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Georgian preparations for the winter recipes. The most delicious Georgian eggplant recipes for the winter

Georgian eggplant - classic home preparation... Many hostesses annually canned blue-purple vegetables. The appetizer differs from others in its bright, attractive appearance... To taste, the salad can be prepared both spicy and vice versa.

Georgian eggplants for the winter

To prepare a winter snack, you need to choose young, dense fruits. Flabby, wrinkled or flabby are unsuitable, as they accumulate toxic substances in themselves. Fragrant, hearty salad will appeal to relatives and friends. Consider a recipe for cooking eggplant in Georgian.

Products:

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

Let's get started:

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

"Burning" snack

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

Products:

  • blue - 0.75 kg;
  • nuts - 170 g;
  • garlic - 1/2 head;
  • turnip onions - 2-3 pieces of medium size;
  • lemon - 1 fruit;
  • hops-suneli - 0.5 tsp;
  • dry basil - 0.5 tsp;
  • greens - 100 g;
  • ground hot pepper - 1 tsp;
  • rock salt - 15 g;
  • granulated sugar - 0.5 tbsp.
  1. Rinse the purple vegetable. Soak in salt water to eliminate bitterness. Cover the baking sheet parchment paper... Lay out the dried fruits. Bake in the oven until tender. Cool, remove the skin, and grind the pulp.
  2. Garlic, peel onions. Grind finely. Rinse the citrus fruit and squeeze out the juice. Rinse parsley, coriander and chop. Combine prepared ingredients, add spices, stir.
  3. For easier cleaning of nuts from partitions and films, they are laid out in a dry frying pan and lightly fried. Scroll through a meat grinder. Then mix the eggplants, spices and nuts, cover and put in a cool place for 12 hours. During this time, the mass will infuse.
  4. Spread the snack tightly into processed and sterile jars. Cover, sterilize for a quarter of an hour. Gently take out, tightly close with lids. Turn over, wrapped in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

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

Products:

  • walnut - 200 g;
  • blue ones - 1.2 kg;
  • a few cloves of garlic;
  • turnip onions - 3-4 heads;
  • cilantro seeds - 1.5 tsp;
  • salt - 1 tsp;
  • oil - 130 ml;
  • fruit vinegar - 130 ml.
  1. Rinse purple vegetables, cut off the stalk. Make a small incision in each, so that you get a small pocket. Season with plenty of salt, put in a saucepan, leaving for 1-2 hours.
  2. Remove husks from onions, chop into rings. Add a little salt, leave warm. Squeeze the resulting juice.
  3. Lightly fry the nuts in a dry frying pan, peel off inedible partitions. Cut into several pieces. Place in a blender bowl and grind together with peeled garlic cloves, cilantro seeds. After that, add salt to the prepared mass, add acid and add onion. Mix gently.
  4. Rinse the finished eggplants under water. Put on a dry cloth to allow excess moisture in the glass. Pour oil into a deep frying pan, heat, lightly fry the vegetables. Using a spoon, take out the pulp, chop it. Combine with nutty spicy paste.
  5. Stuff the blue fruits in Georgian style, lightly tie them with flagella. Fry a little, remove the threads and transfer to sterile jars. Boil the sunflower oil and pour over, so that the eggplant is hidden. Close with plastic lids, put in a cool place.

With nut sauce

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

Products:

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

And another cooking option:

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

Spicy salad for the winter

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

Products:

  • blue - 1.4 kg;
  • sweet pepper - 450 g;
  • several cloves of garlic;
  • onions - 250 g;
  • granulated sugar - 30 g;
  • water - 70 ml;
  • table vinegar- 80 ml;
  • rock salt - 2 tsp;
  • oil - 120 ml;
  • cilantro, celery - 120 g.
  1. Rinse the purple vegetable, cut into circles. Put in a deep saucepan, fill with water, salt. After boiling, cook for 7-10 minutes. Strain through a colander. Place the rings on a clean kitchen towel.
  2. Bell pepper peel, cut into slices. Remove the husk from the onion, chop into strips.
  3. Rub the cloves of garlic and herbs in a food processor. When finished, add oil and stir. Ready garlic Sause pour 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. 24 hours later 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... Do not be afraid to experiment with products, then the appetizer may turn out to be brighter, more savory.

Beef tenderloin is delicious and good in itself, so if you decide to cook this particular dish of Georgian cuisine, you did the right thing. No special effort is required, you just need to properly fry and season. The ingredients for this dish are the most affordable and this recipe is good because it is easy and simple to prepare, each step takes a little of your time. See for yourself.

gruzinskieblyuda.ru

I reviewed all similar recipes here. There is definitely no such thing. Probably, this is a recipe from the series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who has lived in Georgia all her life, taught me how to cook cabbage in this way. I declare absolutely responsibly: pickles simply cannot be tastier than this cabbage! And most importantly, everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar or anything else. Prepares quickly - eaten even faster. However, all my life I cook "by eye".

Of which: White cabbage Beetroot Red hot pepper Garlic Celery Leaf Salt Water

I want to offer you an option for rolling eggplants for the winter. A delicious, aromatic and richly spicy salad is obtained. But everything is done without hassle and not at all difficult. We will not fry, twist and puree anything. Minimum vegetable oil and vinegar. It turns out a bright, spicy and not at all fatty salad. I invite you to a tasting!

Made from: Eggplant Bulgarian pepper Onion Garlic Water Tomato paste Salt Sugar Vinegar Vegetable oil Adjika

Found in a book on home Georgian cuisine, an absolutely incredible recipe for pickling green tomatoes - without brine, in own juice... Curiosity prevailed, and the result exceeded all expectations! So.

Made from: Tomato Pepperoni Garlic Dill Parsley Petiole Celery Cilantro Salt

Harvesting of red sweet pepper for the winter. Simple, fast, delicious. Thanks for the recipe to Lenochka Kalinina.

Of which: Sweet red pepper Garlic Parsley Vegetable oil Sugar Salt Vinegar Black pepper

Again I come to you with seasoning, and again with garlic))) But what a wonderful seasoning turned out! Residents of Georgia will surely recognize the famous Svan salt. I do not claim the authenticity of the recipe, all the more so they say that it is kept in strict confidence, and even in Georgia it is not easy to buy real Svan salt. I found the basis of the recipe on the Internet and added a little from myself.

From what: Garlic Salt Coriander Dill seeds Utskho-suneli Saffron Red hot pepper Cumin Dill Sumakh

The husband brought this recipe from work from an employee, he really liked these tomatoes. Then I appreciated it, maybe you will like it too)

Of which: Tomato Sweet pepper Vinegar Salt Sugar Greens Sunflower oil Garlic Red hot pepper

This delicious and spicy snack will keep you warm on a winter evening. It can be served to meat dishes, you can also simply gobble up with bread.

Of which: Eggplant Bulgarian pepper Chili pepper Garlic Sugar Salt Vinegar Vegetable oil

Keeping my promise. Tkemali recipe for future use. Aromatic, with a sour-pungent taste.

Of which: Plum Water Garlic Red hot pepper Salt Mint

Of which: White cabbage Beets Garlic Petiole Celery Red hot pepper Salt

Spicy eggplants with aromatic filling will satisfy the most refined taste lovers of Georgian cuisine!

Made from: Eggplant Nuts walnuts Garlic Mint Water Salt Sugar Vinegar Butter Black pepper

A total of 21 recipes were found.

myvkusno.ru

Georgian salad for the winter

In winter, most of us especially want to try something summer, sunny and warm.

Unfortunately, only "plastic" vegetables can be found on store shelves during this period, and therefore various twists will help to satisfy the need for seasonal food, for example, Georgian salad for the winter. Of course, you will have to take care of the preparation of this dish in advance, but all the efforts and efforts will pay off with interest, already at the stage of opening the fragrant jar.

How to properly sterilize jars for Georgian salad

The most important point in the preparation of any preservation is the sterilization stage of the cans. The quality of this procedure affects not only the safety of the contents, but also the taste of the whole twist as a whole.

Of course, there are a lot of sterilization methods - you can do it with steam, using oven and even in the microwave. However, we will consider the most convenient and practical one - in a saucepan.

  1. First, we need to find the right saucepan. A deep vessel is suitable, in which the jars will be placed vertically entirely or almost completely.
  2. The jars themselves need to be washed well and the same should be done with the lids with which we will close our canned salads.
  3. We pour water into the jars up to the neck, put them inside the pan, we also pour water into it so that it covers the "shoulders" of the jars. We put the lids next to them, they will also need to be boiled.
  4. Put the saucepan on the fire and bring the water to a boil. After that, slightly reduce the heat and sterilize our jars for 10 to 20 minutes.

The time required for sterilization depends entirely on the size of your jars. So, for a half-liter container, 10 minutes of boiling will be enough, liter cans will be sterilized in 15 minutes, and for three-liter containers, you will have to wait 20 minutes.

To the content

A simple recipe for Georgian salad for the winter from cucumbers and green tomatoes

If you have tried traditional Georgian dishes, you probably know that such dishes are always distinguished by a slight pungency and simply incredible aroma. This salad is no exception, which captivates with its smell even at the stage of preparation.

Ingredients

  • Green tomatoes - 2 kg;
  • Fresh cucumbers - 2 kg;
  • Sweet Bulgarian pepper - 2 kg;
  • Garlic - 2-3 heads;
  • Sunflower oil - 200 ml;
  • Vinegar 9% - 1 tsp each on liter jar;
  • Granulated sugar white - 100-150 g;
  • Salt to taste;
  • Seasonings to taste.

How to make a canned Georgian salad with your own hands

  1. First of all, we need to rid our green tomatoes of the characteristic unpleasant aftertaste. To do this, we soak them in cold water for an hour, after rinsing well.
  2. While our tomatoes are settling, we are busy with other vegetables. My peppers, we cut off the caps. Then, with our hands or with a sharp knife, remove the central part with the seeds, Rinse the vegetables again and cut them into small cubes.
  3. We wash the cucumbers well from dirt, cut into semicircles. It is better to make them not very thin so that the pieces do not creep out during cooking.
  4. We disassemble the garlic heads into slices, and then remove the skin from them. We need to chop the garlic very finely.
  5. Drain the tomato container, cut each tomato in half, cut out the hard center, and then chop the medium-sized vegetables into slices.
  6. We put chopped tomatoes and peppers in a deep cauldron (or saucepan), add oil, add spices (for example, suneli hops), garlic, salt and sugar. We put on fire a little less than average, cover and simmer for 20 minutes.
  7. During this time, we stir our vegetable mass several times, after which we add the cucumber slices. Close the lid again, increase the heat to the maximum (the contents should boil), reduce it back and simmer for another 5 minutes.
  8. In parallel with this, we sterilize jars and lids. Then we put the resulting salad in each of them, pour in the vinegar.
  9. We roll up the lids, turn the jars upside down, wrap them with something warm. We wait until it cools completely and transfer to a cool place for storage.

Many culinary specialists are seriously afraid of using cucumbers in the manufacture of curls - jars with them often burst. If you don't want to risk it, you can exclude this vegetable from the recipe. In this case, you will rather get canned Georgian lecho, which is also very tasty.

Ingredients

  • Eggplant - 5 kg;
  • Vinegar 9% - 1 tsp each per liter jar;
  • Fresh cilantro - bunch;
  • Garlic - 2 heads;
  • Salt - 1 tablespoon;
  • White granulated sugar - ½ cup;
  • Yellow onions - 0.5 kg;
  • Carrots - 300 g;
  • Sunflower oil - 250 ml;
  • Dill and parsley - bunch;
  • Ground red pepper - 1 tsp

How to quickly and easily make Georgian salad for the winter step by step

  • We wash the eggplants well, cut off the "butts" and damaged areas. Then cut each vegetable into large cubes.
  • We send our eggplants to boil in boiling salted water for 5 minutes, after which we take them out and put them in a colander.
  • We clean the onion from the husk and cut it into half rings. Our chef will tell and show you how to do it quickly and beautifully.

  • We also remove the skin from the carrots, we rub it on a coarse grater.
  • All the greens that we have, we wash well and chop as finely as possible.
  • We disassemble the heads of garlic into cloves, clean them and pass them through a press.
  • Pour oil into the cauldron, heat it, then add onion, carrots, eggplants here. Simmer over low heat for about 15 minutes, then add green tea, garlic, sugar, salt and red pepper. Mix everything well and cook for another 5 minutes.
  • We put our vegetable mass in sterilized jars, add a teaspoon of vinegar to each jar, and then roll up the containers.
  • We turn the cans over, let them cool under the covers and send them for storage.

It is better to use such a Georgian salad not immediately, but let it stand for at least two weeks. During this time, all the tastes will finally mix and at the exit you will have an incredibly aromatic and tasty vegetable dish that will look good both on everyday life and on festive table.

To the content

Winter salad appetizer in Georgian style from cabbage, tomatoes and cucumbers

Ingredients

  • Yellow onions - 0.5 kg;
  • Fresh cucumbers - 0.5 kg;
  • Fresh tomatoes - 0.5 kg;
  • Garlic - 2 heads;
  • Carrots - 0.5 kg;
  • Cabbage - 1 kg;
  • Kinza is a bunch;
  • Black pepper - to taste;
  • Salt to taste;
  • Vinegar 6% - 1 tablespoon each per liter jar;
  • Vegetable oil - 2 tablespoons each per liter jar;
  • Bay leaf - 1 leaf per liter jar.

How to cook delicious Georgian salad for the winter at home

  1. We clean the onion from the husk and cut into rings.
  2. We cut off the "butts" of cucumbers and chop them into round pieces.
  3. We wash the tomatoes well, remove the middle, where the stalk is attached, cut into slices.
  4. We divide the garlic heads into cloves, then peel each clove and chop finely.
  5. Peel the carrots and three on a medium grater.
  6. Wash the cabbage well, remove the upper damaged leaves, and then chop it into thin strips.
  7. We wash the cilantro thoroughly and chop as finely as possible.
  8. In a large container, we combine all the chopped ingredients, add salt and pepper here and mix everything well. Let it brew for 20 minutes.
  9. While we sterilize the jars and lids, then remove them from the water. We lay out our jars vegetable mix, before that, put bay leaves on the bottom, pour in oil and vinegar.
  10. We cover each jar with a lid and put it back in the pan, where we sterilized the container. We turn on the fire again.
  11. We boil our twists for half an hour, then roll them up, turn them over and wait for them to cool.
  12. We put it in a cool dark place for storage.

Such a Georgian salad for the winter turns out to be very unusual and extremely tasty. If you like it sharper, you can also add red chili peppers (ground or fresh) to the vegetable mass, or you can simply increase the amount of garlic in the recipe.

tvoi-povarenok.ru

Georgian Cuisine Photo Recipe List

Chicken Tabaka is a world famous dish of Georgian cuisine. This dish got its strange name from the name of a special frying pan called "tapa", so the dish was originally called Tapaka Chicken, that is, fried in a pan. Over time, the name has changed, adapted to a more understandable Russian ear, and now we have what we have - in all restaurants and cafes this chicken is called Tabaka Chicken. Recent times even gave birth to a legend that a flattened chicken is very reminiscent of a large tobacco leaf - hence the name. Tapaka is a deep, thick-walled pan (frying pan) for cooking whole chicken. Usually a heavy press lid is attached to it. The press firmly presses the chicken to the bottom of the pan and promotes the rapid formation of an even golden brown crust - mmm ... delicious! However, if you do not have special utensils, you should not refuse to prepare this delicious dish. We will cook it for ordinary frying pan, and we will build a press from what is available for any home kitchen... Read the recipe →

Ajapsandali (აჯაფსანდალი) - a dish of Georgian cuisine made from pre-fried and then stewed vegetables: eggplant, sweet and hot peppers, tomatoes, a lot of herbs, garlic. In almost all cuisines of the world, different names there is a similar dish. In the European tradition, these are ratatouille, saute, vegetable stew. The Caucasian version under the sonorous name of ajapsandali is a very tasty, juicy and aromatic dish. It can be eaten hot, straight from the stove, or cold. The most important thing in ajapsandali recipe is high-quality, fresh young vegetables. The presence of aromatic Caucasian herbs and spices gives the dish a special flavor, but if they are not there, replace the missing ingredients with a small portion Have a good mood... Read the recipe →

Chakhokhbili is a poultry stew, a dish of Georgian cuisine. Initially, it was made from pheasant (hokhobi - in Georgian pheasant), now it is most often made from chicken, which is fried and stewed in tomato sauce with the addition of traditional Caucasian spices and herbs. Definitely, homemade dish- very tasty and satisfying, and it is not at all difficult to cook chakhokhbili. How to cook chakhokhbili - read the recipe! Read the recipe →

Tkemali (ტყემლის საწებელა) - Georgian sauce from sour plums with the addition of herbs, spices and garlic - very tasty and very healthy, especially good for meat and fish. Its taste is simply delicious, like Georgia itself. Fortunately, I had to visit Tbilisi, where I was fascinated not only by the beauties of the Caucasus mountains and unique original architecture, but also by lovely people, kinder and more hospitable whom I had never met in my life: Georgian churches, polyphonic singing, the Georgian market and Georgian cuisine, shashlik, wine and, of course, Tkemali sauce, without which it is simply impossible to survive the Georgian feast. Read the recipe →

I realized that I was getting old - achma began to get better and better.

Achma is layered cake with delicate lacy pulp and crispy crust, inside of which there is melted cheese. I see that you have already licked your lips. Yes, this home-cooked Adjarian pie is a real treat. But I won't hide to cook this delicious dish, experience is needed: the recipe for cooking achma is not so simple. For those who nevertheless decide on this feat, for a start, I recommend learning how to cook homemade noodles... And, of course, follow my recommendations. I will tell you in great detail how this is done. Read the recipe →

Most delicious recipes Georgian eggplant for the winter

Georgian eggplants for the winter - one of the traditional even classic home canning. It is very important to choose young and dense eggplants for the preparation of such winter preservation. Even slightly lethargic fruits are already unusable, because they accumulate toxic substances in themselves. Of course, the best option would be if all the vegetables that we will use in this step by step photo recipe spicy eggplant in Georgian, you will collect at your own dacha.

Spicy Georgian eggplants without sterilization

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

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


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

Ingredients

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

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

  1. First, let's prepare necessary ingredients... Eggplants for this dish should be chosen not too large. It is better to take the fruits thinner and more authentic than the almost round "kegs" - the latter usually have more seeds and a looser consistency.
  2. Pepper, both Bulgarian and bitter, it is better to use red - then the effect of "fire" will be fully achieved.
  3. Rinse the eggplants well and cut into slices at least 1 centimeter thick. If you cut them too thin, there is a chance that they will turn into "porridge" during further processing.
  4. Cool eggplant with salt, gently mash with your hands and leave for 40 minutes in this form. This step is necessary in order to remove excess bitterness. After this time, rinse them with cold water.
  5. While the eggplants are in salt, sterilize the jars and lids in any convenient way.
  6. Now you can fry the eggplant. But if you want to get spicy pickled eggplants fast food, it is much faster and easier to bake them in the oven. Water the eggplants with fifty milliliters of oil, mix and put on a baking sheet (or immediately on 2-3 baking sheets, if possible). We bake for 20 minutes in an oven preheated to 200 degrees.
  7. While the eggplants are baking, prepare the vegetables for the sauce. Put the washed tomatoes, peeled cloves of garlic, bell peppers and hot peppers without seeds in a deep bowl.
  8. Grind vegetables with a meat grinder or blender.
  9. Add salt, sugar and 100 milliliters of vegetable oil to the resulting vegetable sauce. Boil in a heavy-bottomed saucepan.
  10. Put the baked eggplants in the boiling sauce, stir gently and simmer for 7-10 minutes over low heat.
  11. Turn off the heat, add vinegar and mix gently again.
  12. Arrange the vegetables together with the sauce in sterilized jars, cover with sterilized lids.
  13. V this recipe we cook eggplants for the winter without sterilization, so we just roll up the jars, turn them over and wrap them up. Leave in this form until it cools down.
  14. Store vegetables in a dry, dark place, away from heat sources. Bon Appetit!
  15. Georgian spicy eggplant for the winter, recipe
  16. Spicy blue eggplants in Georgian style for the winter are very tasty, spicy appetizer which is quick and easy to prepare. For its preparation, the most common vegetables that grow in any garden are used, so there are problems with the preparation of this winter salad should not arise.

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

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

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

Georgian eggplants, we cook according to a special recipe:

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

List of required products:

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

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

Cooking method:

    1. Eggplants should be thoroughly washed and rinsed in running water. Remove the stalks and cut the vegetables. It should be borne in mind that the circles must have a thickness of 10-15 mm. They should not be made too thin, since during cooking they should not lose their shape.
    2. Place prepared eggplants in a deep bowl and sprinkle with plenty of salt. Mix them well. After half an hour, when the vegetables give juice, they will need to be thoroughly rinsed in water, which must be cold. Then the circles are dried.
    3. After that, the circles will need to be thoroughly fried in a pan 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 into the resulting mixture (to taste), as well as 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 must 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 stored in a cool, dark place.

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

Fried eggplants in Georgian circles for the winter

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

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

Preservation of eggplants in Georgian is made according to the 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 both sides in vegetable oil.

5. While the preparation of eggplant for the winter is fried in Georgian, cook spicy sauce to fill 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. Jars with fried eggplant Cover with metal lids in circles and place in a saucepan with a towel or 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. Take away Georgian eggplants for the winter in a cold place for further storage.

Georgian eggplant with walnuts

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

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

Foods needed for this recipe:

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

How to prepare this type of recipe:

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

Recipe for a spicy blue snack in Georgian

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

You will need:

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

Preparation:

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

I propose to cook for the winter delicious appetizer from eggplant in Georgian. This appetizer is one of the first to be eaten for me, as soon as I start to open cans of blanks. This season I try to prepare more of such eggplants so that they will last for a longer period. This appetizer goes very well with meat dishes, and also complements any side dish. This number of products is designed for 2 cans of 500 ml.

Cut the eggplants into cubes, put in a deep bowl and sprinkle with salt. Let the eggplants stand for 30-40 minutes.

Peel the garlic. Cut the bell pepper in half, remove the seeds. Hot peppers can be left with seeds, we love spicy ones. Put the peppers and garlic in a blender bowl and chop.

Squeeze out excess liquid from eggplants. Heat oil in a frying pan and fry the eggplant until golden brown.

Transfer the twisted peppers and garlic to a saucepan, add oil and vinegar, and bring to a boil. Then add the fried eggplants there, add sugar and salt. Boil the mixture for 10 minutes.

Put the hot appetizer in dry sterile jars.

Roll up the cans with a key and turn them over on the lid, wrap them in a warm blanket until they cool completely.

Eggplant appetizer in Georgian for the winter is ready. You can store a snack in a city apartment in a pantry.

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

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

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

Ingredients

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

* Vegetable weight is indicated in peeled form.

Preparation

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

    I clean sweet and hot peppers from seed boxes and internal partitions. In tomatoes, I cut out the green part near the stalk. It is enough to rinse the greens, peel the garlic and onions.

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

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

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

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

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

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