For lovers spicy salads I suggest you cook it very well from eggplants delicious salad Ogonyok. These eggplants "Ogonyok" are well known and loved by many. The cooking process is quite simple and will not pose any difficulty even for a novice housewife. All you need to do is fry the eggplants, mix them with hot sauce and roll them up. For lovers very spicy dishes The amount of red hot pepper can be increased to suit your taste. Try these as well.
This amount of ingredients makes 4 liters spicy eggplant Light for the winter. I indicated the weight of the ingredients in their purified form. I used red bell and hot peppers so that the sauce for the salad would turn out a beautiful and rich color.
Ingredients:
- eggplants - 3 kg.,
- vegetable oil - 500 ml.,
- salt - 1 tbsp. (with a slide).
For the sauce:
- bell pepper - 8 pcs.,
- vinegar - 225 ml.,
- garlic - 225 gr.,
- salt - 0.75 tbsp,
- red hot pepper- 2 pcs.
It is best to start the process of preparing Ogonyok salad with eggplants, since they need to sit for an hour or two with salt for the bitterness to come out. And during this time it will be possible to sterilize the jars and prepare the sauce. Wash the eggplants well, cut off the tails and butts. It is best to take eggplants young, without black seeds; they are both tastier and more beautiful when cut. To determine which eggplants have seeds that have not yet ripened, try pressing them down. If the eggplant is a little springy and not too hard, then the vegetable is still young.
Cut the eggplants into slices about 5-6 millimeters wide. Sprinkle with salt and mix well with your hands. Since there are a lot of eggplants, I recommend doing everything in a large metal or plastic bowl. It will be much easier to mix vegetables in it. Leave the eggplants to release their juices for at least an hour. Then drain the juice and fry on both sides.
In order to cook spicy sauce, first you need to core the bell and red hot peppers and rinse them well. I recommend using gloves to peel hot peppers, otherwise your fingers will burn later.
Peel the garlic as well.
Grind two types of pepper and garlic in a meat grinder. Again, do this procedure only with gloves.
Add vinegar and salt to the ground mixture. Mix everything well and leave to sit for a while while the eggplants fry. Please note that the sauce does not require cooking at all; it contains enough vinegar for the salad to be perfectly stored for more than one winter.
Heat a small amount of vegetable oil in a frying pan, add eggplant slices and fry over medium heat. I fried the vegetables in two pans at the same time to speed up the process.
When the vegetables begin to brown on one side, turn them over to the other and fry until cooked. If necessary, constantly add oil, but do not add too much. Vegetables should not float in it. Eggplants absorb oil quite strongly, so you will need a lot of it.
Immediately pour the fried eggplants from the frying pan into the sauce, mix a little with it and place in jars, which must first be washed well with soda and sterilized for at least 5 minutes each. Boil the lids for about five minutes.
Place eggplant rings mixed with sauce tightly into jars and cover with lids (tin or screw-on).
Turn the jars upside down and wrap them in a blanket. Keep it this way until they cool completely. Be sure to try these simple and delicious ones.
Ogonyok eggplants are ready for the winter. All you have to do is wait until winter and enjoy its taste. Store the preserves along with the rest of the twists in a dark and cool place.
Bon appetit!
Wash the eggplants and cut them into circles. Do not make it too small - if the pieces are too thin, after frying you will get holey flat pancakes, and after pouring the marinade with a fork you will only be able to pick up the skin. I usually cut into pieces 7-8 mm (about a centimeter).
Salt, wait until the eggplants release their juice, fry on both sides over low heat. Wash and clean the pepper, remove the stem. You can leave the seeds in hot peppers - they will give additional spiciness.
We pass all the pepper and garlic through a meat grinder. It turns out to be a beautiful paste! Heat the oil in a saucepan or frying pan and pour it into the pepper. Be careful, it will hiss and gurgle! Salt, add vinegar.
Place a layer of eggplant in a dish with a lid (or washed jars if you are going to preserve eggplants). Sprinkle generously with sauce. Another layer of eggplant. More sauce - and so on until they run out fried circles blue ones. The appetizer that you want to serve immediately must marinate for at least a day, so put it in the refrigerator and wait until the eggplants are combined with the pepper. Sterilize the canned “Ogonyok” and cover it with lids. Bon appetit!
Friends! I did light them! Eggplants for the winter “Ogonyok” conquered everyone who tried them. My brother said, “I never thought eggplant could taste so good.” I guessed that the “lights” would turn out delicious, but the result exceeded all my expectations. Cook, cook, and cook some more! Fried eggplant in garlic-spicy pepper adjika will appeal not only to all fans of eggplants, but also to people who generally do not like them.
And the secret of these Ogonyok eggplants is the use of honey in the recipe. I used acacia honey, which has a delicate, subtle, floral taste, and you can hardly feel the honey in the finished dish. But I would like more honey notes, so in next time I'll add buckwheat or linden honey with a more pronounced taste.
Don't let it scare you too much difficult process preparation of these eggplants “Ogonyok”, it is extended in time, and it can be divided into several stages. The amount of garlic and hot pepper specified in the recipe will not produce spicy eggplant, spicy, but not scalding. So, let’s prepare eggplants for the winter “Ogonyok” - a step-by-step recipe with photos at your service! Well, let's go to the kitchen?
Ingredients:
Output: 1.5 liters
- 1.5 kg eggplants
- 0.5 kg red sweet pepper
- 2 heads of garlic
- 1 pod of hot pepper
- 125 ml. 9% vinegar
- 100 gr. honey
- 1 tsp salt
- 100 ml. vegetable oil
How to cook eggplants for the winter “Ogonyok”:
For this recipe I chose small eggplants, so that you get small rings that will not fall apart during frying, and that will be convenient to pick up with a fork, as my grandmother says, “by the tooth.”
Wash the eggplants, wipe with a napkin and cut into rings 0.5-0.7 cm thick.
Since frying 1.5 kg of eggplant is a thankless task, even in two frying pans, even with a powerful hood, I decided to simplify this process. We will bake the eggplants in the oven, which will not affect the final result in any way. By the way, this method uses much less oil, and baked eggplants are much healthier than fried ones. Grease a baking tray generously with vegetable oil and lay out the eggplant mugs.
Then we brush the eggplants on top with a brush so that there are no white areas, and put them in the oven, preheated to 200 degrees. Keep the eggplants in the oven until cooked, about 20-25 minutes. If your oven does not have top heat, you will need to turn the eggplants over.
From 1.5 kg of eggplants I got exactly three baking sheets measuring 50*50 cm.
When the eggplants are covered golden crust, take them out of the oven and carefully place them on a plate so as not to damage the rings.
Now let’s prepare our “Spark”:
Wash the red bell pepper, remove the seeds and cut it so that it is convenient to load it into a meat grinder. We also prepare garlic and red hot pepper.
We pass all the vegetables through a meat grinder to obtain a homogeneous mass of “grains”.
Add honey, salt and vinegar to the twisted vegetable mass. Mix. Be sure to taste the salt, you may need to add salt to taste.
We need sterile jars and lids for this recipe, so have them ready in advance.
Now we place the eggplants with adjika in jars in layers: 1 layer of eggplant + 1 tablespoon of adjika.
Then pour cold water up to the shoulders of the jars, cover with boiled lids and place on the stove. Bring this entire structure to a boil and let stand for 15 minutes.
Eat winter preparations, which never fail and are appropriate not only in quiet family dinner“for potatoes”, but also for festive table. One of them is eggplant “spark”. The apt name for this spicy pepper-garlic-eggplant appetizer appeared in Soviet times, and it remains so in people's memory. The recipe is simple and straightforward, but there are a lot of variations. Just for those who like to improvise and experiment. Never tried it? Join us, it's not difficult.
Jars with “light” even appearance stimulate appetite
Let's break it down: snack ingredients
We will teach you how to cook eggplant fire not just according to one suggested recipe, but, knowing the basics of the dish, how to arrange the ingredients to your own taste.
The appetizer consists of two parts:
- eggplants, cooked until cooked or half cooked;
- fillings - varying in pungency and very similar to adjika.
How to cook eggplants?
Let's start with eggplants. For the traditional “light” they are cut into rings. This is important, since another version of cutting, for example, into oblong slices, is associated with the name of another famous dish with a similar taste - “Mother-in-law’s tongue.”
Chopped vegetables must be freed from bitterness (solanine), which is also poisonous. To do this, sprinkle them with salt and leave for some time (0.5–1 hour) to drain. The second option is to soak in cold salted water. Before frying, the blue ones must be discarded in a colander or thoroughly dried with a paper towel, otherwise splashes will shoot throughout the kitchen.
You can prepare eggplants for fire in different ways.
- Don't leave classic recipe and fry in a frying pan. When preparing snacks, this is the most time-consuming and labor-intensive part of the work. You need to fry over high heat, otherwise the vegetables will absorb too much oil, but make sure that the circles do not burn.
- Deep-fry the eggplants. The oil consumption will, of course, be significant, but the pieces of vegetables will turn out to be of a uniform golden color.
- Bake in the oven. Grease the baking tray minimum quantity butter, vegetables are laid out in one layer and placed in an oven preheated to 250⁰ C for 15 minutes.
- Boil the eggplants in the marinade. Dissolve 4 tbsp in 4 liters of boiling water. l. salt and 500 ml vinegar. Dip pieces of vegetables into the liquid and boil for 20 minutes. The little blue ones should simmer slowly, not so much boil as soak in the marinade. Afterwards they need to be allowed to drain thoroughly. The last method is good because it contains no oil at all.
Both the first and second methods involve frying, which means ready dish too much fat plus breakdown products (carcinogens) will get in. If this does not suit you, there are a third and fourth option for preparing the blue ones.
When the eggplants for the fire are ready, you can start dressing, the composition of which depends not only on taste preferences, but also on the purpose for which the appetizer is being prepared - for the winter or “for now.”
Recipes for "light"
If you look closely at the ingredients of the dressing, it becomes clear that this is a type of adjika - a spicy paste-like seasoning of Georgian origin. Its main components, one might say, are the base - pepper (sweet and hot) and garlic, plus spices. Other ingredients - tomatoes, herbs, nuts - are added as desired.
The “light” options given below are taken in proportions designed for 2–2.5 kg of blue ones.
The dressing is more savory than hot
For it you will need:
- 5 large red thick-walled sweet peppers;
- half a glass of peeled garlic;
- 1 bitter pepper;
- 125 g vinegar.
Grind the vegetables into a paste using a blender, salt to taste, and add vinegar. If the sauce is intended for canning with further sterilization, it can not be boiled, but used raw.
Note! This salad is called “spark” because pungent taste. But not only. The color of the dressing should be rich red, serving as a “blazing” background for the blue ones. Therefore green yellow pepper, may not change the taste of the dish, but the effect will not be the same.
Spicy adjika based on chili peppers
The composition is almost identical to the previous recipe, with the exception of hot pepper. Instead of one pod, take 2-3, as you like. Here you need to rely only on your own taste, since the size of the pepper can be different, you can remove the seeds (the hottest part of the vegetable), or you can put it with them. Please note that in the final product some of the spiciness will go into the eggplant, because this vegetable itself is somewhat bland.
Many recipes for eggplant fire for the winter contain vegetable oil in the dressing. With it, the sauce becomes more elastic and richer. But if the little blue ones were fried, then they already absorbed a lot of oil, adding it to the filling is completely unnecessary. But a little fat won’t hurt baked vegetables.
Filling with tomatoes
Almost half of the recipes savory snacks comes with tomatoes. Let's consider the proportions of the ingredients in this case:
- 5 red thick-walled peppers;
- 4 things. chili peppers;
- 150 g peeled garlic;
- 0.5 kg of tomatoes;
- 125 g vinegar (you can use less if the tomatoes are sour).
Washed, peeled vegetables (except garlic) are ground into a pulp - with a food processor, in a blender, passed through a meat grinder, added some salt and put on fire. Because of the tomatoes, this version of the sauce must be simmered for 40–50 minutes, otherwise it will be too liquid. At the end, add vinegar and squeeze the garlic through a press. If you like spicy-sweet gravies, you can add a couple of tablespoons of sugar.
On a note! Use honey instead of sugar. You can sweeten spicy adjika with honey - for 2 kg of blue ones you will need no more than 100g. The honey itself ready-made snack You can’t feel it, but it transforms the sauce amazingly. Absolutely new flavor notes, softness, delicacy, and even some sophistication appear in it.
Adjika with greens
If you want to try a real Abkhazian version of eggplant “Ogonyok”, prepare for filling burning adjika. It includes:
- bell pepper, slightly dried in the sun (1 kg);
- hot pepper (1.5 kg);
- garlic (4 large heads);
- a generous bunch of herbs (cilantro, parsley, mint, basil);
- vinegar (100 ml);
- salt to taste (about 2 tablespoons without a slide);
- coriander (1 tbsp.).
All vegetables are ground into a homogeneous paste, salted, spices are added, a little (50–60 g) olive oil and simmered for 5–10 minutes. At the end, add vinegar. If you plan to store the snack for a short time, you can do without vinegar or add just a little bit of it (1 tbsp.).
Georgian recipe with nuts
Add 250–300 g to the pepper-garlic sauce according to the first or second recipe (without tomatoes) walnuts, crushed into an oily paste. The filling acquires pronounced nutty notes and is always popular among lovers of Georgian cuisine.
Snack for the “here and now”
All that remains is to combine both parts of the dish. If you don’t plan to leave the “spark” eggplants for the winter, but will eat them right away, proceed as follows.
- We put the blue ones in a bowl, layering them with adjika. In order for the vegetables to imbue each other with flavors and aromas, we leave the appetizer for at least a day, naturally, in the refrigerator.
- It is absolutely not necessary to add vinegar to such a salad, even if it is provided for in the recipe. Especially if tomatoes were used in the dressing, which will provide the necessary acid.
- Since sterilization is excluded, the eggplant must be boiled before pouring the sauce. Raw adjika not suitable here.
- Now about the oil. If the blue ones were baked, a few tablespoons of olive oil will make the sauce softer and more elastic, and improve the taste of the finished dish.
Preparations for the winter
Among the ways to prepare eggplant fire for the winter, there are options without sterilization, which for some reason scares many, but the majority of recipes include this technological process.
First, let's look at the options for sterilization. The advantage of such recipes is the ability to minimize the amount of vinegar, an excellent preservative, but a product that is not very useful from the point of view of a healthy diet.
The blue circles are placed in washed and baked jars, each layer is interspersed with dressing, so that the liquid fills all the voids and covers the vegetables on top.
Without rolling up the lid, lower the jars into a pan of water up to their shoulders, bring to a boil, and let stand for some time. Half-liter jars – 10–15 minutes. If the adjika has not been boiled beforehand, the sterilization time is increased to 30 minutes.
As we have already said, vinegar and hot pepper are proven preservatives. To prepare eggplant fire for the winter without sterilization, give preference to spicy preparations with an amount of vinegar in the range of 125–150 g per 2–2.5 kg of blue ones. In this case, the dressing must be boiled. The circles are dipped in it or sandwiched directly in the jar and sealed hermetically.
It is better to store such preparations in the cellar or refrigerator. On the balcony, in the storage room room temperature there is a risk that the salad will not last long.
Eggplant “spark” in Georgian:
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The traditional preparation technology is as follows: eggplants, cut into circles, are fried, placed in jars along with pepper and garlic sauce. Someone has been religiously following for many years classic recipe, someone adds additional ingredients, and some, wanting to save time, do without frying. Which recipe to choose is up to everyone to decide for themselves. In any case, the snack will turn out delicious if you know the subtleties and secrets that “experienced” housewives share.
From a botanical point of view, eggplant is a berry. But in cooking, the lilac fruit is called a vegetable. This is due to the peculiarities of its use: the product is suitable for preparing salads, side dishes, caviar and other preserves.
Main Ingredients
Taste homemade directly depends on the quality of the ingredients. Eggplant is a fruit of blue-black, purple, dark purple color. In Ukraine and in southern regions In Russia, the vegetable is affectionately called “little blue”. The fruit contains a toxic substance - solanine. This component is palpable – it has a characteristic bitterness.
Requirements for blue ones
Young vegetables contain little toxin, and after soaking in saline solution And heat treatment it decomposes into harmless compounds. But you should not eat overripe fruits: the concentration of solanine in them is so high that it can cause severe poisoning. When choosing a product to prepare eggplant salad “Ogonyok” for the winter, you need:
- evaluate the appearance - the skin should be shiny and smooth; dents, scratches and dark spots on the fruit give reason to put it aside;
- inspect the stalk - a brown, rotting, wrinkled and dry “tail” indicates that the eggplant is stale or overripe;
- pick it up - the ripe fruit looks heavier than it actually is;
- press on the fruit at the base– if the vegetable is of the required ripeness, a dent will remain on its surface, which will disappear almost immediately (if there is no dent left, the eggplant is not ripe; if the dent does not disappear, it is overripe);
- feel the eggplant– there should be no soft areas;
- pay attention to the size– preference should be given to medium-sized fruits, since large ones, as a rule, have a high concentration of solanine.
Sometimes poor quality The eggplant can only be detected after the fruit has been cut. It is not recommended to eat vegetables if:
- brown seeds;
- the seeds smell unpleasant;
- flesh green;
- the cut quickly turns brown.
These signs indicate large quantities solanine. White flesh that does not darken indicates the excellent quality of the eggplant.
Selection of other components
The classic recipe involves using:
- sunflower oil– it should be odorless, but some housewives prefer olive oil to add originality to the taste;
- hot chili pepper– you should choose pods that are ripe to redness;
- bell pepper - Red and bright orange fruits of sweet varieties are suitable for harvesting;
- garlic - the cloves should not be dry and wrinkled;
- vinegar - a 9% solution is used.
Food preparation
Canning technology may differ, but the preparation of the main components is always the same. It is recommended to prepare eggplants for the winter immediately after purchasing (or harvesting). If this is not possible, it is better to store the vegetable in plastic bag in a cool place, but not in the refrigerator. The preparation of eggplants takes place in three stages.
- Cleansing. Rinse the vegetable with running water, wipe dry with a clean towel, remove the front and back parts.
- Slicing. Cut into slices 7-10 mm thick, without needing to remove the peel.
- Salting. Place the slices in a deep bowl, sprinkle generously with salt: raw eggplant absorb more of it than necessary. After two hours, rinse the blue ones in cold running water.
The remaining vegetables that are used to prepare Ogonyok eggplants must be thoroughly washed:
- bell pepper– peel the seeds, cut off the stalks;
- garlic - remove the peel;
- hot pepper – remove the seeds if you don’t want the appetizer to be too hot, or leave the seeds if you want the opposite effect.
Most modern varieties of eggplant are not bitter, but the salting procedure is still worth doing. This measure will prevent the blue ones from absorbing too much fat during cooking. When working with hot pepper It is advisable to wear rubber gloves.
Note to novice housewives
When preparing sharp blue “Ogonyok” for the winter, you need to first sterilize the jars and lids, and some recipes require additional sterilization for steam bath. How to do it?
How to sterilize jars and lids
- Rinse the jars thoroughly and place the wet containers in an oven heated to 160°C.
- Carefully remove when the drops on the glass are completely dry.
- Boil screw caps for 15 minutes.
How to sterilize in a steam bath
- Place a cloth napkin on the bottom of a wide pan and place the jars with the preparation.
- Pour cold water into the pan up to the shoulders of the cans.
- Cover the containers with pre-sterilized lids without screwing them on.
- After the water boils, leave the jars in a steam bath for 15-40 minutes.
What to do when the workpieces are twisted
- After seaming, turn the jars upside down and place them on a tray or baking sheet.
- Wrap in a blanket or blanket and leave for a day.
- Place the jars for storage in the designated area.
It is necessary to keep the blanks “under a fur coat” only if you intend to store the jars at room temperature. If they go to the cellar, basement or refrigerator, there is no need to wrap the containers.
Tricks of “experienced” cooks
The eggplant appetizer “Ogonyok” will turn out especially tasty if you take into account a few secrets:
- fry eggplants in a cauldron or saucepan– the mugs need to “float” in boiling oil, so the vegetable will absorb less fat;
- place in a saucepan, but do not cover with a lid– otherwise the fried eggplants will turn into porridge while the sauce is being prepared;
- do not leave empty spaces in the jar– the entire space must be filled with sauce;
- pour in the last layer of fill– this will make the eggplants more juicy.
Classic eggplant recipe “Ogonyok” for the winter
Peculiarities. The old recipe for eggplants “Ogonyok” for the winter is passed down from generation to generation and does not require changes to the recipe. It is no coincidence that eggplants preserved in this way are called “Ogonyok”: fiery spiciness and bright orange sauce are indispensable attributes of the preparation.
Required:
- eggplants – 3 kg;
- bell pepper – 1 kg;
- hot red pepper – three pieces;
- garlic - three heads;
- sunflower oil – 150 ml;
- vinegar – 150 ml;
- salt to taste.
Procedure
- Fry the prepared blue ones.
- Grind the pepper (hot and bell pepper) with garlic in a meat grinder.
- Pour oil into the resulting mass, simmer over low heat for five minutes, turn off the gas and stir in vinegar and salt.
- Place a layer of eggplant on the bottom of the jar and pour over the sauce.
- Place the next layer and pour the dressing generously over again. Continue until the jar is full.
- Sterilize the workpiece for 40 minutes.
- Remove the container from the water and roll up the lid.
Variations of appetizers: “new sound” of the usual salad
It gets boring to stock up on the same snack every year, so you can experiment with ingredients or cooking technology to get new taste“Spark” according to the mood.
Odessa
Peculiarities. Ogonyok eggplants are prepared in Odessa style with tomatoes. You should choose overripe tomatoes of sweet varieties.
Required:
- eggplants – 5 kg;
- tomatoes – 1 kg;
- red bell pepper – ten pieces;
- hot red pepper – eight pods;
- garlic – 300 g;
- vinegar – 200 ml;
- salt to taste.
Procedure
- Fry the prepared blue ones.
- Turn tomatoes, peppers and garlic into homogeneous mass meat grinder or blender.
- Boil the sauce, after pouring vegetable oil into the mixture, keep on low heat for five minutes.
- If necessary, add salt, add vinegar, remove from heat.
- Pour two tablespoons of sauce into the bottom of hot, sterilized jars, then add a layer of eggplant. Thus, alternate them with filling until the jar is full.
- Sterilize the workpieces for 40 minutes.
- Roll up.
With carrots and onions
Peculiarities. To prepare the sauce, vegetables are not minced with a meat grinder or blender, but chopped.
Required:
- blue ones - 3 kg;
- bell pepper – 0.5 kg;
- onions – 0.5 kg;
- carrots – 0.5 kg;
- garlic - five to six cloves;
- tomato juice – 1 l;
- vinegar – 100 ml;
- vegetable oil for frying;
- salt, pepper and herbs to taste.
Procedure
- Fry the prepared eggplants.
- Mix with coarsely grated carrots, shredded into strips bell pepper and chopped garlic, pour in tomato juice.
- Salt and pepper.
- Simmer over low heat for 30-40 minutes, add finely chopped herbs.
- Distribute into jars and sterilize in a steam bath for 30 minutes.
- Roll up the lids.
In a slow cooker
Peculiarities. To make Ogonyok eggplants for the winter without sterilization, vegetable mixture need to simmer longer.
Required:
- eggplants – 1 kg;
- tomatoes – 700 g;
- bell pepper – two or three pieces;
- hot pepper - one pod;
- garlic - one head;
- vegetable oil – 100 ml;
- vinegar essence - one coffee spoon;
- dill - a large bunch;
- parsley - a large bunch;
- salt and red ground pepper taste.
Procedure
- Fry the prepared eggplants in a multicooker bowl in hot oil, setting the “Steam” mode.
- Grind the tomatoes, peppers and garlic in a meat grinder, pour the sauce into the blue ones.
- Add ground red pepper, salt and finely chopped herbs.
- Set the “Quenching” mode for half an hour.
- Enter vinegar essence, mix gently.
- Place the mixture in sterile jars and close the lids.
To give the preparation an oriental flavor, you can add a teaspoon of coriander and a bunch of cilantro to the sauce.
No frying
Peculiarities. Those who want to save time or make a less fatty snack can prepare Ogonyok eggplants without frying.
Required:
- eggplants – 5 kg;
- bell pepper – 800 g;
- hot pepper – eight pieces;
- tomatoes – 1 kg;
- garlic – 300 g;
- vegetable oil – 500 ml;
- vinegar – 200 ml;
- salt to taste.
Procedure
- Grind peppers, garlic and tomatoes in a meat grinder.
- Place the vegetable mass in a container, pour in vegetable oil, and bring to a boil over low heat.
- Place the prepared eggplants in a saucepan with pepper sauce, boil the mixture and keep on low heat for half an hour.
- Taste the preparation, add salt if necessary, add vinegar, wait until it boils, remove from heat.
- Divide the salad into jars.
With walnuts
Peculiarities. The shelf life of such a snack is no more than 40 days in the refrigerator, since the filling is not cooked.
Required:
- eggplants – 1 kg;
- bell pepper – five pieces;
- hot pepper - one pod;
- tomatoes – 0.5 kg;
- vinegar – 15 ml;
- vegetable oil – 30 ml;
- walnuts – 100 g;
- sugar – 50 g;
- salt - two teaspoons.
Procedure
- Prepare and fry the eggplants.
- Grind the peppers, garlic and tomatoes in a meat grinder, pour in the vinegar, add sugar and salt. Leave for 40 minutes or longer.
- Place fruits and sauce in sterilized jars in layers and screw on the lids.
- Place in the refrigerator.
With honey
Peculiarities. If you want a more sweetish taste in a dish, it is better to make the preparation not with sugar, but with honey.
Required:
- eggplants – 1.5 kg;
- bell pepper – 0.5 kg;
- hot pepper - one pod;
- garlic - two heads;
- honey – 100 ml;
- vinegar – 125 ml;
- vegetable oil – 100 ml;
- salt - one teaspoon.
Procedure
- Place the prepared eggplants on a greased baking sheet.
- Using a brush, brush each slice with oil.
- Place the blue ones in an oven preheated to 200°C for 20-25 minutes. If there is no top heat, the pieces will need to be turned over.
- Grind the pepper and garlic into a puree using a meat grinder.
- Add vinegar, honey and salt to the mixture.
- Place in sterilized jars in layers - a layer of vegetables, a layer of sauce.
- Sterilize the workpieces in a steam bath for 15-20 minutes and roll up.
Ogonyok eggplants can also be served as independent dish, and as a spicy addition to potatoes, meat, fish, strong drinks.
Reviews: “It turns out to be an invigorating and impressive dish”
Last year I didn't get these twists. I made the eggplants on a baking sheet and therefore the dryness was incredible. They did not become moldy in the jars, but there was a musty smell. I couldn't eat it. I added a little at a time to the borscht. So this twist went away all over the winter. I'll do it in a frying pan. Of course it will take longer.
Altusya, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=177012.0
I don’t peel eggplants for these canned foods. Mine, cut into slices, add salt and fry on vegetable oil on both sides. And then I put the eggplants in layers in sterile, boiled jars and spicy seasoning. On each layer of blueberries I put a pinch of ground hot red pepper, half a teaspoon of crushed garlic, a few sprigs of celery, a little salt and sprinkle with vinegar. And so on several layers. I compact the last layer, sprinkle with all the above-mentioned seasonings, quickly roll up the jar, turn it over and leave it for a day. Then I attach the label and store it in a cold place. Eggplants according to this recipe turn out spicy, invigorating and impressive.
Flower, http://www.orhidei.org/forum/38-2615-1
I’ve been preparing these eggplants for several years now, the only difference being that I don’t fry the eggplants themselves at all. I put them raw between layers of sauce, after which I put them in the oven for 45-50 minutes at a temperature of 180-190*. There is a minimum of oil, practically no fat content, they cost like bunnies, no one runs away, at room temperature, without any refrigerator. Not a single can has ever swelled or foamed, let alone exploded. I only use screw caps.
Nshadrova, http://www.povarenok.ru/recipes/show/142883/
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