To begin, thoroughly wash the eggplants, dry them from moisture, cut them into circles, and place them in a container. To remove the specific bitter taste from eggplants, you need to pour the vegetables cold water and add table salt. Marinate the eggplant for 30 minutes, then drain the liquid, rinse and dry the vegetable. Pour vegetable oil into a frying pan, add eggplant slices, fry on both sides until light golden brown for 3 minutes. To reduce the amount of vegetable oil, lightly sprinkle the eggplant wheat flour. The thin, non-rigid skin can be cut off: it will soften during cooking.
Wash the sweet bell pepper, divide it into parts, remove the seeds, cut into pieces and grind in a blender until puree, add chopped garlic, red Bell pepper. Salt and season the mass, add vegetable oil and tablespoon vinegar essence. Previously sunflower oil need to bring to a boil. To taste homemade turned out unusual, we recommend adding soy sauce, Bee Honey.
Pre-sterilize the jar in any convenient way, dry it from moisture and lay out the eggplant slices to the very top. Watering from above oil filling with added spices. Additionally, you can put slices of carrots, zucchini and tomato slices in the jar.
Pour water into the pan, put the folded kitchen towel, place the jar with the packed eggplants, cover with a lid and sterilize for 20 minutes.
Now seal the jar hermetically, turn it over and check for leaks, wrap it in a blanket and leave it to cool for a day. Store pickled eggplants in the refrigerator/cellar.
Cooking time: 1 hour. Number of servings: 1 jar.
Tip: To make pickled eggplants spicy and tasty, you should add tomato sauce, ketchup or tomato puree.
Enjoy your meal!
Spicy eggplants "Ogonyok" are great option winter vegetable snack. This preparation of blue ones turns out to be spicy, even burning. Canned dish Lovers of bright salads will certainly enjoy it. 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 become 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 spicy winter snack should be used:
- 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.
- 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.
- 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.
- 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 containers with baking soda and pour over with boiling water, and it is best to boil the lids.
- 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 flows into large saucepan and put 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.
- 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. Optimal time procedures – 40 minutes.
- 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 well aware of another version of this bright savory snacks. 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.
- 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.
- 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. All extra salt The eggplants will be returned. The cuttings are mixed with salt and left for at least 2 hours.
- 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. bell pepper It 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.
- 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.
- The whole mass is thoroughly mixed and sent to the fire.
Calories: Not specified
Cooking time: Not specified
Ingredients:
- eggplants – 1 kg;
- hot chili pepper – 2 pcs.;
- Bell pepper- 4 things.;
- salt – 0.5 tbsp;
- vinegar 9% – 50 grams;
- tomatoes – 6 pcs.;
- vegetable oil - for frying.
Step by step recipe with photo:
Wash the eggplants without peeling them. Sprinkle the vegetables with salt and leave for 20 minutes so that the eggplants release their juice. This juice will be bitter, this way we will get rid of the bitterness of the eggplant. 
Let's prepare the remaining vegetables: peel the sweet pepper and cut into slices. We also wash the tomatoes and remove the stem. Let's cut the tomatoes large slices. Cut the hot chili pepper into pieces and remove the seeds. The vegetables are ready for the sauce. 
Let's grind our vegetables through a meat grinder: sweet and hot peppers, as well as tomatoes. We pour in a thick mass, which will give the eggplants a fiery taste; if desired, you can add garlic, which will make the sauce even spicier.
Pour vegetable oil and vinegar over the vegetables. Put it on the fire and simmer for 20 minutes, stirring occasionally so that nothing warms to the bottom. 
While the sauce is cooking, fry the eggplant slices in oil. We take enough oil to fry the vegetables. Fry the eggplants on both sides until a brown crust appears.
Place fried eggplants in cleanly washed jars and hot sauce. Fill in this way to the top.
We screw the lids on and insulate them with a warm “fur coat”. It can be any blanket. Thanks to vinegar and oil, it will last all winter in the pantry.
Bon Appetite!
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. IN hot pepper You can leave the seeds - 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!
