Eggplant Twinkle for the winter: an old recipe

In my notebook, he appears as blue in Georgian. This is a savory food. Refueling for blue is prepared without heat treatment. The dish is very aromatic, tasty. The potatoes are just wonderful, but I still love this twist with salted bacon for a bit of fun.

Georgian light

Products for cooking:

• 3 kg of blue ones;
• 1 kg of Bulgarian red pepper;
• 250 grams of garlic;
• 150 grams of hot red pepper;
• 1 cup vinegar;
• Sunflower oil for frying.

First prepare the sauce. Wash pepper, remove seeds, peel garlic. Grind vegetables in a meat grinder, pour vinegar, salt to taste, stir.

On a note! Pepper must be taken very hot. It will prevent the fermentation process along with salt.

Blue cut into circles about a centimeter thick. To remove bitterness, mix with salt, leave for 2 hours. After the time has elapsed, rinse the blue ones with water, squeeze, fry in vegetable oil.

We begin to collect our snack. In a prepared floor liter jars, put a couple of spoons of seasoning. Next, lay out a layer of fried eggplant. Top - seasoning. So fill all the jars, pour the remaining sauce.

Reference! When laying vegetables, squeeze them with a spoon so that the stacking is dense, without voids. Store in a cool place.

Cork with caps. For this workpiece, I prefer spinning.

Eggplant "Spark": a recipe for winter without sterilization

I suggest you try another recipe. He is less sharp. The sauce is cooked. This salad perfectly took root in our family.

"Spark" not sharp

• Eggplant - 2 kg;
• Red round pepper - 6 pieces;
• Garlic - 3 heads;
• Bitter red pepper - 2 pieces;
• Vinegar - 150 ml;
• Vegetable oil - 200 ml;
• Salt.

How to cook:

1. Cut eggplant into circles, pour over salt, leave for 2 hours to leave the bitterness.
2. In the meantime, prepare the rest of the vegetables. Bitter pepper, wash my round, remove the seeds. We clean the garlic. Finished products are passed through a meat grinder.

Advice! Time is up, rinse the blue, squeeze, fry. Try not to overcook, so as not to be dry.

Now prepare the fill:

1. Add vegetable oil to the twisted mixture, put on the stove.
2. Five minutes after boiling, set aside the pan, pour in the vinegar, salt to taste, mix.
3. We put in the fried jars tightly, in layers, alternating blue with filling. Bottom and top should be sauce.
4. Roll up, put in storage.

"Spark" without frying vegetables

This salad will appeal to people who like spicy. Usually, making such a preparation, the eggplant needs to be overcooked, this process is monotonous and tedious. This time I made a little blue Spark without frying vegetables. The appetizer was no worse than before, but I saved time.

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

• 10 kilograms of eggplant;
• 15 pieces of bell pepper;
• 12 pieces of hot pepper;
• 0.5 kilograms of garlic;
• 2 kilograms of tomato;
• 2 cups vegetable oil;
• 2 cups of vinegar;
• Salt.

My little blue ones, we remove the ponytails, cut into circles half a centimeter thick. Sliced \u200b\u200bvegetables are placed in a cup, salt and forget about them for an hour. During this time, the blue should let the juice go.

Preparing the fill:

1. Wash the remaining vegetables, remove the seeds from the peppers, cut lengthwise into four parts.
2. We cut the small tomatoes in half and peel the garlic.
3. We twist the prepared vegetables.
4. To boil eggplant, we need to boil 4 liters of water with 4 tablespoons of salt.
5. In boiling water, we lower the blue ones washed with salt and cook for 5 minutes.
6. We put it in the dishes, cover with a lid.

Attention! While the eggplants are boiling, put the fill on the second burner, bring it to a boil. After boiling, make the fire less, but do not turn off the stove.

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

At the bottom of the jar, pour a couple of spoons of sauce, a layer of blue sauce. We alternate in this order until the banks are full. Cover with a lid.

We put to sterilize. Cover the bottom of the pan with a cloth, pour water, put on the stove. In hot water, you can immerse jars, water should cover them on the shoulders. After the water boils, we sterilize the salad for 25 minutes, with a small boil. After this time, roll up the banks. Cover with a warm blanket, leave covered for a day.

On a note! Ready-made salad turns 14 liters. The next day, the cooled spins are removed for storage.

Spark without sterilization at 5 kilograms

Another great recipe for spicy eggplant. It will not be difficult to make it, but you will have to sweat a little near the stove, overcooking 5 kilograms of blue ones. But do not sterilize.

Blue in garlic marinade

We will need:

• 5 kilograms of blue;
• 0.5 liters of sunflower oil;
• 450 grams of vinegar;
• 8 tablespoons of sugar;
• 3 tablespoons of salt + for blue stain;
• A glass of peeled garlic;
• 4 pieces of sweet pepper;
• 2 pieces of hot pepper.

In order not to waste time on banks in the future, I try to prepare them in advance. In the evening or before harvesting. For so many blue ones, you need to wash 6 half liter cans and fry them.

When the jars are ready, we proceed to the preparation of the salad. Blue cut into circles, not thicker than 1 centimeter. We put them in bulk dishes in layers, sprinkle each layer with salt. Blue must stand for 2 hours to let the juice.

At this time, we make the marinade. In a meat grinder, grind peeled pepper, garlic, add salt, vinegar, bring to a boil, cook for 5 minutes.

On a note! Despite the small amount of marinade, you should not boil it in a small saucepan; when boiling, the mixture foams a lot.

After the eggplants have started the juice, you can begin to overcook them. Immerse the first batch of fried eggplant in the marinade and fry the following blue ones. While they are fried, we put the already pickled in a jar. In this way we fill all the banks, and then roll up.

Video "Lazy Twinkle"

I tried to describe in detail the “Spark” eggplant recipe without sterilization, which I close for the winter, but I recommend not only reading, but also watching the video.

I am sure that you will like these recipes. In the future, you will be able to harvest eggplants “Spark” for the winter not only according to the old recipe, but you will also find something new for yourself.

   Calorie content:   Not specified
   Time for preparing: 40 min

Ingredients:
- eggplant - 1 kg;
- sweet pepper - 0.5 kg;
- bitter pepper - 1-2 pcs.;
- garlic - 10 cloves;
- vegetable oil - 100 ml;
- coarse salt - 1 teaspoon;
- table vinegar 9% - 50 ml.

Recipe with photo step by step:

Cooking method:



  Wash bell peppers, clean from stalks, seeds and partitions. Cut into pieces. Wash hot peppers, cut into pieces. It is up to you to remove hot pepper seeds or not.




Wash the eggplants, remove the stalks, then cut into circles 0.5-0.7 mm thick. With a large amount of eggplant, it is better to bake in the oven, spreading the circles on a baking sheet and smearing it with vegetable oil. Eggplant can also be fried in a pan with a small amount of sunflower oil.




  Prepared sweet and burning peppers, sprinkle garlic with salt, and then chop in a convenient way: in a meat grinder or blender.






  The result is a fragrant mass with tangible pieces of pepper. When used in the recipe of bell pepper juicy red, the seasoning will have a rich red color.




  Add hot sunflower oil to the pepper base. Be careful - the mass will actively hiss when combining cold and hot ingredients.




  Pour table vinegar into a bowl. Mix the mass.




  Put fried eggplant into the prepared jar at the bottom.






  Then add the seasoning of peppers with oil and vinegar. Then the next layer of eggplant.




  Layer by layer, fill the jar with completely fried eggplant and sweet and hot pepper sauce. The last layer is the pepper component.




  Close / tighten the jar with a sterilized lid. Turn the jar over, wrap it with a warm blanket for 5-7 hours.




  Prepare the prepared preparation for the winter. Spark eggplants in a dark and cool place.




  Eggplant Spark is a great appetizer and a spicy addition to chicken and meat dishes.
  Easy harvesting and tasty tasting!
  Author: Polina Kalinina
  Lovers of spicy will also love

There are winter preparations that never fail and are appropriate not only at a quiet family dinner "under the potatoes", but also at the festive table. One of them - eggplants "light". The apt name for this spicy pepper-garlic-eggplant snack appeared in Soviet times, and it remains in the people's memory. The recipe is simple, understandable, but there are a lot of variations. Just for those who like to improvise and experiment. Never tried it? Join us, it’s easy.

Expandable: appetizer ingredients

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

The snack consists of two parts:

• eggplant cooked until cooked or semi-cooked;
• fillings - different in severity and very similar to adjika.

And here there is scope for improvisation, since the first and second components can be prepared in completely different ways, and at the output you will get the very notorious “light”.

How to cook eggplant?

Let's start with the eggplant. For the traditional "twinkle" they are cut into rings. This is important, since another variant of slicing, for example, with oblong slices, is associated with the name of another famous and similar to the taste of the dish - "Mother-in-law's tongue".

Shredded vegetables must be freed from bitterness (solanine), which is also poisonous. To do this, they are sprinkled with salt and left for a while (0.5-1 hour) to drain. The second option is soaked in cold salted water. Before frying, the blue ones must be thrown into a colander or dried thoroughly with a paper towel, otherwise the spray will shoot throughout the kitchen.

There are many ways to cook eggplants for a twinkle.

1. Do not depart from the classic recipe and fry in a skillet. In preparing snacks, this is the longest and most laborious part of the job. It is necessary to fry on high heat, otherwise the vegetables will absorb too much oil, but at the same time make sure that the circles do not burn.
2. Deep-fried eggplant. Oil consumption will, of course, be significant, but slices of vegetables will turn out to be a uniform golden color.
3. Bake in the oven. The baking sheet is greased with a minimum amount of oil, the vegetables are laid out in one layer and sent to the oven preheated to 250 ° C for 15 minutes.
4. Boil the eggplant in the marinade. In 4 l of boiling water, dissolve 4 tbsp. l salt and 500 ml of vinegar. Dip the slices of vegetables into the liquid and boil for 20 minutes. Blue ones should boil slowly, not so much to boil, but soaked in marinade. After they need to give a good drain. The last method is good in that there is no oil at all.

Both the first and second methods are associated with frying, which means that too many fats plus decay products (carcinogens) get into the finished dish. If this does not suit you, there is a third and fourth option for preparing blue ones.

When the eggplants are ready for the light, you can start dressing, the composition of which depends not only on taste preferences, but also on what purpose they prepare the appetizer - for the winter or "for now."

Recipes "spark"

If you carefully look at the ingredients of the dressing, it becomes clear that this is a kind of adjika - a sharp pasty condiment of Georgian origin. Its main components, one might say, the base - pepper (sweet and hot) and garlic, plus spices. Other components - tomatoes, herbs, nuts - are added as desired.

The following options for the “spark" are taken in proportions calculated for 2–2.5 kg of blue ones.

Refueling rather spicy than burning

For her you will need:

• 5 large red thick-walled sweet peppers;
• half a glass of polished garlic;
• 1 pepper is bitter;
• 125 g of vinegar.

Grind the vegetables into the paste with a blender, salt to taste, pour vinegar. If the sauce is intended for preservation with further sterilization, it can not be boiled, but used in raw form.

Note! This salad is called a "spark" because of its pungent taste. But not only. The color of the dressing should be red, saturated, to serve as a “blazing” background for the blue ones. Therefore, green, yellow pepper may not change the taste of the dish, but the effect will not be the same.

Spicy adjika based on chili peppers

  The composition is almost identical to the previous recipe, with the exception of hot pepper. Instead of one pod, take 2-3 as you like. Here you must rely only on your own taste, since the size of the pepper can be different, you can remove the seeds (the sharpest part of the vegetable), or you can put it with them. Note that in the final product, some of the spiciness will go into eggplant, because this vegetable itself is somewhat presen.

In many recipes for eggplant twinkle for the winter, vegetable oil is present in the dressing. With it, the sauce becomes more elastic and rich. But if the little blue ones were fried, then they already absorbed a lot of oil, adding it to the fill is completely unnecessary. But a little fat does not hurt baked vegetables.

Tomato Pouring

Nearly half of the savory recipes come with tomatoes. Consider the proportions of the ingredients in this case:

• 5 red thick-walled peppers;
• 4 things. chili peppers;
• 150 g peeled garlic;
• 0.5 kg of tomatoes;
• 125 g of vinegar (less if sour tomatoes).

Washed, peeled vegetables (except for garlic) are ground into gruel - with a combine, in a blender, passed through a meat grinder, salted and sent to the fire. This tomato sauce variant must be boiled for 40-50 minutes, otherwise it will be too liquid. At the end, vinegar is poured, garlic is squeezed through a press. If you like spicy-sweet gravy, you can add a couple of tablespoons of sugar.

On a note! Use honey instead of sugar. You can sweeten acute adjika with honey - for 2 kg of blue it will need no more than 100 g. The honey itself is not felt in the finished snack, but it is amazingly transforming the sauce. Absolutely new taste notes, softness, delicacy, even some refinement appear in it.

Adjika with herbs

If you want to try the real Abkhazian version of eggplants “twinkle”, for the filling, prepare a burning adjika. It includes:

• bulgarian pepper, slightly dried in the sun (1 kg);
• hot pepper (1.5 kg);
• garlic (4 large heads);
• a generous bunch of herbs (cilantro, parsley, mint, basil);
• vinegar (100 ml);
• salt to taste (approximately 2 tbsp. l. without a slide);
• coriander (1 tbsp. l.).

All vegetables are ground into a homogeneous mushy mass, salt, add spices, a little (50-60 g) of olive oil and stew for 5-10 minutes. At the end, vinegar is poured. If you plan to store the snack for long, you can do without vinegar or add it just a little bit (1 tbsp. L.).

Georgian recipe with nuts

In pepper-garlic sauce according to the first or second recipe (without tomatoes) add 250-300 g of walnuts, crushed into an oily gruel. Pouring gets pronounced nutty notes and is always popular among lovers of Georgian cuisine.

Snack on here and now

It remains to combine both sides of the dish. If you don’t plan to leave the eggplants “light” for the winter, but will eat right away, we proceed as follows.

• We put the blue ones into the dishes, interlacing with adjika. So that vegetables saturate each other with tastes and aromas, we insist on a snack for at least a day, of course, in the refrigerator.
• It is completely optional to add vinegar to such a salad, even if it is provided for in a recipe. Especially if tomatoes were used in the dressing, which will give the necessary acid.
• Since sterilization is excluded, the sauce must be boiled before pouring the eggplant. Raw adjika is not good here.
• Now about oil. If blue baked, a few tablespoons of olive oil will make the sauce softer and more elastic, improve the taste of the finished dish.

Winter blanks

Among the ways to cook eggplant spark for the winter there are options without sterilization, which for some reason scares many, but the bulk of the recipes involves this process.

First, consider options for sterilization. The advantage of such recipes is the ability to minimize the amount of vinegar, an excellent preservative, but a product that is not very useful in terms of a healthy diet.

Blue circles are placed in washed and calcined jars, each layer is mixed with dressing, so that the liquid fills all the voids, covers the vegetables on top.

Without rolling up the lid, the cans are lowered into the pot with water on their shoulders, brought to a boil, and kept for some time. Half-liter jars - 10-15 minutes. If adjika was not previously boiled, the sterilization time is increased to 30 minutes.

As we have already said, vinegar and hot pepper are proven preservatives. To prepare a light from eggplant for the winter without sterilization, give preference to billets sharp and with vinegar in the range of 125–150 g per 2–2.5 kg of blue ones. In this case, refueling must be boiled. The circles are dipped into it or layered directly in the bank, hermetically sealed.

   Calories: Not Specified
   Cooking time: Not indicated

Tasty eggplants, if cooked correctly, will be enjoyed even by those who do not like them very much. Today, such a recipe - eggplant "Spark", a recipe for winter without sterilization simplifies the process and makes the preparation easy to prepare. To say that it is tasty, it means to say nothing, the eggplants are simply incomparable, in combination with sweet pepper and garlic, just some kind of firework of taste is obtained. Eggplant “Spark” will do absolutely everything, but it’s still delicious to serve them as a snack - grease fresh slices of bread with butter, spread the workpiece on top - with a cup of tea you get a delicious snack! I suggest you cook this.

- eggplant - 1 kg .;
- sweet pepper - 4 pcs.;
- tomatoes - 3 pcs.;
- hot pepper - 1 pc.;
- garlic - 1 head;
- vegetable oil - 100 ml .;
- vinegar - 75 ml .;
- salt - 1 tsp;
- sugar - 1.5 tbsp

Step by step recipe with photo:

  If you doubt the procurement of eggplant for the winter, prepare a small portion for a sample, so you will surely be convinced of the excellent taste of the harvest. Wash and dry eggplant, cut into medium-sized cubes. In principle, such a workpiece has a lot of variations, eggplant can be cut into cubes or rings, or with cubes. Also with cooking, they can be fried or baked in the oven.




  Prepare the remaining vegetables for the sauce - wash the tomatoes, wash and peel the sweet pepper, hot pepper and garlic.




  Baked eggplant or fry in vegetable oil. After eggplant, transfer with a clean spoon to a bowl or plate.




Grind tomatoes, two types of peppers and garlic in a blender and take a sharp test, add a little pepper or garlic if desired. Such a sauce should be boiled for two minutes, pour vinegar into it.

  Put fried eggplant and sauce in layers in a jar. In this way, fill the entire jar, shake the jar several times so that the eggplants fit snugly together. See how to cook and such.




  Tightly screw the filled jar with a sterile lid and put upside down, cover and put in a cool place in a day. That’s all, “Twinkle” is ready for the winter!




Good appetite!

This year, for the first time, I decided to cook the famous Eggplant Salad for the winter “Spark”. And, to tell you the truth, the combination of fried eggplant slices with hot and sweet peppers is great!

Snack lovers will certainly appreciate such a treat!

Ingredients

• eggplant - 1 kg;
• bell pepper - 500 g;
• garlic - 1 head;
• hot red pepper - 1 pod;
• vinegar 9% - 50 ml;
• vegetable oil - 50 g;
• salt - 3 tsp;
• vegetable oil - for frying eggplant.

Cooking method

Wash the eggplants, wipe them dry and cut off the tails on the edges. Each vegetable is cut into circles, 1 cm thick, it is not necessary to thinner so that the gruel does not turn out in the end. Transfer eggplant into a deep bowl and cover with two teaspoons of salt. Stir and leave for 1 hour so that the eggplants let out the juice (this way all unwanted bitterness will come out).

Meanwhile, wash the bell peppers and hot peppers. Remove the stalk and seeds inside the sweet pepper, cut each lengthwise into several pieces, and simply chop the red pepper into small slices. Peel the garlic. Skip all prepared ingredients through a meat grinder.

Add one tablespoon of salt, vegetable oil (50 ml) and a portion of vinegar to the finished mashed peppers. Mix. Cook over medium heat for 10 minutes after the marinade boils.

Now drain the eggplant juice that came out during this time. Fry each circle of eggplant on both sides until golden in a hot frying pan with plenty of vegetable oil.

Then, to the bottom of previously clean, sterilized cans (I have a 500 ml volume, it’s more convenient, opened and immediately ate) pour a tablespoon of pepper puree, put a few circles of fried eggplant on top.

In this order, fill the entire jar with eggplant to the brim. I got 3 full half-liter jars with preservation.

Such a blank for the winter, must be sterilized. And so: at the bottom of a large pan filled with water, lay a rag towel. Put prepared jars of salad inside and cover with tin lids. After the water boils in the pan, sterilize the preservation for 15 minutes.

After this time, carefully get the jars of salad and roll up with a special key for the spins. Then standard: turn the cans upside down, cover with a warm blanket and allow to cool completely.