Although I regularly do blank, I can not call myself a fan of them. For me it is more convenient and fast option to save time in the winter. In Soviet times it was a necessity. Who did not stock up for the winter in advance that there was pitiable in the winter. Fresh vegetables simply did not exist in the shops.
When it's time to vegetables that are on the shelves all year round, strong the need for billets disappeared. So it was that for a while we did not do preparations, enjoying an abundance of fresh vegetables in the shops. Then came the realization that a season of summer vegetables is much brighter and more delicious tasteless greenhouse brethren. Therefore, the desire for conservation again partially awake.
There are already some recipes that I like and I cook them with great pleasure. And with no less pleasure to eat. Eggplant in adzhika apply it to them. One batch of these eggplant I did, but as half already eaten, I have decided that it is necessary to prepare another portion. Guess this will be my "Must have", just like classic Barshchouka.
VIDEO RECIPE
In a video clip on YouTube identifies the various components of the ingredients of this recipe, sugar and vinegar.
Salad "Badzhika" - eggplant adzhika
Put on a large plate of the tank, to pour it into about 4 liters of water and to include heating. Bring water to a boil.
Clear tomato, bell pepper, Garlic and a hot pepper. Sharpness adzhika adjust to your liking.
Very out of place here to be fresh greens - I cilantro and parsley in half.
Coarsely chop the vegetables under the meat grinder.
In tomatoes should not be a sign of damage.
Skip vegetables (Except the eggplant) through a meat grinder.
Purify them from eggplant peel or not - decide for yourself. If the skin is thin, it can be left.
Slice the eggplant large cubes.
When water is boiled, and upload them to the tank in boiling water.
Bring to boiling and boil for 5-7 minutes.
Since eggplant pop up all the time, they should be periodically stir.
Turn off heat and drained in a colander eggplant.
In a clean pot to pour adjika and include heating.
Add salt, sugar, vegetable oil, coriander and bring to boil.
When adjika boiled gently put into it again eggplant and bring to boil.
Boil until cooked eggplant about 25 minutes.
Wash and sterilize the jars and boil cover.
When the eggplants are ready to add vinegar to warm up a couple of minutes.
Leave the tank on the low heat, and put eggplant on banks.
Close sterile caps and flip.
The result was almost 4 banks. This is about 3.5 liters.
Eggplants should stand for several days, so they soaked adzhika.
I covered them with a warm blanket and leave it there for two days.
Recipe eggplants:
I wish you bon appetit!
If you liked the recipe, write it in the comments, share with friends, place the Like and God Bless You.