Eggplants in Adjika for the Winter

Juicy and bright, moderately spicy and piquant, eggplants in adjika for the winter are definitely worth preparing. They will not only remind you of summer but will also transform any dish, even the simplest one.

Time for preparation: 45 minutes.

Yield: 1 liter jar + 300 grams for tasting.

Caloric content: 76 kcal per 100 grams of the dish.

Ingredients

• eggplants - 550 g;
• sweet tomatoes - 500 g;
• juicy carrot - 300 g;
• sweet bell pepper - 250 g;
• hot chili pepper - 0.75-1 pcs;
• garlic - 1 head;
• vinegar 9% - 25 ml;
• rock salt - 27 g;
• white sugar - 65 g;
• odorless vegetable oil - 75 ml.

Preparation

1. Prepare the ingredients for making eggplants in adjika for the winter.

2. For this appetizer, it’s better to cut the eggplants into slices, but not too thin, about 5-7 mm, so that during cooking they do not fall apart and retain their shape. Place the slices in a convenient bowl, generously sprinkle with salt and mix - let stand for 20 minutes to release the bitterness.

3. Remove the seed pod and ribs from the sweet pepper. Cut into pieces that will be convenient to pass through a meat grinder or chopper.

4. Cut the hot pepper into several pieces, keeping the seeds (if you want the adjika spicier).

5. Cut the tomatoes. Remove the stem.

6. Place the tomatoes, both types of peppers, and garlic cloves into a chopper or meat grinder for chopping.

7. After grinding, you get a homogeneous and sharp tomato adjika.

8. Grate the carrot coarsely.

9. Pour the adjika into a pot. Add the carrot there.

10. Season everything immediately with salt and sugar.

11. Pour in the oil as well.

12. On a low heat, cook the bubbling mixture covered for 15 minutes, counting time from the moment it starts to boil.

13. During this time, the eggplants have released bitter liquid. Rinse them thoroughly and squeeze out the liquid with your hands.

14. Add the eggplant slices to the pot with boiling adjika.

15. Cook them for 20 minutes. During this time, the eggplants will soften, soak up the sauce, but will not fall apart. Sterilize the containers for sealing.

16. After the indicated time, pour in the vinegar. Boil the overall mixture for another 3 minutes.

17. Distribute the eggplants into the prepared jars, pouring adjika over them to the very top.

18. Seal and turn the preparations upside down. Ensure that the lids are securely tightened, then cover the jar with a thick towel, where the preparation should remain for at least 8 hours.

19. It is better to store eggplants in adjika for the winter in a cool place, although they will also keep well at room temperature until the next harvest. This appetizer can successfully complement pasta, potatoes, meat, or fish. In all variations, it will be a wonderful combination, give it a try.