Spicy eggplant spread with tomatoes, onions and hot peppers

Spicy eggplant spread with tomatoes, onions and hot peppers

Juicy eggplant rolls with minced meat from the oven

Spicy eggplant spread with tomatoes, onions and hot peppers

Eggplant spread with tomatoes, onions and hot peppers

The eggplant spread is prepared with tomatoes, onions and garlic. The chili pepper gives the spread a pleasant spiciness and is delicately refined with coriander.

Please rate this recipe

5 from 2 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Spreads
Cuisine Tatar recipes
Servings 8 person
Calories 171 kcal


  • 1 kg eggplants
  • 1 tbsp salt for the eggplants
  • 1 tsp salt for frying
  • 300 g tomatoes
  • 400 g onions
  • 2 cloves garlic
  • ¹⁄₂ tsp hot peppers
  • ¹⁄₂ tsp coriander ground
  • 2 tsp sugar
  • 2 tsp vinegar 9%
  • 100 ml vegetable oil


  • Peel and dice the eggplant.
  • Pour cold water into a large bowl.
  • Add one tablespoon of salt.
  • Put the eggplants in the salted water.
  • Cover with a plate and let sit for 30 minutes.
  • Make cross-shaped incisions in the tomatoes to skin them.
  • Then place in the boiling water for 1 minute and quench in cold water.
  • Peel the skin off the tomatoes with a knife.
  • Chop the tomato pulp into small pieces.
  • Finely chop the onion, garlic and hot peppers.
  • Heat the oil in a deep frying pan.
  • Fry the garlic briefly in it.
  • Add the onion and fry until golden.
  • Remove the eggplants from the salted water and place them on kitchen towels.
  • Then add them to the same pan and sauté briefly over high heat.
  • Reduce heat and stir-fry for about 5 minutes.
  • Add tomatoes, hot peppers, a teaspoon of salt and the cilantro and stir.
  • Increase the heat and bring to a boil.
  • Simmer the vegetables for 20-30 minutes.
  • Stir in the sugar and vinegar.
  • Continue cooking for a few minutes until the vegetables are very soft.
  • If desired, puree the vegetables with a hand blender to the desired consistency.
  • Then simmer for an additional 5-10 minutes.
  • Divide the spread into sterilized canning jars.
  • Close with lids, invert and cover.
  • Once the jars cool, place the eggplant spread in a cool place.


  • Vegetable peeler
  • Knife
  • tablespoon
  • Teaspoon
  • Plate
  • Bowl
  • Pot
  • Frying pan
  • canning jars
  • stirring spatula


Calories: 171kcalCarbohydrates: 15gProtein: 2gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1169mgPotassium: 452mgFiber: 5gSugar: 9gVitamin A: 346IUVitamin C: 12mgCalcium: 29mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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