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Ogonek Eggplant "Tongues"

A bright, spicy appetizer to lift your spirits on winter days! The name "Ogonek" (little flame) says it all. Zesty and garlicky, this winter preserve won't leave anyone indifferent — a wonderful companion to all sorts of dishes.

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Eggplant Tongue Ogonek
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 31 % 5 g
Carbohydrates 63 % 10 g
87 kcal
GI: 60 / 0 / 40
    1. Rinse the eggplants and slice them into thin planks, about a quarter inch thick. Now cook them until browned — you can pan-fry them, but I prefer the oven, where they soak up less oil. Bake the "tongues" at 400°F (200°C), flipping them once the first side is browned. 2. Wash, seed, and peel the bell pepper and garlic, then blend them smooth. Add the spices, salt, and honey. 3. Layer the eggplant and the pepper-garlic mixture in sterilized jars. 4. Set the jars in a pot, fill it with water up to the jars' shoulders, and once it boils, process for 20 minutes. Screw on the lids, turn the jars upside down, and wrap them in a warm blanket. Leave the eggplant to cool completely.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar, 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g

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