Eggplant recipe in adjika for the winter: it will relieve cholesterol, and it will not harm the figure

Awesome eggplant in adjika for the winter - this is how the housewives got used to characterize this type of preservation. Well-fed little blue ones, long ripening in a summer garden, are better than other vegetables combined with garlic and other sharp, and sometimes even burning spices. There are plenty of interpretations of this dish. Someone fries the main ingredient, someone - stews. Some make a workpiece with vinegar, others - exclusively without it. But one thing in it remains unchanged: the original taste and breathtaking aroma, tearing out from under the tin lid and provoking instant salivation.

What is useful for “fat men” and what should be feared

Eggplant belong to the nightshade family. So, they are cousins ​​of rosy tomatoes and potatoes ripening in the ground. Modern “fat men” are cultured descendants of an ancient plant, which long before the appearance of breeders grew in the vast expanses of India and China. Sinenky belongs to that small category of vegetables that are not eaten raw. However, the inhabitants of the Celestial Empire are ready to argue with this opinion: in China, eggplant is pickled in a special sauce and eat, even without letting the fleshy rounds soak in marinade. However, without the sauce they really are not tasty. Another thing is fried eggplant in adjika, harvested for the winter. Everything is amazing in them: both taste and aroma.

Eggplant is a low-calorie inhabitant of the garden. In 100 g of the product, only 28 kcal. Therefore, nutritionists often include it in diet tables. “Fat men” with glossy sides contain a lot of iron, sodium, potassium and other substances vital to the human body. Other advantages and benefits of the vegetable are listed in the table.

Table - Eggplant composition

Blue ones have oxalates in their composition, which are contraindicated for people suffering from kidney diseases. And also for those who have gall bladder. Do not lean on the product and having problems with the gastrointestinal tract. Recent studies have shown that eggplant oxalates partially interfere with the body’s absorption of calcium. But if all these ailments are not about you, you can safely eat a vegetable and receive one continuous benefit from its consumption.

Eggplant in adjika for the winter: 4 recipes

Each eggplant recipe in tomato adjika has its own “zest”. The following are the preservation methods with and without sterilization of glass containers. As well as the famous Armenian recipe for harvesting. The longer you fry the vegetable, the more nutrients it will lose.Therefore, if you want to make it very tasty, do not spare vegetable oil, and if you need a dietary option, refuse to fry at all.

No vinegar

Feature. Blue ones in adjika without vinegar are a must eat for those who prefer light “winter” dishes. This recipe involves sterilizing cans, but does not oblige you to fry eggplant. Consequently, the little blue ones do not absorb vegetable oil, and it, in turn, subsequently does not turn into a load that cannot be lifted for the stomach. In addition, there is no vinegar in the recipe. Therefore, both diabetics and "kidneys" can enjoy a meal. It will not harm the health of households suffering from high acidity and gastritis. True, for the last category you will have to reduce the amount of garlic so that the blue ones are not so sharp.

Product Set:

• eggplant - 5 kg;
• red paprika - 3 kg;
• tomatoes - 3 kg;
• sunflower oil - a glass;
• garlic - 0.5 kg;
• chili pepper - two pieces;
• parsley - a bunch;
• sugar - 0.5 kg;
• salt - half a cup.

What do we do

1. Thoroughly wash all the vegetables, especially if they arrived directly from the country garden.
2. We cut the blue ones into circles half a centimeter thick, salt well and set aside for half an hour so that the salt “draws” all the bitterness out of the vegetable.
3. Through the meat grinder, we pass the garlic and remove it to the side.
4. We do the same with greens, tomatoes and paprika, but in the same container: these products can be mixed right away.
5. We put the cauldron on the stove, pour the indicated amount of oil and the vegetable mixture into it, constantly interfere and wait for it to boil.
6. After boiling adjika, pour eggplant roundlets and garlic into it. Boil over low heat for about half an hour.
7. In parallel, we begin to sterilize glass containers: each jar needs to be processed.
8. Without turning off the gas under a cauldron with adjika, pour the aromatic contents into banks, allow the future preservation to cool slightly for 20 minutes, and then securely close it with a special key and a tin lid.
9. We turn the cans upside down, put them on an old blanket, and “cover” them with the top.

No sterilization

Feature. Eggplant in adjika for the winter without sterilization involves preliminary frying the main ingredient. As a result, the workpiece turns out to be fatter than in the previous version, but also more satisfying. It is also worth considering that vinegar is present in this recipe. Children should not be given such conservation. To refrain from its use is also for those who suffer from diseases of the digestive tract. A plus of the recipe is the relative speed of cooking, achieved due to the lack of the need to sterilize jars and calorie dishes. Having warmed up a portion of such adjika in winter, it can be safely served as a side dish.

Product Set:

• blue ones - 2 kg;
• red tomatoes - 2 kg;
• vegetable oil - a glass;
• garlic - eight large heads;
• bell pepper - 1 kg;
• vinegar - half a glass;
• sugar - half a glass;
• chili pepper - two pods;
• salt - two tablespoons.

What do we do

1. We cut the blue ones into rounds and gradually fry them in a dry frying pan on both sides.
2. We clean the remaining vegetables and cut them as follows: parsley as small as possible, tomatoes - into four or six slices, depending on size, pepper into quarters.
3. We twist the garlic in a meat grinder, chop the pepper and tomatoes after it.
4. We send all the chopped vegetables to a common cauldron and bring to a boil.
5. After pouring into the boiling adjika, the fried pieces of eggplant and cook until the little blue ones become soft.
6. Pour vinegar into the dish and add the indicated amount of granulated sugar. Boil another five minutes.
7. We pour the contents into jars and leave for half an hour so that adjika is absorbed in the eggplant rounds, and the workpiece is a little "settled".
8. We roll up the cans, turn it over and leave it in this position until the next morning.

Oriental

Feature. Salad “Eggplant in adjika in Armenian” is distinguished primarily by its aroma. Mistresses call such dishes “with smoke”. The characteristic smell is achieved by pre-baking vegetables on a fire or grill. But if you do not have such an opportunity, use the oven. It will turn out no less tasty. The consistency of the dish is quite liquid. In this case, little blue pieces do not float in adjika. Due to the baking of vegetables, the food looks like caviar - tender and spicy at the same time.

Product Set:

• eggplant - 2 kg;
• basil, cilantro, parsley - in a bunch;
• tomatoes - 2 kg;
• onions - 1 kg;
• non-green bell pepper - 1 kg;
• carrots - two large;
• garlic - two large heads;
• chili pepper - two pods;
• refined sunflower oil - half a glass;
• salt - two tablespoons.

What do we do

1. All vegetables except garlic and onions are baked in the oven or on the grill until softened, and then peeled.
2. Shred the onion and lightly sauté it in vegetable oil.
3. Pass the garlic through a meat grinder or chop in a blender.
4. We turn the peeled baked vegetables into mashed potatoes using one of the same methods.
5. We mix all the prepared products in one pan, put on fire and boil for 45 minutes.
6. Next, lay the chopped basil, parsley and cilantro.
7. After 15 minutes we send garlic there.
8. Boil another 20 minutes, pour adjika into the banks and after 15 minutes roll them.

In a slow cooker

Feature. You can also cook eggplant in adjika in a slow cooker, replacing this electronic assistant with a gas or electric stove. The recipe below contains a minimum of garlic. In it, spicy teeth are used exclusively to give the dish a light aroma. The taste of adjika turns out to be sweet and sour due to tomato sauce. This is a light cooking option that will appeal to both adults and children.

Product Set:

• blue ones - 1 kg;
• tomatoes - 1 kg;
• sweet pepper - 300 g;
• chili - pod;
• garlic - head;
• granulated sugar - one and a half tablespoons;
• salt - a tablespoon;
• refined oil - a quarter cup;
• vinegar - 30 ml;
• ground black and red pepper to taste.

What do we do

1. Grind the eggplant in medium-sized cubes, pour them with salt and leave for two hours - until the bitterness comes out. The liquid released from the blue ones, after a specified time, drain.
2. Peel the garlic and pepper. Cut the stems from tomatoes. We cut into portions and send to a blender for conversion into vegetable puree. If you need to add a "speck", at this stage we season the mashed potatoes with ground pepper.
3. We shift the mashed potatoes and eggplants into the multicooker bowl, select the “Extinguishing” mode on the appliance, close the lid.
4. After 45 minutes, upon hearing a characteristic sound signal, open the multicooker lid, add salt and sugar and put it again on the “Stew” for another 15-20 minutes.
5. Along the way, we carry out the sterilization of containers: this can be done in the microwave, oven or the old fashioned way, over steam.
6. We pour the finished snack into glass vessels, roll it under tin lids, turn it upside down and put it on the blanket until it cools completely.

Calorie Grocery Set

Blue ones in adjika are a poly-ingredient dish. Depending on the products included in its composition, the calorie content of a portion can vary both upwards and downwards. Nutrition is also affected by your preferred method of processing the main ingredient. The table will tell you how many calories are contained in a particular product of the workpiece. Using the data, if necessary, you can easily calculate the nutritional value of the dishes in your version.

Table - Calorie content of salad ingredients “Eggplant in adjika”

Mistresses-experimenters can try to fry blue ones not with circles, but with plates.In addition, the plates can not be fried, but baked. After uncorking the jars, long pieces of blue can be laid out on a plate, generously flavoring them with sharp tomato-peeled puree.

Any eggplant recipe in adjika for the winter can be prepared even with vinegar, even without it. In fact, this auxiliary ingredient plays the role of a preservative. And, therefore, it helps to ensure that the workpiece is stored as long as possible. If desired, replace acetic acid with a regular lemon. And you can do nothing at all in return. Especially if you are sure that your favorite piquant delicacy will be eaten almost instantly and certainly not worthy until the next summer season.

Reviews: “I do without vegetable oil - it spoils first”

Very tasty, I recommend it to everyone. I used to make similar blue prescription cool. 1964 books. But there the blue ones rolled in flour and roasted first. I simplified the recipe - I roasted without flour, then I found this recipe without roasting and am glad immensely. Banks are good. They need to be washed and sterilized well. I love when there are a lot of carrots. Adjika is sweeter and softer thanks to her. Sometimes I make canned food without vegetable oil - if they stand for more than a year, then the oil spoils first.

vek teh, http: // www. povarenok. com / recipes / show / 30159 /

Fried eggplant is really much tastier than boiled! I just don’t put the fried mugs in adjika, and then in the jar, but immediately lay it in layers: adjika on the bottom of eggplant-adjika and so on to the top, the last layer of adjika. Saves time, looks beautiful, does not affect the taste. Tomatoes are not put at all. And so that when frying the eggplants take less oil and keep their shape, we keep them in salted water for a short time, about 10 minutes. For 1 kg of eggplant: garlic 60 g, Bulgarian pepper 300 g, bitter pepper 40 g, salt sugar to taste. And one more thing: when they gave me the recipe, the hostess said that vinegar can not be put, because this adjika protects against spoilage by itself, that’s what attracted me to the recipe, but for some reason I found vinegar in the recipe part of a glass per kg of eggplant. Yes, and a half-liter can is sterilized for 20 minutes.

Irina, http: // foto-recepti. com / konservirovanie / konservirovanie-ovowej / 436-baklazhany-v-adzhike-recept. html

I don’t understand why so much garlic is put everywhere. After all, after heat treatment, garlic completely loses its piquant taste and benefits (vitamins). From it in the dish remains only a strongly modified smell of boiled garlic. But for the smell, as for me, 2-3 cloves are enough.

Manana, http: // 8spoon. com / retseptyi / zagotovki-na-zimu / baklazhany-v-adzhike-na-zimu /

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