Spicy Eggplant Appetizer for Winter
Fiery and zesty - perfect for holiday gatherings! Spicy eggplants for winter are aromatic fried vegetable rounds in a pepper marinade. This snack pairs well with strong drinks and will delight lovers of spicy food!
Updated : 09 March, 2026
Easy
About 1 hour.
Ingredients
1 kilograms
Eggplant
50 grams
Chili pepper
1
Bell pepper
50 grams
Garlic
1 teaspoon
Sugar
1 teaspoon
Salt
3 tablespoon
Vinegar
150 milliliters
Water
100 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make spicy eggplant appetizer for winter? Prepare all the necessary ingredients. Choose small eggplants with firm, matte skin - these field-grown ones are the tastiest. Peppers are best when seasonal. It’s good if some of the peppers are red - they’ll add color to the pepper marinade and to the preserve overall.
Step 2
Wash the eggplants, cut off the stem and the bottom tip, and slice into rounds about 5 mm (about ¼ in) thick.
Step 3
Salt them and leave for about 20 minutes. This will season the eggplants and draw out bitterness.
Step 4
While the eggplants sit, make the pepper sauce. Remove the stems from the hot peppers but leave the seeds. Remove the stems and seeds from the sweet peppers. Peel the garlic. Chop both kinds of peppers roughly.
Step 5
Put the garlic and chopped peppers into a blender bowl.
Step 6
Blend until smooth. You can also run the vegetables through a meat grinder.
Step 7
Add salt and sugar.
Step 8
Pour in vinegar. This recipe uses 6-9% vinegar; if you have vinegar essence, dilute it 1:8 with water.
Step 9
Add a little boiled, cooled water so the sauce becomes more liquid.
Step 10
Heat vegetable oil in a skillet and fry the eggplant slices until golden - usually about 5 minutes per side over medium heat.
Step 11
Sterilize the jars in any convenient way. I pour a little water into each jar and microwave for 5-7 minutes. You can also sterilize jars in the oven at 100°C / 212°F for about 30 minutes, or simply scald them with boiling water or hold over steam. Boil the lids for 5 minutes.
Step 12
Dip each eggplant round into the pepper sauce.
Step 13
Pack tightly into the jar.
Step 14
Pour the remaining pepper sauce over the top. Close the jars tightly with lids. Sterilization is not required. This preserve can be stored without refrigeration.
Step 15
Enjoy your meal!
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