10 Best Spicy Eggplant Recipes for Winter

Preparing spicy eggplant for the winter doesn't take much time, and any home cook can make it right. These savory eggplants are a favorite appetizer for lunch or dinner. They also serve as a standalone dish during a holiday feast. There are many different recipes for spicy eggplant, varying in the ingredients and preparation method.

How to make a spicy blueberry appetizer

Before you start making eggplant preparations For winter, you should purchase suitable ingredients and prepare them in advance. Furthermore, the containers need to be sterilized so that the canned goods can be stored for a long time without breaking or spoiling.

Selecting and preparing ingredients

When choosing products, pay attention to their appearance; there should be no signs of:

• spots of various shapes and colors;
• damage;
• dried out places;
• rot or insect damage.

Also, when preparing hot blue ones for the winter, you should remember a few simple rules:

1. Only small and young vegetables are suitable for harvesting, otherwise they will fall apart under the influence of boiling water.
2. Because the vegetable contains a lot of salt, it is recommended to soak the eggplants in a solution of salt and water before cooking, this will remove the bitterness from the taste.
3. To prevent the eggplants from becoming too watery, dry them with napkins or a towel after soaking.
4. To ensure that the chopped vegetable holds its shape, it needs to be pre-fried; this will also give the product a pleasant flavor.
5. There is no need to peel the skin off the blue ones, it keeps the shape of the pulp.

Necessary containers for canning vegetables

Regular glass jars are suitable for sealing blueberries, but only metal lids should be used; they maintain a better seal and prevent the product from spoiling. Before canning, you need to sterilize the containers and lids. This can be done using:

• boiling water;
• pair;
• oven.

The best spicy eggplant recipes for the winter

There are many different recipes for preparing hot blue ones for canning, often such dishes include the following ingredients:

• 1 kilogram of eggplants;
• a few cloves of garlic;
• 1 liter of drinking water;
• bay leaf;
• black peppercorns;
• 40 grams of salt;
• 30 grams of sugar;
• 100 grams of vinegar;
• 100 milliliters of sunflower oil;
• spices (optional).

This list may be supplemented with other products depending on the recipe.

Classic cooking option

To prepare the classic version, you need to follow the sequence:

1. Wash the vegetable, cut into slices and soak for 30 minutes in a solution of salt and water (10 grams per 1 liter).
2. Prepare the marinade by adding water, salt, and sugar to a saucepan and bringing to a boil.
3. Place spices, garlic and vegetables in jars, pour in hot marinade and seal.

Method without sterilization

To make spicy blue mushrooms without pre-sterilization, follow the classic recipe, but pour the hot marinade into the jar, drain it after 10 minutes, and bring it back to a boil. Then, pour the sauce back into the container and seal.

With red hot pepper and garlic

To add more spice to the dish, you can add about 50 grams of red hot pepper per this amount of ingredients. Wash it, remove the stem and core, and chop it however you like. Then add it to the container with the other ingredients, pour the marinade over it, and preserve.

Pickled eggplants stuffed with carrots

To prepare this dish you will need the following additional ingredients:

• 300 grams of carrots;
• 150 grams of onions;
• several sprigs of celery;
• hot ground pepper.

Cooking procedure:

1. Wash the vegetables, make a longitudinal cut in the eggplants, but do not cut all the way through.
2. After this, the blue ones need to be blanched for 5 minutes, then placed in ice water for 2 minutes.
3. The eggplants need to be placed in a sieve and covered with a lid so that excess liquid comes out and they are not watery.
4. Carrots and onions need to be cut or grated into strips and fried, then poured into a bowl and added spices, salt, herbs and garlic.
5. Stuff the blue ones with this mixture and tie them with celery, first soaking it in boiling water to make it softer.
6. Place into jars, pour in marinade and seal.

Eggplant appetizer for the winter, "Mother-in-law's tongue"

For this recipe you will need to additionally take the following products:

• 300 grams of tomatoes;
• 300 grams of bell pepper.

Algorithm of actions:

1. Wash the vegetables, cut the eggplants into slices, and the rest using any convenient method.
2. Soak the eggplants in a saline solution.
3. Grind the remaining vegetables in a meat grinder or blender and cook at the lowest temperature.
4. After boiling, add the blue ones to the sauce and simmer for 30 minutes.
5. Pour the dish into jars and roll up.

Spicy eggplant adjika

For this dish you need to take:

• 600 grams of tomatoes;
• 400 grams of bell pepper.

The order of preparation of the dish:

1. Wash all vegetables, peel and chop using a meat grinder or blender until smooth.
2. Let the mixture cook for 40-50 minutes, then add spices and salt.
3. After this, the adjika is poured into containers and preserved.

Snack "Ogonyok"

For this recipe you will need the following additional ingredients:

• 250 grams of bell pepper;
• 25 grams of hot red pepper;
• 50 milliliters of honey.

Cooking sequence:

1. The eggplants need to be washed and cut into slices, then greased with sunflower oil and baked in the oven for 25 minutes.
2. The remaining vegetables need to be chopped together using a blender or meat grinder.
3. To this mass you need to add salt, sugar, spices, honey and vinegar.
4. Place the eggplants and marinade in layers and seal the jars.

Blue in a sharp fill

This recipe uses tomatoes, you need to take about 250 grams of them.

The order of actions during preparation:

1. Cut the blue ones, salt them and put them under pressure for 30 minutes.
2. After this, bake the vegetables in the oven.
3. Combine the remaining vegetables and grind them in a blender or meat grinder, then cook the mixture for 10 minutes.
4. Add spices, salt, sugar and vinegar to the sauce, then fill the container with eggplants, pour in the marinade and roll up.

Spicy eggplants with Korean carrots

For this dish, you'll need 250 grams of carrots and 10 grams of special Korean seasoning. The dish is basically prepared like the classic version. However, when placing the carrots in the jar, add the Korean carrots, which have been cut into strips and marinated in the spices. After this, the jars can be sealed with metal lids.

Eggplants for the winter in a slow cooker

Eggplants for pickling can be cooked not only in the oven or in a frying pan, but also in a slow cooker. To do this, place them in the bowl and set the cooker to simmer. Meanwhile, prepare the marinade. The rest of the process is identical to the classic recipe.

Terms and conditions for storing the workpiece

Store the canned product in a dry, dimly lit place at a temperature of approximately 1-5°C. The shelf life is 1 year when unopened, and up to 30 days after opening.