Georgian eggplant appetizer for the winter. The best and most delicious recipes for cooking eggplant (blue) in Georgian for the winter How to close fried eggplant in Georgian

08.03.2020 Bakery products

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Ingredients

Eggplant - 2 kg.
Bulgarian pepper - 500 g.
Tomatoes - 1 kg.
Hot pepper - 2 pcs.
Garlic - 2 heads
Vegetable oil - 100 ml. + 50 ml. for roasting eggplant
Vinegar - 100 ml.
Salt - 1 tbsp. + handful for eggplant
Sugar - 2 tbsp

Cooking time: 1 hour 20 minutes

Yield: 2 jars of 0.5 liters.

Eggplant for the winter is a fairly popular home-made preparation. Often, spicy pickled eggplants are called “Georgian” - after all, in Georgian cuisine, these vegetables play one of the main roles, in addition, people in this country love spicy. But another name has a recipe for spicy eggplant for the winter - “light”. And because it has a beautiful color warming in the long winter, and from no less warming spicy taste.

Today we have eggplant "light". The recipe is old, with tomatoes, without sterilization - which greatly facilitates the preparation of this dish.

How to cook eggplant salad "light" for the winter - a recipe with a photo step by step

First, prepare the necessary ingredients. Eggplant for this dish should be chosen not too large. It is better to take fruits that are thinner and more authentic than almost round "barrels" - the latter usually have more seeds and a looser consistency.

Pepper, both Bulgarian and bitter, it is better to use red - then the effect of "light" will be fully achieved.

Rinse the eggplant well and cut into slices at least 1 cm thick. If you cut them too thin, there is a chance that they will turn into a "porridge" during further processing.

Cool the eggplant with salt, lightly mash with your hands and leave for 40 minutes in this form. This step is necessary in order to remove excess bitterness. After this time, rinse them with cold water.

While the eggplants are in salt, sterilize the jars and lids in any convenient way.

Now you can fry the eggplant. But if you want to get pickled spicy quick-cooking eggplants, then it is much faster and easier to bake them in the oven. Pour eggplants with fifty milliliters of oil, mix and spread on a baking sheet (or immediately on 2-3 baking sheets, if possible). Bake for 20 minutes in an oven preheated to 200 degrees.

While the eggplant is baking, prepare the vegetables for the sauce. Washed tomatoes, peeled garlic cloves, Bulgarian and hot peppers without seeds put in a deep bowl.

Grind vegetables with a meat grinder or blender.

Add salt, sugar and 100 milliliters of vegetable oil to the resulting vegetable sauce. Boil in a saucepan with a thick bottom.

Put the baked eggplants in a boiling sauce, mix gently and boil for 7-10 minutes over low heat.

Turn off the heat, pour in the vinegar and mix gently again.

Arrange the vegetables along with the sauce in sterilized jars, cover with sterilized lids.

In this recipe, we prepare eggplants for the winter without sterilization, so we simply roll up the jars, turn them over and wrap them up. Leave it like this until cool.

Vegetable preparations should be stored in a dry, dark place, away from heat sources. Enjoy your meal!

Georgia is an amazing country with a very original cuisine. Khinkali, khachapuri, cherry plum tkemali, kharcho soup are very popular. A traditional Georgian recipe is pickled eggplants (popularly blue, blue), they are often made for the winter. Sometimes vegetables are fried, baked, marinated. If desired, nuts are added to the dish (it turns out delicious with walnuts), herbs, spices. Be sure to check out the recipes below. This will allow you to get a culinary masterpiece that will cause a storm of positive emotions among friends and family.

How to cook Georgian eggplant

Take care of choosing the right products in advance. Remember that blue ones do not store well, so it is recommended to start processing vegetables immediately after harvesting. If products are bought, then pay attention to the fruits. Ideally, they should shine. It is desirable that the stalk is not dry (it is green in a fresh fruit). For preparations, dense vegetables with a dark skin of medium to large size are suitable.

If you plan to preserve snacks, then choose jars with no chips or cracks. They should be washed with a soda solution, and then rinsed thoroughly with clean water. Next, the jars are sterilized (use an oven, microwave, double boiler, a container of boiling water). Vegetables are cut into slices, cubes or straws, boiled if necessary. The marinade is being prepared. Subsequently, they are poured with vegetables, previously laid out in jars.

Georgian eggplant recipes

There are ways to create a dish without preservation. Vegetables, nuts, spices, herbs, salt, sugar are mixed, left for a day. For conservation, chopped vegetables are stacked in layers in a cooking dish, everything is sprinkled on top with salt, sugar, vinegar, vegetable oil (to make it delicious, add peppercorns). The mixture is put to boil. It is recommended to process vegetables for about 40 minutes. After that, the snack is placed in jars, closed with lids. Store the workpiece in a cool place (suitable cellar, refrigerator).

For the winter

Servings: 5-8 persons.
Calorie content of the dish (per 100 g): 219 kcal.
Cuisine: Georgian.

Blue ones in Georgian for the winter are made from baked fruits. In this case, it is important to choose large-sized vegetables. Remember that they should not be overripe. This is necessary because the vegetables will greatly decrease in size after baking. If you use large fruits, then you will get a canned snack in which there will be a lot of tasty pulp.

Ingredients

little blue ones - 2-3 pieces;
garlic - 3 teeth;
cilantro, parsley, lemon juice, pomegranate seeds - optional;

Cooking method

Bake whole fruits until soft.
Peel the vegetables, chop the pulp.
Cut the garlic.
Combine lemon juice, spices, salt, sugar.
Mix all the ingredients thoroughly, put in a cool place for a day.
Georgian eggplant can be sprinkled with pomegranate seeds, garnished with onions (use rings).

With nuts

Cooking time: about a day.
Servings: 5 persons.
Calorie content of the dish (per 100 g): 220 kcal.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Georgian.
Difficulty of preparation: easy.

You can add cilantro, basil, green onions, parsley to this dish. These components will give the dish a unique taste and aroma. Vegetables are enriched with vitamins and useful microelements. If desired, you can use chopped nuts (it will turn out very tasty with walnuts), garlic. A ready-made appetizer is best served with meat, fish, side dishes. Eat it hot or cold.

Ingredients

little blue ones - 2-3 pieces;
garlic - 3 teeth;
1 onion;
walnuts - 200 g;
vinegar - 3-4 tbsp. l.;
cilantro, parsley, pomegranate seeds - optional;
dried basil, suneli hops, black pepper, sugar, salt, grains - to taste.

Cooking method

Grind blue fruits, fry (as a rule, vegetables are fried until golden brown).
Cut garlic, onion.
Grind the nuts (use a mortar, blender, meat grinder).
Mix vinegar, spices, herbs, salt, sugar.
Mix all the listed products thoroughly, put them in a cool place (cellar, refrigerator) for a day.
Georgian eggplants are recommended to be sprinkled with pomegranate seeds, cilantro, parsley leaves.

With cheese

Servings: 5 persons.
Calorie content of the dish (per 100 g): 202 kcal.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Georgian.

Nuts, cheese, little blue ones - these products can be easily found on the shelves of modern stores. These ingredients help to get a delicious snack that will decorate your table. The dish is very easy to prepare. Do it for a holiday or on a normal day. Dinner with cheese and blue ones will be unforgettable and bright. Subsequently, the snack can be stored for a short time in the refrigerator.

Ingredients

eggplant - 3-4 pieces;
garlic - 2-3 teeth;
vegetable oil - for frying;
sour cream - 2 tbsp. l.;
cheese - 200 g;
fresh tomato - for decoration;
black pepper - to taste.

Cooking method

Cut blue ones into circles, salt, leave for 30 minutes. Next, rinse the vegetables, dry, fry until golden brown (in order for the oil to glass, put the slices on a paper towel).
Combine chopped cheese, sour cream, chopped garlic, greens, pepper.
Put the blue fruits on a plate, put 1 tbsp on each "circle". l. prepared cheese mixture. Top with tomato slices and parsley.

pickled eggplant

Cooking time: approximately 2 hours (after a week, the appetizer will be ready).
Servings: 17 persons.
Calorie content of the dish (per 100 g): 195 kcal.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Georgian.
Difficulty of preparation: medium.

If you are interested in how to cook a healthy dish, then pay attention to the recipe below. Despite the fact that vegetables in this case undergo special processing, they retain many useful substances and trace elements. By eating pickled foods, you will enrich your body with calcium, potassium, phosphorus, and vitamin C. The appetizer can be consumed some time after cooking (you need to wait until the ingredients are saturated with vinegar, salt).

Ingredients

eggplant - 17 pcs.;
garlic - 5-7 teeth;
carrots - 400 g;
water - 3 l;
salt - 3 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar (9%) - 1 tbsp. l.;
black pepper - ¼ tsp

Cooking method

Peel the little blue ones, cut them lengthwise into about ¾, boil in lightly salted water for about 5 minutes.
Place the processed vegetables under oppression for 1 hour (you can put the fruits in a bowl with holes, cover with a plate, put a pot of water on top).
Grate carrots, add chopped garlic, pepper, herbs.
Prepare the brine: add vinegar, salt to boiling water.
Place the carrot filling in the blue ones (in the cuts). Put the vegetables in a saucepan, pour over the brine.
The appetizer should be kept warm for about 4 days, in the cold - 3 days.

spicy eggplant

Cooking time: approximately 2 hours.
Servings: 5 people.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Georgian.
Difficulty of preparation: easy.

If you like to pamper your friends and relatives with something spicy, then this recipe will be a real find for you. You can use this method of creating savory vegetables in the case of suddenly arriving guests. Feel free to decorate the festive table with this appetizer or complement it with a family lunch or dinner. See below for how to prepare a gourmet dish.

Ingredients

eggplant - 3-4 pieces;
garlic - 3 teeth;
vegetable oil - 25 g;
salt - optional;
vinegar (9%) - 25 g;
greens (cilantro, dill, celery, parsley) - optional;
hot pepper -1/4 pc.

Cooking method

Peel the blue ones, cut into circles, salt, mix. Leave for 30 minutes
Lay the vegetables out on a paper towel. When the water drains, fry the "circles" until golden brown. Place them on a paper towel to soak up excess oil.
Grind garlic, hot pepper. Mix the ingredients. Add salt, vinegar, vegetable oil.
Lay the vegetables in layers in the pan. Sprinkle each layer with chopped parsley, drizzle with garlic mixture.
Close the container with a lid, put in a dark, cool place for 2 hours.

Stuffed eggplant

Calorie content of the dish (per 100 g): 225 kcal.
Cuisine: Georgian.
Difficulty of preparation: easy.

Stuffed eggplant in Georgian style is suitable for those who do not want to spend a lot of time cooking and want to get a unique, beautiful dish. For it, you will need ingredients that can be found in almost every store (you may find a lot at home). When creating an original snack, you will not need to perform any complex manipulations, everything is extremely simple and clear.

Ingredients

eggplant - 1 kg;
minced meat - 500 g;
2 onions;
bell pepper - 2 pcs.;
tomato paste - 2 tbsp. l.;
salt, black pepper, herbs (cilantro, dill, celery, parsley) - optional;

Cooking method

Peel the blue ones, pepper. Fry in a pan until soft.
Separately, fry the chopped onion, minced meat (about 15 minutes). Add salt, pepper.
Fry the second onion separately. Add tomato paste, herbs.
Cut the fried eggplant lengthwise (you should get a pocket). Place minced meat with onions in vegetables (you can put nut filling).
Put blue fruits, pepper in a baking dish, pour sauce (you can pour walnut sauce). Place everything in the preheated oven for 20 minutes.

Buglama

Preparation time: approximately two and a half hours.
Servings: 5-7 people.
Calorie content of the dish (per 100 g): 256 kcal.
Purpose: breakfast, lunch, afternoon tea, dinner.
Cuisine: Georgian.
Difficulty of preparation: medium.

This Georgian eggplant dish is found in Azerbaijani, Armenian cuisines (there are many spectacular photos with recipes). The process of creating it is relatively simple. You will not need to stand over some mixture and constantly stir it. All that is required is to chop some products, put them in a special container and put on fire. While the ingredients are stewing, you can do some things.

Ingredients

eggplant - 4-5 pieces;
potatoes - 4-5 pcs.;
poultry meat, pork, lamb - 700 g;
garlic - 3 teeth;
2 onions;
fresh tomatoes - 2 pcs.;
1 carrot;
1 hot pepper;
bell pepper - 2-3 pcs.;
tomato paste - 2 tbsp. l.;
salt, spices - optional;

Cooking method

In a cauldron, put the meat cut into pieces, potato wedges, onion half rings. Next, distribute the little blue circles. Salt.
The second layer is half a ring of onion, mugs of tomatoes, grated carrots, chopped bell pepper.
Pour 2 tbsp into the cauldron. water. Put the container on fire. Bring the contents to a boil, reduce heat, simmer for about 2 hours.
8 minutes before the end of cooking, add spices, hot peppers to the dish.

Cooking time: about an hour and a half.
Servings: 5-7 people.
Calorie content of the dish (per 100 g): approximately 196 kcal.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Georgian.
Difficulty of preparation: medium.

You will learn how to cook Georgian stew (there are many different photos with an interesting design of the dish), in this recipe. The dish is otherwise called "ajapsandal". This word implies a mixture of a large number of components. There is a similar definition in Russian - "vinaigrette". To create a stew, ingredients such as carrots, green beans, potatoes, onions, and tomatoes can be used. The main products are blue ones. As a rule, half of the mixture (stew) consists of them.

Ingredients

eggplant - 1 kg;
potatoes - 4-5 pcs.;
green beans - 250 g;
fresh tomatoes - 4-5 pcs.;
carrots - 2-4 pcs.;
2 onions;
1 hot pepper;
bell pepper - 500 g;
hot pepper - 1 pc.;
garlic - 4 teeth;
salt, spices (saffron, coriander), herbs (basil, parsley), bay leaf - optional;

Cooking method

Cut blue fruits into circles, fry.
Chop the onion, bell pepper, grate the carrots. Fry everything for 10 minutes. Add the mixture to the blue ones.
Bean pods should be broken, boiled in water until half cooked.
Remove the skin from the tomatoes, chop the pulp. Add greens, chopped garlic, hot peppers to the tomatoes.
Combine all prepared mixtures in a cauldron. Add bay leaf, salt, spices. Simmer for about 15 minutes.

Satsivi

Cooking time: approximately 40 minutes.
Servings: 5-7 people.
Calorie content of the dish (per 100 g): 257 kcal.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Georgian.
Difficulty of preparation: medium.

Satsivi is a national Georgian dish (see its photo for the uniqueness of the dish). It is prepared from meat, fish or poultry. Vegetables may be used. In this case, blue ones are used. This recipe will be appreciated by vegetarians, because it does not contain meat, animal fat. Thanks to the unique cooking technique, Satsivi turns out to be very fragrant and healthy. The beneficial elements contained in vegetables will help you maintain strength throughout the day.

Ingredients

eggplant - 500 g;
walnuts - 300 g;
garlic - 4 teeth;
2 onions;
wine vinegar - 1 tsp;
vegetable oil - 7 tbsp. l.;
parsley, cilantro, suneli hops, ground red pepper, saffron, salt - to taste

Cooking method

Cut the blue fruits lengthwise into strips (thickness should be 1 cm), salt, leave for 30 minutes. Fry the vegetables until golden brown, put on napkins to drain the oil.
Chop, mix nuts, garlic, onion. Add chopped greens, spices. Mix everything, add vinegar (can be replaced with pomegranate juice).
Next, put the blue fruits on a plate, spread the paste on top of the “strips”. Vegetables can be rolled up.
Place the vegetables in a saucepan, leave for 2 hours.

Video

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!

Today I will share the recipes for the most delicious Georgian eggplant for the winter. All recipes are distinguished by the sharpness inherent in Georgian cuisine, although to varying degrees.

Georgian eggplant for the winter: the most delicious recipe

First I want to offer a simple recipe for harvesting eggplant for the winter.

We will need:

A kilogram of blue ones;
400 grams of salad pepper;
A glass of vegetable oil;
head of garlic;
1 piece of hot pepper;
a teaspoon of salt;
a tablespoon of sugar;
A glass of vinegar.

Washed blue ones cut into medium cubes. Sprinkle with salt, let stand for an hour.
The rest of the vegetables are washed, freed from seeds, peeled, twisted. Add the remaining ingredients to the resulting mass, mix, let it boil.
We wash the blue ones, wring out, fry until golden brown. Boil the sauce for 5 minutes, add the fried blue ones, mix, simmer for 10 minutes, stirring occasionally.
We lay out the snack in sterile jars, twist. Cover with a fur coat, let cool. We store such seamings in the cellar.

Pickled eggplant in Georgian

Delicious pickled eggplant recipe. Get it ready - you won't regret it.

3 kilograms of blue ones;
Half a kilo of lettuce;
700 grams of ripe, hard tomatoes;
A large bunch of green celery;
3 large heads of garlic;
2 large onion heads;
1 piece of hot pepper;
2 glasses of vegetable oil;
1.5 glasses of vinegar;
A glass of salt.

First, wash the vegetables and herbs, put them on a towel to drain the water.

We clean the blue ones, cut them lengthwise into two halves, then each into two or three parts, depending on the size of the fetus.
Sweet pepper, tomatoes, onion cut into half rings. Sharp - small straws. We clean the garlic, divide into teeth. Celery cut into medium pieces. We put all the prepared vegetables separately from each other.
Now we take a large saucepan, pour 3 liters of water into it, pour out the salt, let it boil, pour in the vinegar. We send the blue ones to boiling water, close the lid, wait until it boils. Then cook, without closing, for five minutes. Be careful not to overcook. Ready blue ones are well filtered.
Before laying vegetables, the oil must be calcined to a light haze.
We take a suitable container for salting. We divide the eggplant into two parts, the rest of the vegetables into three.
We lay out one part of the vegetables at the bottom, squeeze the garlic, put the tomatoes on top. We tightly lay half of the blue ones on them. Squeeze the garlic, pour a little oil. Then we put celery, peppers and onions with tomatoes.
Then we distribute the remaining blue ones. Also squeeze the garlic and drizzle with oil. Lay out the rest of the vegetables in the same order. Drizzle the remaining oil on top.
We cover with a flat plate or dish, we put oppression on it. We keep it warm for a day, and then we transfer it to a cool place.

On a note! There may be more layers, depending on the sourware.

Spicy Georgian appetizer with blue

I chose the most delicious Georgian eggplant recipes for the winter, and this one is no exception.

2 kilograms of blue ones;
Half a kilogram of sweet pepper;
A small pod of hot pepper;
Half a kilogram of onions;
2 heads of garlic;
A coffee spoon of turmeric;
Coffee spoon hops-suneli;
A teaspoon of Provence herbs;
Dessert spoon of paprika;
A teaspoon of ground coriander;
Dessert spoon of salt;
Half a glass of sugar;
Two-thirds of a glass of vegetable oil;
Half a glass of vinegar.

All vegetables are washed. We clean the blue ones from the skin, cut into cubes.

Cut the sweet pepper in half, remove the stem and seeds. Cut into cubes along with peeled onions.
Grind the hot pepper with a knife, squeeze the garlic.
We put the prepared vegetables in a container for cooking, pour in a glass of water, set to boil.
After boiling, simmer the vegetables for 15 minutes over low heat, stirring occasionally. Then add spices, sugar, salt, pour oil and vinegar. Stir, simmer another 10 minutes.
During this time, we taste our eggplant appetizer. Add the missing ingredients.

We lay out the salad in dry jars, close them without sterilization. Cover with a blanket, let cool. Ready preservation is sent for storage in a cool place. A month later, a spicy snack will be ready.

Georgian-style stuffed salted eggplants

This eggplant recipe is my family's favorite.

8 small blue ones;
3 carrots;
Hot pepper;
2 heads of garlic;
A bunch of parsley;
For 1 liter of water;
60 grams of salt;
5 peppercorns;
2 bay leaves.

How to cook:

My eggplant, cut off the tails. Cut the fruits lengthwise, not completely. Place the prepared vegetables in a saucepan with salted water, put on the stove, cook after boiling for eight minutes.
After the eggplants are ready, put them in a colander, put oppression on top.
Coarsely rub the carrots, chop the garlic with herbs, cut the pepper into half rings. Thoroughly mix the filling.
Pour a liter of water into an enameled container, put parsley stalks, put on fire. After boiling, remove the stems, add salt, pepper, bay leaf to the water. Boil the filling for two minutes, then remove from heat.
We stuff the eggplants with vegetables, tie with a parsley stalk. We put in a suitable container, pour the marinade. Install oppression from above.

Five days later, Georgian-style salted stuffed eggplants are transferred to jars, poured with brine. We close with a capron lid. We store in the refrigerator.

The most delicious quick recipe

Using this recipe, you can serve little blue ones to the table in a few hours.

We will need:

3 eggplants;
1 head of onion;
150 grams of walnuts without shell;
3 cloves of garlic;
A bunch of parsley, cilantro;
One lemon;
Coffee spoon hops-suneli;
0.5 teaspoon of pepper;
Half a teaspoon of sugar.

How to cook eggplant with nuts and garlic in Georgian:

We put the washed eggplants on a paper napkin, heat the oven to 200 degrees. Put the blue ones on a baking sheet, put in a preheated oven for forty minutes. After the vegetables cool, remove the skin, cut the flesh into small pieces.
We twist the nuts in a meat grinder. We cut the onion head into a small cube, chop the garlic, parsley, cilantro.
Eggplant mixed with walnuts, vegetables and herbs. Sprinkle the appetizer with salt, sugar, spices, add lemon juice. Mix again and put in the refrigerator for several hours.

Eggplant appetizer is ready.

Blue ones, fried in Georgian style for the winter

We take the following products:

5 kilograms of blue ones;
600 grams of bell pepper;
250 grams of garlic;
2 hot peppers;
A glass of vegetable oil;
375 milliliters of vinegar.

How to cook spicy eggplant:

It is necessary to wash the blue ones, cut off the tails. Cut the fruit into rings, about one centimeter thick. Put the vegetables in a suitable container, salt, mix. We leave for thirty minutes so that the eggplant starts up the juice. After this time, we wash the vegetables, transfer them to a colander. After the water drains, you can start frying the blue ones.
To prepare the sauce, we need to wash and deseed the Bulgarian and hot peppers. Then we pass the peppers with garlic through a meat grinder. Pour oil, vinegar into the resulting mixture, add salt to taste.
Dip the overcooked blue ones one by one into the hot sauce, and then put them in a jar. The workpiece must be sterilized for fifteen minutes. After hermetically cork, cool under a warm blanket. We take it to the basement for storage.

I propose to watch a video recipe for harvesting eggplant in Georgian for the winter.

I shared the most delicious Georgian eggplant recipes for the winter. Using these recipes, you will prepare very healthy and tasty snacks for the winter.

Juicy, mouth-watering and surprisingly fragrant Georgian-style eggplant for the winter is a great option for vegetable harvesting. Georgian eggplant for the winter will appeal to all connoisseurs of oriental cuisine. A spicy salad with a pleasant spicy note will be a spectacular table decoration. Men will like it as an addition to first courses or toasts. No less attractive is the Georgian eggplant appetizer for the winter, combined with vegetable dishes. There are several options for such an appetizing twist, but eggplants with nuts for the winter in Georgian are especially good.

A simple Georgian eggplant recipe for the winter

Making Georgian-style spicy eggplant for the winter is not difficult at all. There is a very simple recipe that all hostesses can beat. The Georgian-style eggplant salad prepared on it for the winter turns out to be very satisfying and tasty.

Ingredients

To prepare a savory snack, you should take the following ingredients from the list below:

eggplant - 6 pcs.;
chili pepper - 4 pcs.;
sweet pepper - 6 pcs.;
garlic - 200 g;
odorless vegetable oil - ½ tbsp.;
vinegar - ½ tbsp.;
salt - 2 tbsp. l.;
granulated sugar - 1 tbsp.

Cooking process

Making Georgian eggplant for the winter according to the recipe below is very simple. This version of such a blank is rightly considered one of the simplest.

The blue ones need to be washed. Vegetables are cut into small even cubes and sprinkled with salt. The cutting needs to stand a little.

In the meantime, you can make the sauce. To do this, both varieties of peppers must be washed and cleaned. Prepared vegetables are interrupted with a blender or scrolled through a meat grinder.

Pour oil and vinegar into the resulting gruel. In addition, the mass is flavored with sugar and salted. The workpiece is sent to the fire. It must be brought to a boil.

Eggplants soaked in salt should be boiled in a separate container for 5 minutes.

Now the vegetables that have undergone heat treatment must be transferred to a container in which the sauce is already being cooked. The workpiece is stewed for another 5 minutes over medium heat.

It remains only to roll up Georgian-style eggplants made according to the best recipe for the winter in sterile jars and put them away for storage.

Georgian eggplant with nuts for the winter

The recipe for eggplant with nuts for the winter deserves special attention. This is a real storehouse of vitamins. The unique spicy sweet-tart taste will bring an oriental flavor even to your everyday dinner. In addition, this interpretation of the Georgian salad based on blue ones turns out to be very satisfying and rich, because there are a lot of nuts here.

Ingredients

To make eggplant with nuts and garlic for the winter according to the Georgian original recipe, you need to prepare the following set of products:

eggplant - 1 kg;
walnuts - 200 g;
garlic - 7 cloves;
a mixture of peppers in powder - 1 pinch;
chili pepper - 2 pods;
table vinegar - 30 ml;
sugar - 1 tsp;
bell pepper - 300 g;
basil - 1 bunch;
parsley - 1 bunch;
salt and refined oil - to taste.

Cooking process

The process of preparing this snack is usually not difficult. Harvesting eggplants for the winter in Georgian is within the power of even novice hostesses.

The first step is to prepare the eggplant. It is necessary to choose good fruits without damage. Blue ones should be washed and freed from "tails". Vegetables are cut into slices. The thickness of each of them is approximately 3 mm. Then the slices are transferred to a large bowl and sprinkled with plenty of coarse salt. Vegetables should stand a little and give juice: this comes out bitterness.

While the eggplants are soaked in salt, you need to prepare the filling for vegetables. To do this, sweet peppers are washed, cut, cleaned of veins and seeds. Garlic is disassembled into cloves and freed from the husk. Greens should be washed, shaken and dried. The legs are cut from the chili peppers. The fruits themselves are chopped into small rings.

On a note! To create very spicy eggplants in Georgian-style circles for the winter, you can not remove the seeds from hot peppers.

Prepared vegetables are scrolled or ground with a blender. The finished gruel is seasoned with salt.

Then you need to deal with walnuts. In a mortar or in a coffee grinder, they must be turned into gruel. However, the state of the powder should not be achieved. Optimally - to achieve grains of medium size. This will make the preparation more piquant and tasty. Nuts are also poured into a mixture of peppers.

Sugar is poured into the mass. All components are well mixed and flavored with spices.

The nut-pepper mass is poured into a saucepan. The specified amount of vinegar is poured into the mixture. The workpiece is sent to moderate heat and cooked after boiling for another 2 minutes.

Then it is worth returning to the eggplant slices. Circles of these vegetables should be slightly squeezed and put on a hot frying pan, greased with vegetable oil. Vegetables are sautéed in a hot skillet over medium heat. At the exit, the eggplant should be ready and acquire a pleasant golden hue. From the pan, the blanks are transferred to a paper towel to remove excess oil.

Now, Georgian-style fried eggplants prepared in circles for the winter need to be packaged in sterilized jars. This should be done in layers. First there are blue ones, then - pouring from peppers and nuts.

It remains only to roll up the containers with lids and put them away for storage.
As you can see, there are a variety of recipes for cooking eggplant for the winter in Georgian. Above are only the most popular options, tested by time and thousands of hostesses from different countries.

Video recipes

It will help to make eggplants in Georgian for the winter video. The proposed videos will greatly simplify the life of hostesses who decide for the first time to make such a delicious original blank from blue ones for future use: