Eggplant "Spark": a recipe for winter


To cook eggplant "Spark" for the winter, you need to stock up on time and patience. But the result is worth it. This is a recipe tested over the years, long beloved by housewives and their families.

eggplant light for the winter
Eggplant for the salad "Spark" for the winter is cut with skins
Photo: Getty
  • Servings:
  • Cooking time:4 minutes

This vegetable is great for cooking spicy dishes. A spicy eggplant appetizer will complement a potato side dish or meat dishes and warm up in the dank autumn and winter cold.

1.Eggplant sliced ​​together with the skin. The thickness of each of them must be at least 1 cm, otherwise they will be boiled loose and you will get porridge.

2.Sprinkle them with salt and leave for 2 hours to get bitter juice. Do not be afraid to oversalt - they will not take too much.

3.In the meantime, cook both types of peppers - clean them from seeds. Peel the garlic. Grind everything together in a blender.

4.Heat the oil in a frying pan until it starts to smoke. Pour them a sharp vegetable mass.Allow to cool, then add vinegar.

5.Rinse the eggplants, dry on a towel. Fry in a pan until a blush appears.

6.Spread them in jars, each layer of watering dressing with sharp vegetables and vinegar. Ensure that there is no empty space in the tank.

7.Now you need to sterilize - put the jars in a pot of water and boil for 20 minutes. Then roll up the covers, flip over and wrap up warmer. When they are completely cool, remove to storage.

How to cook eggplant "Spark" with tomatoes for the winter

For this recipe, we need:

  • Eggplant - 5 kg.
  • Tomatoes - 1 kg.
  • Bulgarian pepper - 10 pcs.
  • Hot pepper - 4 pods.
  • Garlic - 0.3 kg.
  • Vinegar 9% - 1 glass.
  • Salt for pouring eggplant.

We start cooking:

  1. Prepare the vegetables - cut the eggplants and sprinkle with salt, grind the peppers and garlic together with the tomatoes in a blender.
  2. Put the spicy tomato mass on the fire, add vinegar after boiling and leave on the stove for another 5 minutes.
  3. Eggplant fry in a large amount of butter.
  4. In sterilized jars, lay out alternately eggplants and cooked boiling tomato sauce, which should be the first and last layer.

Sterilize the jars with salad for 40 minutes, then close the lids, turn over and cover with a blanket.Can be removed for storage after complete cooling.

Wear gloves when preparing hot pepper, otherwise it may irritate your skin or mucous membranes if you touch your eyes, for example.


Date: 09.10.2018, 12:37 / Views: 42561

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