Eggplant Cobra salad for the winter: a recipe for a savory snack. Eggplant cobra salad for the winter

04.08.2019 Pancakes, pancakes, pancakes, cheese cakes

Step-by-step recipes for Spicy Cobra eggplant appetizer quickly and easily

2017-09-23 Mila Kochetkova

Assessment
recipe

950

Time
(min)

Servings
(people)

In 100 grams of finished dish

1 gr.

4 gr.

Carbohydrates

5 gr.

56 kcal.

Classic eggplant appetizer "Cobra"

A spicy, moderately spicy appetizer with the addition of hot chili peppers will surely please men, especially at a festive table with strong drinks.

List of required ingredients

2.5 kg. eggplant;
125 ml. oils;
Coarse salt - to taste;
2 chili pepper pods;
2 sweet peppers;
12 purchased cloves of garlic;
65 ml. vinegar.

How to properly prepare an eggplant appetizer?

Rinse the eggplants and cut them into thin slices, the width of which should not exceed 1cm. Cover with coarse salt and set aside for 1 hour, in order to remove all the bitterness from the fruit.

Shake off the eggplants from the salt grains, and fry on both sides until the circles are bright golden blush.

Peel sweet and hot peppers from seeds and stalks, chop, mix with garlic passed through a kitchen press. Season the finished mixture with sunflower oil and salt.

Transfer the mixture to a frying pan and simmer until the excess liquid evaporates, after which fruit (apple or grape) vinegar is added to the dishes.

Eggplant rings can be dipped in the sauce and then placed in clean and sterile jars, but for the best taste, they need to lie in it for 3-5 minutes and absorb all the aromas. It is necessary to stack the eggplants with the sauce very tightly so that voids do not form in the jar. The rest of the sauce is also sent to the jar.

The finished container with a snack must be sterilized for 15 minutes, then rolled up and cooled, the container can be stored.

Helpful advice! You can reduce the calorie content of a dish if you do not fry the eggplant rings, but grease them with oil and bake them in the oven.

Of the products for cooking you need

2.5 kg. striped eggplant;

2 kg. sweet pepper;

165 gr. fresh garlic;

100 ml. fruit vinegar;

Sea salt - to taste;

A glass of sunflower oil;

Coarse black pepper - according to taste preferences.

Quantity - 5 * 650 glass jars.

Step by step cooking process:

Of the required products you will need

Blue eggplants - 1 kg;

Bay leaf - 4 pcs.;

Allspice - 7 peas;

Fresh garlic - 10 cloves;

Hot chili - 2 pods;

Granulated sugar - 20 gr.;

Fruit vinegar - 25 ml;

Sunflower oil - 450 ml.

It takes 35 minutes to cook.

Number - for 5 persons.

Step by step cooking:

For cooking you will need

Eggplant - 2.5 kg;

Salt - 2 tbsp spoons;

Chili pepper - 1 pod;

Vegetable oil - 125 ml;

Fresh garlic - 1 head;

Spices and seasonings to taste.

How to prepare an appetizer?

Eggplant appetizer "Cobra" without sterilization with the addition of tomatoes

Thanks to the fact that there is no need for sterilization, a significant part of your time is saved. And the addition of tomatoes adds juiciness and delicate taste to the appetizer.

From products for cooking you will need:

2.5 kg. striped eggplant;
2 kg. sweet pepper;
A liter of tomato juice or 1 kg. ripe tomatoes;
165 gr. fresh garlic;
A large bunch of fresh herbs (parsley);
100 ml. fruit vinegar;
Sea salt - to taste;
A glass of sunflower oil;
Coarse black pepper - according to taste.

Step by step cooking process:

Chop, finely chop fresh garlic and parsley, transfer to a separate bowl.

Cut the eggplants into rings or slices, if the fruits are large, then the slicing can be halves or quarter rings. So that the slices fit easily into the neck of the jar.

Grind fresh tomatoes and sweet peppers in a blender bowl or meat grinder, salt and season the mass with pepper, add chopped herbs with garlic and mix everything thoroughly.

For cooking, you will need a dish with a thick bottom; you need to put the eggplant rings in it, alternating them with the resulting vegetable sauce. Simmer for 20 minutes over medium heat, if necessary, the mass can be stirred to avoid burning.

Arrange the resulting stewed appetizer in jars ready for seaming and closing with lids, cool. Put away for storage, the sample can be removed in 2 weeks.

Helpful advice! If you do not have special utensils, then the eggplants for this recipe should first be fried or baked in the oven, and then stewed in sauce.

Eggplant appetizer "Cobra" in a spicy and aromatic sauce

A very unusual solution for preparing a spicy eggplant appetizer in a marinade sauce.

Of the required products you will need

Blue eggplants - 1 kg;
Bay leaf - 4 pcs.;
Allspice - 7 peas;
Fresh garlic - 10 cloves;
Coarse table salt - 4 tbsp. spoons;
Pure drinking water - 450 ml;
Hot chili - 2 pods;
Granulated sugar - 20 gr.;
Fruit vinegar - 25 ml;
Sunflower oil - 450 ml.

It takes 35 minutes to cook.

Number - for 5 persons.

Step by step cooking:

Fry the eggplants, cut into rings, and place them on a kitchen towel so that it absorbs excess fat and oil residues.

Mix chopped chili in water, add salt, sugar and spices, vinegar, bring to a boil and mix with sunflower oil.

Cut the garlic cloves into thin slices, put in a container in layers together with eggplant rings, previously fried in a pan.

Cover with hot marinade. For storage, the cans must be sterilized, or cooled, closed with a lid (plastic) and put in the refrigerator. You can serve it to the table after 5 days.

Helpful cooking tip! In addition to the spices listed, you can add others that your family like to the marinade. Together with the garlic, it is recommended to add chopped parsley sprigs to the jar.

Eggplant appetizer "Cobra" in the oven

This recipe does not provide for roasting eggplants - they are simply baked in the oven, which makes the appetizer not only tasty, but also healthy.

For cooking you will need

Eggplant - 2.5 kg;
Sweet Bulgarian pepper - 8 pcs.;
Salt - 2 tbsp spoons;
Chili pepper - 1 pod;
Vegetable oil - 125 ml;
Fresh garlic - 1 head;
Spices and seasonings to taste.

It will take 50 minutes to cook.

Quantity - 3 cans with a volume of 550 gr.

How to prepare an appetizer?

Cut the washed eggplants into rings or slices, season with salt, brush with a little oil and bake on parchment paper in the oven until tender. Cool down.

For a spicy pouring, it is necessary to grind pepper and garlic in a blender bowl, add salt and sugar, bring to a boil in a small saucepan, pour in vinegar and a little vegetable. Mix well.

Arrange the eggplants in jars and pour over the hot sauce. Sterilize in boiling water for 10-15 minutes, roll up and cool, store in a cool place.

Helpful advice! For extra flavor, you can put stalks of fresh herbs in each jar that are not used in cooking. They must first be scalded with boiling water.

Fans of spicy snacks and dishes will appreciate the eggplant Cobra salad, which will brighten up any monotonous winter menu.

The peculiarity of such a salad is that it can be used both as an addition to fatty dishes and as an independent snack.

It is worth considering that, despite such an unusual name, no exotic, expensive and hard-to-find ingredients are needed.

And the cooking process itself is not complicated. But the name "Cobra" fully justifies itself, since the salad is very hot, like an Asian snake bite.

Eggplant Cobra Salad Recipe

Ingredients:

eggplant - 3 kg

salt - 2 tbsp. spoons

vegetable oil - 100 grams

chili pepper - 2 pcs.

bell pepper - 6 pcs.

garlic - 2 heads

9% vinegar - 2 tbsp. spoons

For cooking, it is necessary to rinse the eggplants and cut off the tails, then cut the vegetable into even circles, no more than a centimeter thick. Then put in a bowl, add salt and leave to infuse for about 60 minutes. This is necessary for the vegetable to lose its inherent bitterness, which not all people like.

When the eggplants start juicing, the liquid is drained, but in order to completely eliminate the excess liquid, you need to put them on a paper towel and hold it there for about a minute.

Now proceed to double-sided frying in sunflower oil until golden brown.

After that, the sauce is prepared: bell peppers and chili peppers are peeled for it. Let gourmets not be intimidated by such a large amount of hot pepper, its taste will dissolve well in the total mass of ingredients, but it will add the necessary piquancy.

During the cleaning process, cut off the stalk and remove all seeds. Now all the peppers are cut into small pieces in any convenient shape. Next, the garlic is peeled from the husk, which must be divided into cloves, and chopped together with the pepper in a blender or meat grinder. Salt the resulting base for dressing.

Next, put the ground pepper with garlic in a saucepan, which has a thick bottom, and simmer over low heat until all the liquid in the base has evaporated. But be sure to constantly stir the mass. When the dressing is ready, vinegar is added to it.

Now the seaming process begins, the cans and lids for which, of course, must be sterilized. It is best to use containers with a volume of 0.5 liters.

To do this, take each circle of fried eggplant and soak it well in the resulting dressing, then put it tightly in a jar.

When the first layer is ready, you can pour a tablespoon of sauce on top. Then the same is done with the next layer, and so on, until the jar is full. After that, the rest of the sauce is poured on top.

It is important to remember that the eggplant and dressing must be tightly packed in the container, not allowing voids to form.

After all the manipulations, cover the jar with a lid and sterilize for 15-25 minutes. Next, immediately roll up the container, turn it over and cover with a blanket - this will allow the vegetables to soak in the hot sauce.

The jars remain in this position until they have completely cooled down, and then they can be rearranged in a closet or other convenient storage place.

Other cooking methods

Eggplant cobra is a dish that is always eaten first on any table. It is especially good to use as an addition to pasta or potatoes with meat.

Also, in addition to the classic recipe, there are other options for Cobra salad for the winter.

For example, 2 kg of tomatoes and a little greenery can be used with eggplants. This will give the made dressing even more piquant and rich taste.
In addition, sometimes the sauce is stewed along with slices of raw eggplant. Then, on the fire, the entire resulting mass will need to be kept for 20 minutes, and then, straight from the pan, put into jars and rolled up.
Some gourmets make Cobra seasoning in addition to the salad. Her classic recipe is reminiscent of tomato dressing. Only first, a mass of ground tomato is stewed on the stove, for about half an hour, where ground pepper, garlic, five tablespoons of salt and 12 sugar are added. But the last two ingredients can be poured evenly over a spoon, tasting the taste. This seasoning does not need vinegar.
There are also recipes for sauce without boiling, and even using acetylsalicylic acid as a preservative.

3.8333333333333 Rating 3.83 /5 (3 votes)

Ingredients

Eggplant - 3 kg.
Bulgarian pepper - 1 kg.
Hot pepper - 4 pods
Garlic - 2 heads
Salt - 2 tablespoons
Sugar - 2 tablespoons
Vegetable oil - 200 ml.
Vinegar - 150 ml.

Cooking time: 1 hour

Output: 1 jar of 0.5 liters, and one liter jar of snacks

Today we have a spicy eggplant appetizer for the winter "Cobra". Despite the "poisonous" name, this dish will not harm you, but rather the opposite. Sharp as "tongues" of a cobra, vegetables will warm you on a winter day and give you vigor. In addition, the garlic-pepper filling is almost not thermally processed, which means it contains a large amount of phytoncides and biologically active substances that can help in the prevention of seasonal colds.

How to cook eggplant cobra salad for the winter - a recipe with a photo step by step

First, prepare the required ingredients. There are many options for this appetizer, but today we have a cobra salad from eggplant for the winter, so special attention should be paid to these vegetables, as the main one in our dish. Eggplants should be thin and long - these vegetables contain fewer coarse seeds.

Peppers, hot or Bulgarian, you can use red - this will make the appetizer look brighter in cans.

Wash the eggplants well, cut off the "tails". Cut them into circles 0.5 centimeters wide. Salt, leave for 15 minutes, then rinse off excess salt and the released dark liquid, shake off well.

Fry the eggplants in vegetable oil on both sides. For this purpose, it is convenient to use a large skillet or two at once.

While the eggplants are fried, prepare the rest of the vegetables. Peel the garlic, remove the seeds and stalk from the peppers.

Grind the garlic, bitter and bell peppers with a blender or meat grinder.

Add sugar, salt and vinegar to the resulting mixture, stir until completely dissolved.

Sterilize jars and lids in any convenient way.

Put the eggplant on the bottom of the jars.

The second layer is a sharp fill. Alternate layers of peppercorns and eggplant until the jars are full to the neck. The last layer is pepper fill.

Cover the jars with sterilized lids (do not roll up yet!). Put a small towel at the bottom of a wide saucepan so that the cans do not bump against each other and on the pan; put banks. Pour water over the "shoulders" of the cans and put on fire. Boil for 20 minutes from the beginning of the boil.

Roll up sterilized cans, turn them over, wrap them up and leave them as they are until they cool completely.

We have sorted out the points how to make a cobra eggplant salad. You can store it at room temperature, in a dry, dark place, away from heating appliances. Enjoy your meal!

Garlic - 200 g (about a handful of peeled cloves)

Cold boiled water - 150 g

Hot pepper - 200 g (about 5 large pods)

Sunflower oil - 500 - 600 o for roasting eggplant

The first step is to make a dressing of garlic and hot pepper, since it needs to be infused for 2 hours. During this time, prepare and fry the eggplant. So, wash the pepper, remove the stalk, but leave the seeds (I like it sharper) and scroll through the meat grinder along with the chives. It turns out such a bright gruel. By the way, you can replace the usual hot pepper with chili to your liking.

Pour vinegar and water into the same mixture, tightly cover the container with the dressing and put it in the refrigerator for a couple of hours.

While the hot seasoning is infused, cook the eggplant. Rinse them well under running water, cut off the tail and the ovary, and cut the vegetables into slices 1 - 2 cm thick. Of course, it is better to choose young vegetables for the "cobra" so that there are as few seeds as possible, but I got what was left (to the market you need to come early). Nothing, no big deal.

Salt and stir the vegetable circles well. Leave on for 10 minutes.

While the little blue ones got acquainted with salt and lost their bitterness, put a frying pan on the fire and pour oil. When the oil is hot enough, squeeze out a little of the eggplant, shake them a little (so that the seeds spill out) and start frying them. By the way, if you don't like fried eggplants in oil, you can bake them in the oven.

When all the eggplants are fried until golden brown, put them in a large bowl and leave to cool. They should be completely cold.

The cooled eggplants should be pricked one by one with a fork, dipped in a dressing and sent to a jar. This is how my mother taught me, this is what I have always done, until today.

And today I was in a hurry to close the “cobra” before lunchtime, so I just put the vegetables in a large bowl and filled it with dressing. Stir gently with two wooden spatulas, lifting vegetables from bottom to top.

And only then, gently prying the eggplants with a fork, put them on the shoulders in prepared 0.5 liter jars. Shake each jar periodically so that the vegetables lay down more tightly, and then fill each jar to the top with the remaining dressing. Close with a regular nylon cap. The main thing is that it is dense and does not allow air to enter the "cobra".

Eggplant Cobra is ready. It can be eaten the very next day, but it is especially good in winter.

EGGPLANT COBRA FOR WINTER (WITHOUT STERILIZATION) - Delicious recipes

EGGPLANT COBRA FOR WINTER (WITHOUT STERILIZATION) - garlic - 200 g (about a handful of peeled cloves) - cold boiled water - 150 g - hot pepper

Eggplant Cobra salad for the winter

Recipe for spicy eggplant Cobra salad for the winter

In nature, the cobra is distinguished by an amazingly beautiful grace of a jump and a deadly bite, which few can survive. And, apparently, someone was so amazed by her amazing qualities that he compared this beauty with ... a spicy vegetable salad "Cobra" from eggplant for the winter. However, if you look at it, then the eggplant dish presented today has quite a lot in common with the cobra.

So, the appearance of our preparation is incredibly beautiful and appetizing, which is important for any dish. In addition, in the recipe for the "Cobra" eggplant salad for the winter, we will use two spicy ingredients at once in large quantities. These are garlic and chili peppers. And finally - we will not just marinate the eggplant in the dressing, but we will manually place the sauce on each piece. Want to try what you end up with? Then it's time to start!

Ingredients for Cobra salad:

6 pcs eggplant
1 head of garlic
1 large pepper
1 chili pod
1 tsp coarse salt
2 d.l. vinegar
2 tsp Sahara
2 d.l. refined oil
oil for frying

Output: 2 cans of 500 ml

How to cook eggplant salad "Cobra" eggplant for the winter

So, we wash all the fruits under filtered water, remove the tips on both sides and cut the eggplants with a wide knife into neat, relatively thin circles (up to 0.5 cm).

Then we place the pieces in a wide and deep bowl, where be sure to add a little salt and a sufficient amount of water, which should completely close the eggplants under a light press.

After a couple of hours, drain the darkened liquid, remove the remaining moisture with paper napkins and carefully place the circles in pre-heated odorless oil.

Fry the main ingredient of our salad until deep golden brown and transfer to a flat plate. If the circles are too large in diameter, it is better to cut them in half before frying.

Now we will prepare the components of the spicy dressing, for which we process the large red pepper, chili and garlic (i.e. wash the vegetables, remove unnecessary parts and cut into large pieces).

In the next step, grind the food in a bowl using a blender.

Pour the relatively homogeneous mass into a suitable saucepan, where we add a couple of tablespoons of refined oil, fine white sugar and coarse salt.

On minimal heat with constant stirring, bring the sauce to a boil, pour out the vinegar, turn off the stove and immediately add the dressing with a dessert spoon to the fried eggplant slices.

When ready, we transfer the pieces to crystal clear jars, which after filling we sterilize in boiling water for about 8-10 minutes, tighten the lids tightly and leave in the kitchen until they cool completely. Eggplant salad "Cobra" for the winter is ready to serve after 2-3 weeks, but with the required preservation mode (refrigerator or cellar), the snack will stand perfectly for 3-4 months. Have a nice winter evenings and bon appetit!

Julia shared the recipe for the "Cobra" eggplant salad for the winter.

A wonderful quick recipe for spicy pickled eggplants with pepper and garlic from Family Kitchen:

Salad - Cobra - eggplant for the winter

Spicy eggplant Cobra salad can be rolled up for the winter, or you can prepare a small portion for every day. Bon appetit with Cobra salad!

Cooking salad "Cobra" for the winter from eggplant

Eggplants are one of the few vegetables that are not eaten without prior heat treatment. But there are a lot of recipes for cooking this amazingly tasty vegetable!

Various snacks and salads made from the so-called "blue" are especially popular among the people.

Eggplant Cobra salad for the winter with sterilization

Required products and their quantity:

three kilograms of young eggplants;
six pieces of bell pepper, better than red;
two hot peppers;
two large heads of garlic;
half a glass of refined oil;
two large spoons of rock salt;
two large tablespoons of vinegar 9%.

Cooking spicy "Cobra" for the winter:

Wash the blue ones, cut off the ends on both sides, cut into circles, a centimeter thick.
Sprinkle vegetables with salt, leave for an hour to release bitterness.
Remove seeds and stalks from thoroughly washed peppers, cut into pieces. suitable for a meat grinder.
Peel and wash the garlic under the tap.
Grind the garlic and pepper together in a meat grinder, put the seasoning in a thick-walled bowl.
Simmer pepper and garlic until the liquid evaporates, at the end of cooking, pour in vinegar, remove from heat.
Prepare half-liter jars by heating them in the oven or sterilizing them over steam.
Blot the eggplant pieces on a towel from excess moisture, fry on both sides in hot vegetable oil.
Roll each circle of "blue" in a vegetable dressing and place tightly in jars, pour a large spoonful of the spicy mixture on top.
Sterilize "Cobra" in a water bath for at least half an hour, having previously covered with scalded seaming caps.
Remove jars of salad from boiling water, roll up and turn over.
Keep in the room for a day, covering it with a thick blanket on all sides.
Store in a suitable place.

Winter salad "Cobra" from eggplant without sterilization with tomatoes

three kilograms of young "blue" of any kind;
two kilograms of red sweet pepper;
a kilogram of very ripe tomatoes or one liter of tomato juice;
one hundred and fifty grams of garlic, a bunch of your favorite greens;
from three to six pods of hot pepper of varying degrees of maturity - as you like;
one and a half glasses of table vinegar;
one and a half large tablespoons of table salt;
a glass of refined oil.

Cooking spicy "Cobra" for the winter:

Wash the eggplants, cut off the ends on both sides and cut the vegetable into slices one centimeter thick.
Salt the blue ones, set aside for an hour.
Wash the peppers, remove seeds, tails and stalks, cut into small pieces, peel the garlic, rinse and dry.
Wash the herbs under the tap, chop finely with a knife.
Wash the tomatoes, cut into four parts, remove especially hard or slightly spoiled places.
Grind all prepared vegetables in a meat grinder, except for "blue" ones, add salt to the prepared sauce
Pour vegetable oil into a bowl with a thick bottom and lay out eggplant slices and tomato-pepper dressing in layers.
Cook “Cobra over the slowest heat for half an hour from the moment the sauce boils, stirring occasionally with a wooden spatula and covering with a lid.
A couple of minutes before it is ready to taste the salad with salt, add salt if necessary, pour in vinegar and mix.
Put the seaming in prepared half-liter jars, seal with scalded lids hermetically and turn upside down.
Insulate, cool at room temperature.
Take out the Cobra salad for storage in the cellar.

Eggplant cobra salad for the winter, recipes for preparing salad

Preserving Cobra salad for the winter. Recipes for cooking seaming with and without sterilization for the winter at home. Cobra salad preparation.

Harvesting eggplant Cobra salad for the winter

Fans of spicy snacks and dishes will appreciate the eggplant Cobra salad, which will brighten up any monotonous winter menu.

The peculiarity of such a salad is that it can be used both as an addition to fatty dishes and as an independent snack.

It is worth considering that, despite such an unusual name, no exotic, expensive and hard-to-find ingredients are needed.

And the cooking process itself is not complicated. But the name "Cobra" fully justifies itself, since the salad is very hot, like an Asian snake bite.

Eggplant Cobra Salad Recipe

eggplant - 3 kg

salt - 2 tbsp. spoons

vegetable oil - 100 grams

chili pepper - 2 pcs.

bell pepper - 6 pcs.

garlic - 2 heads

9% vinegar - 2 tbsp. spoons

When the eggplants start juicing, the liquid is drained, but in order to completely eliminate the excess liquid, you need to put them on a paper towel and hold it there for about a minute.

Now proceed to double-sided frying in sunflower oil until golden brown.

Now the seaming process begins, the cans and lids for which, of course, must be sterilized. It is best to use containers with a volume of 0.5 liters.

To do this, take each circle of fried eggplant and soak it well in the resulting dressing, then put it tightly in a jar.

It is important to remember that the eggplant and dressing must be tightly packed in the container, not allowing voids to form.

The jars remain in this position until they have completely cooled down, and then they can be rearranged in a closet or other convenient storage place.

Other cooking methods

Eggplant cobra is a dish that is always eaten first on any table. It is especially good to use as an addition to pasta or potatoes with meat.

Also, in addition to the classic recipe, there are other options for Cobra salad for the winter.

For example, 2 kg of tomatoes and a little greenery can be used with eggplants. This will give the made dressing even more piquant and rich taste.
In addition, sometimes the sauce is stewed along with slices of raw eggplant. Then, on the fire, the entire resulting mass will need to be kept for 20 minutes, and then, straight from the pan, put into jars and rolled up.
Some gourmets make Cobra seasoning in addition to the salad. Her classic recipe is reminiscent of tomato dressing. Only first, a mass of ground tomato is stewed on the stove, for about half an hour, where ground pepper, garlic, five tablespoons of salt and 12 sugar are added. But the last two ingredients can be poured evenly over a spoon, tasting the taste. This seasoning does not need vinegar.
There are also recipes for sauce without boiling, and even using acetylsalicylic acid as a preservative.

Eggplant Cobra salad for the winter, recipe

In order to prepare eggplant Cobra salad for the winter, you will need very little time, but all your friends and relatives will want to know the recipe.

Eggplant Cobra salad is a gorgeous appetizer with an insidious name! The best recipes for eggplant Cobra salad for the winter

Cobra is a spicy appetizer with a very intense flavor.

Salad can be made with a variety of marinades and get a special preparation at the end.

Here are the best recipes for a vigorous snack. Let's try?

Eggplant Cobra salad - general principles of preparation

The basis of the salad is eggplant. Vegetables are cut into circles or "tongues", that is, elongated plates. Then they need to be fried in oil. But there are lightweight recipes in which this step is skipped. To remove bitterness from a vegetable, you can soak it in salted water. Pour the prepared pieces with hot sauce.

Tomatoes, sweet and hot peppers;

From different types of peppers and spices;

From carrots, sweet and hot peppers;

From carrots, tomatoes and peppers;

From water with pepper, laurel.

Vinegar and oil are always added. Garlic often appears in fillings, and in large quantities. Greens are sometimes added.

You can simply boil the salad, put it in jars, roll it up. This is a lightweight version. But more often the eggplants are fried, shifted with cooked marinade, sterilized in a saucepan of water, and only then rolled up.

Cobra salad with eggplants and tomatoes

A simple version of the eggplant Cobra salad, which does not need to be fried. The appetizer turns out to be quite spicy. Reduce the amount of capsicum if necessary.

Eggplant 3 kilograms;

150 grams of garlic;

2 kg of red sweet pepper;

6 pcs. chili pods;

0.1 kg of fresh parsley;

180 grams of butter;

About 50 grams of salt (to taste).

1. Remove tips from washed eggplants, cut vegetables into circles and set aside.

2. Cut into pieces the pods of all kinds of peppers, tomatoes, add the peeled garlic, washed greens. All together need to be twisted through a meat grinder.

3. Add salt to the prepared mixture, stir.

4. Pour the recipe oil into a saucepan.

5. Layer the eggplant and tomato paste. Pour the rest of the sauce together.

6. Close, turn on the stove and simmer for 20 minutes. No need to stir.

7. Remove the lid, add vinegar, stir, taste, you can add salt.

8. Boil the Cobra snack for another ten minutes, put in jars. Throw on the lid immediately, while the mass is hot, you need to quickly roll it up.

9. Turn the jars over, throw a blanket over. Before sending for storage, the workpiece must be slowly cooled.

Cobra salad with eggplant in pepper filling

A variant of the salad that does not include tomatoes. For pouring, you need a juicy, ripe bell pepper. The amount of hot peppers can be reduced.

Eggplant five kg;

Half a liter of oil;

0.2 g spicy pods;

Salt 50 grams.

1. Grind the bell peppers, chives and hot pods through a meat grinder. Add vinegar and half vegetable oil, salt, stir, boil for 3 minutes, set aside.

2. Cut the eggplants into circles, fry on both sides in a skillet. Pour the rest of the oil into the sauce, stir again.

3. Now you need to put the fried mugs in jars, smearing each layer with pepper sauce and garlic. Stack tightly so that no voids remain. Top with sauce under the neck, cover with lids.

4. Place the cloth in the pan, place the filled cans.

5. Pour warm, but not hot, water into a saucepan so that it is almost shoulder-length to cans. Turn on the stove.

6. After the liquid has boiled in a saucepan, time it.

7. Sterilize jars of 0.5 liters for a quarter of an hour, liter for 22 minutes.

8. Carefully remove the salad jars from the saucepan one at a time, twist, turn over and keep under a blanket until they cool completely.

Eggplant Cobra appetizer with carrots

Another recipe for a fragrant eggplant Cobra salad. Carrots add brightness and special taste to the appetizer, choose fresh and juicy root vegetables.

5 kg eggplant;

5 chili pods;

10 pods of sweet pepper;

Frying oil;

0.15 l of oil per fill;

1. Cut the eggplants into half-centimeter circles. Add 300 grams of salt to them, stir, leave for an hour.

2. Peel all the garlic, carrots and both sweet and hot peppers. Twist everything through the fine mesh of a meat grinder or chop with a food processor.

3. Add vinegar to the dressing, no need to salt. Pour in vegetable oil.

4. Squeeze the eggplants, do not rinse. Fry in a skillet adding a thin layer of oil.

5. Place the sautéed mugs in the jars, alternating with the carrot marinade. It, in turn, needs to be stirred from the bottom every time so that the oil and vinegar are evenly distributed.

6. Spread the rest of the carrot on top.

7. Place the jars to sterilize. A quarter of an hour is enough for 0.5 liter containers.

8. Roll up hermetically, keep it upside down until it cools completely.

Eggplant Cobra salad with pepper No. 2

Another recipe for salad with pepper sauce, which is prepared a little differently. Requires sterilization.

3 kg of medium-sized eggplants;

6 pcs. pepper (sweet);

120 grams of butter.

1. Cut the eggplants into circles. Young vegetables do not need to be soaked. Place in a bowl.

2. Add the rest of the oil to the pan.

3. Grind the pepper pods with peeled garlic cloves and dill. Transfer to a skillet, season with salt.

4. Turn on the fire, simmer for five minutes, add vinegar, stir.

5. Now each fried piece of eggplant should be dipped in a spicy "poison" and tightly packed in sterile jars.

6. Place the rest of the sauce on top.

7. Cover, sterilize containers for 0.5 a quarter of an hour in a saucepan with water. Start timing after the liquid has boiled, not canned snacks.

8. Seal, cool, store.

Zucchini and eggplant "Cobra" snack (without sterilization)

A variant of the "Cobra" salad made from eggplant and zucchini. You do not need to sterilize the snack, which saves time. Small zucchini are needed, since they will also be fried with rings.

1.2 kg of twisted tomatoes;

0.7 kg of sweet pepper;

0.15 kg of hot pepper;

1.5 kg eggplant;

4 small zucchini;

50 g salt (adjust).

1. Pepper must be finely chopped, you can twist it together with tomatoes. Sharp pods are crushed too. No garlic is added, but one head can be put on if desired.

2. Add salt, vinegar to the filling, leave aside.

3. Eggplants and zucchini should be cut into circles of the same thickness and fried.

4. Pour the remaining oil from frying into a saucepan, put a layer of eggplant, then a little tomato mass, a layer of zucchini and so on.

5. Turn on the stove, after boiling simmer the cobra for 25 minutes, do not make the fire too high. No need to stir.

6. Taste the preparation, add salt if necessary.

7. Stir, put "Cobra" in sterile jars, roll up.

Eggplant Cobra salad with oven roasted

A salad option for those who do not want to stand by the stove and fry eggplant slices. For this cobra, you can bake a vegetable in the oven. It is best to lubricate the mugs with olive oil, if not, then use vegetable oil.

3 kg eggplant;

8 pepper pods;

100 ml of sunflower oil;

50 ml olive oil;

1. Cut into blue circles, brush on both sides with olive oil, place on baking sheets, bake until crisp. Set at 220 degrees.

2. To pour, twist the pods of hot and sweet peppers together with peeled cloves of garlic, add salt and olive oil, boil, season with vinegar.

3. Moisten baked eggplants in marinade, put in half-liter jars to the very top. Make sure that no air bubbles remain.

4. Sterilize in a saucepan of boiling water for a quarter of an hour.

Eggplant Cobra salad in a fragrant marinade

A variant of eggplant salad marinated with water and aromatic spices. An unusual solution for a spicy snack.

6 allspice peas;

10 cloves of garlic;

1. Cut the washed, dried eggplants into circles, cover with two tablespoons of salt, stir and leave for half an hour.

2. Rinse, wipe with napkins, fry in oil until a beautiful crust.

3. For the marinade, add chopped chili pods, two tablespoons of salt, laurel, peppercorns, the rest of the oil to the water and boil for two minutes.

4. Add the recipe vinegar, boil for another minute.

5. Chop the garlic.

6. Put the eggplant mugs in jars, sprinkle with garlic, cover with marinade.

7. Sterilize 0.5 containers for 12 minutes, roll up. Containers of 0.7 need 15 minutes, banks of 1 liter for 20 minutes.

If the vegetable fill is not enough and it does not completely cover the vegetables, you can add vegetable oil or boiled tomato juice to the jars.

So that the eggplants do not "shoot" when frying, the soaked vegetable circles should be laid out on paper towels and pressed on top with them. The wipes will absorb excess water droplets.

In the absence or insufficient amount of hot pepper pods, you can add ground red pepper to the filling.

Portal editor-in-chief: Ekaterina Danilova

Recipes "Cobra" - eggplant salad for the winter, the secrets of choice

Eggplant Cobra salad for the winter: recipes from simple to sophisticated, preparations with various additions and general principles of preparation, selection and combination of products

Eggplant "Cobra" for the winter has a bright taste and unique aroma. The appetizer turns out to be quite spicy, which is why it received such an original name. For this recipe, it is best to use small, young eggplants with unripe seeds.

If the eggplant is bitter, the eggplant circles must first be salted and left for 20 minutes to let the juice flow. Then dry the vegetables from excess moisture on paper towels and fry in vegetable oil. From the specified amount of ingredients, 1.5 liters of conservation are obtained, I advise you to immediately make a double rate.

Ingredients:

1 kg eggplant
4 heads of garlic
2 pods of hot pepper
0.5 kg sweet pepper
2 tbsp. l. salt
80 ml 9% vinegar
100 ml cooking oil for frying

How to cook "Cobra" from eggplant for the winter:

Wash the eggplants, cut the tails. Cut the vegetables into 0.5 cm thick slices.

Put the chopped eggplants in a frying pan with heated vegetable oil.

Fry vegetables until golden brown on both sides. Thus, we will prepare all the eggplants.

Wash the fleshy red pepper, remove the seed box. To make it easier to grind with a blender or meat grinder, cut the pepper into medium-sized pieces.

Combine peeled garlic cloves and bell peppers in a blender bowl. To make the eggplant Cobra appetizer hot for the winter, add a pod of peeled hot pepper.

Grind the ingredients into a homogeneous mass.

Add table vinegar and salt to it. Mix thoroughly to completely dissolve the salt.

Dipping slices of fried eggplants in adjika, put them in clean glass jars. Fill the blanks with the remaining adjika on top. Cover the jars with sterilized metal lids.

We sterilize cans with conservation, following the recipe for "Cobra" from eggplant for the winter. For half-liter cans, 15 minutes will be enough, sterilize liter cans for 20-25 minutes. Let's roll up the eggplant Cobra using a special machine.