Eggplant "Spark": recipes for the winter - classic, with tomatoes, without sterilization

Eggplant Ogonyok - features and cooking secrets

Since the main product in the preparation is eggplants, use them young with small seeds, uniform color, elastic flesh, and thin skin. There should be no signs of rotting or voids inside.
To prevent eggplants from becoming bitter, soak the fruits cut into rings in a cold solution with kitchen salt. For 1 liter of water you need 40 g of salt.
Cut the eggplants into rings 7-10 mm thick. If the layers are thinner, they will tear.
To ensure that the blue ones in the appetizer retain their shape, do not cut off the peel.
In the classic version, eggplants are fried in a frying pan, but for a more dietary dish 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 in the winter, but also for everyday meals. But then it is worth considering that they will acquire their piquant shade no earlier than a day after cooking.
To make hot peppers taste softer, remove the seeds, and fans of spiciness and characteristic bitterness can leave them, cutting off only the stalks.
The time for sterilizing jars depends on the volume of the container: 0.5 liter jars are sterilized 20 minutes from the moment the water boils, 1 liter - 25 minutes.
Under the right conditions, the products can be stored for 24 months. For example, they can be kept in the cellar, on the terrace, in the garage, in the refrigerator, on a glazed balcony, in an unheated pantry. The main thing is that the temperature is within 0...+15 degrees, and that the jars are not exposed to sunlight.
The taste of snacks can be adjusted according to your preference by changing the ratio of hot peppers, salt and spices.
Serving the dish is delicious with potatoes, pasta, side dishes of cereals, meat and strong alcohol.

Cooking features

Eggplants contain solanine. This harmful substance can cause poisoning, and it also gives the “little blue” bitterness. There is less of it in young vegetables, more in old and large ones. This substance can be removed with salt. To do this, after cutting, sprinkle the vegetables with salt and leave for 10-15 minutes, then rinse. Many housewives practice soaking eggplants in a salt solution prepared from 1 liter of water and 20 g of salt.
After washing, the eggplant pieces must be dried thoroughly. To do this, you can blot them with a napkin or lay them out on a kitchen towel. Most Ogonyok recipes involve frying the little ones, and if the vegetables are wet, they will not be fried, but stewed.
For the appetizer called “Ogonyok”, eggplants are cut into round slices 0.7-1 cm thick and then fried. This process takes a lot of time, so the desire of busy housewives to make a snack without frying vegetables is understandable. This preparation is often called “Lazy Light”. For it, the eggplants are placed in a pan, covering each layer with sauce, and simmered for half an hour. Then the food is transferred to a sterilized jar and immediately rolled up. As a result, it is possible to skip one more stage of preparation, which is provided for by traditional technology - sterilization of snacks in jars.
When preparing Ogonyok according to the traditional recipe, housewives place fried eggplants in clean jars, pouring hot sauce over them, then sterilize the jars with vegetables and only then roll them up. Usually sterilization is carried out in a water bath, but modern housewives sometimes do it in the oven. Sterilization time depends on the size of the jar and the specific recipe, but usually lasts from 15 to 30 minutes.
The sauce that is poured over the eggplants should be spicy. It is usually made from pepper and garlic, sometimes tomatoes, onions, carrots, and herbs are added.
When working with pepper and garlic, protect your hands with gloves, otherwise you may get burned.

Storage conditions for eggplant “Ogonyok” depend on the specific recipe. Typically, these blanks are recommended to be kept in a cool room, at a temperature no higher than 20 degrees. If storage conditions are met, canned food will not spoil for at least a year.

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Classic eggplant recipe Ogonyok

The traditional eggplant “Ogonyok” recipe is pleasantly and moderately spicy. The preparation is very simple, so even a novice housewife can handle it.

See also how to make eggplant caviar for the winter

Calorie content per 100 g - 185 kcal.
Number of servings - 4-5 cans of 0.5 l each
Cooking time - 1 hour

Ingredients:

Eggplants – 3 kg
Bell pepper – 1 kg
Garlic - 3 heads
Sunflower oil - 150 ml, plus for frying
Vinegar 9% – 150 ml
Salt - 1 tsp. or to taste
Hot pepper - 3 large pods

Cooking eggplant Ogonyok according to the classic recipe:

Wash the blue ones, cut them into discs and get rid of the bitterness by soaking them in a salty solution. Then squeeze them well from the moisture and dry them with a paper towel.
Peel the pepper pods (hot and sweet) from the seed box, and the garlic from the husk, and grind them in a meat grinder to a homogeneous paste.
Heat oil in a frying pan and pour in the pepper mixture. When liquid comes into contact with hot oil, hot spray will spray and hiss. So be careful.
After boiling, cook the sauce for 5 minutes over medium heat.
Then remove the mixture from the heat and pour in the vinegar.
Brown the blue ones on both sides in hot oil over medium heat.
Place the fried eggplants in a clean jar, layering them with adjika. Fill the jars to the very top to avoid any air pockets.
Cover the Ogonyok eggplants with lids (but do not screw them on) and sterilize them in a saucepan with boiling water.
Then screw the lids on the tin jar, turn it over and place it on the lids, wrap it in a warm blanket and leave it to cool slowly.

How to cook eggplant fire: a recipe for the winter without sterilization

1. Processing eggplants.

Wash the eggplants, cut off the tips and tails. There is no need to clean the skin. Cut into pieces 2-3 cm thick and place in a deep pan. Lay out in layers and sprinkle with coarse salt. Leave for 3 hours, stirring constantly at room temperature.

2. Preparing the seasoning.

Grind 350g of garlic, 100g of bitter red pepper and 500g of sweet red pepper in a meat grinder. Pour in vinegar. The seasoning will be hot and sour. It's better not to try it.

3. Preparing jars.

For 5 kg eggplant you will need 5 liter jars and 5 plastic lids for hot preservation. We wash jars and lids with soda. Place a pot of water on the stove and bring it to a boil. Place a wire rack on the pan and place the jar upside down on it. Sterilize for 10-15 minutes. We put water nearby for the lids. We heat it to 80 degrees. And before closing the jar with a lid, lower it into hot water for 2 minutes and quickly put it on the jar.

4. Frying eggplants and placing them in jars.

Lightly remove salt from the eggplants (you can rinse them) and fry on both sides until wheat-colored. I remove the jar from sterilization, and while it is warm, I immediately begin to put the eggplants and seasoning into it. I pour a couple of tablespoons of seasoning into the bottom of the jar. Then I put in the eggplants. Then seasoning, then blue ones again, seasoning and so on.

Each time I press the layers tightly with a spoon so that there are no voids. When the jar is filled to the hanger, pour a few tablespoons of odorless oil into the frying pan. Bring it to a boil and pour into a jar. Dip the lid into heated water and close the jar. Leave to cool on the table. When the jars have cooled completely, they can be hidden in the refrigerator or lowered into the cellar. If you want to cook for food, then add the fried eggplants in oil to the gravy. Stir and leave to brew until morning. Bon appetit!

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 g., - 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!

Ingredients:

Eggplants - 3 kg.
Tomatoes - 3 kg.
Bell pepper - 10 pcs.
Hot pepper - 3-4 pods.
Garlic - 10-15 cloves.
Vinegar - 4-5 tbsp. l.
Sugar - 3-5 tbsp. l.
Vegetable oil - 2 tbsp.
Salt pepper.

Eggplant Ogonyok for the winter with tomatoes

Ogonyok salad will be an excellent addition to the winter menu, both for family dinners and holiday feasts. It completely preserves the vitamins and benefits of all vegetables. The appetizer will add a bright and spicy fiery summer taste to winter side dishes and meat dishes.

Ingredients:

Eggplants – 3 kg
Garlic - 3 heads
Tomatoes – 1 kg
Red hot pepper - 3 pcs.
Vinegar 9% – 150 ml
Sunflower oil - 150 ml, plus for frying
Salt - 1 tsp. or to taste

Cooking eggplant Ogonyok for the winter with tomatoes:

Wash the eggplants, cut into slices, add salt and wait until the eggplants release their juice. Then rinse them with running water, dry them with a paper towel and fry them on both sides until golden brown over medium heat.
Wash the tomatoes and hot peppers, dry them and mince them. Remove the stem of the hot pepper and, if desired, remove or leave the seeds - they will add additional spiciness.
Peel the garlic and pass through a press.
Combine the twisted vegetables and place them in a frying pan with heated oil. Add salt to taste and cook after boiling for 5 minutes. Then turn off the heat and add vinegar.
Place a layer of fried eggplants in washed jars and generously pour tomato sauce over them. Continue filling the container until you fill the entire container to the very top.
Sterilize canned eggplants Ogonyok in boiling water (as in the previous recipe) and roll up the lids.

Light without sterilization for 5 kilograms

Another great recipe for making spicy eggplants. It won’t be difficult to make, but you’ll have to sweat a little near the stove, overcooking 5 kilograms of blue ones. But there is no need to sterilize.

Blue in garlic marinade

We will need:

5 kilograms of blue;
0.5 liters of sunflower oil;
450 grams of vinegar;
8 tablespoons sugar;
3 tablespoons of salt + for salting the blue ones;
A glass of peeled garlic;
4 pieces of sweet pepper;
2 pieces of hot pepper.

In order not to waste time on jars in the future, I try to prepare them in advance. In the evening or before preparation. For this amount of blue ones, you need to wash 6 half-liter jars and fry them.

When the jars are ready, we start preparing the salad. Cut the blue ones into circles, no thicker than 1 centimeter. Place them in a large bowl in layers, sprinkle each layer with salt. The little blue ones must stand for 2 hours to release the juice.

At this time we make the marinade. Grind the peeled peppers and garlic in a meat grinder, add salt and vinegar, bring to a boil, cook for 5 minutes.

On a note! Despite the small amount of marinade, you should not cook it in a small saucepan; when boiling, the mixture foams a lot.

After the eggplants have released their juice, you can begin to fry them. We immerse the first batch of fried eggplants in the marinade and fry the next blue ones. While they are frying, put the already marinated ones in a jar. We fill all the jars in this manner, and then roll them up.

Eggplant salad Ogonyok for the winter

It’s not difficult to prepare Ogonyok salad from blueberries for the winter. At the same time, the preservation turns out rich and incredibly tasty. Therefore, the whole family and guests will like it. In addition, it contains a lot of useful substances that many people don’t even know about!

Ingredients:

Eggplants – 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

Preparing eggplant salad Ogonyok for the winter:

Wash the eggplants, dry them, remove the stem and cut into circles. Add salt and set aside for half an hour to release the bitter juice. Then wash the fruits again and dry them with a paper towel.
Remove seeds with partitions from hot and sweet peppers and wash.
Peel the garlic, rinse and dry.
Grind the peppers and garlic in a meat grinder.
Heat the oil in a frying pan until smoking and pour the hot vegetable puree over it. 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.
Layer them in the prepared jar, basting generously with the hot dressing to ensure there are no voids left in the jar.
Place the workpieces in a container for water sterilization. Then roll them up with clean lids, turn them over, cover with a blanket and leave to cool.

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.

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.

Eggplant light without sterilization

In this recipe, vegetables retain all vitamins in full, since they are not subjected to heat treatment. For the same reason, preservation should be stored in a cool place.

Ingredients:

Eggplants – 2 kg
Sweet pepper - 6 pcs.
Hot pepper - 4 pcs.
Garlic - 3 heads
Vinegar 9% – 150 g
Vegetable oil - 200 g

Cooking eggplant sparkle without sterilization:

Wash the eggplants, dry them and cut them into slices. Add salt and leave until all the bitterness comes out. After half an hour, rinse them, dry them and fry on both sides until golden brown.
Wash the sweet and bitter peppers and remove the partitions with seeds. Peel the garlic. Grind the products into a homogeneous mass using a meat grinder.
Pour oil into the vegetable mixture, add salt to taste and boil.
Boil for 2-3 minutes and add vinegar. Stir and remove from heat.
Dip each eggplant ring in the sauce and place it in a sterilized jar, filling it completely so that there are no empty spaces.
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 eggplants Ogonyok

The classic version of preparing Eggplant Fire involves pre-frying the blue ones in vegetable oil. The proposed recipe does not involve this lengthy process, which is why it is called “lazy”. In addition, such preservation is suitable for those who, for health reasons, cannot eat fried blue ones.

Ingredients:

Eggplants – 5 kg
Tomatoes – 1 kg
Hot pepper - 8 pcs.
Sweet pepper - 800 g
Garlic – 300 g
Salt - 1 tbsp. or to taste
Vegetable oil – 500 ml
Vinegar 9% – 20 ml

Cooking lazy eggplant Ogonyok:

Wash the eggplants, cut into slices, add salt, mix 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, remove the seeds and membranes from the bell pepper. There is no need to peel hot peppers from seeds, because... They are the sharpest, you just need to cut off the stem.
Grind all vegetables, except eggplants, through a meat grinder, combine with vegetable oil and boil.
Place eggplants in a saucepan with the vegetable mixture, stir, boil, reduce heat and simmer for 30 minutes.
Fill clean jars with lazy eggplants, cover with sterile lids and seal.
Turn 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 the winter.