My eggplant, cut into circles. Do not grind - if the pieces are too thin, after frying you will get holey flat pancakes, and after pouring the marinade with a fork, you can only pick up the skin. I usually cut into pieces of 7-8 mm (about a centimeter).

Salt, wait for the eggplant to start up the juice, fry on both sides over low heat. Wash and clean the pepper, remove the stem. In hot peppers, you can leave the seeds - they will give additional sharpness.

Pass all the pepper and garlic through a meat grinder. It turns out a beautiful porridge! In a saucepan or frying pan, heat the oil and pour into the pepper. Be careful, it will hiss and gurgle! Salt, add vinegar.

In a dish with a lid (or washed jars - if you are going to preserve eggplant), lay out a layer of eggplant. Drizzle generously with sauce. Another layer of eggplant. Sauce again - and so on until the fried little blue circles run out. The appetizer that you want to immediately serve to the table should be marinated for at least a day, so put it in the refrigerator and wait until the eggplant is combined with pepper. Canned "Spark" is sterilized and closed with lids. Bon Appetit!

The eggplant variety for this eggplant snack for the winter does not matter. The color of the skin can be any - blue, purple and even green. It is worth considering the age of the vegetable. It should not be overripe eggplant, elastic and not spoiled.

Cut well-washed eggplant into 0.7-1 cm thick circles. This is important! If cut too thinly, the skin will separate from the pulp during frying. But even if such thin circles did not break up during frying, then you definitely won’t be able to get them whole from the jar. Therefore, let the circles be thicker, so you will definitely keep their integrity.
It is not necessary to salt eggplant before frying in order to eliminate bitterness. As a result, the appetizer will be spicy, and the light bitterness of eggplant will not be noticeable at all.

Fry the sliced ​​\u200b\u200bcircles in vegetable oil on both sides. I can't tell you the exact amount of oil for frying. Eggplant tends to absorb a lot of oil, so control the amount yourself by adding it to the pan from time to time. Frying the eggplant is the longest step in preparing the appetizer, so you can arm yourself with several frying pans to speed up this process.

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

To prepare the filling, you need to take a well-washed sweet red pepper, peel it from seeds and stalks, cut into pieces so that they can be ground in a meat grinder.
The recipe says 300 g of garlic, but you can take 200 grams if you don’t like too much garlic flavor in your dishes.

Two pods of hot pepper will give the dish that same burning characteristic for an appetizer called “Spark”. Although there are many names for such a snack - "Teschin language", "Cobra", etc. Control the spiciness and amount of hot pepper yourself. I had 2 pcs. pepper no more than 10 cm long. The appetizer turned out to be quite spicy, but not “fiery”.

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

Add to fragrant vegetable mass vegetable oil(odorless), vinegar, salt, sugar.
Put on fire (preferably minimal) and boil for no more than 10-15 minutes from the moment of boiling. For convenience, twist the pepper and garlic into an iron bowl or pan, which you will then put on the fire.

Prepare banks. They need to be sterilized. I like to do it in the oven - no more than 10 minutes at 100-110 degrees.

I boil the lids separately, about 5 minutes.

To the bottom hot cans put 1.5-2 tbsp. l. marinade, then eggplant mugs, then 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.

An appetizing, spicy appetizer without mayonnaise, often called by the people - eggplant "light" - is a godsend for lovers of spicy, unusual and delicious dish from vegetables for the winter, harvested without sterilization. It can be prepared for eating, or closed for the winter.

It's easy to prepare and leaves the table quickly. If you do not like very spicy dishes, you just need to reduce the amount of hot pepper and garlic to your liking. But this option is only suitable for food. In my family it favourite dish, which is prepared both for food and for future use. Therefore, I am sharing my favorite eggplant recipe "Spark" for the winter, 5 kg prepared without sterilization in jars, which will help you eat this yummy all year round. For food, I usually cook half the norm and let it stand for a day in the refrigerator.

Ingredients:

• 5 kg eggplant.
• 350g garlic.
• 100g of hot bright red pepper of the Lamb's horn variety (you can take another hot one).
• 300 g of vinegar 9 percent.
• 500g sweet Bulgarian orange - red pepper.
• Sunflower oil for frying (about a liter) and salt.

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

1. Eggplant processing.

Wash the eggplant, cut off the tips and tails. The skin does not need to be peeled. Cut into pieces 2-3 cm thick and put in a deep pan. Spread in layers and sprinkle with coarse salt. Keep stirring for 3 hours at room temperature.

2. Seasoning preparation.

Twist in a meat grinder 350 g of garlic, 100 g of bitter red pepper and 500 g of sweet red pepper. Pour in vinegar. The seasoning will be spicy and sour. Better not to try it.

3. Preparation of jars.

For 5 kg of eggplant, you need 5 liter cans and 5 plastic lids for hot preservation. Wash jars and lids with baking soda. Put a pot of water on the stove and bring it to a boil. We put a grate on the pan and put a jar upside down on it. We sterilize for 10-15 minutes. We put water for lids nearby. We heat it up to 80 degrees. And before closing the jar with a lid, lower it into hot water for 2 minutes and dress quickly on the jar.

4. Roasting eggplants and putting them in jars.

Lightly remove the salt from the eggplants (you can rinse) and fry on both sides until wheat color. I remove the jar from sterilization, and while it is warm, I immediately begin to put eggplant and seasoning into it. At the bottom of the jar I pour a couple of tablespoons of seasoning. Then I add eggplant. 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 full to the shoulders, pour a few tablespoons of odorless oil into the pan. Bring it to a boil and pour into a jar. Dip the lid in warm water and close the jar. Leave to cool on the table. When the jars are completely cool, they can be hidden in the refrigerator or lowered into the cellar. If you want to cook for a meal, then fold the fried eggplant in oil into the gravy. Stir and leave to infuse until the morning. Bon Appetit!

Eggplants do well in various preparations, so they are often prepared for the winter. Eggplant blanks are perfectly stored and will help you out more than once in winter.

What can be done from the "blue ones"? Yes, a lot of things - all the recipes in which eggplant can be used are simply not realistic to list. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various snack salads have proven themselves well.

Many note that the taste of eggplant blanks is unusual, reminiscent of mushroom and original in its own way. It is not like any other, and in order to appreciate it, winter preparations Eggplant is a must try.

The best eggplant recipe for the winter - you will lick your fingers

One of best recipes cooking eggplant for the winter, I consider "blue" in combination with vegetables and filled with tomato sauce. It turns out very tasty.

Ingredients:

• eggplant - 460 grams;
• fleshy tomatoes - 250 grams;
• sweet pepper - 280 grams;
• turnip onion - 260 grams;
• hot pepper - to taste;
• garlic - 40 grams;
• salt - 10 grams;
• sugar - 20 grams;
• tomato sauce- 360 ml;
• vinegar - 45 ml;
• vegetable oil - 100 ml;
• paprika and other spices - to taste.

Cooking:

1. First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
2. Eggplant must be cut in half, after cutting off the tails. Now we cut each particle across in the form of large sticks.

There is no need to grind here, because in the end you will end up with an ugly vegetable snack, a regular caviar from eggplant.

1. Cut the tomatoes into four parts.

For harvesting, it is desirable to take those that are stronger. Well suited variety "cream".

1. We also cut the peppers in half, remove the seed box and be sure to cut out the white partitions. They give a slight bitterness - not everyone likes it. Then we cut the peppers into thick strips, about the same thickness as the eggplant.
2. We clean the onion from the surface scales and cut into large half rings. After that, we disassemble it by hand.
3. Take a saucepan with high sides and pour oil into it.
4. Put all the prepared vegetables in it and mix gently. Turn on the heat and fry vegetable mix approximately 10 minutes. During this time, the vegetables will be fried, and an appetizing crust will form on them. The main thing is to make sure that they do not burn.
5. It's time to salt and sweeten the future workpiece. You can also put garlic and spices. Here you can navigate to your taste.
6. Add tomato sauce, mix everything and simmer eggplant with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - pour in the vinegar.
7. After the prescribed 20 minutes are over, lay out the finished vegetable mixture in pre-sterilized jars and roll it under iron lids providing complete sealing.

Banks must be turned upside down, i.e. put them on the lids and insulate. You can put them on a warm blanket, and then wrap them up with it. In this form, the workpiece should stand for a day. After that, eggplants can be stored in a cool place, for example, in a cellar.

Cooking eggplants for the winter with circles of garlic - appetizer "Spark"

Another option for a spicy eggplant snack for the winter, known as "Spark".

Ingredients (for seven 500 ml jars):

• little blue ones - 3 kg;
• sweet pepper - 1 kg;
• garlic pulp - 200 grams;
• leguminous hot pepper- taste;
• vegetable oil - 125 ml;
• 9% vinegar - 200 ml;
• granulated sugar - 170 grams;
• salt - 1.5 tablespoon;
• vegetable oil - will be used only for frying.

Cooking:

1. Eggplants can be used in any variety, as long as they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This important point, because if you cut them thinner, then the eggplant will fall apart when frying.

1. In this recipe, you do not need to fill them with salt. The appetizer turns out to be quite spicy, and the bitterness typical of eggplant will not be felt.
2. Fry the slices in vegetable oil. To speed up the process, you can use several pans at once.

1. Eggplant loves oil and absorbs it like a sponge, so you will need to periodically add it to the pan.
2. Peppers are washed, peeled and passed through a meat grinder along with garlic cloves and hot peppers. At this stage, you can control the hotness of the finished snack - everything will depend on how much chili you put in.
3. We shift the pepper mass into a saucepan, pour in oil, vinegar, put sugar and salt. We cook our filling with minimal heating from the moment of boiling for about 15 minutes.

1. The jars in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110 ° C. 10 minutes after the oven is preheated is sufficient. Boil the lids separately.
2. At the bottom of a slightly cooled jar, put a little sauce, then a layer of eggplant and sauce again. Alternate layers, filling the jar to about shoulder level. If you make it full, then during sterilization the sauce will splash out.

Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave to cool, wrapped in a warm blanket.

Before serving, eggplant should be thoroughly cooled in the refrigerator.

Eggplants for the winter like mushrooms - a recipe without sterilization

Fried eggplant really tastes like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

• eggplant - two kilograms;
• a couple of bay leaves;
• salt;
• fresh parsley;
• vegetable refined oil.

For marinade:

• water - 160 ml;
• vegetable oil - 160 ml;
• 9% vinegar - 160 ml.

Let's start cooking:

1. Eggplants need to be washed and cut off their ends. Then we cut them into small cubes - about 2x2 cm.

To remove the bitterness characteristic of eggplants, transfer the prepared vegetable to a basin and sprinkle generously with salt. Stir and let stand for about an hour.

1. Peel and cut the onion into half rings, and chop the parsley.
2. We will assume that the hour has passed. We wash the eggplants under running water, putting them in a colander. This will get rid of the salt. Let the vegetables drain.
3. In a frying pan or saucepan, heat the oil and fry the eggplant in it until a crust appears. Let them brown and become beautiful.
4. We lay out the fried eggplants in pre-sterilized jars, lightly tamping them.
5. Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over eggplant. Seal and seal immediately.

Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - as you like - and pour over with "flavored" vegetable oil. And then you can’t really distinguish them from mushrooms.

If you are afraid that the blanks will not “stand”, then you can sterilize the jars. For half-litres it is 10 minutes, and for liter - 15 minutes.

Mother-in-law eggplant tongue for the winter

Mother-in-law's language - great snack from eggplant, which now is the time to cook. The blue ones are already in full swing and ready to be harvested. If you like spicy preparations, then this eggplant recipe is just for you.

Ingredients (for 8 jars of 500 ml):

• 4 kg of medium-sized eggplants;
• a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
• a glass of finely grated garlic;
• chili pepper;
• a glass of vinegar (9%);
• vegetable oil;
• two tablespoons of granulated sugar;
• a tablespoon of salt.

Cooking:

1. Rinse the eggplant and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half, so that all the bitterness comes out of them.
2. At this time, will make the sauce that will be used for pouring.
3. According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. We pass the blanks through a meat grinder, adding hot pepper to the vegetable mixture. It is necessary to remove the seeds from it. Otherwise, get a real draconian fill!

1. Transfer the resulting mixture to a bowl. Salt it and sweeten it. Pour in the vinegar immediately. Bring to a boil and cook for 5 minutes. We take it off the stove. We set aside.
2. We wash the eggplants from salt and fry on each side until golden brown.
3. Now he will be engaged in packing snacks. At the bottom of a sterile jar, pour a spoonful of hot sauce and put it on it fried eggplant. Press down lightly and pour over the sauce again. Repeat the layers until the jar is full, which we then roll up under the lid.

We turn the workpiece upside down and wrap it in a blanket until it cools completely.

Bon appetit and see you for new recipes!

In my family, the recipe for quite spicy snack eggplant "Spark". But for some time now I have been trying to replace frying with baking if possible. In the recipe, eggplants need to be fried on both sides. Quite by accident, I came across a book in which the recipe is much simpler. I’ve been cooking this recipe for 2 years in a row, and my lovers didn’t even guess.

To prepare eggplant "Spark" for the winter (without frying), we need the products indicated in the list.

Wash the eggplant, wipe it and cut into circles about 1 centimeter.

Salt them and leave for 30 minutes to remove bitterness.

Wash off the salt after 30 minutes.

Boil 4 liters of water, add salt to it, stir, add vinegar, bring to a boil. The marinade is ready. We send eggplants to boil in two or three portions. Boil each portion for 15-20 minutes. We throw it away in a colander.

Bulgarian pepper, hot pepper and garlic are passed through a meat grinder with large holes, but this is not necessary, we just like it that way, you can also use it on the middle grill. Salt to taste and add vegetable oil. The sauce is ready. Mix it thoroughly.

We sterilize jars in any way convenient for you. We put a little sauce on each slice of eggplant and put it in jars.

Thus, we fill all the banks. We have a way out - 8 cans with a capacity of 0.5 liters. The remaining sauce is laid out in jars. We fill the jars with the marinade in which the eggplants were boiled.

Cover with lids and send to sterilize for 40 minutes. Then roll up the lids. Banks turn over until completely cooled. We store in the apartment in the pantry or in the basement. Eggplants "Spark" without frying for the winter are ready.

In winter, open the jar and enjoy the aromas of summer!