Cobra - a spicy snack with a very bright taste.
Salad can be made with a variety of marinades and get a special preparation at the exit.
Here are the best recipes for hearty snacks. Let's try?
Eggplant Cobra Salad - General Cooking Principles
The basis of the salad - eggplant. Vegetables are cut into circles or "tongues", that is, elongated plates. Then they need to fry in oil. But there are lightweight recipes in which this step is skipped. To remove bitterness from a vegetable, you can soak it in salted water. Prepared pieces poured hot sauce.
What is “poison” made for cobra?
• tomatoes, sweet and hot peppers;
• from different types of pepper and spices;
• carrot, sweet and hot peppers;
• carrot, tomato and pepper;
• from water with pepper, laurel.
Vinegar and oil are always added. Often garlic appears in fillings, and in large quantities. Sometimes greens are added.
Salad can simply boil, decompose into jars, roll up. This is a lightweight version. But more often the eggplants are fried, they are shifted by the prepared marinade, they are sterilized in a saucepan with water and only then rolled up.
Eggplant and Tomato Cobra Salad
A simple version of the salad "Cobra" of eggplants, which do not need to fry. The snack is quite spicy. If necessary, reduce the amount of chilli peppers.
Ingredients
• eggplant 3 kilograms;
• 150 grams of garlic;
• 2 kg of red sweet pepper;
• 6 pcs. chilli pods;
• 0.08 kg of dill;
• 0.1 kg of fresh parsley;
• 150 ml of 3% vinegar;
• tomatoes 1.7 kg;
• 180 grams of oil;
• about 50 grams of salt (to taste).
Cooking
1. Remove washed tips from washed eggplants, cut vegetables into circles, set aside.
2. Cut slices of pods of all kinds of pepper, tomatoes, add peeled garlic, washed greens. All together you need to twist through a meat grinder.
3. Add salt to the cooked mixture, stir. 4. Pour the prescription oil into the pan.
5. Lay layers of eggplant and tomato paste. Just pour the rest of the sauce together.
6. Close, turn on the stove and simmer for 20 minutes. No need to mix.
7. Remove the lid, add vinegar, mix, try to taste can dosolit.
8. Boil the “Cobra” appetizer for another ten minutes, arrange in jars. Immediately throw a cap, while the mass is hot, you need to quickly roll up.
9. Turn the jars over, put the blanket around. Before storing the billet, cool slowly.
Eggplant Cobra Salad in Pepper Pour
Option salad, which does not add tomatoes. For filling you need a juicy, ripe Bulgarian 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 sharp pods;
• 180 ml of vinegar 6%;
• salt 50 grams.
Cooking
1. Twist the sweet pepper, chives and spicy pods through the meat grinder. Add vinegar and half of the vegetable oil, salt, stir, boil for 3 minutes, set aside.
2. Cut the eggplants into circles, fry in a pan on both sides. Pour the rest of the oil into the sauce and re-stir it.
3. Now you need to put the fried mugs in jars, smearing each layer of pepper sauce with garlic. Lay tightly so that there are no voids left. Top with sauce under the neck, cover with lids.
4. Place the cloth in the pan, place the filled jars.
5. Pour warm, but not hot water into the pot so much that it can be almost on the hangers. Turn on the stove.
6. After boiling the liquid in the saucepan, note the time.
7. Banks of 0.5 liters sterilize a quarter of an hour, liter 22 minutes.
8. Carefully remove the jars of lettuce from the pan one by one, twist, turn and hold until completely cooled under the blanket.
Eggplant Cobra Appetizer with Carrots
Another recipe for fragrant aubergine cobra salad. Brightness and special taste of the snack adds carrots, choose fresh and juicy root vegetables. Ingredients
• 5 kg of eggplants;
• 0.5 kg of carrots;
• 250 ml of vinegar 3%;
• 0.3 kg of salt;
• 5 chilli pods;
• 10 sweet peppers;
• cooking oil;
• 0.15 liters of oil to fill;
• 0.2 kg of garlic.
Cooking
1. Cut the eggplants into circles by half a centimeter. Pour 300 grams of salt to them, stir, leave for an hour.
2. Peel all the garlic, carrots and both types of pepper: sweet and spicy pods. Twist everything through a fine mesh of the meat grinder or chop with a food processor.
3. Add vinegar to the dressing, do not add salt. Pour the vegetable oil.
4. Wring out eggplants, do not rinse. Fry in a skillet by adding a thin layer of butter.
5. Put the fried mugs in jars, alternating with carrot marinade. It, in turn, needs to be mixed from the bottom every time so that the oil and vinegar are distributed evenly.
6. Top with the remains of carrot mass.
7. Put the jars to be sterilized. Capacities of 0.5 liters is enough for a quarter of an hour.
8. Hermetically roll up, until completely cooled, hold it upside down.
Eggplant Cobra Salad with Pepper No. 2
Another salad dressing with pepper filling, which is prepared a little differently. Requires sterilization.
Ingredients
• 30 ml of 9% vinegar;
• 3 kg small eggplants;
• salt 2 tbsp. l ;
• 60 g of garlic;
• 6 pcs. pepper (sweet);
• 2 pcs. chili peppers;
• dill;
• 120 grams of oil.
Cooking
1. Cut eggplants into circles. Young vegetables can not soak. Put in a bowl.
2. Add the rest of the oil to the pan.
3. Grind the pods of pepper with peeled garlic cloves and dill. Transfer to a frying pan, salt.
4. Turn on the heat, put out five minutes, add vinegar, stir.
5. Now, each fried piece of eggplant must be dipped in a sharp “poison” and tightly placed in sterile jars.
6. Lay 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 boiling the liquid, not snacks in cans.
8. Cork, cool, send for storage.
“Cobra” snack from zucchini and eggplants (without sterilization)
Option salad "Cobra" of eggplant and zucchini. Sterilizing the snack is not necessary, which saves time. Zucchini need small, as they, too, will be roasted rings.
Ingredients
• 1.2 kg of twisted tomatoes;
• 0.7 kg of sweet pepper;
• 0.15 kg of hot peppers;
• 1.5 kg of eggplants;
• 4 small zucchini;
• 300 ml of oil;
• 80 ml of 9% vinegar;
• 50 g of salt (adjust).
Cooking
1. Pepper should be finely crumbled, you can twist it together with tomatoes. Spicy pods are also crushed. Garlic is not added, but if desired, you can put one head.
2. Add salt and vinegar to the pot and set aside.
3. Eggplants and zucchini need to be cut into circles of the same thickness, fry.
4. Pour the remaining oil from the roast into the pan, lay out a layer of eggplants, then a little tomato paste, a layer of zucchini and so on.
5. Turn on the stove, after boiling extinguish the cobra for 25 minutes, do not make a big fire. No need to stir.
6. Taste the preform, if necessary, then salt it.
7. Stir, spread the “Cobra” in sterile jars, roll up.
Eggplant Cobra Salad Roasted in Oven
Salad option for those who do not want to stand at the stove and fry eggplant circles. For this cobra, you can bake a vegetable in the oven. It is best to lubricate the mugs with olive oil, if not, then use vegetable oil.
Ingredients
• 3 kg of eggplants;
• 2 tbsp. l salts;
• 8 pepper pods;
• 1 chilli pod;
• 100 ml of sunflower oil;
• 50 ml of olive oil;
• 50 g garlic.
Cooking
1. Cut blue circles, brush on both sides with olive oil, put on baking sheets, bake until crusty. Set at 220 degrees.
2. To fill, twist the pods of hot and sweet peppers, along with the peeled garlic cloves, add salt with olive oil, boil, and season with vinegar.
3. Moisten the baked eggplants in the marinade, put them in half-liter jars to the top. Ensure that no air bubbles remain. 4. Sterilize in a saucepan with boiling water for a quarter of an hour.
Salad “Cobra” of eggplant in a fragrant marinade
Option eggplant salad marinated with water and fragrant spices. Unusual solution for spicy snacks.
Ingredients
• kilo eggplant;
• 4 laurels;
• 6 sweet pea peas;
• 10 cloves of garlic;
• salt 2 + 2 spoons;
• 0.5 liters of water;
• 2 chillies;
• 20 g of sugar;
• 30 ml of vinegar;
• 500 ml of oil.
Cooking
1. Cut the washed, dried eggplants into circles, cover with two tablespoons of salt, stir and leave for half an hour.
2. Rinse, wipe with napkins, fry in oil until a beautiful crust.
3. For the marinade, add chopped chilli pods, two tablespoons of salt, laurel, peppercorns, oil, and boil for two minutes.
4. Add prescription vinegar, boil for another minute.
5. Chop the garlic.
6. Fold the eggplant mugs in jars, pouring garlic, pour the marinade.
7. Containers of 0.5 sterilize for 12 minutes, roll up. Capacities of 0.7 need 15 minutes, banks of 1 liter 20 minutes.
Eggplant Cobra Salad - Tips and Tricks
• If pouring vegetables out is not enough and it does not cover the vegetables completely, you can add vegetable oil or boiled tomato juice to the jars.
• To prevent eggplants from frying “not shooting”, soaked vegetable circles should be laid out on paper towels and pressed on top of them. Napkins will absorb excess water droplets.
• If there are no or not enough pods of hot peppers, you can add red pepper to the pot.
