Today we will cook the good old spicy eggplant “Ogonek” according to a simple, time-tested recipe. The preparation is interesting because the sugar in it is replaced with honey, and eggplants are not boiled and baked, but slightly blanched in salted water.
Ingredients
- Eggplant - 500 g
- Bell pepper (net weight) – 200 g
- Hot red pepper - 1 pcs.
- Garlic - 6 cloves
- Vegetable oil - 2 art.l.
- Vinegar (9%) – 40 ml
- Honey - 35 ml
- Salt - 1 tsp.
Step-by-step cooking recipe
Wash the eggplants, cut off the tails, cut into slices 1.5-2 cm thick.
Boil eggplant slices in salted water for 3-5 minutes. After that, immediately place the workpiece in cold water and flip it into a colander.
Peel the Bulgarian pepper from the seeds and stalks, cut it arbitrarily. Chop garlic and hot pepper. Put the vegetables through a meat grinder.
Add salt, vegetable oil, vinegar and honey to the resulting vegetable mass. Mix well.
Fill a sterile jar to the top with vegetables, alternating layers of eggplant and spicy vegetable mixture.
Cover the jar with a sterile lid and send it to be sterilized in a pot of water for 15-20 minutes.
After sterilization, seal the jar tightly, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
