The most delicious Georgian eggplant recipes for the winter

Georgian eggplant for the winter - one of the traditional even classic home canning.It is very important to choose young and dense eggplants for the preparation of such winter preservation. Even slightly lethargic fruits are no longer suitable for consumption, because they accumulate toxic substances in themselves. Of course, the best option would be if you collect all the vegetables that we will use in this step-by-step photo recipe for spicy eggplant in Georgian at your own dacha.

Spicy Georgian eggplants without sterilization

• Cooking time: 1 hour 20 minutes
• Output: 2 jars of 0.5 liters.

Eggplant for the winter is a fairly popular homemade preparation. Spicy pickled eggplants are often called "in Georgian" - after all, these vegetables play one of the main roles in Georgian cuisine, besides, they like spicy in this country. But another name is the recipe for spicy eggplants for the winter - "light". And because it has a beautiful color that warms up in a long winter, and from an equally warming spicy taste.


Recipes for cooking spicy blue ones for the winter in Georgian.

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 tablespoon + a handful for eggplant
• Sugar - 2 tablespoons

Today we have eggplants "light". The recipe is old, with tomatoes, without sterilization - which greatly facilitates the preparation of this dish.
HOW TO PREPARE OGONEK SALAD FROM EGGPLANTS FOR WINTER - RECIPE WITH PHOTOS STEP BY STEP

1. First, let's prepare the necessary ingredients. Eggplants 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.
2. Pepper, both Bulgarian and bitter, it is better to use red - then the effect of "fire" will be fully achieved.
3. Rinse the eggplants well and cut into slices at least 1 centimeter thick. If you cut them too thin, there is a chance that they will turn into "porridge" during further processing.
4. Cool eggplant with salt, gently 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.
5. While the eggplants are in salt, sterilize the jars and lids in any convenient way.
6. Now you can fry the eggplant. But if you want to get instant pickled spicy eggplants, then it is much faster and easier to bake them in the oven. Water the eggplants with fifty milliliters of oil, mix and put on a baking sheet (or immediately on 2-3 baking sheets, if possible). We bake for 20 minutes in an oven preheated to 200 degrees.
7. While the eggplants are baking, prepare the vegetables for the sauce. Put the washed tomatoes, peeled cloves of garlic, bell peppers and hot peppers without seeds in a deep bowl.
8. Grind vegetables with a meat grinder or blender.
9. Add salt, sugar and 100 milliliters of vegetable oil to the resulting vegetable sauce. Boil in a heavy-bottomed saucepan.
10. Put the baked eggplants in the boiling sauce, mix gently and simmer for 7-10 minutes over low heat.
11. Turn off the heat, add vinegar and mix gently again.
12. Arrange the vegetables together with the sauce in sterilized jars, cover with sterilized lids.
13. In this recipe, we cook eggplants for the winter without sterilization, so we just roll up the jars, turn them over and wrap them up. Leave in this form until it cools down.
14. Store vegetables in a dry, dark place, away from heat sources. Enjoy your meal!
15. Georgian spicy eggplant for the winter, recipe
16. Spicy blue eggplants in Georgian style for the winter is a very tasty, spicy appetizer that is prepared quickly and easily. For its preparation, the most common vegetables that grow in any vegetable garden are used, so there should be no problems with the preparation of this winter salad.

Eggplant with bell pepper for the winter

Prepare spicy, very tasty, Georgian eggplant with an incredible aroma for the winter.

The preparation is quite simple, and the result is excellent. We advise!

Ingredients

• Eggplant - 1 kg.
• Sweet bell pepper - 400 gr.
• Vegetable oil - 100 gr.
• Garlic - 1 head
• Bitter pepper - 1 pc.
• Salt to taste
• Sugar - 1 tbsp. the spoon
• Vinegar 9% - 100 ml.

Recipe

1. Wash the eggplants, remove the tails and cut into medium cubes.
2. Salt well and leave for 2 hours.
3. Twist the bell peppers, garlic and hot peppers in a meat grinder.
4. Pour in vinegar and vegetable oil, mix.
5. Squeeze the eggplants and fry in vegetable oil for 15-20 minutes until lightly golden brown.
6. Pour the mixture of pepper and garlic into a deep saucepan, bring to a boil, boil for 5 minutes.
7. Add the fried eggplant.
8. Season with salt to taste, add sugar, stir and boil for 10 minutes, stirring constantly.
9. Arrange the eggplants in sterilized, dry jars.
10. Cover and roll up immediately.
11. Ready delicious eggplants in Georgian style, cooked for the winter, wrap with a warm blanket until they cool completely.

From this number of products, you get 2 half-liter jars of eggplant. Enjoy your meal!

Georgian eggplants, we cook according to a special recipe:

It is necessary to prepare the container in advance. To do this, it must be sterilized. If you do not have time for this procedure, then glass cans can simply be doused with steam.

List of required products:

• eggplant - 2.5 kilograms;
• peeled red bell pepper - 250 grams;
• garlic - 125 grams;
• bitter pepper - 0.5-1 piece;
• vegetable oil - 1/2 tbsp. (better to use odorless);
• nine percent vinegar - 0.75 tbsp.

It should be borne in mind that the volume of the glass is 250 milligrams.

Cooking method:

1. Eggplants should be thoroughly washed and rinsed in running water. Remove the stalks and cut the vegetables. It should be borne in mind that the circles must be 10–15 mm thick. They should not be made too thin, since during cooking they should not lose their shape.
2. Place the prepared eggplant in a deep bowl and sprinkle with plenty of salt. Mix them well. After half an hour, when the vegetables give juice, they will need to be thoroughly rinsed in water, which must be cold. Then the circles are dried.
3. After that, the circles will need to be thoroughly fried in a skillet with the addition of vegetable oil. They should be fried on both sides, and this should be done without using breading.

Cooking hot sauce

• After you put the eggplant to fry, you need to start preparing the filling.
• The sweet pepper must first be washed and the seeds and stalks removed. Then you need to grind the Bulgarian and hot peppers and peeled garlic cloves with a meat grinder. Pour salt (to taste) into the resulting mixture, and also pour in vegetable oil and vinegar. Mix everything well.

• After that, each piece of eggplant must be dipped in the filling and placed tightly in jars. In this case, the banks need to be full. If desired, the filling can be poured directly into the eggplant jars, however, in this case, more of it will be required.
• Cover the jars with lids (do not roll up) and put them in a wide saucepan, on the bottom of which you must first put a small towel or a special wooden support. Pour in enough water so that it does not reach the necks of the cans by 15–20 mm. Wait for the water to boil. Let the jars simmer over low heat for a quarter of an hour.

Then the jars must be removed from the pan and rolled up. Fold them down with lids and cover with a fur coat. After the jars are completely cool, they are removed to a cool, dark place for storage.

The blue ones in Georgian are ready for the winter, bon appetit!

Fried eggplant in Georgian for the winter in slices

Today we will tell you a secret recipe on how to close Georgian eggplants for the winter in a special way. The vegetables are cut into slices, fried in oil, and then rolled in a spicy adjika of peppers and garlic.

Georgian eggplant salad for the winter is a very spicy appetizer, the sweet and sour taste of which will not leave indifferent lovers of homemade preparations.

Preservation of eggplants in Georgian is done according to a recipe from the national cookbook, which has been tested by more than one generation of housewives.

Ingredients for a Georgian eggplant snack for the winter:

• 5 kg eggplant
• a pound of peeled sweet red pepper without seeds and stalks
• 250 g garlic
• 1-2 hot peppers
• 250 ml vegetable oil
• 375 ml vinegar 9%

How to cook eggplant in Georgian for the winter in circles:

1. Wash the eggplants, cut off the stalks and cut into circles 1-1.5 cm thick, not thinner, otherwise they will lose their shape. Saving is easy! Find out how to pay ONLY less for light with a simple device. Order an energy saver and forget about the previous huge light costs

2. Transfer to a deep container, salt well and stir so that the juice comes out, and with it the bitterness.

3. Then rinse in cold water and pat dry.

4. Fry on both sides in vegetable oil.

5. While the preparation of eggplants for the winter is fried in Georgian style, prepare a hot sauce for pouring them. Pass the Bulgarian and hot peppers, garlic through a meat grinder. Add salt to taste, vinegar, oil and mix thoroughly.

6. Put Georgian eggplant salad for the winter in clean half-liter jars in layers, dipping each circle into the resulting adjika.

7. Cover the jars with fried eggplants in circles with metal lids and place them in a saucepan with a towel or a silicone mat on the bottom.

8. Pour hot water 1.5-2 cm below the jar and bring to a boil.

9. Simmer over low heat for 15 minutes. Take out the jars in turn, immediately roll up the lids and, turning them upside down, wrap them in a warm blanket until they cool. Store Georgian eggplants in a cold place for the winter for later storage.

Georgian eggplants with walnuts

The recipe for this appetizer is very common in oriental cuisine. Walnut kernels give this dish a spicy taste. It will be possible to cook blue ones with them for the winter without even preserving them.

Jars for such a blank can be doused with boiling water, and storage under a nylon lid requires special conditions - only in places where it is cold.

Foods needed for this recipe:

• walnut kernels - 400 g;
• blue - 2 kg.;
• garlic - 6 cloves;
• onions - 6 heads;
• vegetable oil - 200-240 ml;
• wine or apple vinegar - 1 glass;
• cilantro (seeds) - 2 teaspoons;
• salt - 1 teaspoon.

How to prepare this type of recipe:

1. Cut the blue ones in such a way that a pocket (deep) is formed. Salt it and set aside for infusion and salting for several hours.
2. Cut the onion into slices, season with salt and leave for 30 minutes. Then squeeze out.
3. Chop the garlic, nut kernels, cilantro seeds, salt. Mix everything and add vinegar and squeezed onions here.
4. Rinse the eggplants under running water, unfold them a little and fry them slightly in sunflower oil in order to further remove the pulp from them. Mix it with the hot mixture for the filling.
5. Stuff the eggplants, tie them with a thread, fry a little and put them in prepared jars. Pour hot oil on top so that it covers the fruits by at least 3 cm.
6. Close the lid and send for further storage in the refrigerator.

Recipe for a spicy blue snack in Georgian

This recipe doesn't take long to prepare a snack. True, it can be stored for a short time and only in the refrigerator.

You will need:

• sweet bell pepper - 6 pieces;
• fruits of fresh eggplants - 8-10 pieces;
• onions - 4 heads;
• garlic - 6-8 cloves;
• table vinegar - 140 ml;
• granulated sugar - 2 tablespoons;
• purified water - 100 ml;
• vegetable oil - 1 glass;
• celery and cilantro - 1 medium bunch each;
• salt to taste.

Preparation:

1. Prepare fruits: wash and cut into strips lengthwise. Boil the straws for 10 minutes in slightly salted water. Remove from water, dry a little and cut into cubes.
2. Cut the onion into rings. Pepper - lengthwise into 4 parts. Chop the garlic and herbs together with vegetable oil in a blender or meat grinder.
3. Stir the eggplant with the crushed mass, add vinegar, salt, sugar, water to them. Cover and send the snack to the refrigerator for a day.

Georgian eggplant is a classic homemade preparation. Many hostesses canned blue-purple vegetables every year. The appetizer 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. Flabby, wrinkled or flabby are unsuitable, as they accumulate toxic substances in themselves. A fragrant, hearty salad will appeal to relatives and friends. Consider a recipe for cooking eggplant in Georgian.

Products:

• blue - 2.2 kg;
• bell peppers - 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:

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

"Burning" snack

There are many options for making purple vegetable salads. To obtain a sharper preservation, the marinade is recommended to be made separately and additionally insisted in the refrigerator. At this time, you can safely prepare the rest of the components, containers and lids. Consider how to prepare spicy Georgian eggplants for the winter.

Products:

• blue - 0.75 kg;
• nuts - 170 g;
• garlic - 1/2 head;
• turnip onions - 2-3 pieces of medium size;
• lemon - 1 fruit;
• hops-suneli - 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.

1. Rinse the purple vegetable. Soak in salt water to eliminate bitterness. Cover the baking sheet with parchment paper. Lay out the dried fruits. Bake in the oven until tender. Cool, remove the skin, and grind the pulp.
2. Garlic, peel onions. Grind finely. Rinse the citrus fruit and squeeze out the juice. Rinse parsley, coriander and chop. Combine prepared ingredients, add spices, stir.
3. 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. Then mix the eggplants, spices and nuts, cover and put in a cool place for 12 hours. During this time, the mass will infuse.
4. Spread the snack tightly in processed and sterile jars. Cover, sterilize for a quarter of an hour. Gently take out, tightly close with lids. Turn over, wrapped in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

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

Products:

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

1. Rinse purple vegetables, cut off the stalk. Make a small incision on each so that you get a small pocket. Salt liberally, put into a saucepan, leaving for 1-2 hours.
2. Remove husks from onions, chop into rings. Add a little salt, leave warm. Squeeze the resulting juice.
3. 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 that, salt the prepared mass, add acid and add onion. Mix gently.
4. Rinse the finished eggplants under water. Put on a dry cloth to allow excess moisture in the glass. Pour oil into a deep frying pan, heat, lightly fry the vegetables. Using a spoon, take out the pulp, chop it. Combine with nutty spicy paste.
5. Stuff the blue fruits in Georgian style, lightly tie them with flagella. Fry a little, remove the threads and transfer to sterile jars. Boil the sunflower oil and pour over, so that the eggplant is hidden. Close with plastic lids, put in a cool place.

With nut sauce

This recipe differs from the previous cooking method, since the salad must be additionally sterilized before spinning.

Products:

• salt - 1.5 tsp;
• nuts - 350 g;
• blue - 2.9 kg;
• granulated sugar - 15 g;
• vinegar 9% - 80 ml;
• hops-suneli - 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:

1. Rinse the eggplants, cut into slices 0.5-1 cm high. Transfer to a deep container, sprinkle with plenty of salt, stir and leave for 1.5 hours.
2. 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 and chop.
3. Rinse cilantro and dill, cut the whole bunch into 3 parts. Add with the basil to the nut paste, grind.
4. Peel the garlic, chop on a fine grater. Mix with nut green mass. Add salt, sugar, acid and water and stir. At the very end, add suneli hops to the mixture. Cover and leave to infuse for 30 minutes.
5. Rinse the eggplants, dry and fry. Cover the baking sheet with a napkin, put the vegetable pieces on it.
6. As soon as the excess fat has stacked, put it alternately in jars along with the peanut sauce. Cover and put in a cold place for 60 minutes. The container must be filled completely and tightly.
7. Leave to sterilize for a quarter of an hour. Roll up the lids, turn over, putting them under the blanket.

Spicy salad for the winter

Georgian cuisine offers a variety of 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 cope with conservation.

Products:

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

1. Rinse the purple vegetable, cut into circles. We spread in a deep saucepan, fill with water, salt. After boiling, cook for 7-10 minutes. Strain through a colander. Spread the rings onto a clean kitchen towel.
2. Peel the bell peppers, cut into slices. Remove husks from onions, chop into strips.
3. Rub the garlic cloves and herbs in a food processor. When finished, add oil and stir. 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, the 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 preserve its rich chemical composition. Do not be afraid to experiment with products, then the appetizer may turn out to be brighter, more savory.

Some fashion has gone to divide all the recipes into "awesome" and "lick your fingers", have you noticed? For example, they say about zucchini in Georgian for the winter - "lick your fingers!" Since such a tradition has already appeared, I will not change it, I will just tell you how to achieve such an appetizing result.

Slicing vegetables can be anything from cubes to grating. Perhaps the most "elegant" option, when the zucchini are cut into circles and placed in layers with filling. Therefore, I will describe in detail exactly this method of preparation. Spicy Georgian zucchini with tomatoes will look splendid on the festive table, and serving vegetables, in my opinion, is much more convenient.

Total cooking time: 40 minutes
Cooking time: 20 minutes
Output: 1 L

Ingredients

• young zucchini - 1 kg
• hot pepper - 0.5 pod or ground to taste
• bell pepper - 300 g
• tomatoes - 300 g
• garlic - 6 teeth
• onion - 1 pc.
• 9% vinegar - 30 ml
• salt - 2 tsp
• sugar - 1 tbsp. l.
• vegetable oil - 50 ml
• parsley - 0.5 bunch
• hops-suneli - 2 tsp. optional

* Vegetable weight is indicated in peeled form.

Preparation

First you need to prepare all the vegetables. I rinse the zucchini and cut into circles about 5 mm thick - they should not be too thin, as they will be fried, and then also stew in the sauce (when sterilized).



I clean sweet and hot peppers from seed boxes and internal partitions. In tomatoes, I cut out the green part near the stalk. Rinse the greens, peel the garlic and onion.



In a frying pan, I heat a little vegetable oil (odorless) and fry the zucchini in portions until a light crust forms on both sides. You do not need to salt before frying, otherwise the vegetables will let the juice out.



While the zucchini is cooling down, I am preparing a fragrant filling. To do this, grind tomatoes, peppers, garlic and herbs in a blender to a state of gruel. Instead of a blender, you can use a meat grinder or cut with a knife - as small as possible.

I add salt and sugar to the resulting vegetable mixture, pour in 9% table vinegar (if cooking for the winter, then 9% vinegar is preferable, and if just for the dinner table, then you can use wine or apple cider). You can add suneli hops or dry adjika to emphasize the "Georgian character" of the snack. Mix well, put on the stove, bring to a boil and boil for 3-4 minutes over medium heat, stirring occasionally. The filling should taste spicy, slightly salty. Adjust the amount of salt and sugar based on the acidity of the tomatoes and your personal taste.





I repeat the procedure until the jar is completely filled. The top layer should be a fill. Tamp tightly and try to "spill" any voids with the sauce.



I cover the jars with sterilized lids, but do not seal them. I install them in a saucepan (it is advisable to put a towel under the bottom), pour warm water up to the hangers or higher, but so that the water does not get into the jars. I sterilize 0.5 liter jars within 20 minutes from the moment the water boils in a saucepan.



I carefully remove the canned water from the boiling water and immediately roll it up. Then I turn it upside down, wrap it in a warm blanket and leave it in this form until it cools completely, after which I transfer it to storage in the cellar. In a dark and cool place, Georgian zucchini, canned for the winter, will be stored for 1 year.

Eggplants occupy a special place in Georgian cuisine. Hot dishes and cold salads are prepared from the fleshy purple vegetable, stuffed and baked on the grill, seasoned with hot spices, nuts, cheese, served with meat, mushrooms. Today in our kitchen - Georgian eggplant - a moderately spicy, piquant snack, which is often used as a winter preparation. Variations on an eggplant theme with a Georgian accent - in our article.

What are eggplants eaten with in the Caucasus?

Nuts and garlic are favorite Georgian spices, integral ingredients of traditional sauces, without which it is impossible to imagine the national cuisine. They are used to season meat, soups, vegetables. Eggplant is no exception. And here they love herbs and spices, moderately spicy, aromatic.

To cook eggplants in Georgian, in addition to the blue ones themselves, you will almost certainly need the following products, "wandering" from recipe to recipe:

• garlic, onions;
• pepper - sweet and always chili;
• tomatoes;
• from spices - coriander, saffron, a mixture of peppers;
• greens - cilantro, basil, parsley;

The traditional taste of Georgian dishes is sweet-sour-spicy, so wine vinegar, pomegranate juice, and lemon are often used to season dishes. Eggplants go well with traditional Georgian sauces - satsivi, bazhi, which are based on walnuts.

Having the above-mentioned products in the kitchen, you can safely cook eggplants in Georgian, including preparations for the winter.

Cold snacks

Let's start an excursion into the intricacies of cooking with snacks, without which no feast of hospitable mountaineers can do. The most popular eggplant salad is ajapsandali. It's like lecho for Hungarians or Bulgarians - there is only one recipe, and there are no variations.

Classic ajapsandali

It is customary to prepare this salad for future use, since it must be well infused before serving. It can be stored in the refrigerator for up to 2 weeks, and it becomes even tastier over time.

Eggplants for ajapsandali need young, long and even, with a smooth purple skin. When cut, the seeds should be white, barely noticeable, the flesh should be tender, elastic, without defects. For 2 kg of such beauties, we compose a company of the following products:

• sweet pepper, preferably not green and fleshy (4 pcs.);
• tomatoes (1.5-2 kg);
• garlic (5 large cloves);
• onions (1 kg);
• greens (cilantro, dill, parsley, basil) - 1 generous bunch of each item;
• salts and oils for frying eggplant.

Cooking begins with blue ones, which are washed, peeled from the stalks and cut into longitudinal plates (tongues). Thickness - 0.8-1 cm. To remove the bitterness and excess juice, vegetables are abundantly salted and set aside for 30-40 minutes. Then they are washed, squeezed out. To avoid shooting in a frying pan, remove the remaining moisture with a paper towel. While the blue ones are giving off juice, they prepare a dressing from the rest of the vegetables. Finely chopped onions are sautéed. Peppers and tomatoes cut into pieces, garlic passed through a press are sent to him. Vegetables are stewed for 10 minutes, salted to taste, sweetened if necessary. Chopped greens are added to the finished vegetable mixture.

Eggplants are fried on both sides, allowed to drain off excess oil and sent to the vegetable dressing. Tomatoes give acid, so vinegar is not used in classic ajapsandali. But this is a matter of taste. In order for the blue ones to be saturated with a dressing, it will take from several hours to a day. At this time, the dish is sent to the refrigerator.

With walnuts

Eggplant with walnuts is a classic of Georgian-style vegetable preparation. For 1 kg (5-6 pieces) of blue leaves:

• walnuts (kernel) - 150 g;
• garlic - 4-5 cloves;
• a bunch of cilantro;
• spices - saffron, suneli hops, coriander seeds;
• salt, vinegar is added to taste.

Eggplants in this dish are wrapped in rolls, which determines the cutting of the vegetable - in long thin plates (0.5–0.8 cm). The technology for preparing the plates for frying is the same as in the previous recipe. To remove excess oil from toasted vegetables, spread them on a paper towel.

To prepare the filling, the nuts are passed through a meat grinder with a fine sieve, garlic with a small amount of oil (for a bunch) is whipped in a blender, cilantro is finely chopped. The products are combined and mixed to a pasty state, seasoned with spices, vinegar, and salt.

The cooled eggplant plates are spread with nut paste, rolled up. The appetizer is ready.

With garlic and herbs

This Georgian version of eggplant is more everyday than festive, it is prepared from what is always at hand, at least in the Caucasus.

These will be vegetable rolls with a very simple but fragrant filling. For its preparation, based on 1 kg of blue ones, you will need:

• young garlic (this is important, it is not so "evil") - 3 heads;
• a bunch of cilantro;
• a bunch of parsley;
• a mixture of peppers, salt, oil.

Beat the garlic and herbs with a small amount (50-60 ml) of olive oil, salt and spices in a blender until they are pasty. Fried tongues are prepared from eggplants. We will not repeat how to prepare and fry a vegetable, since enough has been said about this in previous recipes. It remains only to spread the vegetable plates with a fragrant filling.

Here's a secret on how to prevent eggplant from getting too saturated with oil when frying. The vegetable plates are greased with a small amount of vegetable oil before being sent to the pan. At the same time, the pan remains dry. As a result, the pulp is not roasted so much as it is baked.

Georgian eggplant for the winter

To stock up on eggplants for the winter, recipes for cooking a Georgian vegetable in a spicy sweet and sour sauce are more suitable. They almost always use acid, which acts as a reliable preservative. It can be vinegar, including wine, pomegranate juice, lemon juice. In the Russian interpretation, such salads are often called "fire".

In a spicy dressing

A spicy snack is eaten very well in winter, so you can cook without fear. In the recipe, the amount of ingredients is calculated for 5 kg of blue ones. Namely:

• sweet peppers (red or yellow, fleshy) - 10 pieces;
• chili pepper –1–2 pieces;
• peeled garlic - an incomplete glass on your finger;
• vinegar - 200 ml.

All components are crushed in a food processor, salted to taste, vinegar is poured in. The sweetness in the sauce is present due to the bell pepper, but you can add a little sugar. Since the preservation will have to be sterilized, the dressing need not be boiled.

Cut the eggplants into slices or slices. In the first case, they will be dipped in a dressing, in the second, they will be spread and rolled up. Before cooking, bitterness is removed from the vegetable - in a dry way (salted, allowed to drain) or soaked for half an hour in salted water. The little blue ones are fried or baked in the oven.

The circles (rolls) are placed in jars, generously sandwiching them with fill so that there are no voids. If the dressing was boiled, half-liter jars are sterilized for 10-15 minutes, if not - half an hour.

With chili, tomatoes and garlic

If you use tomatoes and a little more vinegar and hot pepper in the dressing (all these are natural preservatives), you can cook Georgian eggplants for the winter, but without sterilization. We offer a recipe for 4 kg of blue ones in your culinary piggy bank. In addition to them, we take:

• bulgarian pepper - 1 kg;
• ripe fleshy (not watery) tomatoes - 2 kg;
• chili - 4 peppers;
• peeled garlic - 4 large heads;
• vinegar - 200 ml;
• sugar - 125 ml (half a glass);
• butter in sauce - 125 ml;
• salt, oil for frying vegetables.

Eggplants cut into circles and freed from bitterness can be prepared in one of the ways - fry in a pan, bake in the oven. We recommend not to peel the peel, as it looks more beautiful in a jar, and the pulp does not fall apart.

The remaining ingredients are used to prepare a sour-spicy-sweet sauce. Tomatoes, both types of peppers and garlic are ground or whipped in a blender until they become mushy. Oil is poured here, salt and sugar are added, and then sent to the fire. The mass needs to be boiled well, especially if the tomatoes were not dense and fleshy enough. Pour vinegar at the very end.

After that, the eggplants are placed in clean calcined jars, sandwiched with pepper-tomato dressing, and rolled up with sterile lids.

The second, and in our opinion more reliable, option is to additionally boil blue ones. To do this, the fried circles are dipped into a boiling dressing, vinegar is poured in, all together simmer for 5-7 minutes. And after that they roll it up.

Section:
Georgian cuisine
45th section page

Georgian homemade preparations
HOME PREPARATIONS
Pickling, pickling, canning, drying

All kinds of homemade preparations are made in Georgia. Since ancient times, Georgians have accumulated extensive experience in the field of preserving all kinds of products, from meat, cheese, vegetables, fruits and ending with various spices and seasonings. All these riches of folk culinary wisdom are not only not outdated, but also filled with new content.

Until now, especially in the highland and inaccessible regions of Georgia, many interesting old traditions have been preserved that help preserve meat products. Preference is given here dried and smoked... At one time, the wealth of a family was determined by the amount of smoked products stored over the hearth.

In dried foods, bacteria do not multiply, and when smoked, the meat is treated with smoke containing creosote and formic acid, when absorbed, the bacteria are destroyed.

The wood species used for smoking are of particular importance. It is believed that the smoke from the shavings elm and oak gives the meat a pleasant aroma, and the smoke from conifers, on the contrary, gives the meat an unpleasant smell.

Homemade canned products include pork ham - lori - and sausage - shignitawhich can be stored for 3-4 years.

Most striking is the variety of pickling and pickling methods used in Georgian cuisine. The taste and aroma of these dishes are unforgettable, and it is not at all difficult to prepare them. You just need to strictly follow the technology and not spare the necessary spicy herbs.

Culinary miracles are performed by Georgian chefs with ordinary eggplant: they are fermented, fried in wine vinegar, filled with nuts, stewed onions, mixed with bell peppers and even made into jam.

Drying is another common way to prepare food. Georgians know how to dry not only herbs and spices, but also tomatoes, pumpkins, melons, various fruits and grapes.

As in ancient times, along with cultivated plants, a huge amount of wild herbs, fruits and berries are widely used.

An example of Georgian frugality is beet... Its leaves are dried, the roots are salted, raw roots are stored in pits. In winter, dried beet tops are used in vegetable dishes and seasonings.

Forest gifts Georgian housewives do not neglect it either, which is why the Georgian menu is replete with wild berries and fruits. Of forest raspberry make jam, dry leaves and berries for tea.

Very varied use forest apples and wild pear... They are dried entirely in the sun without being cut. In winter, they cook a liquid mixture from them, crush bread into it and eat it as a first course.

It is impossible not to mention also the use in food dogwood and barberry... Since ancient times, cooking has been widespread shechamadi from dogwood.
Dried dogwood is thrown into boiling water, boiled, squeezed and pounded. Flour is added to the cooled broth.
To prevent the mass from thickening, put it on the fire again, add crushed nuts, garlic, salt and boil again.
I must say that cornel soup has a very pleasant taste and is used not only for food, but also for medicinal purposes.

Barberry Georgians have always considered an extremely useful plant. It is eaten raw, dried, stored in brine. It is used as a seasoning, jelly is prepared from it, used as a medicine for renal diseases.

A separate, very important place in Georgian cuisine is occupied by nuts... Walnut trees are common throughout Georgia. Their fruits are used for making sauces, filling for sweets. Nuts are stored dried or crushed with salt and, as needed, are seasoned with them.

Melt fat tail fat.
Cut fatty lamb loin, kidney or rear leg into pieces, rinse thoroughly, sprinkle with salt and simmer.
While braising, add a little hot water and remove bones to prevent the meat from burning.
When the meat is stewed, add the melted fat tail fat and fry thoroughly.
Quickly place the hot fried meat tightly in an appropriate clean, well-dried dish, pour over with hot melted fat tail fat so that it covers the meat with a layer of at least 1.5 cm. Close tightly and store in a cool dry place.
Choban-kaurma can be used to prepare a variety of delicious dishes.
NOTE. Instead of fat tail fat, you can successfully use melted pork or beef fat, or a mixture of pork and beef fat.

Pass the fleshy red capsicum through a meat grinder, add salt and wine vinegar (wine vinegar is used in very small quantities: it should not give the food the taste of vinegar), put everything together in small jars and seal it hermetically.
It is recommended to cook the capsicum in the above way in September.
It is used as a seasoning for boiled and fried meat, poultry and fish.

:
1 kg of tkemali
1/4 cup water
1 teaspoon coriander
4-5 cloves of garlic
Bell pepper
ombalo (fields-grass)
salt to taste

Rinse the sorted tkemali with cold water, cut into halves, put in a saucepan, pour in a little water, put on fire and boil until the skin begins to lag.
Then rub the tkemali with a wooden spoon through a colander to remove the skin and bones.
Transfer the grated tkemali into a separate saucepan and cook again, stirring all the time, until the desired thickness is formed.
Stir with a wooden spoon and often, since the mass of tkemali sticks to the bottom very easily.
5 minutes before the end of cooking, salt and add crushed paprika, garlic, cilantro seeds and, preferably, ombalo.
Pour the finished sauce through a funnel into bottles, filling them up to the neck, pour a spoonful of vegetable oil into each bottle and seal with pre-steamed corks or tie it up with double folded cellophane.
After 24 hours, grind the bottles sealed with corks.
Store in a cool dry place.

Boil tkemali, thorns or sour plums, put on a sieve and let all the liquid drain.
Rub the remaining mass through a sieve, remove the seeds.
On a clean smooth rectangular board, previously moistened with cold water, lay out the rubbed mass and level with a thickness of 1 cm.
Place the board with cloth in the sun and dry on both sides (turning over as it dries).
Then dry the cloth by hanging it on a rope like a towel.
From the remaining liquid, you can cook quantsarahi.

Squeeze the juice from the pomegranate, pour into an appropriate bowl and let stand.
Then pour carefully into another bowl.
After a few hours, repeat this procedure and repeat until you get a clear juice without sediment.
Put the pomegranate juice prepared in this way in a saucepan over the fire and cook, stirring with a wooden spoon.
Boiling is carried out up to 1/2 of the initial volume of the broth.
Put cinnamon and cloves in a small, clean gauze bag and sew up.
30 minutes before the end of cooking, put a bag of cinnamon and cloves in a saucepan and add sugar to taste.
Boiled pomegranate juice should have a pleasant sour taste and honey consistency.
Store in a cool dry place.

Rinse the sorted tkemali with cold water, cut into halves, put in a saucepan, put on fire and boil until the skin begins to lag.
Then put it on a sieve and let the broth drain.
It is recommended to prepare tklapi (sour lavash) from the pulp of the berries remaining on the sieve.
Pour the broth (juice from tkemali) into a separate saucepan, put on fire and cook, stirring with a wooden spoon.
Boiling is carried out up to 1/3 of the initial volume of the broth.
After that, salt, cool and pour the quantsarahi into pre-prepared bottles.
Cap the bottles and fill with resin.
Store in a cool dry place.

Cut the washed, peeled eggplants into long slices 1-2 cm thick, sprinkle with salt and hold under the lid for 25-30 minutes, then wring out by hand.
Heat a frying pan with vegetable oil, place the cooked eggplants and fry thoroughly over medium heat.
Stew finely chopped onions in vegetable oil, mix with fried eggplants and, adding a little vegetable oil, fry the onions and eggplants together again.
Put the finished eggplants tightly in jars, pour boiled and then cooled vegetable oil (3-4 cm layer).
Carefully wipe the edges of the jars with a dry cloth or paper towel and seal with parchment paper.

Fry the eggplants in vegetable oil in the above way.
Then put it tightly in jars (almost to the top) and pour wine vinegar.
Wipe the edges of the jars thoroughly and seal with parchment paper.
Store in a cool dry place.

:
1 kg eggplant
1-1.5 cups shelled walnuts
1 tbsp. a spoonful of vegetable oil
100-150 g onions
1/2 cup wine vinegar
1/2 glass of water
1-2 cloves of garlic
1 teaspoon each of coriander, Imeretian saffron, ground cinnamon and cloves
boiled vegetable oil (as required)
Bell pepper
salt to taste

Rinse unpeeled eggplants with cold water, cut lengthwise, put in a saucepan, pour boiling water over them so that they are only half covered, and cook for about 20 minutes (make sure not to boil).
Place the cooked eggplants in a row on a clean board and press down on top with another board with a load.
Keep the eggplants under pressure for 12-15 hours so that all the water and bitterness are glass. Chop the onions very finely, sauté in vegetable oil, add water, stir and, letting it boil for 2-3 minutes, remove from heat.
Mix crushed walnuts, garlic, paprika, cilantro seeds, Imeretian saffron and salt with cooled sautéed onions, wine vinegar and ground cinnamon and cloves.
Fill the eggplants with the prepared minced meat through the incisions, place them tightly in jars along with the remaining minced meat, pour boiled and then chilled vegetable oil (2 cm layer).
Wipe the edges of the jars thoroughly and seal with parchment paper.
Store in a cool dry place.

:
1 kg eggplant
300 g sweet pepper
1 cup shelled walnuts
1 cup finely chopped celery, cilantro, dill
1/2 cup chopped parsley, basil, savory
300-400 g onions
50 g garlic
wine vinegar
salt to taste

Small eggplants, washed, but not peeled, cut lengthwise, put in boiling water and cook for 15-20 minutes, then put in one row on a clean board and press down on top with another board with a load, hold under pressure for 8-10 hours, then cut into pieces of medium size.
Immerse bell peppers in boiling water for 5 minutes, then squeeze and chop coarsely.
Crushed walnuts, garlic and salt, finely chopped celery, cilantro, parsley, basil, savory, dill, mix with finely chopped onions, adding wine vinegar (if desired, wine vinegar can be diluted with cold boiled water).
Add prepared eggplants and bell pepper to the resulting mass and mix thoroughly.
Put the cooked eggplants tightly in jars, pour boiled and then cooled vegetable oil on top.

Store in a cool dry place at a temperature of 18 ° C or below.

ADVICE. When storing canned food at temperatures below + 18 ° C, the formation of botulinum toxin in them is impossible.
Bombing cans should be thrown away or, in extreme cases, grind their contents, add water, bring to a boil and boil for 20 minutes - botulinum toxin completely disintegrates after 10 minutes of boiling.

:
1 kg eggplant
1 cup chopped celery
1/2 cup chopped parsley, savory, dill
50 g garlic
1.5 tbsp. tablespoons of salt
capsicum to taste

Rinse small long eggplants, not peeled, thoroughly with cold water and make a longitudinal incision 3-4 cm long in each.
Then put the eggplants in boiling water and, letting it boil for 7-10 minutes, put it in cold water for 20-30 minutes, then put it in a colander and let the water drain.
Put celery sprigs in boiling water (4 cups) and after 3-5 minutes take them out and cool, salt and cool the boiling broth.
Finely chop the herbs (celery, parsley, savory, dill), garlic, paprika, mix all this thoroughly with salt, then fill the eggplant with this mixture through the cuts, put it tightly in a jar, pour it with cooled brine (the brine should cover the eggplant), carefully cork jar and put in a cool dry place.

:
1 kg eggplant
150-200 g onions
3/4 cup wine vinegar
1/2 glass of water
1 tbsp. a spoonful of allspice
1 bay leaf
1/3/4 cup vegetable oil
1 tbsp. spoon of salt

Cut the washed and peeled small eggplants into circles, sprinkle with salt, cover and leave for 3-4 hours.
Then squeeze them out by hand, put in a frying pan preheated with vegetable oil, fry thoroughly and let cool.
Fry over moderate heat so that the eggplant is well fried inside.
Cut the peeled onions into thin slices.
Pour wine vinegar diluted with water into a clean saucepan, add allspice, bay leaf, salt and let it boil, then cool.
Put a layer of chopped onions, 2 rows of eggplants, again onions in the jar and thus fill the entire jar, pour over the cooled marinade, pour on top with pre-boiled and then cooled vegetable oil (2 cm layer).
Carefully wipe the edges of the cans with a clean cloth or paper towel and seal tightly.
You can also wrap the jars with parchment paper or tape them over with cellophane.

:
6-8 large eggplants
1 sprig of cilantro
2 cloves of garlic
100 g fat
3 each branch of savory, cilantro basil
2 sprigs of parsley and celery
Bell pepper
salt to taste

Wash the eggplants, cut into circles 1-1.5 cm thick, salt, cover with a clean towel and leave for 1 hour, then squeeze gently, gently squeezing with your hand so that the slices do not lose their shape.
Thoroughly crush the walnuts, salt, paprika, cilantro and garlic, then add finely chopped parsley, basil, celery and savory and mix.
Fill the eggplants with the resulting mass, place them in a hot pan with fat, cover and fry on all sides.
Put the eggplants prepared in this way tightly in jars, pour boiled and then cooled vegetable oil on top.
Seal the jars hermetically.
Store in a cool dry place.

Sort fresh greens of cilantro, tarragon, mint, celery, savory, basil and parsley, wash, shake off the water, put on a clean board and dry in the sun.
Store dried herbs in bags made of rare material.

:
1 kg of cabbage
150 g celery with roots
100 g dried herbs (savory, basil, tarragon, dill, mint)
50 g garlic
2 tbsp. tablespoons of salt
2 glasses of water
capsicum to taste

Select small healthy, white, strong cabbage heads without green leaves, cut off the outer limp leaves.
On each head of cabbage, slightly scraping the stump, make a crosswise incision, or cut each head of cabbage in half or into pieces and cut off the stump.
Immerse the prepared cabbage in boiling water for 3-5 minutes, remove and cool.
Pour water (2 cups) into a separate saucepan, let it boil, add salt (1 tbsp. Spoon), put celery with roots and garlic, boil for 2-3 minutes, remove from boiling water, cool; cool and broth.
Wash the jar, dry it, put half of the prepared cabbage in it, put chilled celery with roots, garlic, paprika on it (you can add bay leaf if you wish), the rest of the cabbage, pour 2 cups of chilled broth, 2 cups of cold water, put dried on top greens (savory, basil, tarragon, mint and dill), sprinkle with salt (1 tablespoon), cover everything with a wooden circle, press down with oppression, for which you can use a large, well-washed stone, cover with a clean cloth, cork the jar and put in a dry cool room with constant temperature.
When the cabbage has settled, add more cabbage to make the jar full.
After 7-10 days, check if there is enough salt. If not enough - add.
It is necessary to ensure that in the process of fermentation and storage, the cabbage is always covered with brine, otherwise it will quickly grow moldy or rot.
Therefore, when the brine becomes scarce, the cabbage should be periodically poured with salted cold water.
During storage, as mold appears on the surface of the brine, carefully remove it and wash and scald the stone each time.
Sauerkraut is recommended to be cooked in November.

ADVICE. When choosing a cabbage, you should examine the head of cabbage: it should be of a reasonable size, and the leaves should be tender, not lethargic or thick.
Make sure the head of cabbage is free from soft rot, shipping damage or frost damage.

:
1 kg of cabbage
1-1.5 tbsp. tablespoons of salt
300-400 g carrots
Bell pepper
bay leaf to taste

Peel the dense small heads of ripe cabbage from the outer green and sluggish leaves, cut into two or four parts, remove the stalk and chop finely.
Mix the shredded cabbage with salt, cover and leave for 10-15 minutes.
Then rub the cabbage with your hands until it becomes soft.
In a clean, dry wiped jar, lay the cabbage in thin layers, interlayer with thinly sliced \u200b\u200bcarrots with capsicum and, if desired, with bay leaves.
Thoroughly tamp each layer with a wooden crush so that the juice comes out.
The dense packing makes it difficult for air to enter the jar and thus protects the cabbage from rotting. You need to lay the cabbage to the top so that the juice released during fermentation does not overflow over the edges of the dishes.
Press down the cabbage with a well-washed and scalded wooden circle with oppression (washed with a stone).
After 3-4 days, bubbles will begin to swell on the surface - a sign of the onset of fermentation, then foam, which gradually disappears.
During fermentation, the cabbage must be pierced several times with a clean stake so that the resulting gas comes out.
You need to make sure that the cabbage is covered with juice all the time.
If too little juice is released during fermentation, you should add brine (1 / 2-1 teaspoon of salt to a glass of boiled water).
The resulting white foam must be removed, and the wooden circle and stone must be washed with boiling water.

:
1 kg sauerkraut
1/2 cup shelled walnuts
3 cloves of garlic
1/4 cup cilantro, chopped
1 teaspoon of hops-suneli
dill to taste

Chop the sauerkraut on a board and squeeze.
Drain the juice into a separate bowl and add the nuts, garlic, suneli, cilantro and chopped cabbage passed through a meat grinder.
Mix everything thoroughly and sprinkle with chopped dill.

:
1 kg of cabbage
300-400 g of beets
150-200 g celery with roots
100-150 g dried savory greens, basil, tarragon, dill, mint
50 g garlic
2-2.5 tbsp. tablespoons of salt
capsicum to taste

Prepare cabbage in the same way as indicated in the recipe "Sauerkraut with heads", with the only difference that each layer of cabbage in this case alternates with a layer of peeled, cut in half or into parts of intensely colored beets.

:
1 kg of cabbage
1.25 cups wine vinegar
2.5 cups water
1/2 cup sugar
10 allspice peas
1 bay leaf
1 tbsp. spoon of salt

Finely chop the cabbage prepared in the above way, mix with salt (1/2 tablespoon), rub lightly with your hands, transfer to a jar, pour over chilled marinade, tie the jar with parchment paper and store in a cool dry room.
Preparation of the marinade: pour wine vinegar, water into a clean saucepan, add salt (1/2 tablespoon), sugar, allspice, bay leaf.
Let the marinade simmer and cool.

:
1 kg of tomatoes
1 tbsp. spoon of salt
500 g garlic
200 g greens (celery, dill, parsley)
50 g dried dill
capsicum to taste

Wash and cut not very large green tomatoes.
Cooking minced meat: finely chop the herbs, garlic, pepper, salt and mix everything thoroughly.
Stuff the tomatoes with this mass through the cut and place in layers in a jar.
Put dried dill on top and press down with a wooden circle with a load. Pour salt into boiling water (2 cups), put celery and parsley with roots and garlic, boil for 2-3 minutes, remove from heat and cool (vegetables separately, decoction separately).
Put the cooled beets in a jar, alternating with prepared garlic, celery and parsley with roots, as well as dill, capsicum and, if desired, bay leaf.
Pour everything with cooled broth (2 cups) and cold boiled water (1-2 cups).
The beets should be covered with brine.

:
1 kg of beets
2.5 cups wine vinegar
2.5 cups water
1/2 teaspoon salt
10 allspice peas
5-6 carnations
2 bay leaves

Wash the beets thoroughly, without peeling or cutting off the roots, boil and cool in the broth.
Then peel, cut into slices and cover with chilled marinade.
Close the jars with parchment paper, bandage and store in a cool dry place.
Preparation of the marinade: pour vinegar, water into a saucepan, add sugar, salt, allspice, cloves, bay leaves, boil and cool.