Spicy chili eggplants with the addition of ketchup for winter storage are prepared quickly, fully justifying the invested effort and products. Spicy lovers will appreciate their taste. Tomato sauce itself stimulates the appetite and stimulates digestion. Combined with eggplants - it will be a bomb, not a snack! So let’s study the step-by-step recipe to pleasantly surprise our family and guests.
Technology for preparing eggplants with chili ketchup for the winter
Cooking spicy eggplant is easy.You just need to buy these vegetables at the market in advance, choosing unspoiled, moderately ripe, undamaged fruits. You will definitely need hot chili sauce, any of the ready-made ones that are commercially available. Vegetables will have to 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, healthy vegetables. You just have to salt it well, boil the eggplants, cut them into slices and strips, and then enjoy their piquant taste.
Required Ingredients
The finished recipe will not require many ingredients. There should be no difficulties with their choice. Here's what you should buy for future preparations at the market or in a store (see the table for the quantity and consumption of ingredients):
| No. | Component name | Quantity |
| 1 | Eggplant | 2 kilograms |
| Garlic | 5 cloves | |
| 2 | Granulated sugar | 400 grams |
| 3 | Salt | to taste to completely cover the eggplants |
| 4 | Chili ketchup | 100 milliliters |
| 5 | Vinegar essence 9% | 400 milliliters |
| 6 | Drinking water | 600 milliliters |
| 7 | Vegetable oil | 40 milliliters (for each jar) |
Even at the initial stage of preparation, you will definitely need table salt to soften and prepare the eggplants a little.
Selection and preparation of products for procurement
The first condition for harvesting is to take only fresh, unspoiled fruits. Sluggish, with traces of rot, and not ripe enough are not suitable. Then the eggplants should be washed in running water and dried on a towel.Be sure to cut the vegetables into small strips, otherwise they will remain hard and will not be soaked in the sauce.
Then the garlic is peeled. It needs to be peeled, grated, and crushed in a crusher. You can even chop it finely. When the eggplants are ready for preservation, rub or sprinkle with salt and place 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 salted and release juice. During this time, you can still prepare the composition for cooking.
Add sugar and vinegar to the water and mix. The mixture is placed on the fire and brought to a boil. The eggplants need to be removed from the pan, cleaned of any remaining salt, and carefully placed in the boiling marinade. Cook for 5-7 minutes, turn off.
In another bowl, garlic is mixed with ketchup. All that remains is to add lightly boiled eggplants to them. The appetizer is almost ready.
How to twist eggplant with chili ketchup
When the eggplants are boiled, mixed with garlic and chili sauce, you can roll the appetizer into jars. We sterilize the container as usual for preservation; no difficulties should arise here. To enhance the flavor of the blues, sunflower oil is added to each jar before closing. You can take refined or unrefined. You will need approximately 2 tablespoons for 1 roll.
All that remains is to tighten the preservation and sterilize again for 15 minutes. Spicy eggplants are ready. There is a more complex recipe. For it, the composition of the ingredients is different:
- Eggplants – 500 grams.
- Sweet bell 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, preheat the oven to 180 degrees. Wash the eggplants, remove seeds and cut into small pieces. Then the workpiece is transferred to a bowl and covered with salt. The whole clean sweet front is laid out on a baking tray pre-lined with parchment. Then the peppers go into the oven for 30 minutes.
The subtlety is that you then need to carefully remove the peel from the pepper and chop it finely. The tomatoes are washed, blanched, and their skins are also removed. Then they are also cut into pieces. Garlic is squeezed in a press, grated, chopped (any method is suitable). All that remains is to chop the onion.
The first things to go into the heated pan are the chili peppers and fennel (for flavor). Simply fry without water or oil for about 2 minutes. We clean the eggplants from salt and squeeze them lightly. Place it in a saucepan along with other ingredients, add seasonings and 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 like regular preserves. In the refrigerator, pantry, closet - whatever suits you. The main thing is that the snack in the jar does not change color, and that no suspicious sediment or coating appears inside. These are signs of insufficient sterilization and bacterial activity. 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.
