Spicy eggplants - the best step-by-step recipe for eggplant snacks for the winter with photos.

For four ½ liter jars of the preparation you will need: 1 kg of eggplant, 1 kg of red, fleshy, sweet pepper, 1 pod of hot pepper, 1 head of garlic, 100 g of vinegar, 100 g of vegetable oil, 2 tbsp. l. salt per liter of water when boiling eggplant.

Cooking spicy eggplants for the winter - step by step.

So, for a delicious winter snack, we choose small, dense, not overripe eggplants. Remove the stems and peel the skin.

Cut the vegetables into slices about 1 cm thick.

Boil them in salted boiling water for 2-3 minutes. Don't be afraid that cooking will take so little time - this will only benefit the preparation. Such short-term cooking prevents the eggplants from boiling, and when thrown into a colander to drain the water, the circles will “rest” until they reach perfect condition.

Now, let’s prepare a wonderful spicy sauce for eggplants.

To do this, pass pre-chopped red pepper, hot pepper and garlic through a meat grinder. Add vinegar and sunflower oil, mix well. I would like to note that the meatier the pepper you choose, the more delicious the filling you will get.

Place in prepared jars (washed and sterilized) in layers: eggplants, filling, eggplants, filling, and so on until the top of the jar, so that all the circles are saturated with this wonderful spicy taste.

Cover with a lid and set to pasteurize. This will take about 15 minutes. The water level should reach the hangers of the jar.

After that, all that remains is to twist the workpiece, place it bottom up and wrap it in a blanket. Let it sit for another day and undergo additional heat treatment. Within a day it is ready for use.

Such a snack can also be stored in a regular pantry in the apartment.

Photo. Spicy eggplants in sauce.

But whoever tries this taste once, the spicy eggplants won’t stay in the pantry for long. Vegetable appetizers are served with main courses. It goes well with potatoes, pasta and meat.