A delicious recipe for cooking eggplant for the winter with chili ketchup
Spicy chili eggplants with the addition of ketchup for winter storage are prepared quickly, fully justifying the invested efforts, products. Spicy lovers will appreciate their taste. Tomato sauce itself stimulates appetite and stimulates digestion. Combined with eggplants, this will be a bomb, not a snack! So we study the step-by-step recipe to pleasantly surprise our home and guests.
The technology of cooking eggplant with chili ketchup for the winter
Cooking spicy eggplants is easy. You just need to buy these vegetables on the market in advance, choosing fruits that are not spoiled, moderately ripe, without damage. You will definitely need a hot chili sauce, any of the ready-made ones that are on sale. Vegetables are to be boiled in ketchup along with garlic.
A distinctive feature of eggplant is a hard skin. Therefore, some housewives completely in vain do not use these wonderful, healthy vegetables. One has only to thoroughly salt, boil the eggplants, cut into slices, strips, in order to then enjoy their piquant taste.
Required ingredients
According to the finished recipe, not so many products will be needed. There shouldn't be any difficulties with their choice. Here's what you should buy for the future harvesting on the market, in the store (see the table for the quantity and consumption of ingredients):
| P / p No. | Component name | amount |
| 1 | Eggplant | 2 kilograms |
| Garlic | 5 teeth | |
| 2 | Granulated sugar | 400 gram |
| 3 | Salt | to taste to completely cover the eggplant |
| 4 | Chili ketchup | 100 milliliters |
| 5 | Vinegar essence 9% | 400 milliliters |
| 6 | Drinking water | 600 milliliters |
| 7 | Vegetable oil | 40 milliliters (for each can) |
Even at the initial stage of the preparation, you will definitely need table salt to soften a little, prepare the eggplants.
Selection and preparation of products for procurement
The first condition for harvesting is that we take only fresh, undamaged fruits. Sluggish, with traces of rot, not ripe enough are not suitable. Then the eggplants should be washed in running water and dried on a towel. Be sure to cut vegetables into small strips, otherwise they will remain firm, not soaked in the sauce.
Then the garlic is peeled. It needs to be freed from the husk, grated, chopped in a crush. You can even chop finely. Rub the eggplants ready for conservation or sprinkle with salt, put them in a container with a wide bottom.We leave in this form for a couple of hours. This is necessary so that the fruits become softer, and at the same time become salted, let the juice flow. During this time, while you can prepare the composition for cooking.
Sugar and vinegar are added to the water, mixed. The mixture is put on fire, brought to a boil. The eggplants must be removed from the pan, cleaned of salt residues, and carefully placed in a boiling marinade. Cook for 5-7 minutes, turn it off.
In another bowl, garlic is mixed with ketchup. It remains to add lightly cooked eggplants to them. The appetizer is almost ready.
How to roll eggplant with chili ketchup
When the eggplants are boiled, they are mixed with garlic and chili sauce, you can roll the appetizer into jars. We sterilize the container as usual for preservation, here no difficulties should arise. To enhance the flavor of the blues, add sunflower oil to each jar before closing. You can take refined or not refined. You will need about 2 tablespoons for 1 roll.
It remains to tighten the preservation, sterilize again for 15 minutes. Spicy eggplants are ready. There is also a more complex recipe. For him, the composition of the ingredients is different:
- Eggplant - 500 grams.
- Sweet Bulgarian pepper - 400 grams.
- Red tomatoes - 1.2 kilograms.
- Onions - 250 grams.
- Garlic - 3 cloves.
- Hot chili pepper - 5 grams.
- Oregano - 4 grams
- Ground black pepper - 2 grams.
- Fennel (to taste).
- Table salt - 15 grams.
- Sugar - 10 grams.
- Wine vinegar - 125 milliliters.
First, we warm up the oven to 180 degrees. Wash eggplants, clean from seeds, cut into small pieces. Then the workpiece is transferred to a bowl and covered with salt. Pure sweet before the whole is laid out on a baking sheet pre-covered with parchment for baking. Then the peppers are sent to the oven for 30 minutes.
The subtlety lies in the fact that then you need to carefully remove the peel from the pepper, finely chop. Tomatoes are washed, blanched, and the skin is also removed from them. Then they are also cut into pieces. Garlic is squeezed out in a press, rubbed, chopped (any method is suitable). It remains to cut the onion.
Chili and fennel (for flavor) are the first to go into a heated saucepan. They are simply fried without water, oil, about 2 minutes. We clean the eggplants from salt, squeeze slightly. Together with other ingredients, put in a saucepan, add seasonings, vinegar. Simmer for 10-15 minutes under the lid, then the same amount without it. The dish is ready.
Further storage
Spicy eggplants are stored as regular canning. In the refrigerator, pantry, closet - whatever suits you best. The main thing is that the snack in the jar does not change color, no suspicious sediment or plaque appears inside. These are signs of insufficient sterilization, bacterial activity. Such cans should be thrown away immediately: they should not be eaten. If everything was done correctly, the workpiece is stored for at least six months or even longer.
