Ogonyok eggplants for the winter: the best recipes without sterilization with photos

Prepared by: Natali

09.09.2019 Cooking time: 1 hour 0 minutes

Save

I cooked)

Estimate

Eggplants with hot peppers and garlic. Tasty and aromatic. The recipe is simple. Can be served as an appetizer or complement the main course.

Secrets of cooking spicy eggplant Ogonyok

“Ogonyok” made from blue ones is rolled up for the winter and served in the fall. It is worth remembering that the dish acquires its piquant hue no earlier than a day after preparation.

The main product in the recipe is eggplant. It is better to use young fruits with small seeds, elastic pulp, thin skin and uniform color. There should be no voids or signs of rot inside.

To prevent eggplants from becoming bitter and absorb less oil when frying, the fruits cut into rings are soaked in a cold solution of kitchen salt. For a liter container you need about 40 grams.

Important! Eggplants are cut into circles 7–10 mm thick. Thinner layers will tear. It is better to leave the peel so that the blue ones in Ogonyok retain their shape.

Hot peppers will taste milder if you remove the seeds. Fans of pungency and characteristic bitterness can remove only the stalks.

The article presents various recipes for Ogonyok eggplants for the winter. Photos will help you imagine the stages of preparing the dish.

Let's break it down: snack ingredients

We will teach you how to cook eggplant fire not just according to one suggested recipe, but, knowing the basics of the dish, how to arrange the ingredients to your own taste.

The appetizer consists of two parts:

eggplants, cooked until cooked or half cooked;
fillings - varying in pungency and very similar to adjika.

How to cook eggplants?

Let's start with eggplants. For the traditional “light” they are cut into rings. This is important, since another version of cutting, for example, into oblong slices, is associated with the name of another famous dish with a similar taste - “Mother-in-law’s tongue.”

Chopped vegetables must be freed from bitterness (solanine), which is also poisonous. To do this, sprinkle them with salt and leave for some time (0.5–1 hour) to drain. The second option is to soak in cold salted water. Before frying, the blue ones must be discarded in a colander or thoroughly dried with a paper towel, otherwise splashes will shoot throughout the kitchen.

You can prepare eggplants for fire in different ways.

Don’t deviate from the classic recipe and fry it in a frying pan. When preparing snacks, this is the most time-consuming and labor-intensive part of the work. You need to fry over high heat, otherwise the vegetables will absorb too much oil, but make sure that the circles do not burn.
Deep-fry the eggplants. The oil consumption will, of course, be significant, but the pieces of vegetables will turn out to be of a uniform golden color.
Bake in the oven. The baking sheet is greased with a minimum amount of oil, the vegetables are laid out in one layer and placed in an oven preheated to 250⁰ C for 15 minutes.
Boil the eggplants in the marinade. Dissolve 4 tbsp in 4 liters of boiling water. l. salt and 500 ml vinegar. Dip pieces of vegetables into the liquid and boil for 20 minutes. The blue ones should simmer slowly, not so much boil as soak in the marinade. Afterwards they need to be allowed to drain thoroughly. The last method is good because it contains no oil at all.

Both the first and second methods involve frying, which means that too much fat plus breakdown products (carcinogens) will end up in the finished dish. If this does not suit you, there are a third and fourth option for preparing the blue ones.

When the eggplants for the fire are ready, you can start dressing, the composition of which depends not only on taste preferences, but also on the purpose for which the appetizer is being prepared - for the winter or “for now.”

Classic eggplant recipe Ogonyok

The traditional recipe for “Ogonyok” made from little blue ones is pleasantly spicy. Preparation includes pre-salting. The dish is well stored in jars that have been pre-heated over steam.

Components:

eggplants – 3 kg;
garlic – 3 heads;
bell pepper – 1 kg;
spicy - 3 large pods;
vinegar 9% – 150 ml;
Sunflower oil – 150 ml + frying;
salt.

Step by step description:

The little blue ones are rinsed, chopped with washers and removed from the bitterness.
Scroll the fleshy pods with garlic to a homogeneous paste in any convenient kitchen utensil.
Heat the oil in a frying pan, then pour in the pepper mixture.
Attention! At this stage you need to proceed carefully. When the liquid comes into contact with hot oil, it will hiss and spray hot spray.
After boiling the sauce for 5 minutes. kept on fire.
Turn off the gas and add vinegar to the mixture.
Soaked and squeezed blue ones are browned in hot oil over medium heat.
Place fried eggplants in layers in a bowl with a lid, alternating with adjika.
For winter preparation, containers should be kept in the oven or over steam in advance.

Mild "Ogonyok" for children

Ingredients:

- 1 kilogram of tomatoes;

- 1 kilogram of sweet pepper;

- 1 large head of garlic;

- 3 spoons of tea salt;

According to this recipe, the Ogonyok salad, the ingredients for which can be found in any store, turns out to be very tender with a delicate aroma. Children will definitely like it. Store it in a cool place as it does not contain preservatives. It is prepared in the same way as in the first recipe. All components are washed and processed in a meat grinder. Mix well and store.

An old eggplant recipe, Ogonyok, proven over the years.

The old recipe for eggplant “Ogonyok” for the winter came to contemporaries from grandmothers’ retellings and notebooks. The composition included a mixture of herbs available in every garden.

Components:

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

Step by step description:

Blues are handled according to the instructions in the previous description.
Read also: The best rat and mouse repellers: 5 top models
The sauce is made from fleshy pods, seasoned with garlic mass, and kept on gas for about 10 minutes. At the end, add herbs and pour in vinegar.
The washers are dipped in the sauce and placed in containers for preservation.
The remainder of the spicy puree is poured into jars kept in the oven, so that there are no voids left.
The lids should be doused with boiling water.

How long to store, marinate

Without sterilization, the light snack can be stored for up to 1 month in the refrigerator. Store in glass containers or food-grade plastic. You can reheat it! You will get a delicious spicy eggplant stew.
Twists in jars can be stored for up to 2 years. Not in the sun, at room temperature or in the refrigerator, basement.

It is enough to keep a jar of spicy salad in the refrigerator overnight, or better yet for a day, to then enjoy the taste of the aromatic fire. Bon appetit!

Source

Eggplant Ogonyok without sterilization

The Ogonyok eggplant recipe for the winter without sterilization is less labor-intensive than the traditional one. It omits the classic frying of sliced fruits, so soaking in a salty solution can be omitted. If there is bitterness in the fruits, it is better to sprinkle them with salt and leave for twenty minutes. The released juice is squeezed out and the slices are washed under running water.

Components:

eggplants – 2 kg;
bell pepper – 1.5 kg;
chili – 3 pods;
peeled garlic cloves - 2.3 cups;
a glass of sunflower oil;
a quarter glass of sugar;
vinegar 9% - 0.8 cups;
salt – 4 tbsp. l.

Step by step description:

Cut the eggplants into rings and add salt if necessary.
Grind the peeled peppers and garlic in a blender or meat grinder.
Stir the oil, salty and sweet crystals with vinegar into the mixture.
Bring the resulting puree to a boil.
Place the eggplants in the hot marinade and cook them for a quarter of an hour, stirring regularly.
Sterilize jars and lids. The approximate volume of the finished dish is 2.5–2.7 liters.
Place the eggplants in containers and screw on the lids.

Advice! Before taking the seaming to the pantry, the jars must be allowed to cool. For this to happen gradually, you need to place them upside down and wrap them in a blanket.

Selecting and preparing vegetables

It is very important to choose the right vegetables for these recipes. Otherwise, the eggplants will taste bitter, which will ruin the whole dish, and the housewife’s efforts will go down the drain.

The following vegetables are suitable:

no signs of severe damage;
fresh, fully ripe, but not overripe;
with a thin but elastic and intact crust;
about 15 centimeters long, but not more than 20, very small ones are also not welcome;
with a green, not withered stalk;
with white and very elastic flesh, without the slightest trace of yellowness or bluish tone.

Preparing eggplant for recipes is quite simple. It is necessary to rinse them thoroughly under running warm water and rinse with cold water. Then small punctures are made with a toothpick (this is necessary so that during the pickling process the skin does not crack and all the pulp does not fall out into the jar), the ends are cut off on both sides (up to a centimeter).

Then the eggplants are dipped in salted water (you will need to dilute at least one tablespoon of coarse salt per liter), then wait for two hours. Immersion in salt is necessary in order to remove excess bitterness.

Lazy Light from eggplants for the winter

The winter recipe “Lazy “Spark” from eggplants” does not require sterilization and frying of the fruit. The cooking process is similar to the previous recipe.

Components:

eggplants – 5 kg;
hot pepper – 8 pcs.;
bell pepper – 800 g;
garlic – 300 g;
salt;
vinegar 9% – 200 ml;
Sunflower oil – 500 ml.

From these ingredients, prepare a dish as described in the “Spark” recipe for eggplants for the winter without sterilization.

Food preparation

Canning technology may differ, but the preparation of the main components is always the same. It is recommended to prepare eggplants for the winter immediately after purchasing (or harvesting). If this is not possible, it is better to store the vegetable in a plastic bag in a cool place, but not in the refrigerator. The preparation of eggplants takes place in three stages.

Cleansing. Rinse the vegetable with running water, wipe dry with a clean towel, remove the front and back parts.
Slicing. Cut into slices 7-10 mm thick, without needing to remove the peel.
Salting. Place the slices in a deep bowl and sprinkle generously with salt: raw eggplants will absorb more of it than necessary. After two hours, rinse the blue ones in cold running water.

The remaining vegetables that are used to prepare Ogonyok eggplants must be thoroughly washed:

bell pepper – remove seeds, cut off stems;
garlic - remove the peel;
hot pepper – remove the seeds if you don’t want the appetizer to be too hot, or leave the seeds if you want the opposite effect.

Most modern varieties of eggplant are not bitter, but the salting procedure is still worth doing. This measure will prevent the blue ones from absorbing too much fat during cooking. When working with hot peppers, it is advisable to wear rubber gloves.

Appetizer Spark of eggplant with garlic

If you don't have fresh peppers on hand, you should try replacing them with seasonings. In this recipe, ground pepper and garlic provide the heat. The taste of the finished product differs from the classic one, but is worthy of attention.

For 2 kg of eggplant you will need:

garlic – 3 heads;
greens – 1 bunch;
oil – 1 tbsp.;
vinegar – 0.5 tbsp;
ground black pepper – 0.5 tbsp. l.;
ground red pepper – 0.5 tbsp. l.;
sugar – 0.5 cups.

Step by step description:

Wash the greens and chop finely. Parsley, dill, cilantro, rosemary, and celery are suitable.
Cut the eggplants into rings and soak in saline solution.
Squeeze and rinse the blue slices, brown both sides in hot oil over moderate heat.
Grind the peeled garlic until smooth, mix with seasonings and vinegar.
Place the eggplants in layers in jars, after dipping each circle on both sides in the garlic mixture.
Alternate layers of vegetables with layers of greens.
Sterilize the blanks under the lids in a pan of boiling water, then roll them up.

“Spark” without frying vegetables

This salad will appeal to people who like it spicy. Usually, when making such a preparation, the eggplants need to be overcooked; this process is monotonous and tedious. This time I made blue Ogonyok without frying the vegetables. The appetizer turned out no worse than before, but I saved time.

In order to start cooking, we need the following products:

10 kilograms of eggplants;
15 pieces of bell pepper;
12 pieces of hot pepper;
0.5 kilograms of garlic;
2 kilograms of tomatoes;
2 cups vegetable oil;
2 cups vinegar;
Salt.

Wash the blue ones, remove the tails, cut them into half a centimeter thick circles. Place the chopped vegetables in a cup, add salt and forget about them for an hour. During this time, the blue ones should release juice.

Wash the remaining vegetables, remove the seeds from the peppers, and cut them lengthwise into four pieces.
Cut small tomatoes in half and peel the garlic.
Twist the prepared vegetables.
To boil eggplants, we need to boil 4 liters of water with 4 tablespoons of salt.
Place the blue ones, washed from salt, into boiling water and cook for 5 minutes.
Place in a bowl and cover with a lid.

During the cooking process we find time for jars. They need to be washed with detergent, rinsed well, and doused with boiling water. Boil the lids.

Pour a couple of spoons of sauce into the bottom of the jar and add a layer of blue sauce. We alternate in this order until the jar is full. Cover with a lid.

We set it to sterilize. Cover the bottom of the pan with a cloth, pour in water, and place on the stove. You can immerse the jars in hot water; the water should cover them up to their shoulders. After the water boils, sterilize the salad for 25 minutes, at a low boil. After this time, roll up the jars. Cover with a warm blanket and leave covered for a day.

Eggplant Ogonyok for the winter with tomatoes

In this recipe, the taste of tomatoes is harmoniously combined with the spicy piquancy of blue tomatoes. The method is worth trying, although it is far from traditional. This eggplant “Spark” is prepared for the winter without sterilization.

Components:

eggplants – 5 pcs.;
tomatoes – 600 g;
sweet red bell pepper – 2 pcs.;
hot red pepper – 2 pcs.;
garlic – 6 teeth;
zira – 1 tsp;
fresh mint – 4 leaves (or dry mint – 1 tsp);
ground coriander – 1 tsp. or 1 bunch of cilantro;
sugar – 4 tbsp. l.;
salt - to taste;
vinegar - 1 glass.

Step by step description:

The eggplants are prepared and fried as in the classic recipe.
The sauce from ground pods and tomatoes is brought to a boil, seasoned with spices and left over low heat.
After 13 minutes, add vinegar, leave for 2 minutes and turn off the heat.
Place eggplants in sterilized jars, pouring hot marinade over each layer.
The evenly filled containers are rolled up.

Further storage of preservation

Fresh eggplants do not last until spring, like potatoes or carrots, even if you leave them in the refrigerator.
Vegetables spoil within a month or a month and a half. Preservation with vinegar is stored at 5 °C heat and low humidity. If jars of baked eggplants have been sterilized for a certain time, they do not have to be taken out to the basement, but kept in a pantry or room.

How long can the blanks be stored?

Preservation that is left in the apartment must be consumed within 12 months. You can keep snacks with vinegar from vegetables at home if all the rules were followed during preparation.

In the cellar, hermetically sealed and sterilized jars with blueberries are stored for 2 to 3 years, but it is better to roll up fresh vegetables every autumn.

Eggplant salad Ogonyok with onions and carrots

You can complement the taste of the classic Ogonyok recipe with an original mixture of carrots and onions. Instead of the classic sauce, this recipe uses a salad reminiscent of Korean.

Components:

eggplants – 1,800 kg;
carrots – 300 g;
bell pepper – 300 g;
hot pepper – 50 g;
onion – 300 g;
garlic – 5 cloves;
salt – 2 tbsp. spoons;
sugar – 3 teaspoons;
vinegar 9% – 3 tbsp. spoons;
ground coriander – 2 teaspoons;
parsley – 20 g;
vegetable oil for frying.

Step by step description:

Grate the carrots as for a Korean salad.
Mix with thinly sliced pepper.
Finely chop the greens, garlic and hot peppers and add to the salad.
Divide the onion in half. Cut one part into half rings and add to the salad.
Season the salad with seasonings and vinegar.
The rest of the onion should be finely chopped and sautéed in oil until golden brown.
Remove the pan from the heat and transfer the contents to the carrots. Wrap the container with cling film and a towel.
Prepare the blue ones for frying, cut into semicircles and fry in a frying pan in small batches.
Mix the fried eggplants with the salad and distribute into jars.
Sterilize the workpieces for 30 minutes in boiling water.

Cooking steps

Step 1 Let's start preparing the canned snack by preparing the eggplants. We will wash them thoroughly and then remove their tails. Now the eggplants should be cut into slices half a centimeter thick. Place the chopped vegetable in a deep container and generously sprinkle with salt. Leave the eggplants in this state for two hours. During this time they will release dark-colored juice. Along with it, all the bitterness will go away from the eggplants. Therefore, after the specified time has elapsed, it will need to be drained.

Step 2 Now you need to fry the eggplants in vegetable oil. To do this, you can use an ordinary frying pan, but we still recommend using a cauldron. It is with these kitchen utensils that the process will go faster. Fry the eggplant slices in batches. We put the finished ones in a separate bowl.

step 3 This stage is the preparation of hot sauce. However, we will start with another procedure. We need to prepare jars for preservation. We will clean them using ordinary baking soda. Then we will pour boiling water over them. We perform a similar procedure with the lids.

Step 4 Now let's start preparing the sauce itself. To do this, wash the tomatoes and peppers (sweet and hot) under the tap. Let's pass the tomatoes through a meat grinder. Remove the stems and seeds from the peppers. Please note that you should work with hot peppers only with gloves! So, we also pass the peppers through a meat grinder. Peel the garlic cloves. After this, we also pass them through a meat grinder. Pour the resulting mass into a saucepan and mix it thoroughly. Then we send the future sauce to boil on the stove. When the boiling process begins, you will need to add vinegar, and also salt to taste. After this, the sauce should simmer for another five minutes, after which it can be removed from the heat.

step 5 Pour 2 tbsp into the bottom of each jar we prepared. l. hot sauce. Place a layer of eggplant on top. They, in turn, are poured with sauce on top. Thus, we fill the jars to the very top. Cover them with lids and then sterilize them. To sterilize, take a large saucepan and cover its bottom with a towel. Then fill this pan with water (the water should reach the height of the middle of the jar placed in the pan) and place it on the stove. When the water is hot, place jars filled with vegetable salad into it. Reduce heat to minimum. Leave the workpiece in this form for 40 minutes.

step 6 At the end of the sterilization process, the jars with Ogonyok eggplants must be immediately sealed with lids. After this, turn the workpieces upside down, wrap them in something warm and leave until they cool completely. Then the jars can be sent to the kitchen cabinet for storage.

Bon appetit!

Winter salad Ogonyok from eggplants with walnuts

The method for preparing Ogonyok with walnuts is reminiscent of the recipe for blue ones in Georgian style. The salad has a pleasant taste, and the tangy nut sauce sets off the spiciness of the main product.

Components:

eggplants – 2 kg;
peeled walnuts – 300 g;
garlic – 200 g;
red hot pepper – 100 g;
dill, parsley, cilantro - 1 bunch;
sunflower oil – 150 ml;
wine vinegar - 2 tbsp. l.;
hops-suneli – 1 tsp;
ground paprika – 1 tsp;
salt – 1 tbsp. l.;
sugar – 2 tbsp. spoons.

Step by step description:

Prepare the eggplants as for the traditional recipe.
Chop nuts, garlic, herbs and pepper. Mix with spices, vinegar and sunflower oil.
Add hot water and simmer for 15 minutes over low heat.
Fry the eggplants and place them in jars, dipping each puck into the sauce.
Sterilize the workpiece under the lids for 45 minutes and roll up.

Main Ingredients

The taste of homemade food directly depends on the quality of the ingredients. Eggplant is a fruit of blue-black, purple, dark purple color. In Ukraine and the southern regions of Russia, the vegetable is affectionately called “little blue”. The fruit contains a toxic substance - solanine. This component is palpable – it has a characteristic bitterness.

Requirements for blue ones

There is little toxin in young vegetables, and after soaking in a saline solution and heat treatment, it decomposes into safe compounds. But you should not eat overripe fruits: the concentration of solanine in them is so high that it can cause severe poisoning. When choosing a product to prepare eggplant salad “Ogonyok” for the winter, you need:

evaluate the appearance - the skin should be shiny and smooth, dents, scratches and dark spots on the fruit give reason to put it aside; inspect the stalk - a brown, rotting, wrinkled and dry “tail” indicates that the eggplant is stale or overripe; pick it up - the ripe fruit looks heavier than it actually is; press on the fruit at the base - if the vegetable is of the required ripeness, a dent will remain on its surface, which will disappear almost immediately (if there is no dent left, the eggplant is not ripe; if the dent does not disappear, it is overripe); feel the eggplant - there should be no soft areas; pay attention to the size - preference should be given to medium-sized fruits, since large ones usually have a high concentration of solanine.

Sometimes the poor quality of an eggplant can only be detected after the fruit has been cut. It is not recommended to eat vegetables if:

brown seeds;
the seeds smell unpleasant;
flesh green;
the cut quickly turns brown.

These signs indicate a large amount of solanine. White flesh that does not darken indicates the excellent quality of the eggplant.

Selection of other components

The classic recipe involves using:

sunflower oil - it should be odorless, but some housewives prefer olive oil to add originality to the taste;
hot chili pepper - choose pods that are ripe to redness;
bell pepper – red and bright orange fruits of sweet varieties are suitable for harvesting;
garlic - the cloves should not be dry and wrinkled;
vinegar - a 9% solution is used.

Recipe for eggplant salad with honey for the winter

A recipe in which a piquant flavor is added to the classic preparation. Worth a try for those who love dishes with soy-honey sauce.

Components:

eggplants – 1.5 kg;
vegetable oil – 100 g;
garlic – 2 heads;
red bell pepper – 0.5 kg;
liquid honey – 100 g;
salt – 1–2 tsp;
hot pepper – 1 piece.

Step by step description:

Cut the blue ones into circles 1 cm thick and soak in saline solution.
Grind the peeled fleshy pods and white segments and mix with honey, vinegar and oil.
Fry the blue circles over moderate heat.
Place the eggplants in jars, coating each layer with two tablespoons of sauce.
Sterilize under lids.

Procurement methods

Blue twists are prepared in a variety of ways. They are used in winter, as a separate ready-made dish, which can be consumed immediately after opening, and as semi-finished products that are added to other dishes so that they undergo a heat treatment process.

Delicious eggplants with garlic and herbs for the winter

For a simple recipe you need to use the following products:

1 kilogram of eggplant;
1-2 heads of garlic;
dill – 1 bunch;
2 tablespoons each of sugar, salt and vinegar;
1 liter of water;
100 milliliters of vegetable oil.

Step by step steps:

Chop clean vegetables into medium cubes.
Pour water for the marinade into the bowl. Put on fire.
Grind clean dried dill.
Peel the garlic.
Pour vegetables, sugar, salt and vinegar into the boiled marinade.
Cook with the lid closed for 8-9 minutes.
Remove the softened eggplants with a slotted spoon. Sprinkle with dill and pressed garlic.
Grease with oil. Leave to soak in the garlic marinade for 3-5 minutes.
Make twists into the jars.

With cilantro

This original savory appetizer is prepared based on:

1 kilogram of blue;
150 grams of cilantro;
2 heads of garlic;
1 chili pepper;
60 milliliters of apple cider vinegar;
1 cup vegetable oil;
salt - to taste.

Prepare the salad as follows:

Finely chop clean, dry herbs.
Cut the pepper into thin rings and remove the seeds.
Chop the garlic.
Combine cilantro, garlic, pepper and salt. Pour in vinegar and mix thoroughly. Leave to infuse.
Fry the eggplant slices in a frying pan with oil until golden brown.
Place the first layer of seasoning in the container, followed by the next layer of eggplant.
Pour in heated oil.
Make twists.

With onion

To create a universal snack you will need:

800 grams of eggplant;
1 carrot;
1 sweet pepper;
½ hot pepper;
3 cloves of garlic;
1 bay leaf;
1 spoon of vinegar;
1.5 tablespoons of sugar;
2 tablespoons of salt;
1 liter of water.

To marinate eggplants, follow these steps:

Wash the blue ones and remove the stems. Cut into circles.
Peel the carrots and peppers. Chop into small pieces.
Boil the blue ones in water with 1 tablespoon of salt for 5 minutes.
Place bay leaf, garlic and a slice of hot pepper on the bottom of the container.
Lay out vegetables in layers.
Fill the jar with boiled water and immediately pour the liquid into a separate bowl. Add salt, sugar and vinegar. Pour back into container with vegetables.
Sterilize the jar in a saucepan with water for 10 minutes.
Screw on the lid and leave upside down to cool.

With carrots

For a simple recipe you should buy products in the following quantities:

eggplants – 2 kilograms;
carrots – 1 piece;
garlic – 2 heads;
parsley or dill - 1 bunch;
salt – 2 tablespoons;
water – 2 liters;
bay leaf – 3-5 pieces;
allspice – 5 peas.

Processes:

Boil whole eggplants in salted water for 5-8 minutes.
Coarsely grate the carrots.
Pass the garlic through a press.
Slice the cooled eggplants lengthwise, not all the way through. Stuff with garlic and carrots.
Place blue balls in a bowl, sprinkle with herbs.
Pour in brine, which is prepared by boiling water for 15 minutes, with bay leaf, pepper and salt.
Leave the vegetables to ferment for 3 days in a warm room. Then put it in the refrigerator for 2 days.
Make a twist.

Spicy blue ones with garlic and pepper

Ingredients:

9-10 eggplants;
1 bell pepper;
1 chili pod;
1 glass of olive oil;
5-7 cloves of garlic;
5 tablespoons of lemon juice;
a bunch of greenery;
salt;
½ teaspoon each of cumin and ground pepper;
1 tablespoon curry.

Step by step recipe:

Bake whole eggplants in the oven for 25 minutes, brushing them with oil.
Leave for 60 minutes.
Grind pepper, herbs and garlic. Mix.
Add salt, vinegar, lemon juice, oil and spices.
Cut each eggplant lengthwise on the side. Season with salt and place the filling inside.
Place in jars and add oil.
Sterilize and close with lids.

Blue sparkle for the winter: a recipe for thrifty housewives

To reduce vegetable oil consumption and save time, blue pucks can be baked in the oven. The end result is no different from dishes prepared according to the classic recipe. The ingredients and proportions are the same as in the recipe without sterilization.

Step by step description:

The eggplants are peeled, prepared and cut into rings.
Place the fruits on baking sheets generously greased with vegetable oil.
Comment! To bake 2 kg of eggplants, you will need 3-4 baking sheets. You should swap the sheets once to ensure even baking.
Using a silicone brush, lubricate each washer with sunflower oil.
The blue ones are placed in the oven and baked for 20–25 minutes at 200 degrees.
The sauce is prepared by analogy with the traditional recipe.
The sauce and blue ones are placed in layers in sterilized jars.

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.

Do you soak your eggplants before cooking?

Yes

62.79%

37.21%

Voted: 1067

The best eggplant recipe Ogonyok for the winter with tomato juice

The composition uses juice instead of tomatoes. The finished result tastes very similar to Ogonyok with tomatoes.

Components:

eggplants – 1 kg;
garlic – 4 pcs.;
onions – 3 pcs.;
medium carrots – 2 pcs.;
sweet pepper – 3 pcs.;
vegetable oil – 5 tbsp. l.;
tomato juice – 0.5 l;
dill greens – 50 g;
bay leaf – 4 pcs.;
salt – 0.5 teaspoon;
ground black pepper.

Preparation:

Cut the prepared blue ones into discs, fry or bake in the oven.
Grind the pods, add juice, chopped herbs and spices.
Chop the carrots and onions and fry in a frying pan.
Pour in the juice with the pepper puree, bring to a boil and simmer over low heat for 15 minutes with bay leaves.
Fill the jars with eggplant, coating each layer with sauce.
Soak in boiling water for sterilization.

Culinary fantasies on the topic

You can prepare “Mother-in-law’s tongue” from eggplants for the winter:

following the classic recipe;
experimenting with products and technology;
using the author's variations in cooking.

With carrots

Peculiarities. Preservation is prepared without sterilization, so you need to put the product into jars while it’s hot.

Required:

eggplants – 3 kg;
tomatoes – 1 kg;
carrots – 1 kg;
bell pepper – 1 kg;
garlic - three cloves;
vegetable oil - one glass;
vinegar 9% - one glass;
sugar - one glass;
salt - one or two tablespoons;
parsley - medium bunch.

Procedure

Cut the blue ones into slices, remove the bitterness in any way.
Grind all other vegetables with a meat grinder.
Place the eggplants in a saucepan, pour in the puree, vegetable oil, stir in salt and sugar, wait until it boils, and simmer for a quarter of an hour.
Pour in vinegar, add finely chopped herbs, and simmer over low heat for another five minutes.
Distribute into sterile jars and tighten.

No frying

Peculiarities. To make “Mother-in-law’s tongue” from eggplants for the winter without sterilization and frying, you need to replace this process with a long stew.

Required:

eggplants – 1 kg;
bell pepper – 1 kg;
tomatoes – 1 kg;
hot pepper – three to five pods;
garlic - five heads;
vegetable oil – 250 ml;
vinegar 9% – 150 ml;
sugar - one glass;
salt - two tablespoons.

Procedure

Peel the blue ones, cut into slices, and remove the bitterness in any way.
Grind peeled tomatoes, garlic, peppers (hot and bell peppers) without seeds in a meat grinder.
Pour oil, vinegar into the paste, add salt and sugar.
Place the blue ones in a large saucepan, pour in the tomato and pepper paste.
Wait until it boils, simmer the mixture over low heat for 30-40 minutes, stirring constantly.
Distribute the workpiece into sterile jars and tighten.

To easily remove the skin from tomatoes, you must first pour boiling water over the fruits and then immediately immerse them in ice water.

Marinated rolls

Peculiarities. To make the snack, you need to prepare four sterilized liter jars in advance. The preparation will be ready for use after a week.

Required:

eggplants – 4 kg;
garlic - four to five heads;
vegetable oil – 0.5 l;
vinegar - glass;
sugar – 150 ml;
salt - a quarter glass;
black peppercorns.

Procedure

Cut the blue ones into slices, remove the bitterness, and fry on both sides.
In each jar put six peppercorns, four to five cloves of garlic, six teaspoons of sugar, two teaspoons of salt and three tablespoons of 9% vinegar.
Roll each slice of eggplant into a roll and place in a jar. Fill the containers so that there is 3-4 cm left to the edge.
Pour boiling water over it.
Steam sterilize.
Roll up.

No tomatoes

Peculiarities. Without tomatoes, the “Mother-in-Law’s Tongue” eggplant appetizer for the winter is prepared in small quantities. You will get three half-liter jars.

Required:

eggplants - three fruits;
bell pepper – four;
chili - half a pod;
garlic - five cloves;
water – 250 ml;
vegetable oil – 30 ml;
9% vinegar - tablespoon;
sugar - one and a half tablespoon.

Preparation

Cut the eggplants into layers, remove the bitterness, and fry until browned.
Remove seeds from peppers (sweet and hot) and pass through a meat grinder along with garlic.
Pour water, vinegar and oil into the vegetable puree, stir in salt and sugar.
Place two or three slices of eggplant in a sterile half-liter jar and add two to three tablespoons of sauce. Continue layering the salad until the container is full.
Sterilize in a steam bath.
Roll up.

With tomato paste

Peculiarities. The specificity of the preparation is that blue peppers and bell peppers are cut into cubes.

Required:

blue ones - 3 kg;
sweet pepper – 1 kg;
tomato paste – 700 ml;
garlic – 100 g;
hot pepper - two pods;
sunflower oil – glass;
vinegar essence - a tablespoon;
sugar - one glass;
salt - two tablespoons.

Preparation

Chop the blue ones into cubes, remove the bitterness.
Chop the pepper with a knife, crush the garlic with a press.
Combine the ingredients, except vinegar essence, in a saucepan and cook over medium heat for half an hour.
Add the essence and mix.
Distribute into sterile jars and roll up.

Whatever the recipe for the “Mother-in-Law’s Tongue” eggplant salad for the winter, it is good both as an independent dish and in the company of meat, chicken, fish, potatoes and other dishes.

How to cook Ogonyok eggplants for the winter in a slow cooker

In the Ogonyok multicooker you can cook blueberries for the winter in two ways. Repeat the recipe in the “Steam” mode without sterilization or use the description below. You can choose ingredients for the dish from any recipe you like. The main thing is to make sure that the total volume does not exceed the capacity of the appliance bowl.

Cooking:

The blue ones are cleaned, cut into discs, kept in a salt solution and squeezed out.
The mugs are processed in portions at the bottom of the bowl in the “Steam” mode.
Peppers and garlic are ground in a meat grinder. The mixture is seasoned with vinegar and other ingredients to taste.
Load the blue ones into the multicooker bowl and fill them with the vegetable mixture.
The dish is cooked in the “Stew” mode for 30 minutes.
The finished composition is poured into jars.

Attention! It is better to carefully pour the mixture into the pan or use a silicone spoon to avoid scratching the bowl.

Without sterilization, in the refrigerator

The process of making blue lights without sterilization is very simple. Just choose the recipe you like: with or without tomatoes, spicy or less, with sugar or honey, and so on. Next, cook strictly step by step.

The finished product can be placed in jars without sterilization. Thanks to its spiciness, lazy fire can be stored in the refrigerator for more than a week. Use a clean spoon to scoop from the jar!

Although, from experience, a spicy salad does not last long. And it sells out in 2-3 days.