How to cook eggplant Ogonyok according to the classic recipe, in a lazy way, without sterilization, with tomatoes, etc. TOP-5 recipes for the winter with a photo. Cooking secrets and video recipes.
One of the most popular seasonal vegetables is eggplant. There are hundreds of dish options. Today I offer an overview of the best and most popular recipes on how to prepare Ogonyok eggplants for the winter. This wonderful spicy appetizer will diversify the menu, both on weekdays and on holidays. Read, choose, cook, taste and stock up on the excellent preservation of these delicious, highly savory vegetables.
Eggplant Ogonyok - features and secrets of cooking
- Since the main product in the preparation is eggplant, use them young with small seeds, uniform color, firm pulp, thin skin. There should be no signs of decay or voids inside.
- To prevent the eggplant from becoming bitter, soak the sliced fruits in a cold solution with kitchen salt. For 1 liter of water you need 40 g of salt.
- Slice the eggplants into rings 7-10 mm thick. If the layers are thinner, they will break.
- To keep the blues in the appetizer in shape, do not cut the peel.
- In the classic version, eggplants are fried in a pan, but for a more dietary meal, they can be baked in the oven. In addition, it also saves time and the amount of oil.
- You can cook spicy eggplants not only for future use for the winter, but also for everyday meals. But then it should be borne in mind that they will acquire their spicy shade no earlier than a day after cooking.
- To make the hot pepper softer in taste, remove the seeds, and fans of pungency and characteristic bitterness can leave them by cutting off only the stalks.
- The sterilization time of cans depends on the container volume: 0.5 liter cans are sterilized for 20 minutes from the moment the water boils, 1 liter - 25 minutes.
- Workpieces can be stored for 24 months under the right conditions. For example, they can be kept in a cellar, on a terrace, in a garage, in a refrigerator, on a glassed-in balcony, in an unheated storage room. The main thing is that the temperature is within 0 … + 15 degrees, and the sun's rays do not fall on the banks.
- The flavor of the snacks can be adjusted according to your preference by changing the ratio of hot peppers, salt and spices.
- Serve the dish deliciously with potatoes, pasta, cereal side dishes, meat and strong alcohol.
Classic eggplant recipe Spark
The traditional eggplant "Fire" recipe is notable for its pleasant and moderate pungency. The preparation is very simple, so even a novice hostess can handle it.
- Caloric content per 100 g - 185 kcal.
- Servings - 4-5 cans of 0.5 l
- Cooking time - 1 hour
Ingredients:
- Eggplant - 3 kg
- Bulgarian pepper - 1 kg
- Garlic - 3 heads
- Sunflower oil - 150 ml, plus for frying
- Vinegar 9% - 150 ml
- Salt - 1 tsp or to taste
- Hot peppers - 3 large pods
Cooking eggplant Ogonyok according to the classic recipe:
- Wash the blue ones, cut into washers and get rid of the bitterness by soaking them in a salty solution. Then squeeze them out of moisture well and dry with a paper towel.
- Peel the peppers (hot and sweet) from the seed box, and the garlic from the husk, and roll them in a meat grinder until a homogeneous gruel.
- Heat oil in a skillet and pour the pepper mixture. If the liquid comes into contact with hot oil, the hot spray will spray and hiss. So be careful.
- After boiling, simmer the sauce for 5 minutes over medium heat.
- Then remove the mixture from heat and pour in the vinegar.
- Brown the blue on both sides in hot oil over medium heat.
- Put the fried eggplants in a clean jar, sandwiching them with adjika. Fill the cans to the very top so that no air voids form.
- Cover Eggplant Ogonek with lids (but do not twist) and sterilize in a saucepan with boiling water.
- Then screw the can with the tin lids, turn it over and place it on the lids, wrap it in a warm blanket and leave to cool slowly.
Eggplant Sparkle for the winter with tomatoes
Ogonyok salad will be an excellent addition to the winter menu, both for family dinners and a festive feast. Vitamins and the benefits of all vegetables are fully preserved in it. The appetizer will add a bright and spicy fiery summer flavor to winter side dishes and meat dishes.
Ingredients:
- Eggplant - 3 kg
- Garlic - 3 heads
- Tomatoes - 1 kg
- Red hot peppers - 3 pcs.
- Vinegar 9% - 150 ml
- Sunflower oil - 150 ml, plus for frying
- Salt - 1 tsp or to taste
Cooking eggplant Spark for the winter with tomatoes:
- Wash the eggplants, cut into slices, salt and wait for the eggplants to juice. Then rinse them with running water, dry with a paper towel and fry on both sides until golden brown over medium heat.
- Wash tomatoes and hot peppers, dry and mince. In hot pepper, remove the stalk and, if desired, remove or leave the seeds - they will add extra pungency.
- Peel the garlic and pass through a press.
- Combine the twisted vegetables and place them in a skillet with heated oil. Season with salt to taste and simmer after boiling for 5 minutes. Then turn off the heat and add the vinegar.
- Place a layer of fried eggplant in washed jars and sprinkle generously with tomato sauce. Continue filling the container until you fill the entire container to the very top.
- Sterilize canned eggplant Spark in boiling water (as in the previous recipe) and roll up the lids.
Eggplant salad Spark for the winter
It is not difficult to prepare the Blue Spark salad for the winter. At the same time, the preservation turns out to be rich and unusually tasty. Therefore, the whole family and guests will like it. In addition, it contains a lot of useful substances that many people do not even know about!
Ingredients:
- Eggplant - 3 kg
- Garlic - 3 heads
- Sweet bell pepper - 1 kg
- Hot red pepper - 3 pods
- Table vinegar 9% - 150 ml
- Vegetable oil - 150 ml
- Salt - 1 tsp or to taste
Cooking eggplant salad Spark for the winter:
- Wash the eggplants, dry, remove the stalk and cut into circles. Add salt and set aside for half an hour so that the bitter juice comes out. Then wash the fruits again and dry with a paper towel.
- Remove the baffled seeds from hot and sweet peppers and wash.
- Peel the garlic, rinse and dry.
- In a meat grinder, twist the peppers and garlic.
- Heat oil in a skillet until hazy and pour hot vegetable puree over hot. Leave the dressing to cool to room temperature and pour in the vinegar. Mix everything well.
- Fry the eggplants in hot oil until golden brown on both sides.
- Place them in layers in the prepared jar, pouring generously with hot dressing so that there are no voids in the jar.
- Place the blanks in a container for water sterilization. Then roll them up with clean lids, turn them over, cover them with a blanket and leave to cool.
Eggplant sparkle without sterilization
In this recipe, vegetables save all vitamins in full, since they are not heat-treated. For the same reason, preservation should be stored in a cool place.
Ingredients:
- Eggplant - 2 kg
- Sweet peppers - 6 pcs.
- Hot pepper - 4 pcs.
- Garlic - 3 heads
- Vinegar 9% - 150 g
- Vegetable oil - 200 g
Cooking eggplant light without sterilization:
- Wash the eggplants, dry and cut into slices. Salt and leave to release all the bitterness. After half an hour, rinse them, dry and fry on both sides until golden brown.
- Wash sweet and hot peppers and remove the partitions with seeds. Peel the garlic. Grind the food into a homogeneous mass using a meat grinder.
- Pour oil into the vegetable mass, salt to taste and boil.
- Boil for 2-3 minutes and pour in the vinegar. Stir and remove from heat.
- Dip each eggplant ring in the sauce and put it in a sterilized jar, filling it completely so that there are no voids.
- Roll up the jars with lids, wrap them in a warm blanket and leave to cool slowly. Then remove the workpiece for storage in the cellar.
Lazy Eggplant Spark
The classic version of cooking Eggplant Fire involves pre-frying the blue ones in vegetable oil. The proposed recipe does not imply this long process, therefore it is called "lazy". In addition, such preservation is suitable for those who, for health reasons, cannot eat blue ones with roasting.
Ingredients:
- Eggplant - 5 kg
- Tomatoes - 1 kg
- Bitter pepper - 8 pcs.
- Sweet pepper - 800 g
- Garlic - 300 g
- Salt - 1 tablespoon or to taste
- Vegetable oil - 500 ml
- Vinegar 9% - 20 ml
Cooking Lazy Eggplant Ogonyok:
- Wash the eggplants, cut into slices, salt, stir and leave for 1 hour. Then drain the liquid, rinse well with cold water and dry with a paper towel.
- Wash the tomatoes. Peel the garlic, peel the bell pepper from seeds and partitions. You do not need to cleanse hot peppers from seeds, because they are the sharpest, you just need to cut the stalk.
- Twist all vegetables except eggplant through a meat grinder, combine with vegetable oil and boil.
- Put the eggplants in a saucepan with the vegetable mixture, stir, boil, reduce heat and cook for 30 minutes.
- Fill clean jars with lazy eggplants, cover with sterile lids and roll up.
- Flip the containers upside down, wrap them in a warm blanket and let the jars cool slowly. Then store them in a cool, dark place for winter storage.
Video recipes:
Eggplant Fire for the winter
Lazy eggplants A sparkle in a tomato
