Spicy Georgian eggplants for the winter, cooking recipes. Georgian eggplants - a unique, tasty, spicy preparation for the winter

Cooking blue ones in Georgian style for the winter

Especially savory snack- spicy blue ones for the winter. Delicious sweet and sour sauce with pepper and soft eggplants will not leave indifferent lovers of tasty food and a satisfying snack. My grandmother taught me how to cook Georgian blue ones for the winter, who brought this recipe from her friend from Georgia. Since then, it has changed a little and was adapted to our climate and the products that we grow, but the principle remains the same.

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

More homemade recipes:

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

Ingredients for blue ones in Georgian:

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

*Glass volume 250 ml

Blue Georgian for the winter - step-by-step preparation

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

You need to cut the blue ones 1-1.5 cm thick, not thinner, so that ready dish they have retained their shape well.

Place in a deep bowl or pan and sprinkle generously with salt, mixing them thoroughly. Leave it like this for 25-30 minutes so that the little blue ones release their juice and the bitterness goes away along with it.

Wash the finished blue ones in cold water and dry.

Fry on both sides in vegetable oil. Please note that you cannot use breading (flour, crackers)!

Making spicy sauce for the blue ones in Georgian style for the winter

At the same time as the eggplants are fried, we begin to make a spicy sauce.

Pre-clean the peppers from the seed boxes.

Pass through a meat grinder Bell pepper, hot peppers and garlic. IN ready mixture add a little salt to taste (do not oversalt!), vinegar, oil and mix thoroughly.

Each circle fried eggplant Dip in pepper marinade and layer in prepared jars.

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

Cover the jars with eggplants with lids and place them in a suitable sized 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.

Simmer over low heat for 15 minutes.

Using special tongs, remove the jars one by one, roll them up, turn them over onto a clean towel and cover with a warm blanket. Leave on the counter until it cools completely, then put it in the basement.

The Georgian blue ones are ready for the winter!

Bon appetit!

Olga Viktorovna sent me a recipe for Georgian blue ones for the winter.

Eggplants in Georgian style - classic home preparation. Many housewives preserve blue-violet vegetables every year. The snack differs from others in its bright, attractive appearance. To taste, the salad can be prepared either spicy or vice versa.

Georgian eggplants for the winter

For cooking winter snack You need to choose young, dense fruits. Sluggish, wrinkled or flabby are unsuitable, as they accumulate toxic substances. Fragrant, hearty salad Your friends, family and friends will love it. Let's look at the recipe for cooking eggplant in Georgian style.

Products:

blue ones - 2.2 kg;
leguminous 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:

Blue-violet vegetable, rinse. Place in a deep container, pour cold water, adding a little salt. Close and leave for 30 minutes. Drain the liquid, cut off the stem. Chop into medium sized cubes.
Sweet and hot pepper rinse, remove seeds. Cut into slices and grind through a meat grinder.
Pour fat into a frying pan, heat and fry the eggplants until golden brown crust. Remove the husks from the garlic cloves and cut into thin strips or cubes. Connect together with blue-violet vegetable.
After a fried crust has formed, pour in the chopped pepper. Simmer for a quarter of an hour from the moment it boils. It is important to stir the salad regularly, otherwise the composition may burn.
Place the mixture from the frying pan into a deep saucepan, add sugar, salt and acid. Stir and heat for a quarter of an hour.
Hot salad Place into prepared jars and seal tightly with lids. Turn over and place under the blanket. Ready Georgian eggplants are stored in the cellar or pantry for the winter.

Snack “Scorching”

There are many options for preparing salads from purple vegetables. To get more acute conservation It is recommended to make the marinade separately and further infuse it in the refrigerator. At this time, you can safely prepare the remaining components, containers and lids. Let's look at how to prepare spicy eggplant in Georgian for the winter.

Products:

blue ones - 0.75 kg;
nuts - 170 g;
garlic - 1/2 head;
onion - 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.

Wash the purple vegetable. Soak in salt water to remove bitterness. Lay out the baking sheet parchment paper. Place the dried fruits. Bake in the oven until done. Cool, remove the skin and grind the pulp.
Peel the garlic and onion. Finely chop. Rinse the citrus fruit and squeeze out the juice. Wash and chop the parsley and cilantro. Combine the prepared ingredients, add spices, stir.
To make it easier to clean the nuts from membranes and films, place them in a dry frying pan and lightly fry them. 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.
Place the snack tightly into processed and sterile jars. Cover and sterilize for a quarter of an hour. Carefully remove and seal with lids. Turn over, wrapping it 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 covers. Georgian eggplants for the winter nut filling are original dish.

Products:

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

Rinse purple vegetables and cut off the stem. Make a small cut on each one to create a small pocket. Salt generously, place in a saucepan, leaving for 1-2 hours.
Remove the skins from the onion and chop into rings. Add a little salt and leave warm. Squeeze out the resulting juice.
Lightly fry the nuts in a dry frying pan and remove any inedible membranes. Cut into several pieces. Place in a blender bowl and grind together with peeled garlic cloves and cilantro seeds. After ready mass add salt, add acid and onion. Mix carefully.
Rinse the finished eggplants under water. Place on a dry cloth to drain off excess moisture. Pour oil into a deep frying pan, heat it up, and lightly fry the vegetables. Using a spoon, remove the pulp and chop it. Combine with nut spicy paste.
Stuff the blue fruits in Georgian style and lightly tie them with flagella. Fry a little, remove the threads and transfer to sterile jars. Sunflower oil Boil and pour in until the eggplants are covered. Cover with plastic lids and store in a cool place.

With nut sauce

This recipe differs from the previous method of preparation, since the salad must be additionally sterilized before rolling.

Products:

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

Wash the eggplants, cut into circles 0.5-1 cm high. Transfer to a deep container, sprinkle generously with salt, mix and leave for 1.5 hours.
Let's move on to preparing the sauce. To do this, lightly fry the nuts, cool and remove excess partitions. Place in a blender bowl and blend.
Wash the cilantro and dill, cut the entire bunch into 3 parts. Add along with basil to nut butter, grind.
Peel the garlic and chop it on a fine grater. Mix with nut-green mixture. Add salt, sugar, acid and water, mix. At the very end, add suneli hops to the mixture. Cover and leave to steep for 30 minutes.
Rinse the eggplants, dry and fry. Line a baking sheet with a napkin and place pieces of vegetables on it.
As soon as excess fat stack, place one by one in jars along with nut sauce. Cover and put in a cool place for 60 minutes. The container must be filled completely and tightly.
Let it sterilize for a quarter of an hour. Roll up the lids, turn them over and put them under the blanket.

Spicy salad for the winter

Georgian cuisine offers many eggplant dishes. Let's consider one of the cooking recipes that preserves the maximum amount of vitamins and elements. It is prepared quickly, and most importantly, without sterilization. Thanks to step by step instructions Even a beginner can handle canning.

Products:

blue ones - 1.4 kg;
sweet pepper - 450 g;
several cloves 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.

Rinse the purple vegetable and cut into circles. Place in a deep saucepan, add water and salt. After boiling, cook for 7-10 minutes. Strain through a colander. Place the rings on a clean kitchen towel.
Peel the sweet pepper and cut into slices. Remove the skins from the onion and chop into strips.
Grind the garlic cloves and herbs in a food processor. When finished, add oil and stir. Ready garlic Sause pour into container with eggplants and bell peppers. Add vinegar and spices. Place in sterile jars and close with nylon lids. Store the snack strictly in the refrigerator. After 24 hours canned salad can be consumed.

Eggplants are healthy and nutritious vegetable. Using the recipes described above, you can not only cook a purple vegetable deliciously, but also preserve its rich chemical composition. Don’t be afraid to experiment with products, then the snack may turn out to be brighter, spicy taste.

Rinse the blue ones thoroughly and dry them, then remove the tail and cap. Cut into circles of the same size, no thicker than one centimeter.

Transfer to a bowl and add half the salt indicated in the proportions. Stir and leave for two quarters of an hour.

Remove seeds from sweet peppers and rinse. Do the same with bitter things. Remove the skins from the garlic. Grind the garlic cloves and pepper with a meat grinder or blender. To make the dressing, combine sugar with the remaining salt, add vinegar and mix with the spicy vegetable mixture.

Drain the juice from the eggplants and lightly squeeze the circles. Pour oil into a frying pan and fry the eggplants until soft.

Be sure to sterilize clean containers and keep the lids in boiling water for 4-5 minutes. To get Georgian-style eggplants, lay out the vegetables in layers - fried pieces of blue ones and spicy vegetable mass. At the same time, lightly press each layer and repeat until the jar is full.

Cover with lids and place for sterilization in a container with a pre-laid napkin. Fill in warm water so that it reaches the hangers and put on fire. Once it starts boiling, turn the heat to low and continue heat treatment 15 minutes. Seal the jars tightly and turn the lids down. Cover with a warm blanket and leave until cool. Portion spicy salad, which you left for tasting, transfer to a bowl and place in the refrigerator for 2-3 hours.

Who doesn't love Georgian cuisine? The question is rather rhetorical. One of its main vegetables is, of course, eggplant. All kinds of rolls with nuts and cheese are prepared with it, it is stuffed, baked in the oven, fried in a frying pan, etc. and so on. Eggplant is to Georgia what potatoes are to Russia.

One of the most delicious and favorite snacks is Georgian eggplant. It’s not difficult to prepare such a dish, and it will be especially appreciated in winter. Mine home recipe preparing eggplant in Georgian style, I suggest you immediately add it to your notebooks. Step by step photos will help you quickly prepare this delicious appetizer.

Ingredients:

eggplants - 5 kg;
bell pepper - 1 kg;
garlic - 300 g;
hot pepper - 3 pieces;
dill - 1 bunch;
vegetable oil- 1 tablespoon;
vegetable oil for frying eggplants;
sugar - 1 glass;
vinegar 9% - 200 g.

Recipe:

01. Wash the eggplants and cut into slices approximately 5 millimeters thick. It is best to choose small eggplants. This way they will fit more conveniently in jars. If you have large specimens, then the circles should be cut in half. Place the chopped eggplants in a large container, sprinkle generously with salt and mix everything with your hands. Leave them for 4-5 hours. It is best to cut them in the evening, leave them overnight, and start cooking in the morning.

02. After the specified time, drain the resulting eggplant juice, even squeeze them a little. Then fry them in any vegetable oil, without frying them too much.

03. Wash the bell pepper, dry it and cut it into pieces.

04. Grind the bell pepper through a meat grinder.

05. Peel the garlic and pass it through a meat grinder or a press.

06. Finely chop the dill.

07. Finely chop the hot pepper pods. If you don’t particularly like very spicy dishes, you can remove the seeds from the pepper. But this appetizer will be more piquant without peeling the peppers.

08. All the ingredients are ready, so it’s time to prepare the sauce. In a container, mix a glass of sugar, hot pepper, dill, one tablespoon of vegetable oil and one glass of nine percent vinegar.

09. Now we begin to put all the ingredients into jars, which, of course, we will first sterilize. In my opinion, it is best to use half-liter jars: open and eat immediately. So, pour a little sauce into the bottom of the jar, and add a layer of fried eggplant on top. Thus, we fill all the jars to the top in layers.

10. To prevent jars from exploding, be sure to sterilize them, about 20 minutes. This is done very simply. A cloth napkin or small towel is placed on the bottom of the pan, and jars with the prepared product are placed with the lids on. Water is poured into the pan up to the hangers of the cans. Place the container on the fire and bring to a boil. Sterilize the jars over medium heat.

11. We take out the jars and close them with boiled lids. Turn over the jars of Georgian-style eggplants and cover them with a towel until they cool completely. We wait a couple of weeks and enjoy their taste!

From the resulting amount of the indicated ingredients, approximately 9-10 cans of 500 g each are obtained ready-made snacks. I store this preparation in the basement or in the refrigerator. Probably even with room temperature It's unlikely that anything will happen to her.

Fragrant original snack will not leave anyone indifferent. It is very easy to prepare, the taste is spicy and unique. Try cooking. I am sure that this recipe will become a favorite in your piggy banks. Bon appetit!

Spicy blue eggplants in Georgian style for the winter are a very tasty, savory appetizer that is prepared quickly and easily. To prepare it, you use the most common vegetables that grow in any garden, so there are no problems with preparing this winter salad should not arise.

Georgian eggplants, prepared according to a special recipe:

It is necessary to prepare the container in advance. To do this, it needs to be sterilized. If you don’t have time for this procedure, then glass jars can simply be doused with steam.

List of required products:

eggplants - 2.5 kilograms;
peeled red bell pepper - 250 grams;
garlic - 125 grams;
hot pepper - 0.5–1 piece;
vegetable oil - 1/2 tbsp. (it is better to use unscented);
nine percent vinegar - 0.75 tbsp.

It should be taken into account that the volume of the glass is 250 milligrams.

Cooking method:

Eggplants should be thoroughly washed and rinsed in running water. Remove the stems and cut the vegetables. It should be taken into account that the circles should have a thickness of 10–15 mm. They should not be made too thin, as they should not lose their shape during cooking.

Blue Georgian style for the winter! Real jam.

Place the prepared ones in deep container and sprinkle them enough big amount 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 this, the circles will need to be thoroughly fried in a frying pan with the addition of vegetable oil. They should be fried on both sides, and this should be done without using breading.

Making hot sauce for eggplant

After you start frying the eggplants, you need to start preparing the filling.
Sweet peppers must first be washed and the seeds and stalks removed. Then you need to use a meat grinder to grind the bell and bitter peppers and peeled garlic cloves. Add salt (to taste) to the resulting mixture, as well as vegetable oil and vinegar. Mix everything well.

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

Then the jars need to be removed from the pan and rolled up. Place them upside down and cover with a fur coat. After the jars have cooled completely, they are stored in a cool, dark place.

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