Spicy appetizer - eggplant fire for the winter, step-by-step recipe. Eggplant “Ogonyok” - recipes for the winter

For lovers of spicy eggplant salads, I suggest preparing a very tasty Ogonyok salad. 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 of very spicy dishes, the amount of red hot pepper can be increased to suit your taste. Try these as well.
From this amount of ingredients you get 4 liters of spicy eggplants Ogonyok 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’s best to start the process of preparing Ogonyok salad with eggplants, as they need to sit with salt for an hour or two 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 prepare hot sauce, you first need to core the bell and red hot peppers and rinse 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!

The traditional preparation technology is as follows: eggplants, cut into circles, are fried, placed in jars along with pepper and garlic sauce. Some people strictly follow the classic recipe for many years, some add additional ingredients, and others, 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

The taste of homemade food directly depends on the quality of the ingredients. Eggplant is a fruit of blue-black, purple, dark purple color. In Ukraine and the southern regions of 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

There is little toxin in young vegetables, and after soaking in a saline solution and heat treatment, it decomposes into safe 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 the poor quality of an 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 a large amount of 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 a plastic bag in a cool place, but not in the refrigerator. The preparation of eggplants takes place in three stages.

1. Cleansing. Rinse the vegetable with running water, wipe dry with a clean towel, remove the front and back parts.
2. Slicing. Cut into slices 7-10 mm thick, without needing to remove the peel.
3. Salting. Place the slices in a deep bowl and sprinkle generously with salt: raw eggplants will 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 peppers, it is advisable to wear rubber gloves.

Note to novice housewives

When preparing hot blue Ogonyok for the winter, you need to first sterilize the jars and lids, and some recipes require additional sterilization in a steam bath. How to do it?

How to sterilize jars and lids

1. Rinse the jars thoroughly and place the wet containers in an oven heated to 160°C.
2. Carefully remove when the drops on the glass are completely dry.
3. Boil screw caps for 15 minutes.

How to sterilize in a steam bath

1. Place a cloth napkin on the bottom of a wide pan and place the jars with the preparation.
2. Pour cold water into the pan up to the shoulders of the cans.
3. Cover the containers with pre-sterilized lids without screwing them on.
4. After the water boils, leave the jars in a steam bath for 15-40 minutes.

What to do when the workpieces are twisted

1. After seaming, turn the jars upside down and place them on a tray or baking sheet.
2. Wrap in a blanket or blanket and leave for a day.
3. 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

1. Fry the prepared blue ones.
2. Grind the pepper (hot and bell pepper) with garlic in a meat grinder.
3. Pour oil into the resulting mass, simmer over low heat for five minutes, turn off the gas and stir in vinegar and salt.
4. Place a layer of eggplant on the bottom of the jar and pour over the sauce.
5. Place the next layer and pour the dressing generously over again. Continue until the jar is full.
6. Sterilize the workpiece for 40 minutes.
7. 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, getting a new taste of Ogonyok to suit your 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

1. Fry the prepared blue ones.
2. Grind tomatoes, peppers and garlic into a homogeneous mass with a meat grinder or blender.
3. Boil the sauce, after pouring vegetable oil into the mixture, keep on low heat for five minutes.
4. If necessary, add salt, add vinegar, remove from heat.
5. 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.
6. Sterilize the workpieces for 40 minutes.
7. 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

1. Fry the prepared eggplants.
2. Mix with coarsely grated carrots, chopped bell pepper and chopped garlic, pour in tomato juice.
3. Salt and pepper.
4. Simmer over low heat for 30-40 minutes, add finely chopped herbs.
5. Distribute into jars and sterilize in a steam bath for 30 minutes.
6. Roll up the lids.

In a slow cooker

Peculiarities. To make “Spark” eggplants for the winter without sterilization, you need to simmer the vegetable mixture 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 ground red pepper to taste.

Procedure

1. Fry the prepared eggplants in a multicooker bowl in hot oil, setting the “Steam” mode.
2. Grind the tomatoes, peppers and garlic in a meat grinder, pour the sauce into the blue ones.
3. Add ground red pepper, salt and finely chopped herbs.
4. Set the “Quenching” mode for half an hour.
5. Add vinegar essence and mix gently.
6. 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

1. Grind peppers, garlic and tomatoes in a meat grinder.
2. Place the vegetable mass in a container, pour in vegetable oil, and bring to a boil over low heat.
3. Place the prepared eggplants in a saucepan with pepper sauce, boil the mixture and keep on low heat for half an hour.
4. Taste the preparation, add salt if necessary, add vinegar, wait until it boils, remove from heat.
5. 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

1. Prepare and fry the eggplants.
2. Grind the peppers, garlic and tomatoes in a meat grinder, pour in the vinegar, add sugar and salt. Leave for 40 minutes or longer.
3. Place fruits and sauce in sterilized jars in layers and screw on the lids.
4. 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

1. Place the prepared eggplants on a greased baking sheet.
2. Using a brush, brush each slice with oil.
3. 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.
4. Grind the pepper and garlic into a puree using a meat grinder.
5. Add vinegar, honey and salt to the mixture.
6. Place in sterilized jars in layers - a layer of vegetables, a layer of sauce.
7. Sterilize the workpieces in a steam bath for 15-20 minutes and roll up.

Eggplants “Ogonyok” can be served both as an independent dish and as a spicy addition to potatoes, meat, fish, and 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. Wash it, cut it into circles, add salt and fry it in vegetable oil on both sides. And then I put eggplants and hot seasoning in layers in sterile, boiled jars. 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/

There are winter preparations that never let you down and are appropriate not only for a quiet family dinner with potatoes, but also at the holiday table. One of them is eggplant “spark”. The apt name for this spicy pepper-garlic-eggplant snack appeared back in Soviet times, and has remained 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.

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.

1. Don’t deviate from the classic recipe and fry it 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.
2. 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.
3. Bake in the oven. The baking sheet is greased with a minimum amount of oil, the vegetables are laid out in one layer and placed in an oven preheated to 250⁰ C for 15 minutes.
4. 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 that too much fat plus breakdown products (carcinogens) will end up in the finished dish. 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 of its spicy taste. But not only. The color of the dressing should be rich red, serving as a “blazing” background for the blue ones. Therefore, green or yellow peppers may not change the taste of the dish, but the effect will not be the same.

Spicy adjika based on chili peppers

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 savory snack recipes come 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 is not noticeable in the finished appetizer, but it amazingly transforms the sauce. Absolutely new flavor notes, softness, delicacy, and even some sophistication appear in it.

Adjika with greens

If you want to try the real Abkhazian version of eggplant “Ogonyok”, prepare hot adjika for filling. 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

To the pepper-garlic sauce according to the first or second recipe (without tomatoes), add 250–300 g of 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 is 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 methods of preparing eggplant fire for the winter, there are options without sterilization, which for some reason scares many, but the majority of recipes provide for 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.

Eggplants "Ogonyok" for the winter is a delicious canned salad that is very easy to prepare. It can be rolled into a jar without sterilization, which greatly simplifies the cooking process. In general, this is an old recipe for lazy winter preparation, which has recently been undeservedly forgotten. And it’s in vain, because the eggplants turn out appetizing, tasty and piquant. All spicy food lovers will like them.

We will cook the food in the oven. This is the main beauty of the recipe. It is baking in the oven that makes eggplants very tasty, aromatic and appetizing. And the remaining ingredients are additional in this salad, since thanks to them the dish acquires its amazing taste.

Let's begin the process of preparing the best canned eggplants "Ogonyok" for the winter according to the old recipe, especially since cooking at home is extremely simple. We have prepared for you an easy-to-follow recipe, illustrated with step-by-step photos. Thanks to it, you will clearly see each stage of cooking, which means that the possibility of error will be eliminated. Winter preparation will turn out tasty, appetizing and satisfying.

We wish you good luck in your culinary experiments!

Ingredients

Preparation

Spicy eggplants “Ogonyok” are an excellent option for a winter vegetable snack. This preparation of blue ones turns out to be spicy, even burning. This canned dish will certainly appeal to lovers of bright salads. Despite the fact that the Ogonyok eggplant recipe for the winter can hardly be called new, thousands of housewives continue to use it. Of course, the appetizer is not prepared in no time, but fussing with vegetables is definitely worth it! The salad will be a great addition to vegetable stew or mashed potatoes. “Ogonyok” is also good during feasts: men eat it instantly as a snack with alcohol.

Classic eggplant “Spark” for the winter

The classic “Ogonyok” eggplant for the winter is a wonderful preparation. In this salad, tomatoes and blue tomatoes coexist very organically. In general, the method of preparing snacks is not difficult. The main thing is to strictly follow the proposed recipe, based on the photo.

Ingredients

To prepare a spicy winter snack you should use:

• garlic – 300 g;
• eggplants – 5 kg;
• tomatoes – 1 kg;
• hot pepper – 8 pcs.;
• fresh bell pepper – 10 pcs.;
• table salt - to taste;
• vinegar 9% - 1 tbsp.

On a note! To make the eggplant salad “Spark” bright and appetizing for the winter, it is better to use red bell peppers for its preparation.

Cooking process

Spicy eggplants “Ogonyok” for the winter according to the old recipe are prepared quite simply and easily. Even the most inexperienced housewives can handle twisting such a spicy salad.

1. First you should tackle the eggplants. They need to be washed and the “tails” cut off. The vegetables themselves are cut into slices. The optimal thickness is 5 mm. The cuttings are transferred to a large basin and generously seasoned with salt. It is recommended to leave the blue ones in this form for 2 hours.

Note! In 2 hours, the eggplants will have time to release dark juice - this will remove the bitterness.

Then the liquid is drained and the blue ones are washed.

1. Fry the eggplants in vegetable oil. It is best to do this in a cauldron. If there is none, you should use a thick-walled frying pan. You need to fry the vegetables in several batches, transferring each batch of cuts into a separate container.

1. Now it’s time to start preparing the spicy tomato sauce. This is what the winter eggplant appetizer “Ogonyok” is famous for. But before that, you should immediately prepare the lids and jars. It is recommended to wash the containers with baking soda and pour over them with boiling water, and it is best to boil the lids.

1. Well, now you can prepare the filling itself! To do this, both types of peppers and tomatoes need to be washed. The stalks of the peppers are cut off and the seeds are removed. The tomatoes must be minced in a meat grinder. The same should be done with peppers. The peels and films should be removed from the garlic. They also scroll. The whole mass is poured into a large saucepan and placed on fire a little hotter than average. The mass should boil. Only after the characteristic bubbles appear, vinegar is poured into the mixture and salt is added. It is recommended to boil the filling for another 5 minutes.

1. You will need to pour 2 large spoons of the prepared filling into the sterilized jars. Then lay out a layer of fried eggplants. They are filled with sauce. Alternating layers in this way, you need to completely compact the container. The jars are covered with lids and sent for sterilization. The optimal procedure time is 40 minutes.

1. When sterilization is complete, the salad jars should be immediately screwed on with lids. The containers are turned over and wrapped in warm scarves. They are left in this form until they cool completely, after which the pieces can be moved to the basement or simply to the kitchen cabinet.

“Lazy Light” from eggplants for the winter

Many housewives are familiar with another version of this bright, spicy snack. Eggplant “Lazy Light” for the winter also turns out to be very piquant, aromatic and tasty.

Ingredients

The original winter preparation of eggplants “Ogonyok” involves the use of:

• eggplants – 3 kg;
• garlic – 1 tbsp.;
• granulated sugar - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• hot pepper – 2 pcs.;
• red sweet pepper – 2 kg;
• vinegar - 1 tbsp.

Cooking process

It’s easy enough to make “Ogonyok” eggplants for the winter: a recipe with photos will help cooks in preparing this spicy snack.

1. As usual, you should start with the main ingredient of the preparation - the blue ones themselves. Eggplants must be thoroughly washed and cut. It is optimal to do this in circles, but you can choose another suitable option.

1. The resulting sliced ​​eggplant is placed in a deep bowl. The little blue ones need to be thoroughly sprinkled with salt: you shouldn’t feel sorry for it. The eggplants will give back all the excess salt. The cuttings are mixed with salt and left for at least 2 hours.

1. In the meantime, it's worth working on the other components of the snack. It is necessary to prepare pepper and garlic for sale. You need to remove the peel and thin, translucent films from the garlic. The bell pepper is washed, the stalk is cut off, and all the seeds are removed from the inside. The same should be done with hot pepper.

On a note! It is best to work with hot peppers while wearing gloves to avoid any unpleasant surprises in the future.

Garlic and all the peppers must be minced in a meat grinder. Pour vegetable oil into the resulting mixture and add granulated sugar.

1. After the specified amount of time, you will need to return to slicing the eggplant. Vegetable slices must be squeezed out of the juice they gave. After all, it is in him that all the bitterness is concentrated. Blue slices are transferred to a mixture of pepper and garlic.

1. The whole mass is thoroughly mixed and sent to the fire.