Boiled eggplant appetizer Georgian cuisine. Eggplant rolls with nuts and garlic: a recipe for Georgian cuisine

03.05.2020 Soups

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, pickled. If desired, add nuts to the dish (it turns out deliciously with walnuts), herbs, spices. Be sure to use 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 eggplant in Georgian

Make sure you choose the right products in advance. Remember that blue ones are poorly stored, so it is recommended to start processing vegetables immediately after harvesting. If groceries 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). Dense vegetables with a dark skin of medium to large size are suitable for blanks.

If you plan to preserve snacks, then choose jars with no chips, 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, container with boiling water). Vegetables are cut into slices, cubes or strips, boiled if necessary. The marinade is being prepared. Subsequently, they are poured with vegetables, previously laid out in banks.

Georgian eggplant recipes

There are ways to create a dish without preserving. Vegetables, nuts, spices, herbs, salt, sugar are mixed and left for a day. For preservation, chopped vegetables are stacked in layers in a cooking dish, sprinkled with salt, sugar on top, poured with vinegar, vegetable oil (to make it tasty, 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, covered with lids. Store the workpiece in a cool place (a cellar, refrigerator will do).

For the winter

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

Blue ones in Georgian style for the winter are made from baked fruits. In this case, it is important to choose large vegetables. Remember, they don't have to 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, which will contain a lot of delicious pulp.

Ingredients

blue - 2-3 pcs.;
garlic - 3 teeth;
cilantro, parsley, lemon juice, pomegranate seeds - optional;

Cooking method

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

With nuts

Cooking time: about a day.
Servings Per Container: 5 Persons.
Calorie content of the dish (per 100 g): 220 kcal.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Georgian.
Complexity 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 will be enriched with vitamins and minerals. If desired, you can use chopped nuts (it will turn out very tasty with walnuts), garlic. The ready-made appetizer is best served with meat, fish, side dishes. Eat it hot or cold.

Ingredients

blue - 2-3 pcs.;
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

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

With cheese

Servings Per Container: 5 Persons.
Calorie content of the dish (per 100 g): 202 kcal.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Georgian.

Nuts, cheese, blue - these products can be easily found on the shelves of modern stores. These ingredients help you create a delicious snack that will brighten up your table. The dish is very simple to prepare. Do it for a holiday or on a regular day. Dinner with feta cheese and blue cheese will be unforgettable and bright. Subsequently, the snack can be stored for a short time in the refrigerator.

Ingredients

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

Cooking method

Cut the 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 feta cheese, sour cream, chopped garlic, herbs, pepper.
Place the blue fruits on a plate and place 1 tbsp for each "circle". l. prepared mixture of cheese. Garnish with tomato slices and parsley on top.

Pickled eggplant

Cooking time: about 2 hours (after a week the appetizer will be ready).
Servings Per Container: 17 Persons.
Calorie content (per 100 g): 195 kcal.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Georgian.
Complexity 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, trace elements. By eating fermented foods, you will enrich your body with calcium, potassium, phosphorus, vitamin C. The appetizer can be consumed some time after preparation (you need to wait until the ingredients are soaked in 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 blue ones, cut them lengthwise by about ¾, boil in slightly 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). Place the vegetables in a saucepan, cover with brine.
The appetizer should be infused warm for about 4 days, in the cold - 3 days.

Spicy eggplant

Cooking time: about 2 hours.
Servings Per Container: 5 people.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Georgian.
Complexity 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 spicy vegetables in case of unexpected guests. Feel free to decorate a festive table with this appetizer or complement a family lunch or dinner with it. For instructions on how to prepare an exquisite dish, see below.

Ingredients

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

Cooking method

Peel the blue ones, cut into circles, salt, mix. Leave on for 30 minutes
Place the vegetables on a napkin. When the water drains, fry the "circles" until golden brown. Place them on a napkin to absorb excess oil.
Chop the garlic, hot pepper. Mix the ingredients. Add salt, vinegar, vegetable oil.
Spread vegetables in layers in a saucepan. Sprinkle each layer with chopped parsley and 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.
Complexity of preparation: easy.

Stuffed eggplants in Georgian style are 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 make any complicated manipulations, everything is extremely simple and understandable.

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

Buglama

Cooking time: approximately two and a half hours.
Servings Per Container: 5-7 people.
Calorie content (per 100 g): 256 kcal.
Purpose: breakfast, lunch, afternoon tea, dinner.
Cuisine: Georgian.
Complexity 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 straightforward. You will not need to stand over any mixture and stir it constantly. All that is required is to grind some food, put it in a special container and put it on fire. While the ingredients are stewing, you can do some business.

Ingredients

eggplant - 4-5 pcs.;
potatoes - 4-5 pcs.;
poultry, pork, lamb meat - 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

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

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

You will learn how to cook a stew in Georgian (there are many different photos with an interesting design of the dish) in this recipe. The dish is also called "ajapsandal". This word implies a mixture of many 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. 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;
Bulgarian pepper - 500 g;
bitter pepper - 1 pc.;
garlic - 4 teeth;
salt, spices (saffron, coriander), herbs (basil, parsley), bay leaf - optional;

Cooking method

Cut the 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 pepper to the tomatoes.
Combine all prepared mixtures in a cauldron. Add bay leaves, salt, spices. Simmer for about 15 minutes.

Satsivi

Cooking time: about 40 minutes.
Servings Per Container: 5-7 people.
Calorie content of the dish (per 100 g): 257 kcal.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Georgian.
Complexity 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 can be used. In this case, the blue ones are used. This recipe will be appreciated by vegetarians, because it does not contain meat or animal fat. Thanks to the unique technique of making satsivi, it turns out to be very aromatic and healthy. The nutrients contained in vegetables will help you maintain your 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, hops-suneli, ground red pepper, saffron, salt - to taste

Cooking method

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

Video

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

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

Georgian fried eggplants for the winter, a step by step recipe

The appetizer turns out to be quite spicy. So be careful with spices.

You will need to take:

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

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

Put two large tablespoons of salt in the slices, mix and leave for twenty minutes.

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

Twist the prepared vegetables in a meat grinder or grind with a blender.

Add table vinegar and sugar to the mass.

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

Wash the blue ones with running water and squeeze.

Fry the rings until light golden brown in a little oil.

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

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

We roll the cans under clean lids and let the snack cool down.

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

With walnuts and garlic

Eggplant - two medium sizes
Garlic - three prongs
Fresh cilantro - bunch
Peeled walnuts - 1.5 cups
Refined vegetable oil
Seasonings, salt, pepper

Cooking process:

We cut the blue ones into a thickness of 0.8 cm and fill them with salted water for twenty minutes. Then we dry it.
Grind the nuts in a mortar, pass the garlic through a press, finely chop the cilantro with a knife. Mix everything by adding seasonings.
Fry the eggplant plastics until lightly golden in hot oil, blot with paper towels.
We spread the plastics on a baking sheet, place the nut-garlic mixture on top and wrap it in a roll.
We bake in the oven for no more than twenty minutes.

With hot sauce

Enough, quite satisfying. It can be used as a stand-alone one and served as a side dish.

You will need to take:

Eggplant - 5 pieces
Garlic - three prongs
Flour - three large spoons
Dill greens - bunch
Cilantro - a few twigs
Basil - a few twigs
Sour cream - 200 ml
Salt, pepper - optional
Refined oil

Cooking process:

We cut the blue ones into longitudinal plates, one centimeter thick.
Dip each slice in flour and fry in hot oil.
Lay out the fried vegetables on a platter.
Chop the herbs finely, crush the garlic through a press. We mix everything with sour cream, add all the spices and herbs.
Lubricate the fried plastics with sauce and fold in half. Grease on top again.

Stew in Georgian

Would need:

Eggplant - two pieces
Sweet Bulgarian pepper - two pieces
Tomatoes - three pieces
Onion - one large head
Fresh dill - three branches
Refined sunflower oil - three spoons
Hmeli-suneli - two small spoons
Salt, ground black pepper

Cooking process:

Pour oil into a thick-walled cauldron at the bottom and heat.
Fill in the onion, cut into thin slices.
Cut the eggplants into rings, add to the onion.
Free the peppers from the middle and cut them into cubes, attach them to the vegetables.
Cut the fleshy tomatoes into cubes, put them in the total mass.
Season with spices, salt, stir and simmer under a covered lid for fifteen minutes.
It remains to sprinkle the finished appetizer with chopped herbs.

Georgia is famous for its feasts. They love to cook and treat guests here. No meal is complete without eggplant snacks. In the "Georgian" version, the blue ones are especially tasty. An incredible aroma of spices, piquancy, unusual combinations of ingredients, a lot of greens - for this, vegetable dishes of Georgian cuisine are loved all over the world.

In Georgia, eggplants are prepared in different ways: baked, stewed, fried, boiled. The blue ones are served with nut sauce, eggplant is poured with tomato gravy, seasoned with spicy dressings. Eggplant dishes are usually placed cold on the table. Spicy appetizers whet your appetite, preparing you for the "meeting" with meat.

Eggplant is called a longevity vegetable. Blue ones have a beneficial effect on the work of the heart, strengthen blood vessels, "monitor" sugar levels and remove cholesterol. Judging by the fact that there are many long-livers in Georgia, the violet "elixir of life" really works.

Choosing the "right" fruits

A delicious dish can only come from quality ingredients. Ideally, to create culinary masterpieces, you need to buy organic vegetables from farmers or take home-grown eggplants. But in life everything is much more prosaic: for the blue housewives they go to the market or to the supermarket. It is important not to miscalculate and buy young fruits, because overripe ones are tasteless and even dangerous. There is a lot of corned beef in them, which can be poisoned. Remember four tips to make your choice easier.

Choose by size. It is better to buy medium-sized vegetables: they are tastier and healthier. Too large blue ones can be overripe or "stuffed" with nitrates.
We evaluate the appearance. Smooth, thin skin, no scratches - look for such eggplants on the market. Rate the color. If you come across brown or dark brown fruits, do not take them: they have been on the counter for too long.
We examine the "tail". The presence of a stalk in eggplants is required. By removing the “tail”, the seller usually masks the “age” of the vegetables. If the stalk is dry, brown, the eggplant was picked a long time ago.
Feel and crush. Feel free to feel and press on the eggplant when buying. If the vegetable is ripe and has been plucked recently, then there should be no dents on it. On fresh blue ones, there will be no trace of pressing: they are elastic.

If you cut open an eggplant and see dark seeds, you shouldn't eat it. A dark color signals that a lot of dangerous corned beef has accumulated in the vegetable.

How to achieve the "Transcaucasian" taste

Georgian cuisine has a recognizable taste. Do you want to cook not just eggplants, but necessarily "in Georgian"? Follow these four tips.

We learn classic combinations of ingredients. If you want to cook eggplants the way they are cooked in Georgia, learn how to combine the ingredients correctly. Most often, blue ones in Georgian cuisine are found in tandem with walnuts. This is the "visiting card" of the national cuisine. Eggplants are also combined with pomegranate seeds, suluguni cheese, and garlic.
Don't forget about fresh herbs. Georgian housewives do not skimp on adding greens to food. Spicy herbs are especially appreciated in the local cuisine: cilantro, savory, tarragon, mint, basil, leek. You can add parsley, dill, spinach, celery. The main thing is not to feel sorry for the greenhouse. So the dish will sparkle with colors, acquire a piquancy characteristic of Georgian cuisine and receive fresh notes.
We make it sharp. Georgian snacks have a characteristic pungency. Be sure to use chili and garlic. But nevertheless adjust the severity "for yourself" - this is a matter of personal taste.
We add a lot of spices. Georgian dishes are a fireworks display of flavors. The main seasoning is utskho-suneli. It is made from blue fenugreek seeds. If you see a spice in a store, take it without hesitation. The seasoning opens up in the dish with a tart, refreshing aroma, brings a sweet-bitter nutty flavor. The second most popular seasoning is khmeli-suneli. She is familiar to many housewives. The dizzying spicy aroma of the seasoning cannot be confused with anything. The spice contains dried dill, basil, saffron, marjoram, coriander, cilantro. Wine vinegar is often added to eggplant dishes to balance the riot of flavors.

Georgian chefs use not simple rock salt, but Svan salt with spices. It can be made at home, but only on condition that there are seasonings typical for Georgian cuisine. To get the legendary salt, you need to mix a kilogram of rock salt with a glass of utskho-suneli, add saffron, red pepper, dill and cilantro seeds (half a glass each) and cumin (a quarter of a glass). The mixture of ingredients is ground in a mortar. Store in a glass jar.

2 traditional Georgian eggplant recipes

The easiest way to experience the taste of Georgia without leaving your home is to cook eggplant rolls in Georgian style. The dish is familiar to many housewives. Blue rolls with various fillings are often served on holidays. The appetizer prepares quickly, looks beautiful, does not require expensive ingredients. But not all eggplant rolls can be called Georgian. In Georgia, nuts, herbs, garlic and many spices are necessarily added to them, without which the local cuisine cannot be imagined. This appetizer is called Pkhali Badrijani by Georgian chefs. A variant of the traditional nut filling is the nut-cheese filling.

Georgian rolls are a great option for a picnic. You can prepare the filling at home and take it with you outdoors, and grill the eggplant base.

Cooking with nut filling and ...

Peculiarities. Georgian eggplant with nuts is a win-win snack option. The dish is prepared quickly, but an additional half hour is needed to soak the eggplant plates - so they lose their bitterness. Greens and spices can be taken to your taste, but if you want to cook an appetizer like in Georgia, then suneli hops and cilantro are a must. When serving, the appetizer can be sprinkled with pomegranate seeds.

Ingredient set:

eggplant - two pieces;
walnut kernels - a full glass;
cilantro - half a bunch;
garlic - three cloves;
grape vinegar - one and a half tablespoons;
salt, ground pepper, coriander, suneli hops - to taste;

Cooking

Cut the blue ones into longitudinal plates. The ideal slice thickness is 0.5 cm.
Soak the plates in salted water. You need to wait 30 minutes - the bitterness will go away.
Dry the workpieces. Fry until golden. Oils - minimum: eggplants absorb it well, and as a result, the snack can drain off with fat.
Place the fried plate on a napkin to remove excess oil.
Prepare the filling: chop the kernels and garlic in a blender, add finely chopped cilantro, seasonings, vinegar to the ingredients.
Place the filling on cooled plates. Roll up the rolls. You can secure each with a skewer.

If the nut filling seems dryish, housewives recommend adding a little pomegranate juice to it. This is a traditional ingredient of Georgian cuisine: you can not be afraid to upset the harmony of taste. Spicy lovers can add chili pepper or a teaspoon of adjika to the filling.

... add cheese

Peculiarities. Blue with cheese in Georgian style - a quick, tasty, affordable snack. In addition to cheese, nuts are added to the filling. They are the ones that evoke associations with Georgia. You can make a simple cheese filling, but then it will already be a "fantasy on the theme."

Ingredient set:

blue ones - three small vegetables;
suluguni cheese - 200 g;
garlic - three cloves;
peeled walnuts - 100 g;
light mayonnaise - three tablespoons;
seasonings - to choose from;
cilantro, parsley - half a bunch;
vegetable oil - for frying.

Cooking

Cut longitudinal thin strips of blue ones (thickness - 0.5 cm).
Place the vegetable slices on a plate, sprinkle each layer with coarse salt. Leave the vegetable plates for 15 minutes, then rinse. So the bitterness will go away.
Fry the dried workpieces - literally a minute on each side. Leave to cool on a napkin: it will “take away” the excess fat.
Grind the kernels in a blender, grate the cheese, squeeze the garlic with a press, chop the herbs finely. Combine the filling components, add seasonings, season with mayonnaise.
Spread the nut and cheese filling over the strip of eggplant. Roll up a roll.

Feel free to experiment with ingredients. Try filling with feta cheese or cottage cheese. Instead of purchased mayonnaise, take homemade, replace the sauce with sour cream or low-fat yogurt. Each time the filling tastes different!

Delicious palette of options

There are different ways to cook Georgian eggplants. The national cuisine is famous not for rolls alone. In Georgia, stuffed eggplants are served, spicy stews are made from blue ones, and spicy snacks are prepared from fried or baked vegetables. All dishes are necessarily flavored with a traditional set of spices (hops-suneli, coriander, garlic, black pepper) and herbs (cilantro, parsley). Try to cook a Georgian dish of blue ones according to a proven recipe - guests will be pleasantly surprised by their culinary talent!

Stuffed satsivi

Peculiarities. Stuffed blue ones are an option for those who want to surprise guests. Traditional satsivi nut sauce is used as a filling. The dish turns out to be hearty. The appetizer is served cold.

Ingredient set:

eggplants - six medium-sized;
onions - two medium vegetables;
garlic - clove;
celery - six stalks;
walnuts - 120 g;
wine vinegar (white) - 120 ml;
corn oil - two tablespoons;
sugar - a teaspoon with a slide;
hops-suneli, coriander - a teaspoon without a slide;
cinnamon - on the tip of a knife;
carnation - two buds;
salt, pepper - to your taste.

Cooking

Cut the stem off the blue ones. Make a deep cut along the length of each vegetable.
Put the fruits in a saucepan, pour boiling water over. The water should cover the vegetables by a third. Simmer for about 30 minutes.
Add the celery stalks to the saucepan two minutes before the end of cooking.
Throw the blue ones in a colander, cool. Do not discard the celery stalks.
Chop the onion. Fry until golden brown in corn oil.
Put nuts, garlic, coriander, hops-suneli in a blender bowl. Kill the mixture, salt and pepper to your taste. Grind the cinnamon and cloves in a mortar, add the powder to the filling.
Mix vinegar, sugar, cold water (200 ml). Pour the resulting liquid into the nut-garlic paste. Stir until smooth.
Pour the sauce into a skillet with onions. Bring to a boil, simmer the sauce for seven minutes.
Fill the pockets of the boiled eggplant with the sauce. Tie each stuffed vegetable with a celery stalk.
Place the stuffed eggplants in a container and pour over the rest of the sauce on top.
Place your snack in the refrigerator before guests arrive.

Try stuffing baked blue ones with nut sauce. Make longitudinal cuts in the fruit, remove some pulp with a spoon, sprinkle the vegetables with olive oil, bake at 180 ° C until soft. Another option is to bake an assortment of vegetables (blue, carrots, bell peppers), and then mix with nut sauce.

Sharp

Peculiarities. Georgian-style fried eggplant with garlic is a simple appetizer, but that does not mean that it is not suitable for a festive menu. The piquant taste and stunning aroma of the dish will be remembered by the guests. The Georgian spicy eggplant recipe is easy to repeat. The appetizer is not served immediately: it must be soaked in the dressing. After cooking, send the dish to the refrigerator for two hours, but do not forget to cover the plate with blue ones with something, otherwise other foods will absorb the flavor of the snack.

Ingredient set:

eggplant - two pieces;
chili pepper - the fourth part of the pod;
garlic - three cloves;
vinegar 9% - a tablespoon;
parsley, cilantro - a couple of twigs;
salt - a pinch;
sunflower oil (refined) - three tablespoons.

Cooking

Cut the blue "washers". The thickness of one is about a centimeter.
Salt the workpieces, rinse with water after 30 minutes - this way you will remove the characteristic bitterness.
Fry the circles on both sides in a little oil.
Cut the garlic into strips, the chili into small cubes. Add to them sunflower oil and vinegar (a tablespoon of each ingredient), salt. While stirring, rub the vegetable pieces with a spoon to add spice and flavor to the dressing.
Place the fried blue ones on a plate in layers. Sprinkle each layer with chopped herbs and sprinkle with a spicy dressing with chunks of garlic and pepper.

To reduce the calorie content of the dish, do not fry the eggplant slices, but bake in the oven. Sprinkle the "washers" with vegetable oil, put them on parchment and send them to the oven heated to 180 ° C. The process will take about 15 minutes.

Savory with tomatoes

Peculiarities. Georgian eggplants with tomatoes will conquer gourmets with their rich taste and amazing aroma. Spicy little blue ones in tomato sauce go well with meat dishes.

Ingredient set:

blue ones - two medium-sized vegetables;
tomatoes - two large tomatoes;
tomato paste - a tablespoon;
onion - one onion;
hot pepper - half a pod;
garlic - four cloves;
hops-suneli - half a teaspoon;
cilantro, basil, parsley - three sprigs;
salt to taste;
water - half a glass;
vegetable oil (refined) - for frying.

Cooking

Cut the blue "washers" (thickness - about a centimeter). Salt, rinse after 15 minutes. Fry the dried "washers" until pleasantly golden.
Cut the onion into cubes. Fry.
Pour boiling water over the tomatoes, remove the skin, chop the pulp with a knife. Pour the pulp over the onion and simmer until the tomatoes are gruel.
Add finely chopped herbs, hot peppers, garlic passed through a press, seasonings, tomato paste and half a glass of water to the tomato gruel.
Put it out together for ten minutes. Put the fried blue circles in the sauce. Cover the skillet with a lid and simmer for three minutes to soak the eggplant in the sauce.

If you don't know the tastes of your guests, do not make the appetizers too spicy. To please everyone, add a mild "spice" to the dish, and when serving, place chopped chili peppers next to the appetizer - for the "fire" lovers.

Stew

Peculiarities. A colorful vegetable dish with a stunning aroma that provides herbs and spices. Blue should remain the "first violin" in the stew, so watch the proportions of vegetables. Stew the stew in a large cauldron. You can not add water: vegetables should languish in their own juice - then the taste will be rich. The dish tastes even better the next day than right after cooking, so cook a lot.

Ingredient set:

blue ones - 1 kg;
large tomatoes - 0.5 kg;
sweet pepper - six pieces;
bitter pepper - one pod;
onions - five onions;
carrots - six pieces;
garlic - large head;
cilantro, basil, parsley - on a bunch;
saffron - half a teaspoon;
hops-suneli - two teaspoons;
salt, ground pepper - to taste;
vegetable oil - for frying.

Cooking

Cut the blue ones into cubes. Sprinkle with salt, rinse after 30 minutes. Fry the dried cubes until lightly golden.
Cut the onion into cubes, fry until golden, add grated carrots, half rings of bell pepper. Roast the vegetables together for about seven minutes.
Dip the tomatoes in boiling water to help peel them off. Remove the skin, chop the pulp.
Combine previously prepared vegetables, tomato pulp and garlic passed through a press. Simmer for about 15 minutes over low heat.
Add chopped herbs, hot peppers, spices to the cauldron. Continue simmering for another ten minutes. Turn off the stove. Leave the dish to cool under the lid - it will work.

Do you think "stew" sounds undignified? Introduce a Georgian-style dish to your guests. In Georgia, an appetizer prepared according to this recipe is called "ajapsandali".

Georgian eggplant can be cooked in hundreds of ways. If you don't know how to surprise your households, serve blue caviar, but not classical, but with Georgian notes. To prepare a dish, you need to bake the blue ones in the oven until tender, and then grind the pulp with a blender. Add crushed nuts, garlic, cilantro, spices to the eggplant puree - the caviar is ready. The traditional combination of eggplant and nuts sounds with new accords thanks to the consistency of the snack. To be mentally transported to hospitable Georgia, spread caviar on hot khachapuri.

Georgian cuisine is famous for its dishes, especially barbecue, khinkali, khachapuri, cherry plum tkemali, kharcho soup, Georgian eggplant and other wonderful dishes. Each region of Georgia has its own flavor.

For example, in the eastern part, wheat bread is very common. It is baked in special jugs. They also prepare dumplings - lamb khinkali with spices. In the west of the country, cornbread or thick corn porridge is popular. In the south, they prefer poultry with hot spices.

All Georgian dishes are served along with spices, in particular, hops-managed, spices, hot sauces from nuts, garlic, satsivi spices, adjika, herbs and vegetables.

Cheese is also an important part of the cuisine.

Pies, tortillas and many different dishes are made from it. Greens, vegetables not only help the digestion of fatty and spicy foods, but are a decoration of any table. Every meal is not complete without them. The favorite greens of the people include parsley, onions, dill, mint, savory, basil, tarragon and others. Their abundance depends on the season.

And vegetables such as radishes, tomatoes, cucumbers, peppers and radishes, when raw, perfectly complement any dish.

Recipes for Georgian Eggplant Dishes

Eggplant has a special place in Georgian cuisine. There are a lot of Georgian dishes with eggplant. The methods for their preparation are varied. They are combined with other vegetables and meats, as well as with garlic, walnuts, herbs and spices.

We will tell you the most common eggplant recipes in Georgian.

Georgian eggplant with nuts

For this recipe, the fruits must be large, unripe, since when baked they become smaller in size, i.e. fried.

Ingredients:

Two large eggplants;
one onion;
150 grams of peeled walnuts;
three cloves of garlic;
cilantro;
parsley;
lemon juice;
½ teaspoon of basil;
½ hops - managed;
hot ground pepper;
salt;
pomegranate seeds;
a pinch of sugar.

Cooking method:

Wash vegetables, pat dry with a towel.
Bake in oven at 200 degrees until cooked for about 40 minutes.
Then cool, remove the peel, and chop the pulp as desired.
Chop the onion, pass the garlic through a press, chop the nuts in a blender.
Pour lemon juice there, add spices, herbs.
To mix everything.
Put it in a cold place for 8-10 hours to soak.
When placing the Georgian eggplant with nuts on the table, sprinkle the dish with pomegranate seeds on top.

Georgian eggplant stew

The stew can consist of a mixture of different vegetables, beans, onions, and spices. But the main ingredient that it will not do without is eggplant.

Ingredients:

a kilogram of eggplant;
half a kilo of sweet pepper;
half a kilo of tomatoes;
¼ kg of green beans;
¼ kg of onions;
¼ kg of carrots;
a bunch of cilantro, basil, parsley;
black pepper, salt;
a pinch of ground coriander, saffron;
½ cup vegetable oil;
chili pepper;
4 cloves of garlic;
laurel leaf.

Cooking method:

We fry our main vegetable, but before that we cut into circles, salt and let stand for 20 minutes so that excess bitterness disappears and the vegetables do not absorb a lot of oil when frying.
Put in a colander, let the excess fat drain.
Then pour it into a cauldron.
Cut the onion into cubes, the pepper into strips, and rub the carrots.
We fry all this for about ten minutes, then we shift the vegetables to the eggplants.
Wash beans, break them into three parts, throw out the tails.
Cook for several minutes until half cooked, drain the water.
Pour boiling water over the tomatoes, remove the skin.
Cut the pulp arbitrarily. Add crushed garlic with cilantro to them.
Chop the greens, remove the seeds from the chili, cut them into thin slices.
Mix all the ingredients in a cauldron, simmer over low heat for 15–20 minutes.
Such a delicious, juicy Georgian eggplant dish will fill your kitchen with aromas, and your tummies with healthy food.

Georgian style canned eggplants

All hostesses should be able to prepare eggplants in Georgian for the winter. Because healthy eggplant with savory, hot spices will add Georgian flavor to your table, and your guests will have an excellent tasty snack.

Ingredients:

5 kg of our main vegetable;
400 g of garlic;
a bunch of cilantro;
a bunch of parsley;
a bunch of celery;
a bunch of basil;
250 ml of sunflower oil;
250 ml vinegar 9%;
3 capsicum;
500 g carrots;
1 kg of onions;
½ tbsp. Sahara;
2 tbsp. l. salt with a slide.

Cooking method:

Georgian eggplants with feta cheese

The people of Georgia are very fond of cheese in any form, so Georgian chefs combined feta cheese with eggplant. The result is an amazing dish that the neighboring peoples liked.

Ingredients:

Cooking method:

Cut vegetables into long slices.
Knead hard-boiled eggs with a fork, mix with feta cheese, crushed garlic, chopped parsley and one raw yolk.
We form rolls with prepared filling, pinch with a toothpick.
Then dip in the remaining egg and bread in flour.
Fry on both sides.
Put ready-made eggplants in Georgian style with feta cheese on a plate, pour over with sour cream and garlic sauce.

Georgian dishes with eggplant are a good way to surprise your loved ones with something unusual and naturally tasty!

The most delicious Georgian eggplant recipes for the winter

Georgian eggplants for the winter - one of the traditional even classic home canning. It is very important for the preparation of such winter preservation to choose young and dense eggplants. Even slightly lethargic fruits are already unusable, 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. Often spicy pickled eggplants are called "in Georgian" - after all, in Georgian cuisine these vegetables play one of the main roles, in addition, spicy is loved 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 in a long winter, and from an equally warming spicy taste.

Recipes for cooking spicy blue 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

First, let's prepare the necessary ingredients. Eggplants for this dish should be chosen not too large. It is better to take the fruit thinner and more authentic than the almost round "kegs" - the latter usually have more seeds and a looser consistency.
Pepper, both Bulgarian and bitter, it is better to use red color - then the effect of "fire" will be fully achieved.
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.
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.
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 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.
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.
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 heavy-bottomed saucepan.
Put the baked eggplant in the boiling sauce, stir gently and simmer for 7-10 minutes over low heat.
Turn off the heat, add vinegar and mix gently again.
Arrange the vegetables along with the sauce in sterilized jars, cover with sterilized lids.
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.
Store vegetables in a dry, dark place, away from heat sources. Bon Appetit!
Georgian spicy eggplant for the winter, recipe
Spicy blue eggplants in Georgian style for the winter are a very tasty, spicy appetizer that is prepared quickly and easily. For its preparation, the most common vegetables that grow in any 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 eggplants 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. spoon
Vinegar 9% - 100 ml.

Recipe

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

From this number of products, you will get 2 half-liter jars of eggplant. Bon Appetit!

Eggplants in Georgian, 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. (it is 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:

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.
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.
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 using 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 stand. 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. Vegetables are cut into slices, fried in oil, and then rolled in hot pepper and garlic adjika.

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 cool place for the winter for later storage.

Georgian eggplant 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:

Cut the blue ones in such a way that a pocket (deep) is formed. Salt it and set aside for infusion and salting for a few hours.
Cut the onion into slices, season with salt and leave for 30 minutes. Then squeeze out.
Chop the garlic, nut kernels, cilantro seeds, salt. Mix everything and add vinegar and squeezed onions here.
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.
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.
Close the lid and send to the refrigerator for further storage.

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:

Prepare fruits: wash and cut lengthwise into strips. Boil the straws for 10 minutes in slightly salted water. Remove from water, dry a little and cut into cubes.
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.
Stir the eggplant with the crushed mass, add vinegar, salt, sugar, water to them. Cover with a lid and send the snack to the refrigerator for a day.