very spicy. Peel the garlic and cut into quarters.
Wash the eggplants and cut off the stems. Without peeling them, cut them into thick circles - 1-1.5 cm thick. We will not soak them in water, so for the preparation you will need sweet varieties that do not taste bitter.
We pass tomatoes, peppers and garlic through a meat grinder.
Add non-iodized salt, sugar and refined vegetable oil to the resulting sauce. We also send bay leaves and peppercorns there. Place on the stove and bring to a boil, skimming off the foam. Boil for 10 minutes, remembering to stir.
Pour 9% vinegar into the adjika and immediately add the chopped eggplants to the pan.
Bring to a boil, and then cook over medium heat until the eggplant is soft. From time to time, gently stir with a spoon so that they do not stick to the bottom. In 15-20 minutes the eggplants will be ready.
The blue ones should not be raw, but not too soft so that they don’t turn into mush.
Remove the bay leaf and place the adjika into hot sterilized jars (fill to the very top, since the adjika will fill all the voids as it cools). Roll them up and turn them upside down. Be sure to wrap it in a warm blanket and leave it like that until it cools completely, after which we put it in the cellar for storage.

Eggplants are prepared for the winter in adjika, without sterilization, which is why I love this recipe even more. When prepared, preserved adjika turns out to be thick, like a sauce, and thanks to the special cutting method, the eggplants do not overcook and retain their shape as whole pieces.

In addition, we often take these eggplants in adjika with us on a picnic, as a snack for barbecue. With hot meat and crispy lavash, these spicy eggplants in adjika are especially tasty.

Are you interested? Then welcome to my humble kitchen, where I will show you how to prepare eggplants for the winter in adjika: spicy, aromatic, and incredibly tasty!

Ingredients:

1.5 kg. eggplant
1 kg. tomato
1 kg. bell pepper
2 heads of garlic
2-3 pods of hot pepper
50 gr. salt
150 gr. Sahara
100 ml. vegetable oil
100 ml. 9% vinegar

Yield: 4-4.5 liters

How to cook eggplants for the winter in adjika:

Chop the bell peppers, tomatoes, and garlic so that it is convenient to pass them through a meat grinder. Don't forget to also add hot pepper to taste. I added two small pods to make a moderately spicy adjika.

We cut the eggplants quite large (1.5-2 cm) so that each piece has skin. This way there is less chance that the eggplants will get soggy during cooking.

Next, we prepare adjika for the eggplants: we pass the bell peppers, tomatoes, garlic and hot peppers into a meat grinder. If you are preparing a small portion, you can use a blender. It is convenient to twist the adjika directly into the pan in which we will make the eggplant preparation. Choose a saucepan with a capacity of at least 5 liters.

Add to the twisted vegetables: salt, sugar and vegetable oil. Place the pan with adjika on the stove and bring to a boil.

Pour the eggplants into the boiling adjika, stirring constantly until they all fit. Cover the pan with a lid and simmer the eggplants in adjika over low heat for about 30 minutes until the eggplants are cooked.