12 eggplant recipes Ogonyok: from old to new

Eggplants “Ogonyok” can be rolled up for the winter according to various recipes. A special feature of the dish is the characteristic chili flavor. The harmonious combination of light blue spice and characteristic peppery bitterness is achieved by the exact proportion of ingredients.

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.

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.

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:

1. The little blue ones are rinsed, chopped with washers and removed from the bitterness.
2. Scroll the fleshy pods with garlic to a homogeneous paste in any convenient kitchen utensil.
   
3. 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.
4. After boiling the sauce for 5 minutes. kept on fire.
5. Turn off the gas and add vinegar to the mixture.
6. Soaked and squeezed blue ones are browned in hot oil over medium heat.
7. Place fried eggplants in layers in a dish with a lid, alternating with adjika.
8. For winter preparation, containers should be kept in the oven or over steam in advance.

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:

1. Blues are handled according to the instructions in the previous description.
   
2. 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.
3. The washers are dipped in the sauce and placed in containers for preservation.
4. The remainder of the spicy puree is poured into jars kept in the oven, so that there are no voids left.
5. The lids should be doused with boiling water.

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:

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

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.

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:

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

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:

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

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:

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

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:

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

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.l.;
• hot pepper – 1 piece.

Step by step description:

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

1. The eggplants are peeled, prepared and cut into rings.
2. 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.
3. Using a silicone brush, lubricate each washer with sunflower oil.
4. The blue ones are placed in the oven and baked for 20–25 minutes at 200 degrees.
5. The sauce is prepared by analogy with the traditional recipe.
6. The sauce and blue ones are placed in layers in sterilized jars.

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:

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

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:

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

Rules for storing spicy eggplants Ogonyok

Blue preparations can be stored in proper conditions for 24 months. In a private home, they can be safely placed in the cellar, on the terrace or in the garage. In the apartment you can use a refrigerator, a glassed-in balcony, and unheated storage rooms. The temperature should be kept within 0…+15 degrees. Banks should be protected from light and sunlight.

Conclusion

Even an inexperienced housewife can prepare eggplants “Ogonyok” for the winter using these recipes. To make the process clearer, it’s better to watch the video:

The taste can be adjusted to suit family preferences by changing the ratio of hot peppers, salt and spices. The dish goes well with potatoes, pasta and cereal side dishes.

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