Eggplant with chili ketchup for the winter: a delicious recipe and how to cook

Spicy chili eggplants with the addition of ketchup for winter storage are prepared quickly, fully justifying the efforts invested, products. Spicy lovers will appreciate their taste. By itself, tomato sauce stimulates appetite, stimulates digestion. Combined with eggplant - it will be a bomb, not an appetizer! So we are studying a step-by-step recipe to pleasantly surprise our family and guests.

Technology for cooking eggplant with chili ketchup for the winter

Cooking spicy eggplant is easy. You just need to buy these vegetables in the market in advance, choosing fruits that are not spoiled, moderately ripe, without damage.You will definitely need hot chili sauce, any of the ready-made ones that are on sale. Vegetables will be boiled in ketchup along with garlic.

A distinctive feature of eggplant is its hard skin. Therefore, some housewives completely in vain do not use these wonderful, he althy vegetables. One has only to s alt well, boil the eggplants, cut into slices, strips, in order to then enjoy their spicy taste.

Hot sauce is an important part of the recipe. Nothing can replace it. You will also need vinegar and garlic. There will be no problems with the rest of the components, they are in every home.

Required Ingredients

According to the finished recipe, not many products will be needed. With their choice of difficulties should not be. Here's what you should buy for future harvesting in the market, in the store (see the table for the quantity and consumption of ingredients):

4Chili ketchup100 milliliters5 Acetic essence 9 %400 milliliters6Drinking water600 milliliters7 Vegetable oil40 milliliters (per can)

No.	Component name	Quantity
1	Eggplants	2 kilograms
	Garlic	5 cloves
2	Sugar	400 grams
3	S alt	to taste to completely coat the eggplant

Even at the initial stage of harvesting, you will definitely need table s alt to soften a little, prepare the eggplant.

Selection and preparation of products for harvesting

The first condition for harvesting - we take only fresh, unspoiled fruits. Sluggish, with traces of rot, not ripe enough are not good. Then the eggplant should be washed in running water, dried on a towel. Be sure to cut the vegetables into small strips, otherwise they will remain hard and not soaked in sauce.

Then the garlic is peeled. It must be freed from the husk, grated, crushed in a crush. You can even cut it into small pieces. Eggplants ready for preservation are rubbed or sprinkled with s alt, put in a container with a wide bottom. Leave it like this for a couple of hours. This is necessary so that the fruits become softer, and at the same time they are s alted, let the juice flow. During this time, while you can prepare the composition for cooking.

Sugar and vinegar are added to the water and mixed. The mixture is put on fire, brought to a boil. Eggplant must be removed from the pan, cleaned of s alt residues, carefully put in a boiling marinade. Cook for 5-7 minutes, turn off.

In another bowl, garlic is mixed with ketchup. It remains to add lightly boiled eggplants to them. Appetizer almost ready.

How to twist 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, there should not be any difficulties here. To enhance the taste of blues, sunflower oil is added to each jar before closing. You can take refined or unrefined. You will need about 2 tablespoons for 1 roll.

It remains to twist the preservation, sterilize again for 15 minutes. The spicy eggplant is ready. There is also a more complex recipe. For him, the composition of the ingredients is different:

Eggplant - 500 grams.
Bulgarian sweet pepper - 400 grams.
Red tomatoes - 1.2 kilograms.
Onion - 250 grams.
Garlic - 3 cloves.
Hot chili pepper - 5 grams.
Oregano - 4 grams.
Ground black pepper - 2 grams.
Fennel (to taste).
Cooking s alt - 15 grams.
Sugar - 10 grams.
Wine vinegar - 125 milliliters.

First, preheat the oven to 180 degrees. Wash eggplant, remove seeds, cut into small pieces. Then the workpiece is transferred to a bowl, covered with s alt. A clean sweet front is completely laid out on a baking sheet previously 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 in a crush, rubbed, chopped (any method is suitable). It remains to cut the onion.

The chili and fennel go first in the heated pot (for flavor). Simply fried without water, oil, about 2 minutes. We clean the eggplants from s alt, squeeze lightly. 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 a regular preservation. In the fridge, pantry, closet - whatever suits you. The main thing is that the appetizer in the jar does not change color, no suspicious sediment, plaque appears inside. These are signs of insufficient sterilization, the activity of bacteria. Such jars should be thrown away immediately: they should not be eaten.If everything was done correctly, the workpiece is stored for at least six months and even longer.