If we are talking about eggplant in Georgian, then with 100% probability we mean a spicy and fragrant snack that is not ashamed to be served even on the festive table. Georgians are famous for their "fiery" recipes, so if you like spicy food, you should definitely prepare such a salad for the winter. There is nothing more pleasant than to get a jar of such yummy from the cellar in cold weather.
Eggplant recipe for the winter in Georgian
In most cases, jars need to be sterilized. This is done so that in the future the blanks do not tear off the lid in the cellar, do not become moldy or darken. But in order not to strain yourself with this extra step, you can simply add something to the workpiece that slows down the process: when sweets are closed, citric acid is usually added to jars, and vinegar is used in the case of vegetables. You can’t do without it in a traditional Georgian eggplant dish, since it is vinegar that will give a rich aroma.
Ingredients
Servings: - + 42
- eggplant 5 kg
- Bulgarian pepper 500 g
- garlic 250 g
- vinegar 9% 300 ml
- sunflower oil 250 ml
- chilli 2 pcs.
per serving
Calories: 96 kcal
Proteins: 1.3 g
Fats: 6 g
Carbohydrates: 9.2 g
20 minutes. Video recipe Print
So that the eggplants do not taste bitter, they must first be salted and allowed to drain the juice. Basically, almost all modern varieties are not bitter, but it’s still better to protect yourself. Wash the blue ones with soap, dry a little, cut into rings and let stand in salt for 2 hours. Then rinse the vegetables thoroughly and put them in a colander, and drain the dark juice, which gave bitterness.
While the eggplants are infused, you can start making hot sauce: wash the sweet pepper, dry it, remove the seed box and internal partitions. Then grind in a blender or twist in a meat grinder.
Add rolled garlic and chili peppers to the mixture, pour in the vinegar and oil, salt and pepper to your taste. Mix the whole mass thoroughly, put on fire and bring to a boil.
When the blue ones are ready, heat the pan, pour in a little frying oil and sauté the circles on both sides until golden brown. No spices or flour can be used in this case, since it is the marinade that should give the main taste.
In clean and washed jars, start laying blue ones: each slice must be completely immersed in the marinade, and then laid out tightly in containers.
After the jars need to roll up and let them cool to room temperature. Then take the blanks to the basement, pantry or cellar, where they will wait for the winter. The blue ones made according to this recipe are not only tasty, but also look very beautiful in jars, as the red marinade helps create a stunning color contrast.
Advice: if you do not want to get too spicy snack, you can not add garlic and chili pepper, remember that you are free to choose any ingredients to your taste.
This salad is best served on its own. Believe me, such a yummy deserves its own bowl, and all your guests will be delighted. Bon Appetit!
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 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!
Nuts, spicy garlic cloves and tender eggplant pulp are integral parts of Georgian cuisine. Hot and first courses are prepared from vegetables, which we call “blue”, they are baked, pickled or served as chilled snacks. And without nut crumbs and chopped garlic, it is difficult to imagine authentic Georgian cuisine. Today we will make Georgian eggplant. This is a savory, rather spicy snack, which is often closed as a preparation for the winter.
We offer a recipe for spicy eggplants to all fans of Caucasian cuisine, which will decorate any, even a festive table.
Prepare in advance:
- four eggplants;
- three onions and carrots;
- three sweet peppers;
- a spoonful of honey;
- four tablespoons of vinegar;
- half a glass of oil;
- salt, pepper, herbs.
We will prepare like this:
- First of all, you need to boil the blue ones so that they become soft. Then they should be put, pressing down with any press, in bulk dishes so that all the water from the fruits is glass.
- We cut the carrot into strips, chop the onion into half rings, chop the eggplant arbitrarily into medium-sized pieces.
- For the marinade, combine vinegar, honey and spices.
- We mix all the ingredients together with the resulting composition and insist for three hours. The appetizer can be placed in small sterilized containers and stored until winter.
Cooking with walnut sauce
Georgian cuisine cannot be imagined without wine and crushed walnuts. They cook meat dishes, soups and bake delicious pastries. We offer to cook eggplants with nut sauce, which gives the vegetable a refined and especially piquant taste.
Ingredients:
- a kilo of "blue ones";
- 185 g walnuts;
- a head of garlic;
- a bunch of cilantro;
- salt, white fine sugar, butter;
- 25 ml of table vinegar;
- teaspoon of grain mustard;
- 1.5 tablespoons Chinese sauce (optional)
- 0.5 tsp suneli hops;
- 150 ml of water.
Cooking method:
- Remove the skin from the eggplant and cut the flesh into not too thick circles. We add the vegetable and leave for half an hour to remove the bitterness.
- We dry the nuts in a pan (without fat) - this will enhance their flavor. We push in the mortar.
- Put the cloves of the spicy vegetable together with the cilantro into the bowl of the blender, chop. Cilantro is easy to replace with other herbs. For example, parsley. But then you will not feel the real taste of Georgian cuisine.
- Mix chopped vegetables and herbs with nuts, pour water and vinegar into the products. We put sugar and salt to taste, suneli hops and, if desired, pour in the sauce. True, the classic recipe does not provide for the presence of such a seasoning in the composition.
- We fry eggplants in oil, combine with nut dressing, cover and leave for two hours.
- The snack can be stored in the refrigerator for up to two months or rolled up in jars for the winter.
Easy recipe with walnuts
Caucasian cuisine is distinguished by an interesting and unusual combination of ingredients. A vivid example of this is Georgian eggplant with walnuts. If you want to get to know Caucasian cuisine better, then start your acquaintance with just such appetizers.
Ingredients:
- three "blue" fruits (500 g);
- 175 g walnuts;
- three cloves of garlic;
- a small bunch of greens (cilantro or parsley);
- three tablespoons of sour cream (natural yogurt);
- salt, pepper, suneli hops;
- 80 g pomegranate seeds.
Cooking method:
- We cut the “blue ones” into strips, sprinkle with salt and set aside for half an hour, then rinse and dry.
- Grind the nuts fried for three minutes with a blender, then mix with chopped herbs and cloves of a spicy vegetable. We sprinkle with seasonings, but do not overdo it, so as not to "kill" the taste and aroma of nuts. Mix everything together with sour cream or yogurt.
- Fry eggplant strips on a grill or pan until golden brown. We spread the filling on the wide part of the "tongue" and wrap it with a roll.
Georgian eggplant rolls
Eggplant rolls are a great appetizer for the festive table. Their taste is delicate, with spicy notes. If you are looking for an unusual Georgian dish, then you can leave the search - you just found it.
Ingredients:
- a large eggplant or two small ones;
- 110 g nuts;
- bulb;
- three cloves of garlic;
- half a teaspoon of Georgian adjika and suneli hops;
- 0.5 tsp of vinegar;
- five tablespoons of water;
- salt, pepper to taste.
Cooking method:
- Grind the eggplant into thin plates, add. We wait half an hour, rinse and dry.
- Pour oil into a frying pan, saute onion cubes until golden.
- Put nuts, garlic cloves and golden onions in a blender bowl. Add spices, pour vinegar and water, put adjika. We grind everything.
- Fry eggplant in hot oil for one minute on each side. We transfer them to a napkin to remove excess fat.
- We distribute the filling on each plate, roll the blanks into rolls and transfer them to a dish. Decorate with herbs and serve.
With garlic
We offer another original recipe for a Georgian eggplant appetizer with nuts and garlic.
Ingredients:
- five blue fruits;
- 110 g nuts (already peeled);
- a small bunch of cilantro;
- a small head of garlic;
- butter.
Cooking method:
- Eggplant cut into plates or sticks, sprinkle with salt and rinse after half an hour.
- Then fry the vegetables until golden brown and immediately transfer to a dish.
- Grind the nuts in a blender, then mix with chopped spicy vegetables and chopped herbs. Pour a little water into the products and put spices to taste. Transfer the resulting pasta to a gravy boat and serve with fried eggplant.
Georgian dish Satsivi
"Satsivi" is a nut sauce that is served with any meat, fish, vegetable snacks or simple cuts.
But in Georgia, it is considered a full-fledged dish, therefore meat cooked with such a sauce will be called Satsivi. Today we offer a vegetable version of Satsivi with eggplant.
Ingredients:
- up to a pound of "blue";
- a quarter kilo of nuts;
- bulb;
- two garlic cloves;
- a bunch of cilantro;
- teaspoon of wine vinegar;
- tsp hops-suneli;
- 0.5 teaspoon of salt and Imeretian saffron;
- hot red pepper to taste.
Cooking method:
- Satsivi sauce can be made quite thin to pour over overcooked eggplant. But often it is made thicker, like pasta, so the appetizer looks much more advantageous. Instead of vinegar in Georgia, pomegranate sauce is used, but in the absence of such a component, take another, more affordable one.
- Peel the skin off the eggplant. If they are bitter, then salt them and stand for half an hour. Then we wash and dry. Fry the vegetable in oil on both sides.
- For the sauce, grind the nuts into powder, then twist in a blender again with cilantro, garlic cloves and onions. In the resulting mass, add all the seasonings and vinegar.
- The sauce should not be sour. If it came out excessively thick, then dilute it with non-cold water.
- Put the sauce on the little blue plates. You can simply smear the resulting composition and fold the vegetable in half, but the appetizer will come out more elegant if you roll the eggplant “tongues” with rolls.
- Serve the appetizer on a flat dish, sprinkled with pomegranate seeds and herbs.
Georgian eggplant pkhali
Pkhali is a vegetable snack, which in Georgia is prepared from any plant products. However, be sure to put nuts, garlic and spices in it. The snack turns out to be healthy and incredibly satisfying.
Ingredients:
- two "blue ones";
- ten walnuts;
- two cloves of garlic;
- vinegar to taste (can be replaced with lemon juice);
- teaspoon of coriander;
- salt to taste.
Cooking method:
- Let's bake the eggplant. To do this, we pierce them with a toothpick in several places, after which we send the fruits to the oven for an hour (temperature - 180 ° C).
- At this time, grind the nuts (the smaller, the better.) Mix the nut crumbs with slices of spicy vegetable passed through the press, pour a little vinegar (preferably white wine) into the resulting composition.
- Remove the skin from the baked vegetables, finely chop the pulp and mix with the nut paste. Salt to taste.
- Decorate pkhali with onion rings and pomegranate seeds.
Cooking Georgian snacks is not so difficult. They use simple and affordable ingredients that are easy to find in any store. But their unusual combinations give rise to a delicious taste and make up a special flavor of the national cuisine of Georgia.
Delicious Georgian eggplant recipes. September is harvest month. On the shelves of shops you can find all sorts of goodies that are not available at other times of the year. Eyes run wide from the variety of vegetables presented: eggplants, tomatoes, peppers and many other vegetables and fruits filled with vitamins. And all this is quite cheap, which allows you to create vegetable vitamin reserves for the winter. What to prepare for the winter depends only on your preferences. This article will help you find original delicious eggplant recipes in Georgian for the winter.
This is a spicy Georgian dish, the main ingredients of which are blue ones, tomatoes and peppers. They are stewed in a cauldron, Georgian national seasonings and spices, herbs and garlic are added. Georgian eggplant is obtained in the form of a vegetable stew, with a bright aftertaste from each component. Lettuce is rolled up in jars for the winter and enjoy the tastes of autumn in the most severe frosts. 
Ingredients
For such a vitamin salad you need:
- Blue 650 grams;
- Salt 2 tsp;
- Sunflower oil 80 ml;
- Onion 1 pc.;
- Tomato paste 20 gr;
- Tomatoes 0.5 kg;
- Bulgarian pepper: green and red, 300 gr each;
- Chili pepper 2 tsp;
- cilantro 2 tsp;
- Basil 1 tsp;
- Garlic 20 gr;
- Parsley 2 tsp;
- Utskho-suneli 2 gr;
- Ground coriander 2 gr;
- Thyme 2 tsp
How to cook
- Before cooking, the blue ones do not need to be cleaned. They are washed and cut into large cubes and fried in oil. There should be enough of it. After frying, put them on a sieve to get rid of excess fat.
- Bulgarian pepper, cut in half and peeled, baked in the oven for 20 minutes at a temperature of 180 degrees. When it cools down, cut into large pieces.
- Onions are peeled and fried with pepper, thyme and garlic, passed through a press. Diced tomatoes are added to the onion and stewed with tomato paste for 10 minutes.
- Chili peppers and eggplant cook for another 5 minutes. The finished herb is salted and utskho-suneli, dried chili pepper, ground coriander and this whole ensemble of spices are completed with cilantro.
- Coarsely chopped basil and parsley are added at the very end of cooking, mixed and removed from heat.
Advice! It is important that the vegetables are well stewed and become soft.
As a result, they get sweet and sour from tomatoes and bitter from eggplant, diluted with fragrant cilantro, saturated with the smell of peppers and spices, a spicy salad, the taste of which will not leave anyone indifferent. Such eggplants in Georgian will be an excellent spin for the winter.
Eggplant in the cuisine of Georgia is far from the last place. You can cook almost everything from them: stew, rolls, adjika and much more. Rolls are a fairly popular Georgian dish that has conquered the whole world. For a successful combination of the taste of the filling and the shell, it is necessary to strictly observe their ratio.
Ingredients
This recipe is quite simple and quick if you prepare the ingredients in advance. For rolls you will need:
- Eggplant 60 grams;
- Garlic 20 gr;
- Mayonnaise 20 gr;
- Walnut 200 gr;
- Utskho-suneli 2 gr;
- Saffron 2 gr;
- Red ground pepper 2 gr;
- Coriander 1 tbsp;
- Salt;
- cilantro 5 grams;
- Parsley 5 grams;
- Vinegar 5 ml;
- Sunflower oil.
Cooking
- Eggplants, which were prepared in advance, are cut lengthwise into 1 cm slices, salted and left for several hours. This is necessary in order to get rid of natural bitterness.
- After 1 hour, the released juice and salt are removed with napkins or the slices are washed with running water. Then they are fried over high heat until golden brown. To cool and get rid of excess vegetable oil, the fried slices are sent to a sieve.
- For the filling, garlic is passed through a press, parsley and cilantro are chopped. The nuts are ground with a blender and combined with garlic, herbs and cilantro, salt is added to taste and poured with homemade mayonnaise. The resulting mixture is whipped with a blender, diluted with cool boiled water and wine vinegar.
- The finished filling is evenly spread on slices and rolls are formed.
Advice! During heat treatment, it is important not to overcook the eggplant, so that it is elastic inside and does not fall apart when the roll is formed.
Such a Georgian eggplant dish is suitable for serving immediately after cooking or for preparing for the winter. When serving, decorate with pomegranate seeds, which, in contrast, highlight the specific taste of the filling.
Blue vegetables are very tasty, and the filling gives them a twist.
Such a preparation will be to the taste of every guest. Real Georgian housewives know how to cook eggplant in Georgian to surprise friends and relatives. Pickled blue ones will decorate any holiday, they are great for both meat and potatoes.
Advice! It is better not to cook a large amount. If they are tightly stuffed into a jar, they lose their taste and become overly sour.
Components
For the dish, you need to prepare the following products:
- Eggplant 1 kg;
- Carrot 3 pcs.;
- Tomatoes 3 pcs.;
- Parsley 1 bunch;
- Garlic 5 cloves;
- Black pepper 1 tsp;
- Red pepper 1 tablespoon;
- Dried parsley 1 tbsp;
- Salt to taste;
- Dill.
Cooking process
There is nothing difficult in preparing this snack, just follow the following steps:
- Blue ones are boiled in salt water for about 10 minutes. It depends on the size of the eggplant. Salt is added at the rate of 2 tbsp. for 2 liters of water. Before immersion in water, small punctures are made on the sides of vegetables with a fork so that the skin does not burst. Readiness is checked with the same fork. With a slight puncture of the skin - they can be taken out.
- Boiled vegetables are placed under the press for 2-3 hours. This helps to get rid of bitterness and excess moisture. Squeezed vegetables are cut into 3⁄4 lengthwise.
- For the filling, greens, carrots, tomatoes are chopped. They need to be fried. This can be done in different pans or in the same pan. At the end of frying, add spices and garlic, passed through a press.
- Eggplants are rubbed with garlic and fried vegetables are laid inside. Stuffed blue ones are tied with a thread and sent to jars.
- For brine, water is salted at the rate of 3 tbsp. per 1 liter Dill is laid out at the bottom of the jar, blue ones are placed on it. Fill with brine and roll up.
This dish is quite original. Easy to prepare, but will decorate any table.
There are a huge number of Georgian eggplant recipes. This article presents the most delicious and simple Georgian cuisine recipes. To ensure a supply of vitamins for the winter, preparing conservation in the fall will be an excellent solution for any housewife. Eggplants in Georgian cuisine occupy one of the priority places. For the preparation of original and spicy twists for the winter, recipes with their use are perfect.
The blue season has not yet ended, and therefore you still have time to cook. In winter, such a spicy appetizer will be an excellent addition to any meal, and on the festive table, this appetizer will be very useful, especially with strong drinks. The recipe for these for the winter can be attributed to simple ones, since it does not require additional sterilization.
Georgian eggplant for the winter is a spicy and spicy snack. If you like spicy eggplant appetizers like mother-in-law's tongue, then you can safely cook them. Take not too large eggplants for this salad, because it is in such fruits that there are no large seeds, and the pulp is denser. Today I want to show you several Georgian eggplant recipes, and you decide for yourself which one is the most delicious recipe.
Ingredients:
- Bulgarian pepper - 5 pcs.,
- Hot chili pepper - half a pod,
- Eggplant - 2 kg.,
- Garlic - 2 heads,
- Water - 1 glass,
- Onion - 500 gr.,
- Spices - turmeric, suneli hops, Provence herbs, paprika, ground coriander,
- Salt - 2/3 tablespoons,
- Sugar - 2 tbsp. spoons,
- Refined sunflower oil - 4 tbsp. spoons,
- Table vinegar 9% - 3 tbsp. spoons