Georgian eggplant is the most delicious quick recipe. Eggplant rolls in Georgian

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 - very common wheat bread... It is baked in special jugs. They also prepare dumplings - lamb khinkali with spices. In the west of the country, cornbread or thick bread is popular corn porridge... 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.

Eggplant recipes for Georgian 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 meat, 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 of this recipe the fruits should be large, not overripe, because 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:

1. Wash vegetables, pat dry with a towel.
2. Bake in oven at 200 degrees until cooked for about 40 minutes.
3. Then cool, remove the peel, and chop the pulp as desired.
4. Chop the onion, pass the garlic through a press, chop the nuts in a blender.
5. Pour lemon juice there, add spices, herbs.
6. To mix everything.
7. Put it in a cold place for 8-10 hours to soak.
8. When placing 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;
• pinch ground coriander, saffron;
• ½ cup vegetable oil;
• chili pepper;
• 4 cloves of garlic;
• laurel leaf.

Cooking method:

1. 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.
2. Put in a colander, let the excess fat drain.
3. Then pour it into a cauldron.
4. Cut the onion into cubes, the pepper into strips, and rub the carrots.
5. We fry all this for about ten minutes, then we shift the vegetables to the eggplants.
6. Wash beans, break them into three parts, throw out the tails.
7. Cook for several minutes until half cooked, drain the water.
8. Pour boiling water over the tomatoes, remove the skin.
9. Chop the pulp arbitrarily. Add crushed garlic with cilantro to them.
10. Chop the greens, remove the seeds from the chili, cut them into thin slices.
11. Mix all the ingredients in a cauldron, simmer over low heat for 15–20 minutes.
12. That's so tasty, juicy Georgian dish eggplant will fill your kitchen with aromas, and your tummies with healthy food.

Georgian style canned eggplants

All hostesses should be able to harvest eggplants in Georgian for the winter. because healthy eggplant with savory, hot spices will give your table a Georgian touch, and your guests will be 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:

1. Cut vegetables into long slices.
2. Knead hard-boiled eggs with a fork, mix with feta cheese, crushed garlic, chopped parsley and one raw yolk.
3. We form rolls with prepared filling, stab with a toothpick.
4. Then dip in the remaining egg and bread in flour.
5. Fry on both sides.
6. 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 - good way surprise your loved ones with something unusual and naturally delicious!

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 or three pods
• Hot chilli - 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 to the mass table vinegar and sugar.

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 vegetable mix and tightly put in 1 liter jars of sterilized floor.

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:

1. 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.
2. Grind the nuts in a mortar, pass the garlic through a press, finely chop the cilantro with a knife. Mix everything by adding seasonings.
3. Fry the eggplant plastics until lightly golden in hot oil, blot with paper towels.
4. We spread the plastics on a baking sheet, place the nut-garlic mixture on top and wrap it in a roll.
5. 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:

1. We cut the blue ones into longitudinal plates, one centimeter thick.
2. Dip each slice in flour and fry in hot oil.
3. Lay out the fried vegetables on a platter.
4. Chop the herbs finely, crush the garlic through a press. We mix everything with sour cream, add all the spices and herbs.
5. 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:

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

Cut the eggplants across into slices 8-10 mm thick. Place in a bowl, sprinkle with salt and set aside.

Contrary to popular belief, this procedure is not needed to get rid of bitterness - in my practice, I have never met a bitter eggplant. Salt makes the eggplant juice out and becomes less ... airy, or something. And when frying, they absorb less oil;)

Cut the pepper and carrots into strips. Cut the onion into half rings.

Cut the skin on the tomatoes crosswise, put in pots and pour boiling water. We hold for half a minute, then drain and pour over with cold water.

Remove the skin, chop the tomatoes finely or grind them with a blender.

Pour 3 tablespoons into a saucepan. vegetable oil... Place the onions and carrots and fry, stirring occasionally, over medium heat, about 10 minutes, until the carrots are soft.

We transfer to a saucepan.

In the same saucepan, fry sweet peppers until they are softly crispy.

We also transfer to a saucepan.

Squeeze the eggplants, rinse off the salt if necessary. Dry with paper towels.

In a skillet over medium-high heat, fry the eggplant on both sides, until almost completely cooked.

We shift to the rest of the fried vegetables. Add tomatoes, grated garlic, chopped cilantro and basil. Salt to taste.

We heat everything together over medium heat for about 10 minutes, no longer. Remove from the stove and cool.

The dish is served cold.

Bon Appetit!

Nuts, spicy garlic cloves and tender eggplant pulp are essential ingredients of Georgian cuisine. Vegetables, which we call "blue", are used to prepare hot and first courses, bake them, marinate or serve as chilled snacks. And without nut crumbs and minced garlic, it is difficult to imagine the authentic cuisine of Georgia. Today we will make Georgian eggplants. It's spicy, pretty spicy snack, which is often closed as a blank for the winter.

We offer all fans of Caucasian cuisine a recipe for spicy eggplants that will decorate any, even a festive table.

Prepare in advance:

• four eggplants;
• three onions and three carrots;
• three sweet peppers;
• a spoonful of honey;
• four tablespoons of vinegar;
• half a glass of oil;
• salt, pepper, herbs.

We will cook like this:

1. The first step is to boil the blue ones so that they become soft. Then they should be put, pressing down with any press, in a bulky dish so that all the water is glass from the fruit.
2. Cut the carrots into strips, chop the onions into half rings, chop the eggplants arbitrarily in small pieces.
3. For the marinade, combine vinegar, honey and spices.
4. We mix all the ingredients together with the resulting composition and leave for three hours. The snack can be placed in small sterilized containers and stored until winter.

Cooking with peanut sauce

Georgian cuisine cannot be imagined without wine and crushed walnuts. They cook with them meat dishes, soups and baked delicious pastries... We offer to cook eggplants with peanut sauce, which gives the vegetable an exquisite and especially piquant taste.

Ingredients:

• kilo of "blue";
• 185 g walnuts;
• head of garlic;
• a bunch of cilantro;
• salt, white fine sugar, butter;
• 25 ml of table vinegar;
• h. a spoonful of grain mustard;
• 1.5 spoons chinese sauce(if desired);
• 0.5 tsp of hops-suneli;
• 150 ml of water.

Cooking method:

1. Remove the skin from the eggplant and cut the pulp into not too thick circles. Add the vegetable and leave for half an hour to remove the bitterness.
2. Dry the nuts in a skillet (no fat) - this will enhance their aroma. Crush in a mortar.
3. Put the prongs of a spicy vegetable together with cilantro into the blender's thicket, grind. Cilantro is easy to replace with other greens. For example, parsley. But then you will not feel the real taste of Georgian cuisine.
4. Mix chopped vegetables and herbs with nuts, add water and vinegar to the products. We put sugar and salt to taste, hops-suneli and, if desired, pour in the sauce. Truth, classic recipe does not provide for the presence of such a seasoning in the composition.
5. Fry eggplants in oil, combine with nut dressing, cover and leave for two hours.
6. The snack can be stored in the refrigerator for up to two months, or rolled up in jars for the winter.

A simple recipe with walnuts

Caucasian cuisine is distinguished by an interesting and unusual combination of ingredients. A striking example of this is Georgian eggplant with walnuts. If you want to get to know better Caucasian cuisine, then start your acquaintance with such snacks.

Ingredients:

• three "blue" fruits (500 g);
• 175 g of walnuts;
• three cloves of garlic;
• a small bunch of greens (cilantro or parsley);
• three tablespoons of sour cream (natural yogurt);
• salt, pepper, suneli hops;
• 80 g of pomegranate seeds.

Cooking method:

1. Cut the "blue" ones into strips, sprinkle with salt and set aside for half an hour, then rinse and dry.
2. Grind the nuts fried for three minutes with a blender, then mix with chopped herbs and cloves of a spicy vegetable. Sprinkle with seasonings, but do not overdo it, so as not to "kill" the taste and aroma of nuts. Mix everything together with sour cream or yogurt.
3. Fry eggplant strips on a grill or skillet until golden brown. Put the filling on the wide part of the "tongue" and wrap it in a roll.

Eggplant rolls in Georgian

Eggplant rolls are a great snack for festive table... Their taste is delicate, with spicy notes. If you are looking for an unusual Georgian dish, you can leave your search - you just found it.

Ingredients:

• a large eggplant or two small ones;
• 110 g of nuts;
• bulb;
• three cloves of garlic;
• half a teaspoon of Georgian adjika and hops-suneli;
• 0.5 tsp of vinegar;
• five tablespoons of water;
• salt and pepper to taste.

Cooking method:

1. Grind the eggplants into thin plates, add salt. We wait half an hour, rinse and dry.
2. Pour oil into a frying pan, sauté the onion cubes until golden.
3. Put nuts, garlic cloves and golden onions in the blender bowl. Add spices, pour vinegar and water, add adjika. We grind everything.
4. Fry the eggplants in hot oil for one minute on each side. We transfer them to a napkin to remove excess fat.
5. Distribute the filling on each plate, roll the blanks into rolls and transfer them to the dish. Decorate with herbs and serve.

With the addition of garlic

We offer one more original recipe Georgian appetizer of eggplant with nuts and garlic.

Ingredients:

• five blue fruits;
• 110 g of nuts (already peeled);
• a small bunch of cilantro;
• a small head of garlic;
• butter.

Cooking method:

1. Cut the eggplants into plates or cubes, sprinkle with salt and rinse after half an hour.
2. Then fry the vegetables until golden and immediately transfer to a dish.
3. Grind the nuts in a blender, then mix with chopped spicy vegetables and chopped herbs. Pour some water into the food and add spices to taste. Transfer the resulting pasta to a gravy boat and serve with fried eggplants.

Georgian dish "Satsivi"

"Satsivi" is a nut sauce that is served with any meat, fish, vegetable appetizers or simple cuts.

But in Georgia, it is considered a full-fledged dish, therefore, meat cooked with such a sauce will be called Satsivi. Today we offer vegetable option Satsivi with eggplant.

Ingredients:

• up to a pound of "blue";
• a quarter of a kilo of nuts;
• bulb;
• two garlic cloves;
• a bunch of cilantro;
• h. a spoonful of wine vinegar;
• h. spoon of hops-suneli;
• 0.5 teaspoons of salt and Imeretian saffron;
• hot red pepper to taste.

Cooking method:

1. Satsivi sauce can be made quite thin to pour over overcooked eggplants. But often it is made thicker, like pasta, so the appetizer looks much more advantageous. Instead of vinegar in Georgia, they use pomegranate sauce, but in the absence of such a component, take another, more affordable one.
2. Peel off the skin from the eggplant. If they are bitter, then salt them and let stand for half an hour. Then we rinse and dry. Fry the vegetable in oil on both sides.
3. For the sauce, grind the nuts into powder, then twist in a blender again with cilantro, garlic cloves and onions. Add all the seasonings and vinegar to the resulting mass.
4. The sauce should not be sour. If it comes out too thick, then dilute it with cold water.
5. Put the sauce on the blue plates. You can simply spread the resulting composition and fold the vegetable in half, but the appetizer will turn out to be more elegant if you roll the eggplant "tongues" into rolls.
6. Serve the appetizer on a flat dish, sprinkle with pomegranate seeds and herbs.

Pkhali from eggplant in Georgian

Phali is vegetable snack, which is prepared in Georgia from any plant products. However, be sure to put nuts, garlic and spices in it. The appetizer turns out to be healthy and incredibly satisfying.

Ingredients:

• two "blue";
• ten walnuts;
• two cloves of garlic;
• vinegar to taste (can be replaced with lemon juice);
• h. spoon of coriander;
• salt to taste.

Cooking method:

1. We will bake the eggplants. To do this, in several places we pierce them with a toothpick, after which we send the fruits to the oven for an hour (temperature - 180 ° C).
2. At this time, grind the nuts (the smaller the better.) Mix the nut crumbs with the spicy vegetable slices passed through the press, pour a little vinegar (preferably white wine vinegar) into the resulting composition.
3. Remove the skin from the baked vegetables, finely chop the pulp and mix with nut butter. Salt to taste.
4. We decorate phali with onion rings and pomegranate seeds.

Preparing Georgian snacks is not that difficult. They use simple and affordable ingredients that are easy to find in any store. But their unusual combinations give rise to a delicious taste and make up a special flavor. national cuisine Georgia.

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

Georgian eggplants for the winter: the most delicious recipe

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

We need:

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

1. We cut the washed blue ones into medium cubes. Sprinkle with salt, let stand for an hour.
2. Wash the rest of the vegetables, free them from seeds, peel, twist. Add the remaining ingredients to the resulting mass, mix, let it boil.
3. We wash the blue ones, squeeze, fry until golden brown. Boil the sauce for 5 minutes, add the fried blue, stir, simmer for 10 minutes, stirring occasionally.
4. We lay out the snack on sterile jars, twist it. Cover with a fur coat, let cool. We store such seams in the cellar.

Georgian style pickled eggplants

Highly delicious recipe sauerkraut... Be sure to cook it - you won't regret it.

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

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

1. We clean the blue ones, cut them lengthwise into two halves, then each into two or three parts, depending on the size of the fruit.
2. Sweet peppers, tomatoes, onions, cut into half rings. Sharp - in small straws. Peel the garlic, divide it into cloves. Cut the celery into medium pieces. We put all prepared vegetables separately from each other.
3. Now we take a large saucepan, pour 3 liters of water into it, pour in salt, let it boil, pour in vinegar. We send the blue ones into boiling water, close the lid, wait until it boils. Then we cook, without closing, for about five minutes. Make sure not to be overcooked. We strain the finished blue ones well.
4. Before laying vegetables, the oil must be calcined to a light haze.
5. We take a suitable container for salting. Divide the eggplants into two parts, the rest of the vegetables into three.
6. We lay out one part of the vegetables at the bottom, squeeze the garlic, put the tomatoes on top. We put half of the blue ones tightly on them. Squeeze the garlic, pour a little oil. Then add celery, peppers and onions with tomatoes.
7. Then we distribute the remaining blue ones. We also squeeze the garlic and pour over with oil. Put the rest of the vegetables in the same order. Pour the remaining oil on top.
8. We cover with a flat plate or dish, we put oppression on it. We keep it warm for a day, and then transfer it to a cool place.

On a note! There may be more layers, depending on the utensils for fermentation.

Spicy Georgian appetizer with blue

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

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

All my vegetables. Peel the blue ones, cut into cubes.

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

We lay out the salad in dry jars, close them without sterilization. Cover with a blanket, let cool. The finished preservation is sent to storage in a cool place. In a month, the spicy appetizer will be ready.

Salted eggplants stuffed in Georgian style

This eggplant recipe is very popular with my family.

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

How to cook:

1. We wash the eggplants, cut the tails. Cut the fruits lengthwise, not completely. Put the prepared vegetables in a saucepan with salted water, put on the stove, cook after boiling for eight minutes.
2. After the eggplants are ready, put them in a colander, put oppression on top.
3. Coarsely rub the carrots, chop the garlic with herbs, cut the pepper in half rings. Mix the filling thoroughly.
4. Pour a liter of water into an enameled container, put parsley stalks, put on fire. After boiling, remove the stems, add salt, pepper, laurel leaf to the water. Boil the filling for two minutes, then remove from heat.
5. We stuff the eggplants with vegetables, tie them with a parsley stalk. We put it in a suitable container, fill it with marinade. We set oppression on top.

After five days, we put the salted stuffed eggplants in Georgian style into jars, fill with brine. We close it with a nylon lid. Store in the refrigerator.

The most delicious instant recipe

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

We need:

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

How to cook eggplant with nuts and garlic in Georgian:

1. We put the washed eggplants on a paper napkin, heat the oven to 200 degrees. Put the blue ones on a baking sheet, put in a preheated oven for forty minutes. After cooling the vegetables, remove the skin, cut the pulp into small pieces.
2. Twist the nuts in a meat grinder. Cut the onion head into small cubes, chop the garlic, parsley, cilantro.
3. Mix eggplants with walnuts, vegetables and herbs. Sprinkle the appetizer with salt, sugar, spices, add lemon juice. Mix again and refrigerate for several hours.

The eggplant appetizer is ready.

Blue, fried in Georgian for the winter

We take the following products:

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

How to cook spicy eggplant:

1. It is necessary to wash the blue ones, cut off the tails. Cut the fruits into rings, about one centimeter thick. Place the vegetables in a suitable container, salt and stir. We leave for thirty minutes so that the eggplants let the juice go. After this time, we wash the vegetables, put them in a colander. After the water drains, you can start frying the blue ones.
2. To prepare the sauce, we need to wash and remove the seeds from the Bulgarian and hot peppers. Then pass the peppers with garlic through a meat grinder. Pour oil, vinegar into the resulting mixture, add salt to taste.
3. We immerse the overcooked blue ones one by one in spicy sauce, and then put it in a jar. The workpiece must be sterilized for fifteen minutes. Then we seal it tightly, cool it under a warm blanket. We take it to the basement for storage.

I suggest watching a video recipe for preparing eggplant for the winter in Georgian.

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