Eggplant in adjika for the winter - 5 awesome recipes

It is quick and easy to cook eggplants in adjika for the winter, without sterilization. Homemade preparations will delight you with a bright and juicy taste, moderate peppercorn and a pleasant aroma.

Cooking time: 50 minutes

Cooking time: 20 minutes

Servings - 5 L

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  We wash the eggplants and cut them into thin circles.
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  We also wash the rest of the vegetables under water, and then grind them in a blender. Stir the resulting gruel with salt and sugar. We put it on the stove.
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  Pour the required amount of vegetable oil into the vegetables.
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  Cook the mass, stirring occasionally, for about 5-7 minutes.
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  We also immerse eggplant circles here.
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  Knead the contents and continue to simmer it over low heat for another 20 minutes. At the end of cooking, pour in the vinegar.
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  We pour the workpiece into cleaned and sterilized jars. Close with sterilized lids and store in a cool place. Bright eggplants in adjika are ready!

Fried eggplants in adjika for the winter

Eggplant in adjika is a bright and famous winter harvesting. To make the taste even more original, prepare a fried vegetable treat. Serve with hot meals.

Cooking time: 1 hour

Cooking time: 20 minutes

Servings - 5 L

Ingredients:

• Eggplant - 5 kg.
• Bulgarian pepper - 1 kg.
• Chili peppers - 5 pcs.
• Garlic - 150 gr.
• Sugar - 5 tablespoons
• Vinegar - 1 tbsp
• Vegetable oil - for frying.

Cooking process:

1. We wash the eggplants. We cut them into thin circles or small cubes.
2. To prepare adjika, grind the peppers and garlic. You can use a meat grinder or blender.
3. We supplement the vegetable mass with salt, sugar and a bite. We knead diligently.
4. Fry the eggplants in vegetable oil until golden brown on both sides.
5. Put the fried product in a common plate and leave it for a while.
6. We transfer adjika to a saucepan and bring it to a boil. We also immerse eggplants here. Simmer for about 15 minutes.
7. We fill glass jars with hot mass and cover with lids.
8. Boil water in a large saucepan. We put a towel at the bottom and put the filled container on it. We sterilize the workpiece over the fire for 10-15 minutes. We seal with lids.
9. Then we wrap the treat and leave it to cool.
10. Fried eggplants with adjika in jars are ready. Take away for long-term storage!

Eggplant in adjika for the winter without vinegar

Juicy and incredibly tasty eggplants with adjika can be cooked for the winter without adding vinegar. The treat will pleasantly surprise your family and guests. Serve with lunch or BBQ.

Cooking time: 1 hour 10 minutes

Cooking time: 30 minutes

Servings - 1 liter.

Ingredients:

• Eggplant - 1 kg.
• Tomato - 1 kg.
• Bulgarian pepper - 3 pcs.
• Apple - 2 pcs.
• Chili pepper - 1 pc.
• Garlic - 1 pc.
• Salt - 1 tablespoon
• Sugar - 0.5 tablespoons
• Vegetable oil - 50 ml.

Cooking process:

1. Scald the tomatoes and carefully peel them off. Grind the prepared vegetable to a state of gruel.
2. Add chopped peppers to the same mass.
3. We supplement the product with a mixture of apples and garlic.
4. Sprinkle the workpiece with salt and sugar, fill it with vegetable oil. Bring the contents to a boil and then cook for about 20 minutes.
5. Eggplants, washed and peeled from the stalks, cut into medium-sized cubes.
6. Dip vegetable pieces into hot adjika. We simmer a treat on low heat for 20 minutes.
7. We pour the snack into sterilized glass jars.
8. We roll up the filled container with sterilized lids, cool it and take it for storage. Ready!

Spicy eggplants in Georgian adjika

You can prepare eggplants for the winter according to the original Georgian recipe. A nutritious appetizer with adjika, will delight lovers of spicy, and will be a bright addition to barbecue and other meat dishes.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 2 L

Ingredients:

• Eggplant - 2.5 kg.
• Tomato - 1 kg.
• Bulgarian pepper - 1 kg.
• Chili peppers - 4 pcs.
• Garlic - 200 gr.
• Salt - 4 tablespoons
• Sugar - 3 tablespoons
• Vinegar - 100 ml.
• Vegetable oil - 150 ml.

Cooking process:

1. We wash the eggplants and cut them into circles of equal thickness. Remove the stalks.
2. Transfer the vegetable pieces to a pot of water. Boil them for about 10 minutes.
3. Pour tomatoes over with cold water.
4. We also wash two types of peppers.
5. Peel the garlic and divide it into cloves.
6. Grind tomatoes, bell peppers and chili using a meat grinder or blender.
7. We supplement the resulting gruel with salt, sugar and vegetable oil. We boil on the stove.
8. We discard the boiled eggplants in a colander and let the water drain.
9. We dip the vegetable into hot adjika. We simmer for 20 minutes on low heat.
10. We push the cloves of garlic here.
11. We keep the workpiece on the stove for another 10 minutes, add vinegar and remove it from the heat.
12. We pour spicy treats into sterilized glass jars. We close the product with a sterilized lid and send it for storage.

Eggplant for the winter with adjika and herbs

Appetizing eggplants for the winter can be prepared with fresh herbs and spicy adjika. The treat will become the highlight of your homemade preparations. Try a simple and flamboyant recipe.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 4 liters.

Ingredients:

• Eggplant - 4 kg.
• Tomato - 2 kg.
• Bulgarian pepper - 2 pcs.
• Chili pepper - 2 pcs.
• Garlic - 2 pcs.
• Greens - 1 bunch.
• Salt - 100 gr.
• Sugar - 2 tbsp.
• Vegetable oil - 1 tbsp.
• Vinegar - 150 ml.

Cooking process:

1. Cut the washed eggplants into circles. We send the ingredient to a large saucepan.
2. Grind the tomato, peppers, garlic cloves and fresh herbs separately. It is convenient to use a blender.
3. Fill the eggplant with the vegetable mixture.
4. Pour vegetable oil here, sprinkle the food with salt and sugar.
5. We mix all the ingredients and put the blank on the fire.
6. We diligently wash glass jars and sterilize them in any convenient way.
7. We return to vegetables. Simmer them after boiling for about 20 minutes over low heat.
8. At the end of cooking, pour in the vinegar and mix everything again.
9. We fill the prepared jars with a hot mass and immediately tighten them with sterilized lids.
10. We cool the blanks and send them for storage.
11. Juicy eggplants with adjika and herbs are ready!