Eggplant; Ogonyok; for the winter

Eggplant “Ogonyok” for the winter

Ogonyok salad will be a beautiful addition to the winter dinner menu, preserving the vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and the benefits of summer eggplant, pepper and garlic. It brings a catchy, spicy, one might say fiery taste of summer to winter side dishes and meat and poultry dishes.

3 kg eggplant
3 heads of garlic
1 kg bell pepper
3 pcs. hot reddish pepper
150 ml 9% vinegar
150 ml sunflower oil
salt
oil for frying eggplant

STEP-BY-STEP COOKING RECIPE

Key words

Eggplants make excellent preparations for the winter. Eggplants are salted, stuffed and added to.

Eggplants are excellent for making appetizers and salads. For this, eggplants are usually baked.

Eggplants, or “little blue” ones, as they are called in the south, are not only a tasty, but also a very necessary vegetable: in.

The recipe is just FIRE. Thank you!

Please tell me how long it takes to sterilize them?

Ira, put it in the refrigerator and eat quickly

I forgot to put vinegar in the fire, what should I create? Have you already sterilized and rolled it?

It looks like a light.

Of course, you can bake it, but the taste will still be the same, as will the texture.

You can bake blue picti in the oven instead of frying it, it’s much faster and tastes the same

Nice snack! The family really liked it and asked to create more)) Interestingly, for the first time I decided to reduce all the ingredients by 3 times: 1 kg of eggplant, 50 ml of vinegar, etc., but with the bell pepper I slowed down and did it as originally indicated - 1 kg for my quantity of goods, but this did not spoil the taste! In these proportions I added the recipe to my notebook!))

Wow, a real hot summer blueberry recipe! The whole family loves eggplant. A win-win snack on a gala table. Good and very cool and warm! I cook the same way as you, nothing “survives” until the New Year, we eat it. There was an option: we opened such a jar sometime in October, my son and I ate, but my husband arrived late from work and didn’t have dinner. So in the afternoon I ate the rest of the jar for breakfast. His poor colleagues on that bright day! But my praise goes to me. My husband said, I understand, I’ll come back when there are no more gays from work. That's how it would be.

A very good recipe. I make these “little blue” ones every year, the only difference is that I cut them lengthwise rather than into rings. I don’t roll them up yet, but store them in a large container in the refrigerator. They last the whole winter unsurpassedly, unless eaten earlier)

Eggplant “Ogonyok”

A good and easy recipe for preparing eggplants for the winter.

Ingredients for “Eggplant “Ogonek””:

Eggplant (medium size) – 3 kg
Bell pepper (Redish) – 2 kg
Chili pepper (capsicum, bitter) - 2 pcs.
Garlic (peeled) - 1 cup.
Vegetable oil - 1.5 cups.
Sugar - 0.5 cup.
Vinegar (table) - 1 cup.
Salt (2 tbsp + 2 tbsp) - 4 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 3595.7 kcal	proteins 61.7 g	fat 214.2 g	carbohydrates 1845 g
100 g dish
kcal 61 kcal	proteins 1 g	fat 3.6 g	carbohydrates 31.3 g

Recipe for “Eggplant “Ogonyok””:

Here are the products that will be useful to us.

Cut the eggplants into 1 cm rings. Sprinkle them with salt and leave for 3 hours. This is how we cut eggplants together.

While our eggplants are giving off bitterness, let’s start filling. Grind bell and bitter peppers in a meat grinder or grind in a blender. Coarsely chop the garlic (you can also twist it together with the pepper). Add oil, vinegar 9%, sugar and salt to the resulting mixture.

So 3 hours have passed. We put the filling on the fire and let it boil.

Add eggplants to the boiling sauce, let them boil and cook for 20 minutes.

This is what the finished product looks like.

Now we put the eggplants in sterilized jars, roll them up with lids and wrap them in a blanket until they cool completely.

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Eggplant appetizer for the winter “Ogonyok”

Our family’s favorite winter eggplant preparation is the Ogonyok appetizer. It is especially popular among guys and “spicy” lovers. The recipe has been tested for years, so I decided to share it with you.

Total cooking time – 3 hours 30 minutes
Active cooking time – 3 hours 0 minutes
Cost - very economical
Calorie content per 100 g – 89 kcal
Number of servings – 10 servings

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How to prepare an eggplant appetizer for the winter “Ogonyok”

Ingredients:

Eggplant – 3 kg
Reddish sweet pepper – 1 kg
Garlic – 300 g
Reddish hot pepper – 2 pcs.
Vegetable oil – 125 ml
Vinegar – 1 tbsp. (200 ml) table, 9%
Sugar – 170 g
Salt – 1.5 tbsp.
Vegetable oil - to taste, for frying

Manufacturing:

The type of eggplant for this winter eggplant appetizer does not matter. The color of the skin can be any color - blue, purple and even greenish. It is worth considering the age of the vegetable. These should be unripe eggplants, elastic and not spoiled.

Cut the well-washed eggplants into circles 0.7-1 cm wide. This is important!
If you cut it very thin, then when frying the skin will separate from the pulp. But even if such thin circles do not disintegrate during frying, it is literally impossible to get them out of the jar intact. Therefore, let the circles be thicker, this way you will literally preserve their integrity. There is no need to salt eggplants before frying to eliminate bitterness. The appetizer will end up being spicy, and the slight bitterness of the eggplant will not be noticeable at all.

Fry the sliced mugs on both sides in vegetable oil. I can’t indicate a clear amount of oil for frying. Eggplants have the ability to absorb oil very well, so control the amount yourself by adding it to the pan from time to time. Frying eggplant is the longest step in making the appetizer, so you can arm yourself with several frying pans to speed up the process.

Place the fried eggplants on a large platter or baking sheet.

To make the filling, you need to take a well-washed sweet reddish pepper, peel it from seeds and stalks, cut it into pieces so that they can be ground in a meat grinder.
The recipe calls for 300 grams of garlic, but you can use 200 grams if you don’t like a very garlicky taste in your dishes.

Two pods of bitter pepper will give the dish that fiery zest for the appetizer called “Spark.” Although there are many names for this snack - “Mother-in-law’s tongue”, “Cobra”, etc. Control the spiciness and amount of hot pepper yourself. I had 2 pieces. pepper no more than 10 cm long. The appetizer turned out to be quite spicy, but at the same time not “fiery”.

So, grind sweet and hot peppers and peeled garlic cloves through a meat grinder.

Add vegetable oil (without aroma), vinegar, salt, sugar to the fragrant vegetable mass.
Place on fire (low is ideal) and boil for no more than 10-15 minutes from the moment it boils. For convenience, twist the peppers and garlic into a metal bowl or pan, which you will later put on the fire.

Prepare the jars. They need to be sterilized. I like to create this in the oven - no more than 10 minutes at 100-110 degrees.

I boil the lids separately for about 5 minutes.

Place 1.5-2 tbsp at the bottom of the hot jar. l. marinade, then eggplant mugs, later marinade again, etc. Leave at least 1-1.5 cm of free space to the top of the jar. If this is not done, then when boiling the marinade will overflow.

Fill a large wide saucepan or bowl with enough water to reach the “shoulders” of the jars. Warm it up slightly. Place the jars with the snack and sterilize from the moment of boiling: 250 ml jars. and 0.5 liter jars approximately 20 minutes, liter jars – 30 minutes.

Carefully remove the jars from the bubbling water, roll up their lids, turn the jars with the snack upside down and wrap them in a blanket. After cooling completely under the blanket, move the cans of snacks to a cold space for storage.

Yield: 7 cans of 0.5 l.
It is better to cool the eggplant appetizer in the refrigerator before serving (2-3 hours will be enough).

Eggplants "Ogonyok" for the winter - recipes for hot preserves for every taste!

Eggplant “Ogonyok”, a recipe for the winter, is especially popular among fans of spicy special preparations; they will perfectly complement any feast. The appetizer is especially harmoniously mixed with meat dishes, boiled or fried potatoes.

How to cook eggplant “Ogonyok”?

No matter what kind of housewife with the least culinary experience, having at hand a good recipe with verified proportions of ingredients and the right tips and secrets for preparing goods and their processing will be able to prepare “Spark” from eggplants for the winter.

The eggplants are rinsed in advance and cut into circles, sometimes into cubes.
To get rid of the bitterness that is often inherent in fruits, sprinkle the tenderloin with salt and leave for 30 minutes, after which they are blotted with napkins or rinsed under running water.
Any selected recipe for spicy eggplants for the winter “Ogonyok” can be adjusted to your own taste by changing the amount of hot pepper and garlic, adding more or less salt.

Eggplant "Ogonyok" for the winter - an old recipe

You can prepare the eggplant salad “Ogonyok”, time-tested and approved by more than one generation, for the winter using this recipe. The development involves traditional frying of cooked eggplant slices in oil on both sides. To reduce the fat content of the snack, the vegetable can be baked in the oven.

eggplants – 3 kg;
bell pepper – 1 kg;
garlic – 3 heads;
hot pepper – 4-5 pcs.;
oil and vinegar - 150 ml each;
salt – 3 tbsp. spoons.

Eggplant mugs are fried on both sides.
Grind two types of pepper and garlic using a meat grinder or blender, add salt, vinegar and calcined oil.
Lay the ruddy blue ones in layers in containers, pouring a mixture of pepper and garlic over them.
Sterilize the vessels for 20 minutes and seal.

“Ogonyok” with eggplants and tomatoes

Eggplants “Ogonyok”, the recipe for which will be presented later for the winter, are prepared with the addition of tomatoes, which gives the appetizer a special taste, smell and pleasant tomato sourness. Another advantage of the method is the impressive juiciness of the finished dish and subtle sweet notes obtained by adding sugar.

eggplants – 2.5 kg;
tomatoes – 1.5 kg;
bell pepper – 1 kg;
garlic – 2 heads;
hot pepper – 4-5 pcs.;
sugar and vinegar - 100 g each;
salt – 100-120 g;
oil for frying.

Crush the tomatoes with 2 types of peppers and garlic and boil for 10 minutes.
Add salt, sugar, vinegar to the mixture and heat for 5 minutes.
Fry the eggplants, place them in jars, generously pouring sauce over the layers.
Sterilize the containers with the snack for 15-20 minutes.
Sealed eggplants “Ogonyok” with tomatoes for the winter.

Eggplant “Ogonyok” with honey – a recipe for the winter

Canned eggplants “Ogonyok” can be prepared with honey, thereby obtaining a new range of taste and smell of your favorite snack. The spiciness in this case is slightly softened by the action of the sweet component and is felt somewhat differently than in the classic version with the same amount of bitter pepper.

eggplants – 1.5 kg;
honey – 100 g;
bell pepper – 0.5 kg;
garlic – 2 heads;
hot pepper – 2 pcs.;
vinegar – 120 ml;
salt – 1.5 teaspoons;
oil – 100 ml.

Place the eggplant circles on a baking sheet, sprinkle with oil and bake in the oven at 200 degrees for 25 minutes.
Grind the peppers with garlic, combine with honey, vinegar and salt.
Place the rosy eggplants in jars, pouring the sauce over the layers.
Sterilize eggplants “Ogonyok” with honey for 15 minutes and seal.

Eggplants "Ogonyok" fried for the winter

Another delicious and mouth-watering version of fried eggplant “Ogonyok” is presented in the following recipe. In this case, the ruddy slices, in addition to the hot pepper sauce, are supplemented with finely chopped herbs, among which there may be dill with parsley or a mix with the addition of basil, cilantro, and celery.

eggplants – 1 kg;
greens – 1 bunch;
bell pepper – 2-3 pcs.;
garlic – 4 cloves;
hot pepper – 1-2 pcs.;
vinegar – 20 ml;
salt - to taste;
oil – 150 ml.

Grind bell and hot peppers with garlic.
Salt the mixture and season with vinegar.
Previously prepared, salted and dried eggplant mugs are fried in oil until appetizingly browned on both sides, placed in jars, poured with sauce.
Sterilize eggplants “Ogonyok” fried for 30 minutes and seal.

“Spark” of baked eggplants for the winter

A special appetizer “Ogonyok” made from eggplants baked in the oven is the least nutritious and contains the least amount of fat. Eggplant fruits can usually be cut into circles or chopped into longitudinal bars of the desired length, placing the slices cut side down without the skin on an oiled baking sheet.

eggplants – 1.5 kg;
greens – 1 bunch;
bell pepper – 450 g;
garlic – 1.5 heads;
hot pepper – 4 pcs.;
vinegar – 75 ml;
salt, sugar - to taste;
oil – 40 ml.

Grind the peppers and garlic using a convenient method, add finely chopped herbs, salt, sugar, and vinegar.
Place the cooked eggplant slices on an oiled baking sheet, sprinkle with oil and bake at 200 degrees for 20-30 minutes.
Place the blue ones in jars, lubricating the layers with a spicy consistency.
Sterilize the vessels for 30 minutes and seal.

Eggplant “Ogonyok” in tomato juice

Eggplants “Ogonyok”, the usual recipe for which will be presented later for the winter, are prepared without sterilization, which makes the function of creating a snack the least troublesome and not fancy. In this case, a tomato base is used as a sauce, in which previously browned or baked eggplant slices are boiled.

eggplants – 2.5 kg;
tomato juice – 0.5 l;
bell pepper – 1 kg;
garlic – 1.5 heads;
hot pepper – 4 pcs.;
vinegar – 125 ml;
salt - to taste;
oil – 1 cup.

Add crushed peppers, garlic, and salt to taste to the tomato juice and bring the mixture to a boil.
Fry eggplant slices until golden brown or bake them on a baking sheet in the oven.
Place the eggplant mixture into the bubbling tomato, add vinegar and boil for 10 minutes.
Eggplants “Ogonyok” are sealed for the winter without sterilization in jars and wrapped.

Eggplant "Ogonyok" Odessa style

The following recipe for Ogonyok eggplants for the winter will allow you to avoid burdensome sterilization and at the same time preserve the fresh taste of vegetable components that are not subject to heat treatment. It is necessary to store such a product in a cold cellar, basement or on a refrigerator shelf.

eggplants – 1 kg;
bell pepper – 3-4 pcs.;
garlic – 1.5 heads;
hot pepper – 2 pcs.;
vinegar – 150 ml;
salt - to taste;
oil – 1 cup.

Grind peppers and garlic, boil, combine with vinegar and half of the calcined oil, salt to taste.
Fry the eggplants, place them hot in a sterile container, pouring a spicy consistency and filling all the voids.
Seal the containers and put them in the cold.

Eggplant “Lazy Light” - a recipe for the winter

The next version is for those who are put off by the painful long frying or baking of eggplant slices. In this case, the fruits cut into circles are simply boiled until soft in a sharp consistency, after which they are sealed in pre-steamed jars with sterile lids without additional sterilization.

eggplants – 2.5 kg;
bell pepper – 1 kg;
tomatoes – 0.5 kg;
garlic – 1.5 heads;
hot pepper – 3-4 pcs.;
vinegar – 100 ml;
salt - to taste;
oil – 1 cup.

Grind tomatoes, peppers and garlic in a meat grinder, boil the mixture with the addition of oil and salt.
Place the prepared eggplant mugs and simmer at a gentle simmer for 20-30 minutes.
Place the “Lazy Light” from eggplants into a sterile container, seal it, and wrap it.