One of the best ways to cook eggplants for the winter is to roll them up in adjika. Spicy, spicy or sweet – in this collection you will find 15 of the most interesting recipes!
1. Eggplant in adjika – a classic recipe
Vinegar guarantees excellent preservation of the workpiece even in an ordinary closet in an apartment.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 500 g of bell pepper, 5 cloves of garlic, 100 ml of vegetable oil, 1 tbsp. salt, 1.5 tbsp. sugar, 2 bay leaves, 1 tbsp. allspice peas, 50 ml of vinegar.
Cooking: Cut the eggplant into circles of 7-10 mm, salt, leave for 20 minutes and rinse. Peel the tomatoes from the skin and pass them through a meat grinder with garlic and bell pepper. Add bay leaf and peppercorns, bring adjika to a boil and simmer for 20 minutes.
Add eggplant, oil, salt and sugar to the same place, bring everything to a boil again and simmer for another 40 minutes. Pour in the vinegar, mix and roll the eggplants with adjika into sterilized jars.
2. Eggplant in adjika with garlic
Especially for lovers of spicy and spicy preparations for the winter.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 1 kg of bell pepper, 2 heads of garlic, 2 chili peppers, 150 g of sugar, 50 g of salt, 100 ml of vegetable oil, 60 ml of vinegar.
Cooking: Pass the tomatoes, garlic and both types of pepper through a meat grinder. Bring to a boil, add butter, salt and sugar, and simmer for 20 minutes. Cut the eggplant into 10-15 mm rings and send them to the adjika. Bring everything back to a boil and cook for another 40 minutes over low heat. Pour in vinegar and roll the workpiece into prepared jars.
3. Eggplant with bell pepper in adjika
A good way to diversify your favorite snack!
You will need: 1 kg of eggplant, 1 kg of tomatoes, 700 g of bell pepper, 1 head of garlic, 100 ml of vegetable oil, 1 tbsp. salt, 1.5 tbsp. sugar, spices, 50 ml of vinegar.
Cooking: Pass the tomatoes through a meat grinder, add crushed garlic, oil, salt and sugar, and bring to a boil. Simmer them for 20 minutes. Add chopped peppers and sliced eggplant.
Season to taste and simmer for another 30-40 minutes after re-boiling. If necessary, add water. Pour in vinegar, mix and roll up the blank for the winter.
4. Fried eggplant in adjika for the winter
After frying, eggplants acquire a more interesting flavor.
You will need: 5 kg of eggplant, 2 kg of tomatoes, 1 kg of bell pepper, 500 g of hot pepper, 250 ml of vinegar, 150 g of sugar, 150 g of garlic, 80 g of salt.
Cooking: Pass through the meat grinder the tomatoes and all the peppers. Cut the eggplant into circles and fry them in a pan in oil on both sides. Bring adjika to a boil, add salt and sugar, and boil for 15 minutes. Add crushed garlic, eggplant and vinegar. Mix everything, bring to a boil again and roll into clean jars.
5. Eggplants with carrots in adjika
Carrots will add flavor and a bright appetizing color to the workpiece.
You will need: 550 g of eggplant, 500 g of tomatoes, 300 g of carrots, 250 g of bell pepper, 1 head of garlic, 30 ml of vinegar, 20 g of salt, 65 g of sugar, 75 ml of vegetable oil.
Cooking: Cut the eggplants, sprinkle them with salt, leave for 15 minutes and rinse. Pass the tomatoes, peppers and garlic through a meat grinder, add oil, salt and sugar, and bring everything to a boil. Put grated carrots in adjika and simmer for 15 minutes. Add eggplant and stew for another 20 minutes, and then pour in the vinegar and roll everything into sterilized jars.
6. Eggplants in spicy adjika for the winter
This recipe calls for hot red peppers. You can vary the quantity according to your desired spiciness.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 500 g of red hot pepper, 6 cloves of garlic, 100 ml of vegetable oil, 1 tbsp. salt, 1.5 tbsp. sugar, spices, 60 ml of vinegar.
Cooking: Pass through the meat grinder tomatoes, peppers and garlic. Bring to a boil, boil for 20 minutes and add butter, sugar, salt and spices. Put randomly chopped eggplants in adjika and bring everything to a boil again. Stew for another 40 minutes on low heat, pour in vinegar and roll up the blank for the winter.
7. Eggplant in adjika with apple cider vinegar
Fruit vinegar solves the same problems as regular vinegar, but gives the appetizer a new flavor.
You will need: 3 kg of eggplant, 3 kg of tomatoes, 1 kg of bell pepper, 2 heads of garlic, 2 hot peppers, 100 g of salt, 2 cups of sugar, 1 cup of vegetable oil, 1 cup of apple cider vinegar.
Cooking: Pass through the meat grinder tomatoes, all peppers and garlic. Before add oil, salt and sugar, bring to a boil and pour in vinegar. Add randomly chopped eggplant, bring back to a boil and boil for 20 minutes over medium heat. Roll eggplants with adjika into sterilized jars.
8. Eggplant in adjika without tomatoes
An interesting alternative way to prepare the workpiece!
You will need: 5 kg of eggplant, 1 kg of bell pepper, 500 g of hot pepper, 150 g of garlic, 250 ml of vinegar, 150 g of sugar, 80 g of salt.
Cooking: Cut the eggplant into slices of medium thickness, sprinkle with salt, leave for 20 minutes and rinse. Then dry and fry in a pan on both sides until golden brown. Pass both types of pepper and garlic through a meat grinder. Add sugar, salt and vinegar, mix adjika with eggplant and place tightly in clean jars. Sterilize them for another 15 minutes in boiling water and roll up.
9. Eggplants with greens in adjika
Such an incredible fragrance that it is simply impossible to resist.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 500 g of bell pepper, 1 head of garlic, 300 g of hot pepper, 150 g of sugar, 50 g of salt, 1 bunch of dill, parsley and cilantro, 100 ml of vegetable oil, 100 ml of vinegar.
Cooking: Cut the eggplant into slices of medium thickness. Pass the peppers, tomatoes and garlic through a meat grinder. Add salt and sugar and bring to a boil. Add eggplant and carcasses all 30 minutes on low heat. Add chopped herbs and vinegar, mix and simmer for another 10 minutes. Roll eggplants in adjika for the winter.
10. Eggplants with apples in adjika
For this recipe, choose sweet and sour varieties of apples with a pronounced taste.
You will need: 3 kg of eggplant, 1 kg of bell pepper, 500 g of apples, 500 g of carrots, 3 kg of tomatoes, 3 chili peppers, 100 g of salt, 2 cups of sugar, 500 ml of vegetable oil, 1/4 cup of vinegar, 2 heads of garlic.
Cooking: Peel all vegetables and apples, and mince with garlic and chili. Add salt, sugar and butter, bring the workpiece to a boil and boil for 7 minutes. Add the eggplant and simmer for another 20 minutes. 5 minutes before the end, pour vinegar into adjika. Roll up the blank in sterilized jars.
11. Eggplant in adjika without vinegar
Ready snacks are best stored in a cool place, like a cellar.
You will need: 5 kg of eggplant, 3 kg of bell pepper, 250 ml of vegetable oil, 2 hot peppers, 3 kg of tomatoes, 500 g of garlic, 1 bunch of parsley, 600 g of sugar, 120 g of salt.
Cooking: Cut the eggplant into circles, and pass all the other ingredients through a meat grinder, including garlic and parsley. Add oil, sugar and salt to adjika, and season as desired. Bring to a boil and add eggplant to it. Stew everything together for half an hour, put it in clean jars and sterilize them in a saucepan with water. Roll up the workpiece with lids.
12. Eggplants with onions in adjika
You can also add a bunch of chopped cilantro or other herbs along with the eggplant.
You will need: 2.5 kg of eggplant, 2 kg of tomatoes, 1 kg of onion, 2 heads of garlic, 700 g of bell pepper, 2 hot peppers, 2 tbsp. salt, 500 ml vegetable oil, 70 ml vinegar, 120 g sugar.
Cooking: Cut the eggplant into slices and fry until golden brown. Chop the onion and fry separately until golden brown. Pass the remaining vegetables with garlic through a meat grinder, add butter, salt and sugar, bring to a boil and boil for 15 minutes. Put the eggplant and onion there, simmer for another 10 minutes and pour in the vinegar. After another 5 minutes, roll the blank into sterilized jars.
13. Eggplant slices in adjika for the winter
In order for eggplants to retain their shape, it is important not to overcook them!
You will need: 1 kg of eggplant, 1 kg of tomatoes, 500 g of bell pepper, 1 hot pepper, 5 cloves of garlic, 100 ml of vegetable oil, 1 tbsp. salt, 1.5 tbsp. sugar, spices, 60 ml of vinegar.
Cooking: Cut the eggplant into thin slices, sprinkle with salt, leave for 10 minutes and rinse. Pass the rest of the vegetables through a meat grinder, add the oil and bring to a boil. Add salt, sugar, spices and eggplant, and simmer for 20 minutes over low heat. 5 minutes before the end, add crushed garlic and vinegar. Roll up the blank in sterilized jars.
14. Eggplant in adjika with tomato juice and ketchup
Depending on your preferred spiciness, take regular ketchup or chili.
You will need: 1 kg eggplant, 4 garlic cloves, 7 tbsp. ketchup, 500 ml tomato juice, 100 g sugar, 20 g salt, 50 ml vinegar, 50 g cilantro, spices.
Cooking: Cut the eggplant into slices and fry on both sides until golden brown. Pack them tightly in sterilized jars. Fry chopped garlic, add chopped cilantro and all other ingredients to it, bring adjika to a boil and pour it over eggplants. Sterilize them for another 15 minutes in boiling water and roll up.
15. Baked eggplant in adjika for the winter
And in the end, another convenient and interesting way of cooking!
You will need: 2 kg of eggplant, 1.5 kg of bell pepper, 2 heads of garlic, 1 kg of carrots, 2 hot peppers, 1.5 tbsp. salt, 2 tbsp. sugar, 300 ml vegetable oil, 350 ml vinegar.
Cooking: Randomly cut the eggplant, put them on parchment and bake in the oven for 20 minutes at 180 degrees. Grind the remaining vegetables in a meat grinder and add salt, sugar, oil and vinegar. Put eggplants in adjika and let them brew for 2 hours. Pack everything tightly into clean jars and sterilize them for 15 minutes, and then roll them up.