The most delicious eggplant recipes in Georgian for the winter. Quick eggplant in Georgian - an incomparable recipe Eggplant for the winter in Georgian without sterilization

Dishes of Caucasian cuisine cheer up, increase vitality, excite the blood. Eggplant cooked according to Georgian recipes from this category. I offer the best options, among which are blue ones with walnuts, tomatoes, garlic, lots of greens. It is not a shame to put spicy snack rolls to treat guests. Quick salads will please the household if served with young potatoes. Choose your favorite recipe, arm yourself with a good mood and cook.

Eggplant in Georgian fast food

Today is the age of speed, so we make the same demands on dishes. We need it to come out quickly and tasty. You can enjoy eggplant prepared according to this recipe after a few hours.

You will need:

Blue ones - 3 pcs.
Bulb.
Garlic cloves - 3 pcs.
A bunch of cilantro.
Walnuts, peeled - 150 gr.
Lemon.
Khmeli-suneli - a small spoon.
Hot pepper - ½ teaspoon.
Sugar - ½ teaspoon.
Salt - to taste.

Marinate quickly:

To remove the bitterness, bake the eggplant in the oven. wash, spread on a baking sheet and send for 40 minutes at 200 ° C.
Remove the peel from the baked blue ones, cut the flesh into rounds (pieces).
Chop the peeled nuts (with a knife, blender). Cut cilantro, garlic cloves.
Combine the ingredients, mix, distributing the spices over the eggplant slices.
Sprinkle with lemon juice, salt, sprinkle with sugar, again conscientiously, but gently stir.
Place on the shelf of the refrigerator for a couple of hours.

Sharp Georgian blue ones for the winter

The recipe can be safely ranked among the most delicious, especially for lovers of Georgian cuisine.

Take:

Eggplant - 2 kg.
Bulgarian pepper - 500 gr.
Hot chili pepper - pod.
Garlic - a couple of heads.
Onion - 500 gr.
Turmeric - ½ small spoon.
Seasoning hops-suneli - the same amount.
Ground paprika - dessert spoon.
Coriander - a teaspoon.
Provence herbs - the same.
Salt - a dessert spoon.
Sugar - 2 large spoons.
Sunflower oil - 2-3 tablespoons.
Water is a glass.
Table vinegar - 2-3 tablespoons.

Recipe:

Clean your vegetables. From peppers, select the core with seeds. Cut into small cubes (Bulgarian is larger).
Remove the skin from the blue ones, chop into cubes. Cut the onion in the same way - into a small cube. Pass the garlic through a press.
Put the vegetables in a saucepan, pour in water, turn on the fire.
After boiling, set the timer for 15 minutes. Slowly simmer the contents of the saucepan over low heat.
Salt the mass, pour sugar, pour vinegar. Continue simmering for another 10 minutes. Be sure to try the appetizer. Add if something is missing.
Let the workpiece boil strongly, turn it off. Fill the jars, twist, turn over and cool. Store in the cellar, pantry, on the balcony. You can try in a month.

The most delicious Georgian-style fried eggplant - salad for the winter

Dedicated to lovers of spicy snacks. The amount of spices in a Georgian dish can be reduced. According to the recipe, you can make an appetizer immediately on the table and prepare it in jars for long-term storage.

Eggplant - 1.8 kg.
Bulgarian pepper - 2 pcs.
Onions - a couple of pieces.
Carrots are the same.
Heads of garlic - 3 pcs.
Chili pepper, hot - pod.
Sunflower oil - 100 ml.
Vinegar 9% - 4 tbsp. spoons.
Salt - 2.5 tbsp. spoons.
Sugar is the same.

Preparing spicy food:

Without peeling, divide the vegetables into rings. Thickness no more than 1.5 cm.
Sprinkle with salt, set aside for 20 minutes to brew, let the juice flow. After rinse, dry on a paper towel.
Put in a frying pan in hot oil, fry.
Cut the onion into cubes, rub the carrots coarsely, send them to the blue ones. Fry for 5-10 minutes.
Do the marinade at the same time. Remove the seeds from the peppers, cut into slices, or chop with a blender. Using a press, turn the garlic cloves into a pulp.
Add vinegar with sugar, splash oil. Stir.
Pour the marinade into the skillet. Simmer the contents for 10-15 minutes. Pepper is allowed if desired.
Fill the jars, twist, when cool, transfer to the cellar.

A simple recipe for quick rolls with walnuts and garlic

Nuts and garlic are an indispensable component of any Georgian eggplant salad. Keep the easiest cooking option.

Blue ones - 2 pcs.
Garlic cloves - 3 pcs.
Bulb.
Kernels of peeled nuts - 1.5 cups.
Table vinegar - a quarter of a small spoon.
Vegetable oil, pepper, salt.
Seasonings take any of the previous recipes. Coriander, cilantro, paprika, suneli hops, hot chili peppers, and others that will improve the taste of the snack. Take your pick and put it in.

How to cook:

Cut the vegetable into slices, not exceeding a centimeter thick. Fill with salted water. After - 15-20 minutes, drain, squeeze a little with your hands. Lay on a paper towel to absorb excess liquid.
Dice the onion. Fry until transparent in oil. Salt, sweat for about 5 minutes.
Chop the nuts into crumbs. Crush the garlic cloves with a press. Finely chop the cilantro. Mix everything separately, in a bowl, add onion, vinegar, seasonings (I especially recommend suneli hops).
It is advisable to grind the nut seasoning with a blender. If the mass is too thick, pour in a little water.
Fry the blue plates in oil, transfer to a paper towel, getting rid of excess fat.
Lay out the workpiece, put the nut mixture on the edge.
Carefully roll the slices into rolls. Transfer to a baking sheet. Bake at 180-200 o C. 20 minutes.

Georgian eggplant with cheese and nuts

This is a type of rolls with herbs. Prepared in the same way.

Eggplant - 2 pcs.
Walnut kernels - 60 gr.
Garlic - 8 cloves.
Mayonnaise - 50 ml.
Cheese - 200 gr.
Parsley, dill sprigs, salt.

How to make a dish:

Cut the blue ones lengthwise into thin plates (no need to peel). Sprinkle with salt, hold for a quarter of an hour. Rinse with water, pat dry.
Send to a frying pan with heated oil. Fry on both sides. Let the oil drain by spreading it on a paper towel.
While the vegetable is roasting, finely grate the cheese. Crumble the nuts with a blender. Mash the garlic cloves.
Mix everything, add mayonnaise, chopped parsley and dill. Stir again - the sauce is ready.
Spread the filling along the length of the eggplant slices. Roll up the roll. For a better hold, fasten with a toothpick.
Rolls can be additionally fried. Or just let it brew in the refrigerator so that the blue slices are saturated with sauce. The dish is eaten cold.

Delicious eggplants with tomatoes in Georgian style

Spicy, fragrant, spicy dish. A worthy representative of Georgian cuisine.

Take:

Tomatoes - a couple of pieces.
Eggplant.
Tomato paste - a large spoon.
Garlic - 4 cloves.
Basil, parsley, cilantro - a few branches.
Suneli hops - ½ teaspoon.
Red hot pepper - pod.
Salt - to taste (Adyghe is ideal, it is seasoned).
Bulb.
Water.

Cooking blue ones with tomatoes and herbs:

Chop the onion into cubes, throw into the pan. Fry in oil.
Scald the tomatoes, cut the skin with a cross. Remove the peel, cut into small cubes. Send to the bow.
Continue to simmer the contents until the tomatoes turn into a puree. Pour in ½ cup of water, add pasta and continue simmering.
Salt, sprinkle suneli hops. Finely chop the garlic and set aside. The last thing in the sauce is hot pepper, cut into small rings.
In parallel, fry the eggplant cut lengthwise in slices in another pan (for simplicity, you can use circles). Make the thickness of the plates no more than a centimeter.
Put the fried blue ones in the sauce. Cover with a lid and simmer for a couple of minutes over low heat. When turned off, let the dish stand for a while under the lid.

To the recipe box:

Video recipe with a step-by-step story about cooking a delicious Georgian eggplant dish. May you always be delicious!

It is pleasant in winter, in severe frosts, to put on the table a delicious dish reminiscent of summer, especially if it looks beautiful and exudes a piquant aroma. The proposed material discusses a variety of recipes for cooking eggplant in Georgian for the winter as an original and tasty snack for any table.

Eggplants, prepared according to the recipe of the national Georgian dish, have a rich and spicy taste. But not always for different housewives performing preservation according to the same recipe, the output is an equally successful product. It is not enough to choose the right recipe and maintain the necessary proportions of the ingredients in detail.

To make the dish look attractive and have an exquisite taste, it is necessary to take into account some subtleties:

Eggplants can be preserved in two ways: whole or sliced. In the first case, small-sized fruits are taken that fit freely in a jar. If it is planned to cut blue ones, medium-sized fruits are selected, fairly dense, not overripe;
due to the content of the harmful component - corned beef - it is necessary to take measures to remove it by soaking the fruits in a saline solution (thirty grams of salt per three liters of liquid). In the solution, "blue" is kept for about twenty minutes, then washed under running water to remove excess salt;

after the above procedure, the vegetables are dried with napkins, otherwise the pulp will be too watery;
frying "blue" gives them an appetizing appearance and improves taste, helps to maintain shape;
do not peel the eggplant to maintain the integrity of individual pieces. Sliced mugs should be of medium thickness, for greater appetizing and loss of integrity;

eggplant in Georgian must be sterilized. At home, an ordinary large saucepan is suitable for this. The bottom of the container is covered with a cloth to prevent damage to the jars when heated. Banks are selected the same size, placed in a saucepan tightly to each other and "on the shoulders" are filled with cold water. The container is placed on a slow fire and, as the water is heated, the contents of the cans are heated. The sterilization time is noted from the moment the water boils;
jars with lids must undergo additional sterilization before filling. Lids intended for corking are pre-boiled.

How to choose and prepare "blue"

When choosing eggplant, you need to pay attention to the following points:

appearance - fruits of medium size, elastic, with a shiny whole peel;
maturity - not overripe, in order to exclude fruits with a high content of corned beef and hard bones. Maturity is determined by pressing a finger: if a dent remains as a result of such an impact, the vegetables are overripe and cannot be bought, a young eggplant quickly restores its shape;
the state of the pulp is homogeneous, without voids and veins. "Blue" with dark seeds and an unpleasant odor are unsuitable for processing. Test method: after cutting, the fruit must retain its original color for thirty seconds;
freshness: if the stalk is green, the fruits are recently plucked, a brown dry stalk and similar spots on the peel warn of a stale product;
size - too large "blue" grown in conditions of excessive fertilization, they are not useful.

Eggplant preparation includes the following procedures:

cut off the part of the fruit adjacent to the stalk - this contains the highest concentration of nitrates;
wash thoroughly under running water;
get rid of corned beef by soaking in saline (as noted above);
rinse, getting rid of excess salt, drain and dry with a towel.

After preparing vegetables and containers, they begin the main process of conservation.

The best Georgian eggplant recipes

The recipes used by domestic housewives are slightly different from the traditional Georgian dish. This is due to the adaptation of the recipe to crops grown in the Russian climate. But the basic principle has remained unchanged. Below are some of the most common Georgian eggplant recipes.

Pickled

Pickled eggplants from the recipe of Georgian cuisine have an exquisite taste. They are easy to prepare, but the process takes a long time. It will take a whole week to leaven.

The fruits are cut lengthwise into three quarters, the stalk is removed. Vegetables are placed in a container with salted boiling water and boiled for about five minutes, then put under oppression for one hour.

During the specified time, the filling is prepared: long grated carrots in Korean style are mixed with crushed garlic, finely chopped greens, ground pepper is added, the ingredients are thoroughly mixed.

The filling is placed inside the cut, the vegetables are tightly placed in an enameled or glass container, poured with brine. For the brine, water is boiled, salt, sugar, vinegar are added, the composition is boiled for five minutes.

The container with filled eggplants is tightly covered with a lid. Fermentation duration - four days at room temperature - plus three - in the cold.

With spicy sauce

To prepare this savory dish, prepared eggplants are cut into rings, fried on both sides. At the same time, hot sauce is prepared: sweet and hot peppers are freed from the stalks and seeds and passed through a meat grinder. Garlic is peeled and crushed in a similar way. The composition must be salted, seasoned with oil and vinegar, mix thoroughly.

The fried pieces of the “blue ones” are dipped in the sauce on both sides and placed in jars, lowered into the pan for sterilization. Boiling time is fifteen minutes. Banks are removed and rolled up.

sliced

To close the Georgian eggplant, cut into circles, you need to prepare the following products:

several bulbs;
tomatoes - three hundred and fifty grams;
eggplant - one kilogram;
parsley, celery, cilantro - to taste;
garlic - one glass of crushed;
hot pepper - two or three pieces;
cloves - five things;
bay leaf - three pieces;
peppercorns (bitter and fragrant) - half a teaspoon;
salt - eighteen grams;
sugar - fifteen grams;
vinegar (nine percent) - thirty milliliters;
sunflower oil for frying - one hundred and fifty grams.

Eggplants are cut into circles and fried on both sides. Onions are also fried. Tomatoes, peppers and garlic are passed through a meat grinder and added to the onions, mixed well with the addition of herbs and spices.

All prepared ingredients are added to a large enameled pan. The contents are placed in jars, sterilized. Banks are rolling up.

baked

A wonderful appetizer is Georgian baked eggplant. Blues are baked with the skins on, then peeled, mixed with ground nuts and garlic. Olive oil, wine vinegar, salt and suneli hops are added. The dish is placed in the refrigerator for a day.

With tomatoes

Another cooking option is in tomato sauce. "Blue" are prepared in the traditional way, juice is made from tomatoes with the addition of ground sweet and hot peppers, garlic and spices. Banks with fried eggplants are filled with boiling filling. Sterilization is not needed.

With bell pepper

For this dish, for one kilogram of eggplant, you will need five hundred grams of sweet bell pepper, a couple of onions, a head of garlic, a large bunch of cilantro, a red pepper pod, half a teaspoon of ucho-suneli. Sliced blues are fried.

Peppers are cut into rings and fried similarly to eggplant. Onions, garlic, spices and vinegar are used to prepare a dressing that is added to vegetables. The dish is marinated for twelve hours, laid out in jars, sterilized and rolled up.

Georgian fried eggplant ragout

For a stew called ajapsandali, you will need one eggplant, three tomatoes, two bell peppers, three chili peppers, two potatoes, an onion, half a head of garlic, cilantro, basil, half a teaspoon of suneli hops and paprika, salt to taste.

The dish is cooked on the grill. Vegetables are fried separately, placed in a pot and stewed with the addition of tomato until tender.

Stuffed eggplant rolls with nuts and cilantro

"Blue" are cut into plates, the filling is prepared from onions, garlic, nuts, passed through a meat grinder. Cilantro is crushed, the ingredients are ground in a blender until a homogeneous slurry is formed, with the addition of salt, spices and grape vinegar. Fried and cooled eggplants are spread with filling and rolled into rolls. The dish is placed in the refrigerator.

In a slow cooker

The “Frying”, “Baking” and “Stew” modes allow you to cook “blue” with the correct and complete processing of the ingredients. Vegetables are fried in small portions separately, combined, seasoned and stewed with the addition of sauce.

Without sterilization

Any of these methods can be performed without sterilization. To do this, the dish is poured with boiling sauce. The safety of the product is ensured by the addition of natural preservatives - wine vinegar and salt.

Storage conditions for canned products

The product is stored in a cool place. The allowable period is up to eighteen months. A dish that is not subjected to heat treatment is placed in the refrigerator, where it is stored for about one month. Pickled "blue" can be preserved throughout the year in a cool room (cellar).

As can be seen from the material presented, such a gourmet snack is easy to prepare at home and serves as a great addition to the table on weekdays and holidays.

Georgian eggplant is a classic homemade preparation. Many housewives preserve blue-purple vegetables every year. The snack differs from others in its bright, attractive appearance. To taste, the salad can be prepared both spicy and vice versa.

Georgian eggplant for the winter

To prepare a winter snack, you need to choose young, dense fruits in consistency. Sluggish, wrinkled or flabby are unsuitable, as they accumulate toxic substances in themselves. Fragrant, hearty salad will appeal to relatives and friends. Consider the Georgian eggplant recipe.

Products:

little blue ones - 2.2 kg;
capsicum bell pepper - 1.2 kg;
chili - 2 pcs.;
garlic (cloves) - 10 pcs.;
vinegar 9% - 180 ml;
granulated sugar - 60 g;
rock salt - 40 g;
oil - 60 ml.

Let's get started:

Blue-purple vegetable, rinse. Put in a deep container, pour cold water, lightly salted. Close, leave for 30 minutes. Drain the liquid, cut off the stem. Chop into a medium sized cube.
Rinse sweet and hot peppers, remove seeds. Cut into slices, grind through a meat grinder.
Pour fat into a frying pan, heat and fry eggplant until golden brown. Remove the husk from the garlic cloves, cut into thin strips or cubes. Combine together with a blue-purple vegetable.
After the formation of a fried crust, pour the chopped pepper. Simmer for a quarter of an hour from the moment of boiling. It is important to stir the salad regularly, otherwise the composition may burn.
From the pan, put the mass into a deep saucepan, pour sugar, salt and acid. Stir, warm for a quarter of an hour.
Arrange the hot salad in processed jars, tightly close the lids. Turn over, putting under the covers. Ready-made Georgian-style eggplants are stored in the cellar or pantry for the winter.

Snack "Burning"

There are many options for making purple vegetable salads. For a more spicy preservation, it is recommended to make the marinade separately and additionally infuse in the refrigerator. At this time, you can safely prepare the rest of the components, containers and lids. Consider how to prepare Georgian-style spicy eggplant for the winter.

Products:

little blue ones - 0.75 kg;
nuts - 170 g;
garlic - 1/2 head;
turnip - 2-3 pieces of medium size;
lemon - 1 fruit;
suneli hops - 0.5 tsp;
dry basil - 0.5 tsp;
greens - 100 g;
ground hot pepper - 1 tsp;
rock salt - 15 g;
granulated sugar - 0.5 tbsp.

Rinse the purple vegetable. Soak in salt water to remove bitterness. Line a baking sheet with parchment paper. Lay out dried fruits. Bake in the oven until done. Cool, remove the skin, and grind the pulp.
Garlic, peel the onion. Finely grind. Rinse the citrus fruit and squeeze out the juice. Rinse parsley, cilantro and chop. Combine prepared ingredients, add spices, stir.
For easier cleaning of nuts from partitions and films, they are laid out in a dry frying pan and lightly fried. Scroll through a meat grinder. After mixing eggplant, spices and nuts, cover and put in a cold place for 12 hours. During this time, the mass will infuse.
Arrange the snack tightly in processed and sterile jars. Cover, put sterilized for a quarter of an hour. Carefully remove, seal tightly with lids. Turn over, wrapped in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

The main feature of cooking is that it does not require additional heating. It's easy and simple to prepare. Stored in the refrigerator under nylon lids. Georgian eggplant for the winter with nut filling is an original dish.

Products:

walnut - 200 g;
little blue ones - 1.2 kg;
a few cloves of garlic;
onion turnip - 3-4 heads;
cilantro seeds - 1.5 tsp;
salt - 1 tsp;
oil - 130 ml;
fruit vinegar - 130 ml.

Rinse purple vegetables, cut off the stem. Make a small cut on each so that you get a small pocket. Salt generously, put in a saucepan, leaving for 1-2 hours.
Remove the husk from the onion, chop into rings. Salt a little, keep warm. Squeeze out the resulting juice.
Lightly fry the nuts in a dry frying pan, peel off inedible partitions. Cut into several pieces. Place in a blender bowl and grind together with peeled garlic cloves, cilantro seeds. After the finished mass, salt, pour in the acid and add the onion. Mix gently.
Rinse cooked eggplant under water. Place on a dry cloth to absorb excess moisture from the glass. Pour oil into a deep frying pan, heat, lightly fry vegetables. Using a spoon, take out the pulp, grind it. Combine with nutty spicy paste.
Stuff blue fruits in Georgian style, lightly tie with flagella. Fry a little, remove the threads and transfer to sterile jars. Boil sunflower oil and pour over so that the eggplant is hidden. Close with plastic lids, put in a cold place.

With nut sauce

This recipe differs from the previous one in the preparation method, since the salad needs to be additionally sterilized before spinning.

Products:

salt - 1.5 tsp;
nuts - 350 g;
little blue ones - 2.9 kg;
granulated sugar - 15 g;
vinegar 9% - 80 ml;
suneli hops - 1 tsp;
garlic cloves - 10 pcs.;
water - 500 ml;
basil - 3 sprigs;
cilantro - 60 g;
dill - 40 g;
oil - 40-60 ml.

And another cooking option:

Rinse the eggplant, cut into slices 0.5-1 cm high. Transfer to a deep container, sprinkle generously with salt, mix and leave for 1.5 hours.
Let's move on to making the sauce. To do this, lightly fry the nuts, cool and peel off excess partitions. Transfer to a blender bowl, grind.
Rinse cilantro and dill, cut the whole bunch into 3 parts. Add together with basil to the nut paste, grind.
Peel the garlic, chop on a fine grater. Mix with walnut-green mass. Add salt, sugar, acid and water, mix. At the very end, add suneli hops to the mixture. Cover and leave to infuse for 30 minutes.
Rinse eggplant, dry and fry. Cover the baking sheet with a napkin, put pieces of vegetable on it.
As soon as the excess fat is stacked, we lay it out alternately in jars along with peanut sauce. Cover and put in a cold place for 60 minutes. The container must be filled completely and tightly.
Set to sterilize for a quarter of an hour. Roll up the lids, turn over, putting under the covers.

Spicy salad for the winter

Georgian cuisine offers many eggplant dishes. Consider one of the cooking recipes that preserves the maximum amount of vitamins and elements. Prepares quickly, and most importantly, without sterilization. Thanks to the step-by-step instructions, even a beginner can handle conservation.

Products:

little blue ones - 1.4 kg;
sweet pepper - 450 g;
several cloves of garlic;
onion - 250 g;
granulated sugar - 30 g;
water - 70 ml;
table vinegar - 80 ml;
rock salt - 2 tsp;
oil - 120 ml;
cilantro, celery - 120 g.

Rinse the purple vegetable, cut into circles. We put it in a deep saucepan, fill it with water, salt. After boiling, cook for 7-10 minutes. Strain through a colander. Lay the rings out on a clean kitchen towel.
Peel sweet pepper, cut into slices. Remove the husk from the onion, chop into strips.
Puree garlic cloves and herbs in a food processor. At the end, fill with oil, mix. Pour the finished garlic sauce into a container with eggplant and bell pepper. Add vinegar, spices. Arrange in sterile jars, close with nylon lids. Store the snack strictly in the refrigerator. After 24 hours, canned salad can be consumed.

Eggplant is a healthy and nutritious vegetable. Using the above recipes, you can not only cook a purple vegetable deliciously, but also keep a rich chemical composition in it. Do not be afraid to experiment with products, then the snack can turn out with a brighter, spicier taste.

Georgian eggplant - classic. Cooking it is not at all difficult, as it might seem at first glance. Eggplants are fried in vegetable oil, then put in a jar, seasoned with a spicy seasoning of sweet and bitter peppers with the addition of garlic and parsley, and sent to be sterilized, after which they are rolled up. In winter, such a savory snack will not only diversify your table, but will also become an excellent lifesaver for the arrival of unexpected guests.
To cook eggplant in Georgian you will need:
- eggplant - 1 kg;
- red sweet pepper - 3 pcs;
- hot pepper - 1 pc;
- garlic - 6 - 7 cloves;
- parsley greens;
- salt - 1 tsp;
- sugar - 1 tsp;
- vinegar - 3 tbsp. l.;
- vegetable oil (for frying).

The most delicious recipe with a photo of eggplant in Georgian for the winter in jars:

1., they should be washed well, cut off the tail and cut into slices 1-2 cm thick. Put the eggplants in a bowl, sprinkle generously with salt, mix and leave in this state for 20-30 minutes (this is necessary in order to remove bitterness from vegetables ).

2. In the meantime, prepare the eggplant seasoning. To do this, wash the sweet Bulgarian (you need to choose already ripe, red peppers) and hot peppers (if you like it spicier, then you can safely take chili peppers), remove the stalk with seeds. The pepper itself must be cut into several parts and grind in a meat grinder or using a blender. Pour the ground pepper into a bowl.

3. We squeeze the eggplants well, drain the resulting liquid (if the eggplants are very salty, they need to be rinsed under water and squeezed). Pour vegetable oil into a frying pan, heat up and fry the eggplant on both sides.

4. Finely chop the peeled garlic and washed parsley (garlic can be chopped with a blender or garlic maker).

5. Add garlic and parsley to the ground pepper, 1 tsp each. sugar and salt, 3 tbsp. l. vinegar, mix well.

6. In pre-sterilized jars (it is best to take half a liter), we put the fried eggplant slices in layers, pouring seasoning on each layer. We fill the jars to the top, tamping tightly (during sterilization, the eggplant will shrink a little, and there may be a lot of free space in the jar).

7. We cover jars with eggplants with pre-boiled lids.

8. Pour water into a saucepan in which eggplants will be sterilized, put a towel on the bottom, put jars of eggplants and boil for 10 minutes from the moment the water boils.

9. Roll up sterilized jars of eggplant, turn upside down and wrap.

10. We take out the cooled cans for storage in a cellar or other cool place. From the presented amount of ingredients, three half-liter jars of eggplant in Georgian come out. Bon Appetit!

Without a doubt, this is the best eggplant recipe for the winter!

One of the popular snacks that can be easily preserved for the winter is Georgian eggplant. There are enough variations of such a dish in order to choose your own option.

Few people like the taste of vegetables. Moreover, some varieties are bitter. Knowing all the subtleties of cooking, you can organize a dish that is amazing in taste. This is due to the fact that they are combined with almost all vegetables and spices.

Georgian-style fried eggplant for the winter, a step-by-step recipe

The appetizer is quite spicy. So be careful with spices.

You will need to take:

Eggplant - 1kg 800 gr.
Garlic - three large heads
Sweet bell pepper - two or three pods
Hot chili pepper - one pod
Refined vegetable oil - 100 ml
Table vinegar 9% - 4 large spoons
Sugar - 2.5 large spoons
Salt without additives - 2.5 large spoons

Cut into little blue rings, one and a half centimeters wide.

Pour two large spoons of salt into the cut, mix and leave for twenty minutes.

We clean the garlic, cut both types of peppers into large pieces.

We twist the prepared vegetables in a meat grinder or chop with a blender.

Add table vinegar and sugar to the mass.

We put the mixture on the fire and bring to a light boil.

Rinse the blue ones with running water and wring out.

Fry the rings until light golden brown in a small amount of oil.

We dip the fried blue ones into the vegetable mixture and put them tightly in sterilized half-liter jars.

We take a suitable, high saucepan, line the bottom with a towel and put the jars. Fill with hot water and sterilize for fifteen minutes.

We roll the jars under clean lids and let the snack cool.

When choosing a vegetable when buying, pay attention to the shape. A barrel eggplant usually has a lot of seeds and is probably bitter.

With walnuts and garlic

Eggplant - two medium sized
Garlic - three cloves
fresh cilantro - a bunch
Peeled walnuts - 1.5 cups
Purified vegetable oil
Seasonings, salt, pepper

Cooking process:

We cut the little blue ones into 0.8 cm thick and fill them with salted water for twenty minutes. After we discuss.
We grind the nuts in a mortar, pass the garlic through a press, finely chop the cilantro with a knife. Mix everything, adding seasonings.
Fry eggplant plastics until light golden in hot oil, blot with paper towels.
We lay out the plastics on a baking sheet, place the nut-garlic mixture on top and wrap it with a roll.
Bake in the oven for no more than twenty minutes.

With nut sauce

This cooking option is good because the vegetables are not fried, but baked. So the calorie content is lower, and the taste is more tender. Just don't get carried away with spices.

You will need to take:

Eggplant - 2-3 pieces
Garlic - three cloves
Walnut kernels - two cups
Boiled water - 2/3 cup
Wine vinegar - two small spoons
Fresh cilantro - three sprigs
basil leaves - bunch
Red ground pepper - on the tip of a spoon
Coriander - a few grains
Turmeric - on the tip of a spoon
Salt - 0.5 small spoon
Suneli hops - to taste

Cooking process:

Scroll the kernels of nuts in a meat grinder or ceiling in a mortar.
Add crushed garlic and finely chopped greens to them. Can be ground in a mortar for better uniformity.
Add ground coriander, turmeric, pepper, suneli hops to the nut mixture.
To get a paste-like mixture, pour boiled cooled water into the nuts, salt and drip vinegar. We adjust the density ourselves.
We cut the blue ones into rings a centimeter thick.
Grease them on both sides with oil, put them on a baking sheet, lightly bake until light golden brown.
Put the finished slices on a flat dish and spread the nut paste on them. The top can be decorated with pomegranate seeds or sprigs of greenery.

With spicy sauce

Enough, quite satisfying. Can act as an independent and served as a side dish.