Georgian quick eggplant is an incomparable recipe. Georgian eggplant appetizer for the winter Blue Georgian with tomatoes for the winter

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Ingredients

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

Cooking time: 1 hour 20 minutes

Yield: 2 jars of 0.5 liters.

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

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

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

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

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

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

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

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

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

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

Grind vegetables with a meat grinder or blender.

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

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

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

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

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

Vegetable preparations should be stored in a dry, dark place, away from heat sources. Bon appetit!

Cooking little blue ones in Georgian for the winter

A particularly savory snack is spicy blue ones for the winter. Delicious sweet and sour sauce with peppercorns and soft eggplants will not leave indifferent lovers of delicious food and hearty snacks. Blue Georgian for the winter was taught to me by my grandmother, who brought this recipe from her friend from Georgia. Since then, it has changed a little and has been adapted to our climate and the products that we grow, but the principle has remained the same.

Prepare banks in advance. You don't need to sterilize them for this recipe, but I still douse them with hot steam for a few seconds anyway.

More homemade recipes:

So, we are preparing sharp blue ones for the winter.

Ingredients for blue ones in Georgian:

• eggplant -5 kg
• sweet red pepper - 500 g (already peeled)
• garlic - 250 g
• hot pepper - 1-2 pcs (or to taste)
• unscented sunflower oil - 1 cup*
• vinegar 9% - 1.5 cups

*Volume of glass 250 ml

Blue in Georgian for the winter - step by step cooking

Wash the eggplant, cut off the stems and cut into slices.

You need to cut the little blue ones with a thickness of 1-1.5 cm, not thinner, so that they keep their shape well in the finished dish.

Put in a deep bowl or pan and sprinkle generously with salt, mixing them thoroughly. Leave it like that for 25-30 minutes, so that the blue ones let the juice go, and the bitterness goes away with it.

Rinse the finished blue ones in cold water and dry.

Fry on both sides in vegetable oil. I draw your attention to the fact that it is impossible to use breading (flour, crackers)!

Making hot sauce for the blue ones in Georgian for the winter

At the same time as the eggplants will be fried, we begin to make a spicy filling.

Peppers are pre-cleaned from seed boxes.

Pass sweet pepper, hot pepper and garlic through a meat grinder. In the finished mixture, add a little salt to taste (do not oversalt!), Vinegar, oil and mix thoroughly.

Dip each slice of fried eggplant into the pepper marinade and arrange in layers in prepared jars.

Thus, fill all the jars with sharp blue ones in Georgian.

Cover the eggplant jars with lids and place in a suitable size pan, placing a small towel or piece of cloth on the bottom. Pour hot water about 1.5-2 cm below the jar and bring to a boil.

Boil over low heat for 15 minutes.

Using special tongs, take out the jars in turn, roll up, turn over on a clean towel and cover with a warm blanket. leave on the table until it cools completely, then put it in the basement.

Blue ones in Georgian are ready for the winter!

Bon appetit!

The recipe for blue ones in Georgian for the winter was sent by Olga Viktorovna.

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

Eggplant in Georgian fast food

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

You will need:

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

Marinate quickly:

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

Sharp Georgian blue ones for the winter

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

Take:

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

Recipe:

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

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

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

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

Preparing spicy food:

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

A simple recipe for quick rolls with walnuts and garlic

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

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

How to cook:

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

Georgian eggplant with cheese and nuts

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

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

How to make a dish:

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

Delicious eggplants with tomatoes in Georgian style

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

Take:

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

Cooking blue ones with tomatoes and herbs:

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

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

Georgian eggplant is a classic homemade preparation. Many housewives preserve blue-violet 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 in consistency. Sluggish, wrinkled or flabby are unsuitable, as they accumulate toxic substances in themselves. Fragrant, hearty salad will appeal to relatives and friends. Consider the Georgian eggplant recipe.

Products:

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

Let's get started:

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

Snack "Burning"

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

Products:

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

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

Snack without sterilization

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

Products:

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

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

With nut sauce

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

Products:

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

And another cooking option:

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

Spicy salad for the winter

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

Products:

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

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

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

Spicy, fragrant Georgian eggplants are a great snack for every day. I make it according to the most delicious instant recipe, and share my photos.

Fry eggplants cut into balls in oil, flavor with garlic, hot pepper and vinegar sauce and sprinkle with parsley or cilantro. Soaking in the sauce, eggplants become juicy, with a piquant taste and a very appetizing aroma of garlic and fresh herbs.

So that the eggplants do not taste bitter, before frying, sprinkle the rings with coarse table salt and leave for half an hour in a bowl or colander. Salt contributes to the intensive release of bitter juice, eggplants will lose their bitterness, but the characteristic tart taste will remain. There is no point in peeling the skin - the bitterness will only partially go away, and the eggplant will fall apart when roasted.

Ingredients:

• eggplant - 2 pcs;
• coarse table salt - 1 tsp;
• garlic - 3-4 large teeth;
• hot capsicum - 1/3 pod;
• vegetable oil - for frying eggplant + 1 tbsp. l. for sauce;
• table vinegar 9% - 1 tbsp. l;
• parsley or cilantro - 0.5 bunch.

How to cook Georgian eggplant

Without peeling, cut the eggplant into rounds about 2 cm thick. You should not cut it very thinly, as the circles will thin out during frying and may fall apart.

Sprinkle eggplant with salt, mix with your hands. Leave for 20-30 minutes so that the bitter juice leaves with the salt. Then rinse with cold water and dry with a paper towel or napkin.

We put the eggplant in portions in a well-heated oil, leaving a place between the circles.

Fry for 2-3 minutes on each side until golden brown. If the eggplant has gained a lot of oil, put it on a paper towel to remove excess fat.

While the eggplants are fried, prepare the spicy sauce-filling. Finely chop part of the hot pepper pod, cutting out the seeds. Three garlic cloves through a fine grater or cut into small strips.

Add a spoonful of oil, add salt to taste, pour in vinegar. Whisk all sauce ingredients vigorously with a fork until thickened.

We spread the fried eggplants in layers, spreading each circle with garlic-pepper sauce and sprinkling with herbs.

We leave the finished snack to brew in the refrigerator for one to two hours. Be sure to cover with a lid to preserve the garlic flavor and freshness of the herbs. Serve chilled eggplant. Bon appetit!