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This spicy eggplant is my all-time favorite eggplant recipe. Hands down. the name Ogoniok (Огонек) means “little fire” because it does have a spicy kick to it.
My Aunt Tanya brought this recipe over from the old country.I’m telling you,It will knock your socks right off (not because it’s too spicy but because it’s ridiculously amazing)!! I eat this right out of the fridge with a piece of toast and it’s all I need.
My mom told me a story that’s funny/not funny. I have anuncle who ate spicy eggplantin Ukraine and he loved it so much that he couldn’t stop eating it. Long story short, he over did it big time and ended up in the hospital with a major belly ache. He was ok and I guess the lesson here is; there is such thing as too much of a good thing;).It really is an amazing recipe, just don’t try to eat the entire batch!
Ingredients for Spicy Eggplant Recipe:
4 1/2 lbs (2 kg) eggplant *
1/3 cup + 2 Tbsp (100 mL) white vinegar
1 Tbsp sea salt
2-3 medium/large jalapenos (or to taste), seeded and minced
7 large (or 10 medium) garlic cloves, peeled and pressed/minced
Canola Oil to fry eggplant
*How to Buy and Store Eggplant:
1. Choose slightly firm eggplant that are heavy for their size.
2. Choose eggplants that are small to medium in size (avoid the big ones)
3. Skins should be smooth and glossy and stems should be bright green.
4. Eggplants are best enjoyed fresh so use them within 4 days of purchasing. Store whole and unwashed at room temperature, uncovered and away from direct sunlight and away from bananas, tomatoes and melons which release ethylene while ripening and can cause eggplant to spoil quicker.
How to Make Spicy Eggplant Recipe:
1. Cut eggplant into 1 1/2″ to 2″ pieces.
2. Fill 1/3 of medium/large pot with canola oil and place over med/high heat. To test if oil is ready, drop in a piece of eggplant and it should bubble and sizzle. Once oil is hot, add enough eggplant to keep it mostly submerged in oil. The eggplant should be bubbling and boiling in the oil the entire time.
Cookin 2 to 3 batches depending on the size of your pot. Once eggplant is golden (15 to 20 minutes), remove with a slotted spoon and place in a colander set over a bowl to drain off excess oil. Let it drain in the colander until eggplant isjust barely warm then transfer to a large mixing bowl.
3. In a small bowl, combine white vinegar, pressed garlic cloves, minced jalapeños and salt. Stir together and drizzle over cooledeggplant. Toss to combine. Eggplant can be enjoyed right away or refrigerated. It keeps for severalweeks and only gets better as the flavors meld.
Spicy Eggplant Recipe (Ogoniok)
4.92 from 35 votes
Author: Natasha of NatashasKitchen.com
This spicy eggplant is my all-time favorite eggplant recipe. Hands down. the name Ogoniok (Огонек) means "little fire" because it does have a spicy kick to it. My Aunt Tanya brought this recipe over from the old country. I'm telling you, It will knock your socks right off (not because it's too spicy but because it's ridiculously amazing)!! I eat this right out of the fridge with a piece of toast and it's all I need.
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 8 as an appetizer
- 4 1/2 lbs 2 kg eggplant
- 1/3 cup + 2 Tbsp, 100 mL white vinegar
- 1 Tbsp sea salt
- 2-3 medium/large jalapenos, or to taste, seeded and minced
- 7 large, or 10 medium garlic cloves, peeled and pressed/minced
- Canola Oil to fry eggplant
Instructions
Cut eggplant into 1 1/2" to 2" pieces.
Fill 1/3 of medium/large pot with canola oil and place over med/high heat. To test if oil is ready, drop in a piece of eggplant and it should bubble and sizzle. Once oil is hot, add enough eggplant to keep it mostly submerged in oil. The eggplant should be bubbling and boiling in the oil the entire time. Cook in 2 to 3 batches depending on the size of your pot. Once eggplant is golden (15 to 20 minutes), remove with a slotted spoon and place in a colander set over a bowl to drain off excess oil. Let it drain in the colander until eggplant is just barely warm then transfer to a large mixing bowl.
In a small bowl, combine white vinegar, pressed garlic cloves, minced jalapeños and salt. Stir together and drizzle over cooled eggplant. Toss to combine. Eggplant can be enjoyed right away or refrigerated. It keeps for several weeks and only gets better as the flavors meld.
Be sure to explore our other Eggplant recipes like this eggplant spread and definitely eggplant parmesan!
- Full Nutrition Label
- Nutrition Disclosure
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: Spicy Eggplant
Skill Level: Easy/Medium
Cost to Make: $$
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Be sure to explore our other Eggplant recipes like this eggplant spread and definitelyeggplant parmesan!
Q: What’s your all-time favorite eggplant dish?