Cobra eggplant salad for the winter: a recipe for a savory snack. Salad "Cobra" from eggplant - a chic appetizer with an insidious name! The best eggplant cobra salad recipes for the winter
Cobra is a spicy snack with a very bright taste.
Salad can be made with the most different marinades and get the output special blank.
Here are the best recipes for vigorous snacks. Shall we try?
Eggplant Cobra Salad - General Cooking Principles
The basis of the salad is eggplant. Vegetables are cut into circles or "tongues", that is, elongated plates. Then they need to be fried in oil. But there are lightweight recipes in which this step is skipped. To remove bitterness from a vegetable, it can be soaked in salted water. Prepared pieces are poured hot sauce.
What is the "poison" for the cobra made of:
Tomatoes, sweet pepper, hot;
From different types pepper and spices;
From carrots, sweet and hot pepper;
From carrots, tomatoes and peppers;
From water with pepper, laurel.
Vinegar and oil are always added. Garlic often appears in the fillings, and in large quantities. Sometimes greens are added.
You can simply boil the salad, put it in jars, roll it up. This is a lightweight option. But more often eggplants are fried, shifted with cooked marinade, sterilized in a saucepan with water, and only then rolled up.
Salad "Cobra" of eggplant and tomatoes
A simple version of Cobra salad made from eggplants that do not need to be fried. The appetizer is quite spicy. If necessary, reduce the amount capsicum.
Ingredients
Eggplant 3 kilograms;
150 grams of garlic;
2 kg of red sweet pepper;
6 pcs. chili pods;
0.08 kg dill;
0.1 kg of fresh parsley;
150 ml 3% vinegar;
Tomatoes 1.7 kg;
180 grams of butter;
About 50 grams of salt (to taste).
Cooking
1. Remove the tips from the washed eggplants, cut the vegetables into circles, set aside.
2. Cut into pieces the pods of all kinds of peppers, tomatoes, add peeled garlic, washed greens. All together you need to twist through a meat grinder.
3. Add salt to the prepared mixture, stir.
4. Pour the recipe oil into the saucepan.
5. Lay eggplant and tomato mass in layers. Just pour the rest of the sauce together.
6. Close, turn on the stove and simmer for 20 minutes. You don't need to mix.
7. Remove the lid, add vinegar, mix, taste, you can add salt.
8. Boil the Cobra appetizer for another ten minutes, arrange in jars. Immediately put on the lid while the mass is hot, you need to quickly roll it up.
9. Turn over the jars, put on a blanket. Before being sent to storage, the workpiece must be cooled slowly.
Salad "Cobra" from eggplants in pepper sauce
A variant of the salad that does not include tomatoes. For pouring, you need a juicy, ripe bell pepper. The amount of hot pepper can be reduced.
Ingredients
Eggplant five kg;
0.18 kg of garlic;
Half a liter of oil;
1.5 kg of pepper;
0.2 g of sharp pods;
180 ml of vinegar 6%;
Salt 50 grams.
Cooking
1. Twist Bell pepper, chives and spicy pods through a meat grinder. Add vinegar and half vegetable oil, salt, stir, boil for 3 minutes, set aside.
2. Cut the eggplant into circles, fry in a pan on both sides. Pour the rest of the oil into the sauce, stir again.
3. Now you need to put the fried mugs in jars, lubricating each layer with garlic pepper sauce. Pack tightly so that there are no voids. Top with sauce under the neck, cover with lids.
4. Place the fabric in the pan, arrange the filled jars.
5. Pour warm but not hot water into the pan so that it was almost shoulder-length to the banks. Turn on the stove.
6. After boiling the liquid in a saucepan, note the time.
7. Sterilize jars of 0.5 liters for a quarter of an hour, liter for 22 minutes.
8. Carefully remove the jars of salad from the pan one at a time, twist, turn over and keep until completely cool under the covers.
Appetizer "Cobra" from eggplant with carrots
One more recipe fragrant salad"Cobra" from eggplant. Carrots add brightness and special taste to the appetizer; choose fresh and juicy root crops.
Ingredients
5 kg of eggplant;
0.5 kg of carrots;
250 ml of vinegar 3%;
0.3 kg of salt;
5 chili pods;
10 pods of sweet pepper;
Oil for frying;
0.15 l of oil in the fill;
0.2 kg of garlic.
Cooking
1. Cut the eggplant into half-centimeter circles. Pour 300 grams of salt to them, stir, leave for an hour.
2. Peel all garlic, carrots and both sweet and spicy peppers. Twist everything through a fine mesh meat grinder or chop with a food processor.
3. Add vinegar to the dressing, no salt needed. Pour in vegetable oil.
4. Squeeze the eggplant, do not rinse. Fry in a skillet, adding a thin layer of oil.
5. Put the fried mugs in jars, alternating with carrot marinade. It, in turn, needs to be stirred from the bottom each time so that the oil and vinegar are distributed evenly.
6. Spread the rest of the carrot mass on top.
7. Put the jars to be sterilized. A quarter of an hour is enough for containers of 0.5 liters.
8. Roll up tightly, keep upside down until completely cool.
Salad "Cobra" of eggplant with pepper №2
Another salad recipe with pepper dressing, which is cooked a little differently. Requires sterilization.
Ingredients
30 ml of 9% vinegar;
3 kg of medium-sized eggplants;
Salts 2 tbsp. l. ;
60 g of garlic;
6 pcs. pepper (sweet);
2 pcs. chili pepper;
120 grams of butter.
Cooking
1. Cut the eggplant into circles. Young vegetables can not be soaked. Put in a bowl.
2. Pour the rest of the oil into the pan.
3. Grind the peppers with peeled garlic cloves and dill. Transfer to skillet, season with salt.
4. Turn on the fire, simmer for five minutes, add vinegar, stir.
5. Now each fried piece of eggplant should be dipped in a sharp "poison" and tightly placed in sterile jars.
6. Spread the rest of the sauce on top.
7. Cover, sterilize the containers for 0.5 quarter of an hour in a saucepan with water. Start the countdown after the liquid boils, not the snacks in the jars.
8. Cork, cool, store.
Appetizer "Cobra" from zucchini and eggplant (without sterilization)
Cobra salad variant of eggplant and zucchini. There is no need to sterilize the snack, which saves time. Small zucchini are needed, as they will also be fried in rings.
Ingredients
1.2 kg of twisted tomatoes;
0.7 kg of sweet pepper;
0.15 kg of hot pepper;
1.5 kg of eggplant;
4 small zucchini;
300 ml of oil;
80 ml 9% vinegar;
50 g salt (adjust).
Cooking
1. Pepper needs to be finely chopped, you can twist it together with tomatoes. sharp pods also shrink. Garlic is not added, but if desired, you can put one head.
2. Add salt, vinegar to the filling, leave aside.
3. Eggplants and zucchini should be cut into circles of the same thickness, fried.
4. Pour the remaining oil from frying into a saucepan, put a layer of eggplant, then a little tomato mass, a layer of zucchini and so on.
5. Turn on the stove, after boiling, extinguish the cobra for 25 minutes, do not make the fire large. No need to stir.
6. Taste the workpiece, if necessary, add salt.
7. Stir, place "Cobra" in sterile jars, roll up.
Salad "Cobra" of eggplants with roasting in the oven
A salad option for those who do not want to stand at the stove and fry eggplant slices. For this cobra, you can bake a vegetable in the oven. Lubricate mugs best olive oil if not, then use vegetable.
Ingredients
3 kg of eggplant;
2 tbsp. l. salt;
8 pods of pepper;
1 chili pod;
100 ml sunflower oil;
50 ml olive oil;
50 g of garlic.
Cooking
1. Cut into blue circles, brush with olive oil on both sides, lay on baking sheets, bake until crusty. Set at 220 degrees.
2. For pouring, twist the pods of hot and sweet peppers together with peeled garlic cloves, add salt and olive oil, boil, season with vinegar.
3. Moisten baked eggplants in marinade, put in half-liter jars to the very top. Make sure there are no air bubbles left.
4. Sterilize in a pot of boiling water for a quarter of an hour.
Salad "Cobra" from eggplant in fragrant marinade
Variant of eggplant salad marinated with water and fragrant spices. An unusual solution for a spicy snack.
Ingredients
A kilogram of eggplant;
6 peas of allspice;
10 cloves of garlic;
Salt 2+2 spoons;
0.5 l of water;
2 chili pods;
20 g of sugar;
30 ml of vinegar;
500 ml of oil.
Cooking
1. Cut the washed, dried eggplant into circles, add two tablespoons of salt, stir and leave for half an hour.
2. Rinse, wipe with napkins, fry in oil until beautiful crust.
3. For marinade, add chopped chili pods, two tablespoons of salt, laurel, peppercorns, remaining oil to the water and boil for two minutes.
4. Add prescription vinegar, boil for another minute.
5. Mince the garlic.
6. Put eggplant mugs in jars, sprinkle with garlic, pour marinade over.
7. Sterilize containers of 0.5 for 12 minutes, roll up. Containers of 0.7 need 15 minutes, jars of 1 liter 20 minutes.
If the filling from vegetables turned out to be small and it does not completely cover the vegetables, you can add vegetable oil or boiled oil to the jars. tomato juice.
So that the eggplants do not “shoot” when frying, the soaked circles of the vegetable should be laid out on paper towels and pressed on top of them. The wipes will absorb excess water droplets.
In the absence or insufficient number of hot pepper pods, you can add ground red pepper to the filling.
Green tomato salad is the easiest way to prepare unripe tomatoes for the winter. Today's my recipe - green tomato salad "Cobra" for the winter - is suitable only for those who are not indifferent to spicy snacks, because it turns out just brutally spicy! To be honest, I roll it up only for my husband - he eats it with great pleasure. I allow myself to eat only a few tomato slices - a tasty, but too hot salad turns out, in general, it fully justifies its name. Preparing a green tomato salad "Cobra" for the winter is quite simple, the recipe uses a minimum of ingredients - tomatoes, garlic and hot peppers. It is not necessary to boil vegetables before seaming, just chop, mix and sterilize filled jars. It's that simple!
Ingredients:
- green tomatoes - 1.5 kg,
- garlic - 80 g (2 medium heads),
- hot pepper - 70 g (2 medium pods),
- sugar - 2 tbsp. l.,
- salt - 2.5 tbsp. l.,
- sunflower oil - 50 ml,
- vinegar 70% - 1 tbsp. l.,
- bay leaf - 2 pcs.,
- peppercorns (black, allspice or a mixture of peppers) - 8-10 pcs.
The output is approximately 1.2-1.3 liters.
How to cook Cobra salad from green tomatoes for the winter
Let's deal with the tomatoes first. Wash them thoroughly and let the water drain.
Then we cut the dried tomatoes into medium-sized slices (as they usually cut into a salad): large tomatoes cut into 6-8 slices, small ones can be into 4.
Pour tomatoes 0.5 tbsp. l. salt, mix and set aside for a couple of hours so that they give juice. In this way, we rid green tomatoes of their inherent bitterness.
Grind the peeled garlic: pass through a press or three on a fine grater. I used a grater. Hot pepper, without peeling the seeds, cut into thin rings. Large peppers can be cut into half rings.
When the salted tomatoes are infused, we get rid of the allocated juice. Then add pepper and garlic to them.
Add bay leaves, the remaining 2 tbsp. l. salt, sugar, vinegar and peppercorns (I took the ready-made Five Peppers mixture).
Season the salad with vegetable oil and knead it well. Important! Of course, it is more convenient to mix the salad with your hands, but it is better to use a spoon or spatula for this. Or put gloves on your hands, because from hot peppers they (hands) will literally burn with fire!
We try the finished salad, if necessary, add salt to your taste or add sugar and leave it to brew for 30 minutes. During this time, you can prepare a sterile container for the salad. I take jars up to 0.5 liters so that an open jar is eaten in one or two. We fill the jars with salad as tightly as possible, evenly pour the remaining juice and send it for sterilization.
We boil the filled jars, covering them with lids: half-liter and smaller jars (0.3-0.45 l) - 10 minutes, liter - 20 minutes.
Then take out, close and turn on the lids. We wrap it warmly and leave it for the night, after which it can be hidden for storage. The salad will stand well in the cold (cellar, refrigerator), and on a shelf in the pantry.
Eggplant "Cobra" for the winter has a bright taste and unique aroma. The appetizer turns out to be quite spicy, thanks to which I got this original name. For this recipe, it is best to use young eggplants of small size with unripe seeds.
If the eggplants are bitter, the eggplant circles must first be salted and left for 20 minutes so that they let the juice flow. Then dry the vegetables from excess moisture on paper napkins and fry on vegetable oil. From specified quantity ingredients it turns out 1.5 liters of conservation, I advise you to immediately make a double rate.
Ingredients:
- 1 kg eggplant
- 4 heads of garlic
- 2 pods of hot pepper
- 0.5 kg sweet pepper
- 2 tbsp. l. salt
- 80 ml 9% table vinegar
- 100 ml vegetable oil for frying
How to cook "Cobra" from eggplant for the winter:
Wash the eggplant, cut off the stems. Cut the vegetables into slices 0.5 cm thick.
Put the chopped eggplant in a frying pan with heated vegetable oil.
Fry vegetables until golden brown on both sides. Thus, we will prepare all the eggplants.
Wash the fleshy red pepper, remove the seed box. To make it more convenient to grind it with a blender or meat grinder, cut the pepper into medium-sized pieces.
Combine peeled garlic cloves and sweet peppers in a blender bowl. To make the Cobra appetizer from eggplant for the winter spicy, add a pod of bitter pepper, peeled from seeds.
Grind the ingredients into a homogeneous mass.
Let's add to it table vinegar and salt. Mix thoroughly so that the salt is completely dissolved.
Dipping circles of fried eggplants in adjika, transfer them to clean glass jars. From above, fill the workpiece with the remaining adjika. We cover the jars with sterilized metal lids.
We will sterilize the cans with conservation, following the recipe "Cobra" from eggplant for the winter. For half-liter jars, 15 minutes will be enough, liter jars sterilize for 20-25 minutes. Roll up the "Cobra" of eggplant using a special machine.
3.8333333333333 Rating 3.83 /5 (3 votes)
Ingredients
- Eggplant - 3 kg.
- Bulgarian pepper - 1 kg.
- Hot pepper - 4 pods
- Garlic - 2 heads
- Salt - 2 tbsp.
- Sugar - 2 tbsp
- Vegetable oil - 200 ml.
- Vinegar - 150 ml.
Cooking time: 1 hour
Yield: 1 jar of 0.5 liters, and one liter jar snacks
Today we have a spicy eggplant appetizer for the winter "Cobra". Despite the "poisonous" name, this dish will not harm you, but rather the opposite. Spicy, like cobra tongues, vegetables will warm you up on a winter day and invigorate you. In addition, garlic-pepper filling is almost not thermally processed, which means it contains a large number of phytoncides and biologically active substances that can help prevent seasonal colds.
How to cook cobra eggplant salad for the winter - a recipe with a photo step by step
To start preparing necessary ingredients. There are many options for this appetizer, but today we have eggplant cobra salad for the winter, so these vegetables, as the main ones in our dish, should be given Special attention. Eggplants should be thin and long - these vegetables contain fewer coarse seeds.
Pepper, hot or Bulgarian, you can use red - so the snack will look brighter in jars.
Wash the eggplant well, cut off the "tails". Cut them into circles 0.5 centimeters wide. Salt, leave for 15 minutes, then wash off the excess salt and the dark liquid that has come out, shake well.
Fry eggplants in vegetable oil on both sides. For this purpose, it is convenient to use large frying pan or two at once.
While the eggplant is roasting, prepare the rest of the vegetables. Peel the garlic, remove the seeds and stalk from the peppers.
Grind the garlic, bitter and bell peppers using a blender or meat grinder.
Add sugar, salt and vinegar to the resulting mixture, stir until completely dissolved.
Sterilize jars and lids in any convenient way.
Lay the eggplants on the bottom of the jars.
Second layer - sharp fill. Alternate layers of pepper filling and eggplant until the jars are filled to the neck. The last layer is pepper fill.
Cover the jars with sterilized lids (do not roll up yet!). Put a small towel at the bottom of a wide pan so that the jars do not hit each other and the pan; put banks. Pour water over the "shoulders" of the cans and put on fire. Boil for 20 minutes from the start of boiling.
Roll up sterilized jars, turn over, wrap and leave in this form until completely cooled.
We sorted out the points on how to cook cobra eggplant salad. You can store it at room temperature, in a dry, dark place, away from heating appliances. Bon appetit!
Today I cooked "cobra"! Aromatic, spicy and very delicious snack from eggplant. Join now!
Difficulty of preparation: simple but not very fast
Cooking time: 2 hours for the marinade and frying of the eggplant, and another 20 minutes to arrange the "cobra" in jars.
Ingredients for 7-8 half-liter jars:
2 tbsp. l. salt
500 g vinegar 6%
150 g cold boiled water
First of all, I always make a garlic and hot pepper dressing, because it needs to brew for 2 hours. During this time, I just have time to prepare and fry the eggplant.
I pour vinegar and water into the same mixture, tightly cover the container with dressing and put it in the refrigerator for a couple of hours.
While insisting hot seasoning I'm cooking eggplant. After rinsing them well under running water, I cut off the tail and ovary, and cut the vegetables into circles 1-2 cm thick.
Of course, it’s better to choose young vegetables for the “cobra” so that there are as few seeds as possible, but I got what was left (you need to come to the market early). Nothing, no big deal.
I salted the vegetable circles well and mixed them. Left for 10 minutes.
While the blue ones were getting acquainted with salt and losing their bitterness, I put a frying pan on the fire and poured oil.
When the oil was hot enough, I squeezed some of the eggplants, shook them a little (so that the seeds spilled out) and began to fry them.
By the way, if you do not like eggplant fried in oil, you can bake them in the oven.
When all the eggplants are fried to golden brown I put them in a large bowl and left to cool. They must be completely cold.
Cooled eggplants one by one need to be pricked with a fork, dipped in dressing and sent to a jar. So my mother taught me, so I always did, until today.
And today I was in a hurry to close the "cobra" before lunch, so I just shifted the vegetables into a large bowl and poured dressing. Gently mix with two wooden spatulas, lifting the vegetables from the bottom up.
And now, gently prying the eggplants with a fork. I laid them out on their shoulders in prepared jars of 0.5 liters. Periodically shake each jar to make the vegetables lay denser, and then fill each jar to the top with the remaining dressing. Closed with a regular nylon cap. The main thing is that it be dense and prevent air from entering the "cobra".
Eggplant Cobra is ready. It can be eaten the next day, but in winter it is especially good.
Do you love spicy snacks from blue ones? What is your favorite recipe?
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