Among all the arsenal of conservation for the winter, a special place in your pantry will be taken by these wonderful eggplant eggplants in Adzhika. Cooking them is not harder than any stewed vegetables, but in fact you get a great snack, which, moreover, can be stored for a long time.
Eggplants in Adjika - recipe
Ingredients:
- eggplant - 560 g;
- fresh tomatoes - 1.5 kg;
- ground fennel - 5 g;
- ground cumin - 5 g;
- mustard grains - 5 g;
- olive oil - 58 ml;
- red onion - 90 g;
- garlic cloves - 2 pcs .;
- hot chilli (fresh) - 3 g;
- thyme leaves - 2 g;
- apples - 140 g;
- red wine vinegar - 140 ml;
- granulated sugar - 180 g.
Preparation
The tomato peel is slightly incised, after which we blanch the fruit for half a minute in boiling water. After blanching we immerse the tomatoes in ice water, thereby cooling them and stopping the cooking process. We cut the fruit horizontally in half, extract the seeds, and cut the walls of the fruit roughly and arbitrarily.
In the frying pan, we season the spices for a minute, fill them with oil and pass with them chopped red onion, chilli and garlic. Add the salt, and after 5 minutes put on the pan diced eggplant. After 8 minutes, when the vegetables are softened, add tomato, grated apples, vinegar and sugar to them. Stew the vegetables for 45 minutes, then pour over sterile jars and roll them. Marinated aubergines in ajik are left for storage immediately after the banks have cooled completely.
Spicy aubergines in Adjika
Ingredients:
- eggplant - 550 g;
- sweet pepper - 200 g;
- white onion - 70 g;
- garlic cloves - 3 pcs .;
- olive oil - 100 ml;
- fresh tomatoes - 890 g;
- hot chili - 1 pod;
- vegetable broth - 400 ml;
- dried oregano leaves - 4 g;
- dried basil leaves - 4 g.
Preparation
To make the eggplants not bitter, you should first cut them and sprinkle with a couple of good pinch of salt. After 20 minutes, vegetables are dried and peeled off with a paper towel, and excess fluid is drained off.
In a frying pan, let the onion with garlic and chili without seeds be seeded. We add salted eggplants to the vegetable fry and wait for the vegetables to soften and change the color to golden. At the same time with the aubergines, peppers are sent to the stove. Next, mix vegetables with large-sliced tomatoes, pour broth and sprinkle with herbs. Stew aubergines for half an hour, and then pour on the banks and roll.