Spicy Eggplant Recipe (Ogoniok)

This Spicy Eggplant Recipe, also known as Ogoniok, is a bold and flavorful dish with a perfect blend of heat and tanginess. The tender fried eggplant absorbs a zesty marinade of vinegar, garlic, and jalapeños, creating a vibrant dish that’s ideal for those who love a touch of spice. With minimal ingredients and a straightforward preparation process, this recipe is a must-try for eggplant enthusiasts and fans of spicy cuisine. Perfect as a side dish, appetizer, or part of a mezze spread, it’s a versatile addition to any meal.

Ingredients

• 4 ½ lbs (2 kg) eggplant
• 1/3 cup + 2 Tbsp (100 mL) white vinegar
• 1 Tbsp sea salt
• 2–3 medium/large jalapeños, seeded and minced (adjust for heat preference)
• 7 large or 10 medium garlic cloves, peeled and minced/pressed
• Canola oil for frying

Instructions

Preparing the Eggplant:

1. Cut the eggplant into 1 ½” to 2″ pieces.

Frying the Eggplant:

2. Fill a medium-to-large pot one-third full with canola oil and heat over medium-high heat.
   • Test the oil by dropping in a small piece of eggplant; it should bubble and sizzle.
3. Once the oil is hot, add enough eggplant to keep it mostly submerged. Cook in 2–3 batches, depending on the pot size.
   • Ensure the eggplant is bubbling consistently in the oil throughout frying.
4. Fry the eggplant until golden, about 15–20 minutes. Remove with a slotted spoon and place in a colander set over a bowl to drain excess oil.
5. Allow the eggplant to drain until just barely warm, then transfer it to a large mixing bowl.

Assembling the Dish:

6. In a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt. Mix well.
7. Drizzle the mixture over the cooled eggplant and toss gently to combine.
8. The dish is ready to serve immediately or can be refrigerated for later. The flavors deepen and improve as it sits, making it even more delicious over time.

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Why You’ll Love This Recipe

• Burst of Flavor: A perfect balance of spicy, tangy, and savory.
• Versatile Dish: Serve it as a side, appetizer, or part of a mezze platter.
• Make-Ahead Friendly: Tastes even better after marinating, making it a great option for meal prep.
• Simple Ingredients: Uses pantry staples and fresh vegetables for a straightforward yet flavorful dish.

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Tips

• Oil Temperature: Maintain consistent oil heat for evenly fried eggplant.
• Drain Thoroughly: Let the eggplant sit in a colander to avoid excess oil in the final dish.
• Customizing Heat: Adjust the amount of jalapeño to control the spice level.
• Storage: Store in an airtight container in the refrigerator for up to two weeks.

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Variations and Substitutions

• Different Peppers: Substitute jalapeños with serrano peppers or red chili flakes for varied heat.
• Herb Twist: Add fresh cilantro or parsley for a refreshing finish.
• Alternative Vinegar: Use apple cider vinegar or rice vinegar for a slightly different tang.
• Roasted Eggplant: For a lighter version, roast the eggplant instead of frying.

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FAQs

1. Can I use a different type of oil for frying?
Yes, any high-smoke-point oil like avocado or sunflower oil works well.

2. How spicy is this dish?
The spice level depends on the amount and type of jalapeños used. Adjust to suit your taste.

3. Can I make this dish oil-free?
For an oil-free version, roast or air fry the eggplant instead of frying.

4. How long does this keep in the refrigerator?
It stays fresh for up to two weeks in an airtight container, with flavors intensifying over time.

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Serving Suggestions

• Serve with crusty bread or pita as an appetizer.
• Pair with rice or quinoa for a hearty meal.
• Include in a mezze platter alongside hummus, baba ghanoush, and olives.
• Use as a topping for grilled meats or roasted vegetables.