Adjika Eggplant Recipe

Although not all people understand the taste of eggplants, real gourmets are engaged in the preparation of this vegetable. What just do the hostess with eggplant for the winter! And salt, and fried, and pickled, prepare a variety of salads and snacks.

Today we will talk about how to cook spicy and fragrant eggplants in adjika for the winter. It turns out surprisingly tasty snack that can be put even on the festive table: guests "sweep" instantly.

Attention! The article will meet the word blue.

Do not be surprised, because so called eggplant in many regions.

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Variety of options

There are a lot of recipes for cooking eggplants in adjika. Most of them came up with the hostess themselves during the experiments. There are options for ground snacks or cooking in slices - as you like. We offer a small amount of recipes for the variation "Eggplant in adjika for winter".

Important! All ingredients present in recipes are available to any hostess: they are grown in their garden or purchased on the market at an affordable price.

Classic option

We offer you a recipe with a photo. To prepare the snack you need to stock up:

  • blue - 1 kilogram;
  • ripe red tomatoes - 1 kilogram;
  • sweet bell pepper (red or yellow) - ½ kilogram;
  • garlic - 7 cloves;
  • hot pepper (you can chili) - half a pod;
  • vegetable oil (refined) - half a glass;
  • sugar sand - 30 grams;
  • coarse salt - 60 grams;
  • table vinegar 9% - 100 ml.
Comment! Salt must not be iodized.

Cooking principle

Eggplants have a bitter peel. If this vegetable is not cooked according to the rules, the ready snack will be bitter. Therefore, they need to be cleaned or soaked. There are several ways that do not take much time:

  • Sliced ​​eggplants sprinkled with coarse salt and leave for about 20 minutes. During this time, water droplets will appear. This salt has extended bitterness. Wash circles with cold water, spread on a napkin and soak through each piece.
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  • We spread the chopped blue ones into a cup with salt water (2 large spoons of salt per glass of water), on top - a small oppression so that all the pieces are in water. After 40 minutes, wash. Tomatoes pour boiling water for a half minutes, then get and clean.

While the eggplants are soaked, let's prepare the rest of the ingredients. For blue adzhika need fleshy tomatoes. According to the recipe, we need tomatoes without skin. Just because it is very difficult to remove. But if the tomatoes are incised, scalded, and then placed in ice water (add ice cubes), then the skin is removed easily.

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Remove the tails, seeds and partitions from the peppers. Cut them into strips. We draw your attention to the work with the hot pepper: it is cut in gloves. Otherwise, do not avoid burning hands.

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Tomatoes and peppers need to grind. To do this, you can use a meat grinder or an immersion blender - as you like. Grind all the vegetables at the same time.

Pour into a saucepan, add oil, sugar, salt. After thorough mixing, we set to boil down. After boiling, boil for a quarter of an hour and add vinegar. We continue to torment on a small fire.

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Soaked and pressed eggplants cut into pieces and fry in a small amount of butter in a frying pan with a thick bottom. Little blue should be reddened. Fry the eggplant portions.

Instead of conclusion

Eggplant Adjika is a favorite dish of true gourmets. Eggplant lovers prefer spicy seasoning to meat and fish. There are many options for snacks, but any recipe can be varied. We will talk about this now.

The presence of hot green or red pepper, as well as garlic - the main condition. And bitter pepper is sometimes added more than specified in the recipe - as you like.

National cuisine does not imply the addition of tomatoes, but it just so happened that they are also added. Peppers, tomatoes in a snack should be necessarily turned into mashed potatoes, and eggplants cooked in slices. For a change, add apples, carrots and all kinds of greens to taste.