For me, this dish is associated with childhood. I remember how my mother cooked it in a large saucepan and an appetizing aroma floated around the house for a long time. Now I cook the Ogonek salad myself. As before, it's a whole ritual! I am happy to share a family recipe with you.
Ingredients
- Eggplant - 2 kg
- Hot red pepper - 3 pod
- Garlic - 200 g
- Tomatoes - 500 g
- Ground black pepper - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Vegetable oil (for frying) – 250 ml
- Vinegar - 120 ml
- Sugar - 1 tbsp.l.
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Cut the eggplants and soak them in salted water for 15 minutes.
Put the pieces on the board and soak with a paper towel.
Fry the eggplants in oil until golden brown on both sides.
Cut the hot pepper in half and peel off the seeds.
Chop tomatoes, hot pepper and garlic in a blender.
Mix the resulting mass with sugar, salt, spices and boil for 10 minutes.
Add the eggplant, boil for another 5 minutes and pour in the vinegar.
Put the salad in clean, dry jars, roll it up and wrap it with a blanket for a day.
