Eggplant "Spark": a selection of "burning" recipes for the winter

The traditional harvesting technology is as follows: eggplant, sliced ​​in circles, fried, laid out in jars along with pepper and garlic sauce. Someone for many years strictly follows the classic recipe, someone adds additional ingredients, and someone, wanting to save time, does without roasting. Which recipe to choose, everyone decides for himself. In any case, the appetizer will turn out delicious, if you know the subtleties and secrets that the hostesses share “with experience”.

From a botanical point of view, eggplant is a berry. But in cooking, the lilac fruit is called a vegetable. This is due to the peculiarities of its use: the product is suitable for the preparation of salads, side dishes, caviar and other preserves.

Main ingredients

The taste of homemade products directly depends on the quality of the ingredients. Eggplant - the fruit is blue-black, purple, dark purple. In Ukraine and in the southern regions of Russia, the vegetable is affectionately called "blue." The fruit contains a toxic substance - solanine. This component tastes - it has a characteristic bitterness.

Blue requirements

In young vegetables, there is little toxin, and after soaking in saline and heat treatment, it decomposes into safe compounds. But it is not worth eating ripe fruits: the concentration of solanine in them is so high that it can cause severe poisoning. Choosing a product to prepare a salad of eggplant "Spark" for the winter, you need:

• appreciate the look - the skin should be shiny and smooth, dents, scratches and dark spots on the fruit give reason to put it aside;
• inspect the stalk - brown, decaying, wrinkled and dry “tail” indicates that the eggplant is stale or overripe;
• pick up - a ripe fruit looks heavier than it actually is;
• push the fetus 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, the eggplant does not ripen, if the hole does not disappear - it is overripe);
• touch eggplant - soft areas should not be;
• pay attention to size - preference should be given to middle fruits, since in large, as a rule, the concentration of solanine is high.

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

• brown seeds;
• the seeds smell unpleasant;
• green flesh;
• the slice quickly turns brown.

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

The choice of other components

The classic recipe involves the use of:

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

Product Preparation

The preservation technology may vary, but the preparation of the main components is always the same. It is recommended to harvest eggplants for the winter immediately after purchase (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. Eggplant preparation takes place in three stages.

1. Cleansing. Rinse the vegetable with running water, wipe dry with a clean towel, remove the front and back.
2. Cutting. Cut into circles with a thickness of 7-10 mm, while removing the peel is not necessary.
3. Salting. Put slices in a deep bowl, sprinkle with plenty of salt: raw eggplant will absorb it more than necessary. After two hours, rinse blue ones in cold running water.

The rest of the vegetables that are used to cook the Twinkle eggplant must be thoroughly washed:

• bell pepper - clear of seeds, cut the stalks;
• garlic - peel off;
• hot peppers - peel the seeds if you do not want the appetizer to be too burning, or leave the seeds if the opposite effect is needed.

To a note to novice housewives

When preparing sharp blue little Sparks for the winter, you first need to sterilize the cans and lids, and some recipes require additional sterilization in a steam bath. How to do it?

How to sterilize jars and lids

1. Rinse the cans thoroughly, send the wet containers into an oven heated to 160 ° C.
2. Carefully remove when the drops on the glass are completely dry.
3. Boil screw caps for 15 minutes.

How to sterilize in a steam bath

1. At the bottom of a wide pan, lay a tissue napkin, set cans with a workpiece.
2. Pour cold water “on the shoulders” of cans into the pan.
3. Cover the containers with pre-sterilized lids without twisting.
4. After boiling water, leave the cans in a steam bath for 15-40 minutes.

What to do when the workpieces are twisted

1. After seaming, turn the cans upside down, place on a pallet or baking sheet.
2. Wrap in a blanket or blanket, leave for a day.
3. Put the banks in storage in the designated place.

Tricks of “experienced” culinary specialists

Appetizer from eggplant "Spark" will turn out especially tasty, if you take a few secrets into service:

• fry eggplant in a cauldron or stewpan - it is necessary that the circles "float" in boiling oil, so the vegetable will absorb less fat;
• put in a pan, but do not cover - Otherwise, fried eggplant during the preparation of the sauce will turn into porridge;
• do not leave voids in the bank - the whole space needs to be filled with sauce;
• pour in the last layer - So eggplant will turn out more juicy.

The classic recipe for eggplant "Spark" for the winter

Features The old eggplant recipe "Spark" for the winter is passed from generation to generation, does not require changes in the recipe. It is no coincidence that the canned eggplants are so called “Spark”: hot spicy and bright orange sauce - indispensable attributes of the workpiece.

Would need:

• eggplant - 3 kg;
• bell pepper - 1 kg;
• hot red pepper - three pieces;
• garlic - three heads;
• sunflower oil - 150 ml;
• vinegar - 150 ml;
• salt to taste.

Procedure

1. Prepared blue fried.
2. Grind pepper (hot and bulgarian) with garlic in a meat grinder.
3. Pour oil into the resulting mass, boil for five minutes over low heat, turn off the gas and mix vinegar, salt.
4. At the bottom of the can, lay a layer of eggplant, pour over the sauce.
5. Lay out the next layer, again generously pour with dressing. Continue until the jar is full.
6. Sterilize the blank for 40 minutes.
7. Take the container out of the water, roll up the lid.

Variations of the appetizer: the “new sound” of the usual salad

Each year, getting the same appetizer bothers, so you can experiment with the ingredients or the cooking technology, getting a new flavor of “Twinkle” to suit your mood.

Odessa

Features Ogonyok eggplants in Odessa are cooked with tomatoes. You should choose ripe tomatoes of sweet varieties.

Would need:

• eggplant - 5 kg;
• tomatoes - 1 kg;
• red bell pepper - ten pieces;
• hot red pepper - eight pods;
• garlic - 300 g;
• vinegar - 200 ml;
• salt to taste.

Procedure

1. Fry the prepared blue ones.
2. Turn tomatoes, peppers and garlic into a homogeneous mass with a meat grinder or a blender.
3. Boil the sauce, after pouring vegetable oil into the mass, keep on low heat for five minutes.
4. If necessary, add, add vinegar, remove from the stove.
5. Add two tablespoons of sauce to the bottom of the hot, sterilized cans, then a layer of eggplant. Thus, alternate them with filling until the jar is full.
6. Sterilize preforms for 40 minutes.
7. Roll up.

With carrots and onions

Features To prepare the sauce, the vegetables are not chopped with a meat grinder or a blender, but cut.

Would need:

• blue ones - 3 kg;
• Bulgarian pepper - 0.5 kg;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• garlic - five to six cloves;
• tomato juice - 1 l;
• vinegar - 100 ml;
• vegetable oil for frying;
• salt, pepper and herbs to taste.

Procedure

1. Fry prepared eggplants.
2. Mix with carrots chopped on a coarse grater, shredded strips of bell pepper and chopped garlic, pour in tomato juice.
3. Salt and pepper.
4. To simmer for a quiet fire for 30-40 minutes, to fill in finely chopped greens.
5. Distribute to banks, sterilize in a steam bath for 30 minutes.
6. Roll up the lids.

In a slow cooker

Features To make egg "Spark" for the winter without sterilization, the vegetable mixture needs to be extinguished longer.

Would need:

• eggplant - 1 kg;
• tomatoes - 700 g;
• Bulgarian pepper - two to three pieces;
• hot pepper - one pod;
• garlic - one head;
• vegetable oil - 100 ml;
• vinegar essence - one coffee spoon;
• dill - a large bunch;
• parsley - a large bunch;
• salt and red pepper to taste.

Procedure

1. Fry the prepared eggplant in a multicooker bowl in hot oil, setting the mode to “Steam cooking”.
2. Twist the tomatoes, peppers and garlic with a meat grinder, pour the sauce to the blue ones.
3. Pour ground red pepper, salt and finely chopped greens.
4. Set the "Extinguishing" mode for half an hour.
5. Introduce vinegar essence, mix gently.
6. Put the workpiece in sterile jars, close the lids.

No frying

Features Those who want to save time or make the snack less oily can cook eggplants “Spark” without frying.

Would need:

• eggplant - 5 kg;
• Bulgarian pepper - 800 g;
• bitter pepper - eight pieces;
• tomatoes - 1 kg;
• garlic - 300 g;
• vegetable oil - 500 ml;
• vinegar - 200 ml;
• salt to taste.

Procedure

1. Twist pepper, garlic and tomatoes with a meat grinder.
2. Place the vegetable mass in a container, pour in vegetable oil, bring to a boil over low heat.
3. Put the prepared eggplants into a pan with pepper filling, boil the mass and keep on low heat for half an hour.
4. Try the workpiece, salt if necessary, pour vinegar, wait for boiling, remove from heat.
5. Put the salad in jars.

With walnuts

Features The shelf life of such an appetizer is no more than 40 days in the refrigerator, since pouring is not cooked.

Would need:

• eggplant - 1 kg;
• Bulgarian pepper - five pieces;
• hot pepper - one pod;
• tomatoes - 0.5 kg;
• vinegar - 15 ml;
• vegetable oil - 30 ml;
• walnuts - 100 g;
• sugar - 50 g;
• salt - two teaspoons.

Procedure

1. Prepare and fry eggplant.
2. Grind pepper, garlic and tomatoes with a meat grinder, pour vinegar, add sugar and salt. Insist 40 minutes or longer.
3. Put fruits and sauce in layers in sterilized jars, tighten with lids.
4. Put in the refrigerator.

With honey

Features If you want more sweetish flavor in a dish, it is better to make a preparation not with sugar, but with honey.

Would need:

• eggplant - 1.5 kg;
• Bulgarian pepper - 0.5 kg;
• hot pepper - one pod;
• garlic - two heads;
• honey - 100 ml;
• vinegar - 125 ml;
• vegetable oil - 100 ml;
• salt - one teaspoon.

Procedure

1. Place prepared eggplants on a greased baking sheet.
2. Using a brush, grease each slice with oil.
3. Put the blue ones in the oven preheated to 200 ° C for 20-25 minutes. If there is no top heating, the pieces will need to be turned over.
4. Pepper and garlic mashed in a meat grinder.
5. Add vinegar, honey and salt to the mixture.
6. Arrange in sterilized jars in layers - a layer of vegetables, a layer of sauce.
7. Sterilize the workpieces in a steam bath for 15-20 minutes, roll up.

Eggplant "Spark" can be served as an independent dish, or as a spicy addition to potatoes, meat, fish, and strong drinks.

Reviews: “It turns out an invigorating, impressive dish”

Last year, I did not get these twists. I made eggplant on a baking sheet and therefore the dryness was incredible. They were not moldy in the banks, but there was a smell of mustiness, or something. I couldn’t eat it. Add to the borscht a little. So all over the winter and this twist went. I will do in a pan. Of course, it will turn out longer in time.

Altusya, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=177012.0

I don’t clean the eggplants for these canned food. Mine, I cut in circles, add and fry in vegetable oil on both sides. And then in sterile, boiled cans I put eggplant and spicy seasoning in layers. For each layer of blue put a pinch of ground burning red pepper, half a teaspoon of crushed garlic, a few sprigs of celery, a little salt and pour with vinegar. And so a few layers. I compact the last layer, sprinkle with all the above seasonings, quickly roll up the jar, turn it over and leave it for a day. Then I attach the label to a cold place for storage. Eggplants according to this recipe are spicy, invigorating-impressive.

Flower http://www.orhidei.org/forum/38-2615-1

I have been cooking such eggplants for more than a year, only with the difference that I don’t fry the eggplants at all. I lay it raw between layers of sauce, after which I send it to the oven for 45-50 minutes at a temperature of 180-190 *. There is a minimum of oil, practically no fat, stand like bunnies, no one runs away anywhere, at room temperature, without any refrigerator. Not a single jar has ever swollen, foamed, not to mention exploding. I use only screw caps

Nshadrova, http://www.povarenok.ru/recipes/show/142883/

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