Eggplants in adjika for the winter

Eggplants in adjika for the winter

Eggplant for the winter with bell pepper and garlic

Eggplants are usually prepared for the winter in tomato sauce. This recipe invites you to marinate them in a sauce of sweet pepper and garlic. Your appetizer will be lovely and catchy. Cut the eggplant into large pieces and fry in oil. Cooking with sterilization.

Eggplants in tomatoes for the winter without sterilization

Eggplants are not rich in vitamins, but they contain many minerals that are essential for the body. The taste of this vegetable is greatly revealed when combined with other vegetables. This recipe invites you to stew eggplant in tomato with seasonings. We cook without sterilization.

Eggplants for the winter in Georgian style

Spicy and fragrant eggplants for the winter are prepared according to a recipe from Georgian cuisine. For such a unique snack, you will need few supplies, and the manufacturing process will not take much of your time.

Eggplants for the winter in Korean

Korean-style spicy eggplants can be prepared for the winter and you can enjoy this fragrant dish all year round. This special appetizer is suitable for a snack or as a complement to meat or fish.

Eggplants for the winter without frying

Everyone in our family absolutely loves eggplants. During the season of new eggplants, I fry them or prepare a vegetable stew, and from time to time eggplant caviar. Another winner for us are fragrant eggplants without roasting for the winter. The special snack comes out with a balanced, pleasant taste.

Eggplants in adjika are stunning for the winter

For lovers of various spicy winter flavors, I suggest cooking fragrant eggplants in adjika. The special snack has an amazing smell and taste. Its colorful colors are reminiscent of summer. This appetizer will add plenty to your regular menu.

Spicy eggplant appetizer for the winter

For lovers of spicy dishes, I suggest preparing a spicy eggplant appetizer for the winter. This special snack will become your favorite snack. A fragrant, cool appetizer will decorate your table and add a colorful touch to your dishes.

Eggplants in tomatoes for the winter

An easy-to-make preparation will come in handy when you don’t want to make multi-component salads. Eggplants remain slightly hard when cooked; they are then suitable for use in sauces or vegetable soups.

Spicy eggplants for the winter

It so happens that eggplants are usually used in making savory snacks. Using this recipe, you can prepare delicious eggplants for the winter and serve them as a side dish at winter feasts.

Eggplants for the winter light

Eggplant “Ogonyok” is an indescribably tasty and common vegetable snack for the winter. Appetizing and fragrant, any dish with it will be transformed into a culinary delight!

Eggplant in adjika without tomatoes

The highlight of this recipe is the preparation technology. Eggplants are fried and filled with adjika, which makes their taste special and rich.

Eggplant in adjika with apples

Eggplant pieces in a special dressing get a unique taste and smell. In one jar you will have a good vegetable appetizer for any dish and a good hot sauce.

Eggplant appetizer for the winter without sterilization

An appetizing eggplant preparation will be able to vary your table at any time of the year. The appetizer goes perfectly with boiled potatoes and is also suitable in addition to meat and fish dishes.

Eggplant in adjika in Korean

This is a fascinating recipe for preparing eggplant for the winter. In it, eggplants are baked in the oven and then infused in Korean-style adjika, the Korean taste of which is determined by garlic, reddish hot pepper and coriander. The taste of such eggplants comes out completely new.

Eggplants for the winter light without frying

Lazy eggplant ogonyok is a recipe that comes from the distant 90s. The snack comes out spicy, appetizing, with the appropriate smell. Don't miss the opportunity to treat yourself to delicious eggplants in the winter and prepare them in small jars in advance.

Eggplant for the winter in tomato sauce

Appetizing eggplants in tomato sauce must definitely be prepared for the winter, because eggplants themselves do not store very well. You can freeze them or take the freshest ones every time, but it’s even nicer to open a jar of ready-made snacks that you can add to any dish or make a side dish for meat.

Eggplants for the winter in circles

Special spicy eggplant slices can be eaten as an appetizer for meat dishes. You can, of course, put them on bread; lovers of spicy dishes will literally like this option. If you want to create a medium-spicy snack, reduce the amount of hot pepper by half.

Eggplants and peppers in tomato sauce for the winter

Eggplant is a tasty and necessary one-year vegetable, from which you can prepare various snacks, salads and create homemade preparations. We offer you a recipe for making eggplants in tomato sauce with the addition of bell and hot peppers. The salad comes out moderately spicy and slightly sweet. A small amount of vegetable oil, for the indicated amount of vegetables, keeps the salad light. You can adjust the amount of hot pepper, salt and sugar to your own taste and according to your preferences.

Eggplants for the winter in tomato juice

With the advent of the harvesting season, any housewife begins to plan preservation for the winter. What is something fun and tasty to treat your loved ones in the winter? Eggplant in tomato juice is not only a fascinating, but also a unique dish. Even if such a preparation is an innovation for the housewife, it will still not leave anyone indifferent!

Eggplant for the winter with garlic and pepper

Here is a recipe for making eggplant with garlic and bell pepper for the winter. This combination is impeccable in its taste, and the result is an indescribably tasty product. The recipe itself is quite simple, even a novice housewife can handle it. The finished snack has a sweet and sour taste.

Spicy eggplants for the winter with garlic

This appetizer with its great taste and spiciness will amaze your guests and loved ones. The taste of eggplants is determined by a special preservation method. Try preparing a couple of jars for the winter.

Eggplants in adjika in Georgian style

If you love eggplants and adjika, nothing prevents you from combining your two favorite products in one. The most delicious appetizer for various dishes - eggplants in adjika in Georgian - is prepared quite simply and quickly, and the main thing is that even your most picky household members or guests will like it.

Fried eggplants in adjika for the winter

Fried eggplants rolled in adjika are soaked in its juices and aromas, and receive additional spiciness from bitter pepper. Eggplants should not be very large, they are juicier.

Eggplant in adjika from mother-in-law

Eggplants in adjika smell like summer and stimulate the appetite due to their spiciness. The appetizer has only one drawback - it ends quickly, so arm yourself with eggplants, tomatoes, peppers and prepare a double or even triple portion.

Eggplants in adjika without sterilization

During the period of active eggplant harvesting, housewives begin to find recipes for savory snacks made from this vegetable. We offer a quick and tasty recipe for eggplants in adjika, which do not have to be sterilized, so as not to waste too much time.

Eggplant in adjika without frying

Typically, eggplants for preparations are either fried or added raw. There is the most successful and necessary method: the vegetable must be boiled in pieces. At the same time, the bitterness will completely disappear from the fruit. Eggplants in adjika turn out to be very sharp, but at the same time they are aromatic and spicy, smelling of pepper.

Eggplant for the winter with beans

Eggplants with beans turn out to be especially appetizing, filling and savory. Good preparation for the winter!

How to cook and serve eggplants in adjika

At the end of summer, a huge number of different vegetables ripen in the garden beds, and all housewives want to cook something tasty. One of these tasty and memorable snacks is eggplant in adjika. It will obviously appeal to lovers of spicy taste, because one of the main components of this snack is adjika.

Eggplant is popular not only in our country, but also in almost all other countries. This is an excellent vegetable from which you can prepare a wide variety of dishes. From them you can create not only a tasty snack for the winter, but also bake or fry or marinate. But let's get back to our main dish.

How to prepare and serve an appetizer

Real spicy adjika originates in Georgia.
This is a rather spicy and thick mass consisting of hot pepper, garlic, and various spices. The traditional adjika recipe did not contain tomatoes, but over time this appetizer became so popular in almost all countries of the world that its recipe was evenly adapted to the tastes of each country, and tomatoes appeared in the list of recipe ingredients. Not a single Georgian feast is complete without this seasoning. It is served with virtually all dishes on the table, be it a meat or fish dish or no matter what kind of appetizer.

The development of its production is completely accessible to any housewife. To describe it in general terms, you need to grind the tomatoes and peppers to a pasty state (it’s more convenient to create this using a meat grinder or blender). Simmer the resulting puree with spices, and at the end add the eggplants cut into slices. They need to be boiled in tomato puree for almost a couple of minutes to bring them to full readiness. This appetizer is so widespread at the moment that any housewife makes her own adjustments to the traditional recipe, adding apples, carrots or other ingredients to the seasoning when cooking.

Eggplants in adjika are excellent for canning for the winter; they store well, and in winter their taste will remind you of sunny summer days.
The prepared snack can be eaten as a separate dish. It can be spread on bread or served as a seasoning for meat or fish dishes. The degree of spiciness of the seasoning can be varied by decreasing or increasing the amount of hot pepper when making it. There are many recipes for making eggplants in adjika, any housewife can choose according to her own taste.

Spicy eggplants in adjika

This recipe is a traditional recipe because it does not contain tomatoes.
The spiciness comes from the very large amount of hot and sweet peppers. Its advantage over other similar recipes is the ability to destroy the smallest harmful organisms due to its powerful burning taste. Thus, the snack increases the body’s immunity and its ability to cope with various diseases. For production you will need:

• hot pepper (preferably greenish) – 1.5 kg;
• sweet pepper – 1.5 kg;
• garlic – 4 large heads;
• eggplants – 1.5 kg;
• salt – 60 g;
• olive oil – 60 g;
• greens (mint, basil, dill, parsley, cilantro);
• coriander - to taste.

To make the taste of adjika slightly softer, it is necessary to consume pepper not only freshly picked from the bush, but also one that has been left for a number of days at room temperature.

1. When you start preparing the appetizer, first wash all the vegetables and finely chop the pepper, herbs and garlic. The stalks of the pepper must be removed, then the taste of the seasoning will be less hot. You can throw in the seeds, but the seasoning will be very spicy.
2. Chopped vegetables need to be chopped using a blender or meat grinder, add salt, oil and coriander to the resulting mass.
3. Place everything in a frying pan and simmer until almost completely cooked under a closed lid to reduce water evaporation.
4. While the adjika is stewing, cut the eggplants into thin slices, lightly salt them and let them sit for a couple of minutes so that the bitterness goes away.
5. Then wash the eggplants in cool water, place in a colander or dry with a cardboard towel and add to the pan. Simmer for 15 minutes until the dish is completely cooked.
6. Because hot pepper is a good preservative, after it has completely cooled, the finished snack can be transferred to sterilized jars and closed with ordinary lids.

If you need the appetizer to be stored for a long time, you can add one or two teaspoons of wine vinegar to the finished dish.

Eggplants fried in adjika

For production you will need:

• eggplants – 3 kg;
• tomatoes – 1.5 kg;
• sweet pepper – 1 kg;
• garlic – 2 heads;
• chili pepper - to taste;
• salt – 50 g;
• vinegar – 50 ml (6%);
• sweet sand – 80 g;
• vegetable oil for frying.

1. First, the eggplants need to be peeled, cut into circles no more than 2 cm wide and soaked in salted water.
2. Prepare all vegetables (tomatoes, peppers, garlic) for processing and pass through a meat grinder to obtain a homogeneous mass. Add salt, sweet sand and finely chopped herbs.
3. Transfer the resulting mass into a deep frying pan and place on medium heat for 15 minutes. When the mixture is ready, pour in the vinegar.
4. While the vegetables are stewing, you need to drain the water from the eggplants, throwing them in a colander, and dry them with a cardboard towel. Fry the dried eggplants on both sides in a heated frying pan.
5. Place layers of fried eggplants and stewed vegetables into sterilized jars until the entire jar is filled. Cover the cooled jars with lids and put them in a cool place.

If the snack needs to be preserved for a long time, then the jar with the still hot seasoning needs to be rolled up with an iron lid, cooled and put in the cold.

Eggplants for the winter in adjika

Adjika has been closed for a month now, so I won’t have any step-by-step photos, but I’ll post them upon request). I happened to find the recipe on the 8 Spoons website, and since then, thanks to Olenka, I have it in my notebook of impeccable recipes❤️ Spicy, fragrant and indescribably delicious! Excellent as an independent dish or as a sauce, for example, for boiled cardboard, spaghetti, or shish kebab. Try it, you might like it too)) The recipe indicates the weight of peeled and cooked vegetables.

Ingredients for “Eggplant for the winter in adjika”:

• Eggplant – 1.5 kg
• Tomato – 1 kg
• Bell pepper – 1 kg
• Garlic ((heads)) - 2 pcs.
• Reddish hot pepper - 2-3 pcs.
• Salt - 50 g
• Sugar - 150 g
• Vegetable oil – 100 ml
• Vinegar (9%) – 100 ml

Nutritional and energy value:

Recipe for “Eggplants for the winter in adjika”:

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September 24, 2019 Ira Bugriy #

September 24, 2019 pollek # (recipe creator)

September 24, 2019 Ira Bugriy #

October 1, 2018 oopu #

September 9, 2018 hudeusheya #

September 4, 2018 Katerina32 #

September 4, 2018 pollek # (recipe creator)

August 27, 2018 Grater #

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August 24, 2018 pollek # (recipe creator)

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August 27, 2018 Gali-28 #

August 27, 2018 pollek # (recipe creator)

August 27, 2018 pollek # (recipe creator)

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All preparations and preservation

We can it, dry it, freeze it, dry it, ferment it. Twists for any housewife

The best recipes for stunning eggplants in adjika for the winter

Don’t know what appetizer to prepare for the winter from eggplants? Adjika mixes perfectly with them! Eggplants in adjika for the winter turn out stunning and the best recipes are collected right here! Be sure to write them down so that you have a good appetizer for any roast dish or side dish.

1. Eggplants in adjika for the winter without sterilization
2. Eggplants in spicy adjika in Georgian style
3. Fried blueberries in adjika
4. Eggplants in adjika: preserve without vinegar

Eggplants in adjika for the winter without sterilization

This is a very common recipe that everyone likes - both housewives (for its ease of preparation) and guests (for its good taste).

So, let's take for production:

• 1 kg of eggplants;
• 1 kg of burgundy tomatoes;
• 4 things. bell peppers;
• 4 cloves of garlic;
• 50 ml table vinegar 9%;
• 80 ml sunflower oil;
• 25 g of ordinary salt without additives;
• 30 g sweet sand;
• 5-7 peas of aromatic or black pepper.

How to cook

First you need to wash all the vegetables in clean running water. Specifically, blue fruits, tomatoes, bell peppers and garlic. Clean. Remove the space where the stem attaches to the tomatoes. It is better to take ripe reddish tomatoes. Remove the skin from the garlic, and remove the seed pod from the peppers, cutting it into two parts. Cut the blue fruits into thin round pieces approximately 1-2 cm wide.

Take out a meat grinder or food processor and grind all the vegetables, not counting the blue ones, into a pulp. Transfer the vegetable pulp into an enamel pan with a volume of at least 4-5 liters. Season with sugar and salt. Pour in sunflower oil.

Place the pan over moderate heat and stir. When the mixture begins to boil, add all the chopped eggplants to it. Stir until the mixture coats them moderately. Then you need to cook the vegetables without forgetting to stir.

When the eggplants are ready, you can test the sauce for salt. It is better to focus on your taste. If necessary, add more salt. Then add vinegar. Use a ladle or a long spoon to stir the sauce so that the acid disperses.

Cook it for a couple of minutes and turn off the heat.

Carefully place the snack in sterilized jars and immediately seal tightly with lids boiled in boiling water.

Eggplants in adjika for the winter make stunning snacks without sterilization.

Eggplants in spicy adjika in Georgian style

To make the most delicious snack we take:

• 1 kg of eggplants;
• 500 g bell peppers;
• 7 cloves of garlic;
• 4-5 pods of hot pepper;
• 1 kg of new tomatoes;
• 100 g horseradish roots;
• a bunch of green cilantro;
• 3 tbsp. l. ordinary salt;
• 100 ml sunflower oil;
• 2 tbsp. l. sweet sand;
• 4 tbsp. l. table bite 9%.

Let's start cooking blue ones in Georgian style in spicy adjika:

1. The manufacturing recipe should always begin with the preparation of the goods. So at this point, you need to thoroughly wash all the vegetables in water. Later, cut off the space where the stalk attaches to the blue vegetables. Next, they will need to be cut into slices. It's the same with tomatoes.
2. Peel the garlic. Bell and hot peppers must be divided into parts and the seed boxes cut out. It is better to work with the extreme one in rubber gloves, otherwise you will easily get burns. Peel the horseradish root with a knife as well.
3. Carefully sort the cilantro greens, choosing only the freshest leaves. Soak them in a container with cool water for a couple of minutes. Then spread all the greens on paper (napkin or towel) and dry. There is no need for extra water in the recipe.
4. Cut all vegetables into medium pieces so that they can be easily chopped. Grind the remaining vegetables and cilantro in a meat grinder. Place everything in a saucepan to cook the sauce.
5. Then do the following - put the bag on the meat grinder and secure it with an elastic band or some kind of clean tape or rope. So that all the hot ingredients go into the bag without splashing the juice in your eyes. So, scroll through the horseradish and hot pepper. Later, transfer them to the pan as well.
6. Now pour sunflower oil into the puree, add salt and sugar. Let it cook. Be sure to stir. After a few minutes, add slices of the main vegetable in this recipe and mix everything. Simmer until done.
7. Add vinegar. You can create this based on your own taste. The sauce will be sweet and sour, but with a pronounced burning taste. Stew the vegetables with vinegar for a couple of minutes.

Now the eggplants in spicy adjika need to be sealed for the winter in well-washed and sterilized jars. This recipe does not require additional sterilization, but this will not prevent the product from being stored throughout the winter.

Fried blueberries in adjika

Vegetables and spices needed for this recipe:

• 1 kg of eggplants;
• 400 g sweet peppers;
• 1 kg of burgundy tomatoes;
• 1-2 cloves of garlic;
• 50 g horseradish roots;
• 100 ml sunflower oil;
• 30 g sweet sand;
• 45 g of ordinary salt without additives;
• 50 ml table vinegar 9%.

1. Rinse all vegetables in water and peel them. Cut the peppers and tomatoes into medium-sized pieces. No need to grind. Peel the garlic and horseradish with a knife and cut them too. Cut the eggplants into rings or half rings for frying.
2. So, you need to puree tomatoes, sweet peppers, garlic and horseradish. This can be created using a meat grinder, blender or food processor.
3. Keep the vegetable puree in a bowl for now. Then squeeze the slices out of the water with your hands and place them on a kitchen towel. All water must go away.
4. Pour sunflower oil into a frying pan and heat slightly. Place blueberry slices in oil and fry on both sides until crispy.
5. Now take a pan for stewing. Place a third of the vegetable puree on the bottom, then some of the fried vegetables, again puree and the top layer is fried eggplant. Put it all on moderate heat. Season with salt and sugar (you can focus on personal taste, but it does not have to be less than what is indicated in the list of goods). Simmer the appetizer and stir so that the bottom does not burn.
6. After 15 minutes, pour in table vinegar and stir. After another two minutes, turn off the heat.

Next, according to the recipe, you need to put the snack in jars and close the lids. Canned eggplants with vegetables turn out amazing!

Eggplants in adjika: preserve without vinegar

• 1 kg of eggplants;
• 800 g bell peppers;
• 800 g ripe tomatoes;
• 150 g sunflower oil;
• 80 g garlic;
• 1 PC. hot chili;
• 20 g ordinary salt;
• 30 g sweet sand.

1. Wash the vegetables in clean water and remove everything unnecessary from them - dirt, remnants of the stalk, pepper seeds, garlic skin.
2. Then grind all the peppers, reddish fleshy tomatoes and garlic into a puree. It is better to put in the garlic cloves first, otherwise some of them may remain in the meat grinder.
3. Cut the main vegetables of the recipe into slices - circles or semicircles.
4. Transfer the vegetable puree into a saucepan and place over moderate heat. Add sunflower oil, season with salt and sand.
5. Stir and when the mixture boils, add the pieces of blue vegetables.
6. Stir again and simmer until done. Fast and delicious!

• So, now carefully, holding the jar with a dry towel, place the snack into sterilized jars.
• Then cover them with lids and place them in a clean pan on a towel (so as not to crack). Pour boiling water over the lids to the hangers of the jars. Boil the jars over moderate heat for 15 minutes (for half-liter jars).

Now you can literally prepare stunning eggplants in adjika for the winter, and the best recipes for blue ones will always be at hand. After watching the video recipe, you will see how quickly and easily it is to prepare eggplants at home!