This post may contain affiliate links. Read my disclosure policy. 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 an uncle who ate spicy eggplant in 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:
- Choose slightly firm eggplant that are heavy for their size.
- Choose eggplants that are small to medium in size (avoid the big ones)
- Skins should be smooth and glossy and stems should be bright green.
- 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:
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! Q: What’s your all-time favorite eggplant dish?
