Eggplant ogonyok — spicy eggplant salad

Eggplant ogonyok, also known as spicy eggplant salad, is more than just a delicious vegetable appetizer. It is a real centerpiece of both an everyday and festive table. This spicy and flavorful delicacy pairs perfectly with meat and fish dishes, turning an ordinary meal into a truly enjoyable culinary experience.

The original recipe for this salad includes chili pepper, which gives the dish its characteristic heat and enhances its nutritional value. Its main active compound, capsaicin, has well-documented antiviral and antibacterial properties and may help stimulate metabolism. Chili peppers are also exceptionally rich in vitamin C, an important nutrient that supports normal immune system function and helps the body maintain its natural defenses.

CraftOil offers a large and regularly expanding selection of products. Our catalog always includes organic chili peppers, stored under ideal conditions and supplied with a quality certificate. We pack our chili peppers in convenient plastic containers and promptly ship orders throughout Ukraine and worldwide.

Наш чилі оптиOur chili pepper is an excellent choice for eggplant ogonyok as well as many other spicy dishes. If you would like to learn more about its nutritional value and how to use chili pepper in cooking, simply send us a request through our website.

Ingredients

To make this spicy Eggplant Ogonyok salad, you will need:

• 3 kg eggplants;
• 75 g salt;
• 100 ml vegetable oil, for frying;

For the spicy sauce:

• 1 kg tomatoes;
• 1 kg bell peppers;
• 50 ml 9% vinegar;
• 150 g sugar;
• 1 full teaspoon chili pepper;
• 50 g salt;
• 1 head of garlic;
• 1 bay leaf;

Step-by-step preparation

First, prepare the vegetables. Wash the eggplants, remove the stems, and cut them into rounds or slices, depending on your preference. Sprinkle them with salt, mix well, and leave for 1.5–2 hours to release their juices.

Rinse the tomatoes and process them using a meat grinder or blender. Wash the bell peppers, remove the seeds and stems, and chop or blend them using your preferred method.

Separate the garlic cloves, peel and wash them, then finely chop them or press them through a garlic press.

Drain the liquid released by the eggplants, gently squeeze them by hand, and fry them in vegetable oil for 2–3 minutes on each side.

Place the processed tomatoes, bell peppers, and garlic in a saucepan or sauté pan. Add the bay leaf, salt, chili pepper, sugar, and vinegar. Bring the mixture to a boil over medium heat.

Arrange the fried eggplant slices in previously washed and sterilized jars. Pour the boiling spicy sauce over the eggplants, seal the jars, turn them upside down, wrap them in a blanket or towel and leave them to cool for 24 hours.

Notes:

When frying eggplants, use an oil with a high smoke point, such as corn, sunflower, mustard, or sesame oil. These and many other delicious and nutritious plant-based oils are available from the CraftOil online store.