Eggplants in Adzhika for the winter: photo recipe for eggplant adzhika
Before becoming a regular at our table, thisthe vegetable had to travel a long way from India to the countries of Europe, Asia and the Mediterranean. But the most surprising thing is that the eggplant, namely, they will be discussed in this article, almost all peoples living on our planet, consider their national vegetable.
France, Greece, Moldova, Italy, Uzbekistan,Turkey is ready to assiduously prove that they gave us the taste of this wonderful and useful vegetable. Whatever it was, the dishes from eggplant are very popular all over the world!
Occupy the leading places of aubergines and inpreparation of various conservation for the winter. All because their taste is just perfectly combined with fish and meat dishes, as well as with various side dishes. Just one jar, for example, eggplant Adjika will help you to diversify the menu and surprise the guests.
Eggplants in Adjika: recipe
Ingredients:
- 1 kg of aubergines;
- 500 g of Bulgarian pepper;
- 1 pod of bitter pepper;
- 1 kg of tomatoes;
- 3 cloves garlic;
- 100 g of vinegar;
- 3 teaspoons of sugar;
- 1 tablespoon of salt;
- 100 g of sunflower oil.
Preparation:
1. Take a sturdy eggplant of small size, carefully wash and cut them in half. Then, each half must still be cut along into three parts. In the case when vegetables are large, they can be cut into more parts.
2. When all eggplants are cooked, put them in a bowl and pour cold water, add 2 tablespoons of salt and leave to soak for about 30-40 minutes.
3. Bitter and sweet Bulgarian peppers also need to be washed, peeled from the stems and cut into small pieces. Tomatoes are washed and cut into such slices, so that they can be conveniently passed through a meat grinder.
4. Peppers and tomatoes are passed through a meat grinder or crushed in a blender.
5. Vegetable mass, which you will get, you need to pour into a saucepan, add salt and sugar to it and mix well. Then the eggplant preform in the adjika is put on the stove, brought to a boil and cooked for 15 minutes, after which vinegar is added.
6. We will work with eggplants. They need to be drained and rinsed with salt. At the same time in the frying pan the sunflower oil is heated. There are laid eggplants and fried until golden brown (stir occasionally). It is better for frying vegetables to use a skillet with non-stick coating, as it will not use a lot of oil and will not allow the vegetables to absorb too much of fat.
7. Already fried eggplant should be folded into a saucepan with boiling sauce.
8. Now peel the garlic and chop the denticles. This can be done both on a small grater, and passing through a press. The prepared ingredient is added to the vegetable mass, and the eggplant adzhika is mixed.
9. Cook this stock for the winter should be still on average fire for about 15 minutes. A longer dish should not be kept on fire, as eggplants can lose their shape.
10. Dispense the finished preserves in sterilized jars, cover them with lids, place in a pan with hot water and sterilize for another 15 minutes.
eleven. Carefully, so as not to burn yourself, the jars should be removed from the pan, rolled up with lids, wrapped and left to cool. The number of ingredients in this recipe is indicated for the preparation of 4 cans of 0.5 liters of salad. Naturally, banks can be used and large volume. Although it should be remembered that the larger the container, the longer the period of its sterilization. And yet, the amount of garlic and hot pepper in this eggplant adzhika can be changed according to personal taste.
Author: Katerina Sergeenko
