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Blue Georgian recipe. Georgian eggplants

Today I will share the recipes for the most delicious eggplant in Georgian for the winter. All recipes are distinguished by the sharpness inherent in Georgian cuisine, although 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.

We cut the washed blue ones into medium cubes. Sprinkle with salt, let stand for an hour.
Wash the rest of the vegetables, free them from seeds, peel, twist. Add the remaining ingredients to the resulting mass, mix, let it boil.
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.
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

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.

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.
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.
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.
Before laying vegetables, the oil must be calcined to a light haze.
We take a suitable container for salting. Divide the eggplants into two parts, the rest of the vegetables into three.
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.
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.
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;
Teaspoon 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.

Cut the sweet pepper in half, remove the stem and seeds. Cut into cubes with peeled onions.
Chop the bitter pepper with a knife, squeeze the garlic.
Put the prepared vegetables in a cooking container, pour in a glass of water, set to cook.
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.
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:

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.
After the eggplants are ready, put them in a colander, put oppression on top.
Coarsely rub the carrots, chop the garlic with herbs, cut the pepper in half rings. Mix the filling thoroughly.
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.
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 salty 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 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:

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.
Twist the nuts in a meat grinder. Cut the onion head into small cubes, chop the garlic, parsley, cilantro.
Mix eggplants with walnuts, vegetables and herbs. Sprinkle the appetizer with salt, sugar, spices, add lemon juice. Stir 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:

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 start. After this time, we wash the vegetables, transfer them to a colander. After the water drains, you can start frying the blue ones.
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.
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.

Cooking blue in Georgian for the winter

Especially spicy appetizer- sharp blue ones for the winter. Tasty sweet and sour sauce with peppercorns and soft eggplants will not leave indifferent lovers of tasty food and a hearty snack. My grandmother taught me how to cook in Georgian blue for the winter, she 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 has remained the same.

Prepare cans in advance. You don't need to sterilize them for this recipe, but I still steam them for a few seconds.

More homemade recipes:

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

Ingredients for little blue in Georgian:

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

* Glass volume 250 ml

Blue in Georgian for the winter - step by step cooking

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

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

Place in a deep bowl or saucepan and sprinkle generously with salt, stirring thoroughly. Leave it for 25-30 minutes so that the blue ones let the juice go, and the bitterness goes away with it.

Ready blue rinse in cold water and dry.

Fry on both sides in vegetable oil. I draw your attention to the fact that you cannot use breading (flour, crackers)!

Making a spicy sauce for little blue in Georgian for the winter

Simultaneously with how the eggplants will be fried, we begin to make a sharp filling.

Pepper first to clear from seed boxes.

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

Dip each round of fried eggplant in the pepper marinade and fold in layers in prepared jars.

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

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

Simmer for 15 minutes.

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

The blue ones in Georgian are ready for the winter!

Bon Appetit!

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

Dishes Caucasian cuisine cheer up, increase vitality, excite the blood. Eggplant cooked by Georgian recipes from this category. I offer the most best options, including blue ones with walnuts, tomatoes, garlic, lots of greens. It is not a shame to put spicy snacks-rolls for treating guests. Quick salads will delight household members if they are served with a young potato. Choose the recipe you like, arm yourself good mood and cook.

Instant Georgian eggplants

Today is the age of speed, so we have the same requirements for dishes. We need it to come out fast and tasty. Cooked by this recipe you can enjoy eggplant after a few hours.

You will need:

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

We marinate quickly:

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

Sharp Georgian blue for the winter

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

Take:

Eggplant - 2 kg.
Bulgarian pepper - 500 gr.
Hot chili peppers - pod.
Garlic - a pair of heads.
Onions - 500 gr.
Turmeric - ½ small spoon.
Hops-suneli seasoning - the same amount.
Ground paprika - dessert spoon.
Coriander is a teaspoon.
Provencal herbs - the same amount.
Salt is a dessert spoon.
Sugar - 2 large spoons.
Sunflower oil - 2-3 tablespoons.
Water is a glass.
Table vinegar - 2-3 tablespoons.

Recipe:

Peel the vegetables. From the peppers, choose the pith with seeds. Cut into small cubes (Bulgarian is larger).
Remove the peel from the blue ones, chop into cubes. Cut the onion in the same way - into a small cube. Pass the garlic through a press.
Put vegetables in a saucepan, pour in water, turn on the heat.
After boiling, set a timer for 15 minutes. Simmer the contents of the saucepan slowly over low heat.
Salt the mass, add sugar, splash vinegar. Continue braising for another 10 minutes. Be sure to taste the appetizer. Add if something is missing.
Let the workpiece boil strongly, turn it off. Fill the jars, twist, turn and cool. Store in your cellar, closet, balcony. You can try in a month.

The most delicious Georgian fried eggplant - salad for the winter

Dedicated to lovers hot snacks... The amount of spices in 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 - the same amount.
Garlic heads - 3 pcs.
Chili pepper, hot - pod.
Sunflower oil - 100 ml.
Vinegar 9% - 4 tbsp spoons.
Salt - 2.5 tbsp spoons.
Sugar - the same amount.

Cooking a spicy snack:

Without peeling, divide the vegetables into rings. Thickness no more than 1.5 cm.
Sprinkle with salt, set aside for 20 minutes, let the juice flow. After rinsing, pat dry on a paper towel.
Put in a frying pan in hot oil, fry.
Cut the onion into cubes, coarsely rub the carrots, send to the blue ones. Fry for 5-10 minutes.
Tackle the marinade at the same time. Remove seeds from peppers, cut into pieces, or grind with a blender. Using a press, turn the cloves of garlic into gruel.
Add vinegar and sugar, splash oil. Stir.
Pour the marinade into the skillet. Simmer the contents for 10-15 minutes. Pepper is allowed if desired.
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.
Peeled kernels - 1.5 cups.
Table vinegar - a quarter of a small spoon.
Vegetable oil, pepper, salt.
Take any seasonings from the previous recipes. Coriander, cilantro, paprika, hop-suneli, hot chili, and others that will improve the taste of the snack. Choose as you wish and put it on.

How to cook:

Cut the vegetable into slices no more than a centimeter thick. Cover with salted water. After 15-20 minutes, drain, squeeze a little with your hands. Spread out on a napkin, the excess liquid will be absorbed.
Dice the onion. Fry until transparent in oil. Season with salt and simmer for about 5 minutes.
Chop the nuts into crumbs. Grind the garlic cloves with a press. Chop the cilantro finely. Mix everything separately, in a bowl, add onion, vinegar, seasonings (I especially advise hops-suneli).
It is advisable to grind the nut seasoning with a blender. If the mixture is too thick, add a little water.
Fry the blue plates in oil, transfer to a paper towel, removing excess fat.
Lay out the workpiece, put the nut mixture on the edge.
Gently roll the slices into rolls. Transfer to a baking sheet. Bake at 180-200 o C. for 20 minutes.

Georgian eggplant with cheese and nuts

This is a type of herbal roll. Prepare 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:

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.
Send to a skillet with heated oil. Fry on both sides. Let the oil drain on a paper towel.
While the vegetable is roasting, rub the cheese finely. Chop the nuts with a blender. Puree the garlic cloves.
Mix everything, add mayonnaise, chopped parsley and dill. Stir again - the sauce is ready.
Spread the filling over the length of the eggplant slices. Roll up a roll. For better hold, hold together with a toothpick.
Rolls can be additionally fried. Or just let it brew in the refrigerator so that the blue slices are soaked in the sauce. The dish is eaten cold.

Delicious eggplants with tomatoes in Georgian style

A spicy, aromatic, spicy dish. A worthy representative of Georgian cuisine.

Take:

Tomatoes - a couple of pieces.
Eggplant.
Tomato paste is a large spoon.
Garlic - 4 cloves.
Basil, parsley, cilantro - a few sprigs.
Hops-suneli - ½ teaspoon.
Red hot pepper - a pod.
Salt - to taste (Adyghe is ideal, it is with spices).
Bulb.
Water.

Cooking blue ones with tomatoes and herbs:

Chop the onion into a dice and place in a skillet. Fry in oil.
Scald the tomatoes, cut the skin with a cross. Peel, cut into small cubes. Send to the bow.
Continue simmering the contents until the tomatoes are mashed. Pour in ½ cup water, add the paste and continue stewing.
Salt, sprinkle with suneli hops. Chop the garlic finely and send next. The last to be put in the sauce is hot pepper, cut into small rings.
In parallel, fry the eggplant sliced along slices in another pan (for simplicity, you can use circles). Make the plates no more than a centimeter thick.
Put the fried blue ones in the sauce. Cover and simmer for a couple of minutes over low heat. When turned off, let the dish stand under the lid.

In the piggy bank of recipes:

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

A variety of eggplant dishes are present in national cuisines many nations. Georgia is no exception. For a long time, amazingly delicious hot and cold appetizers, pickles, pickles, first and second courses have been prepared from this fruit. Georgian eggplants are many recipes in which, along with blue, a combination of different vegetables, meat, fresh herbs, nuts, aromatic spices, and spices is used. What unites them is their delicious taste and extraordinary aroma. To be convinced of this, it is enough to try at least once the dishes, the recipes for which are given below. We learn to cook a spicy vegetable snack in Georgian style, tender chicken buglama, traditional ajapsandali, rolls with nut butter.

How to cook spicy eggplant in Georgian style

According to this recipe, without any changes, they make quick snack or preparation for the winter. Pickled vegetables are ready to eat in 5 hours after stewing, and sealed in a glass container, they are perfectly stored for a year.

For 8 servings (4 half-liter jars) you need:

6 eggplants (1200 g);
6 sweet red peppers (870 g);
4 chili pods (80 g);
200 g of garlic;
125 ml 9% vinegar;
125 ml of vegetable oil;
a glass of granulated sugar (160 g);
2 tbsp. l. salt (60 g).

Preparation and processing time products 30 minutes.
The nutritional value 100 g of a dish: proteins - 1.43; fats - 4.51; carbohydrates - 11.73; calorie content - 93.71 kcal.

Recipe:

The finished salad is transferred to sterile jars. If this winter harvesting- sealed hermetically. Jars with snacks that are not intended for long-term storage are closed with nylon or euro covers. After cooling, put in the refrigerator.

Georgian chicken buglama with eggplant

It's delightful tasty dish is considered traditional not only in Georgian, but also in other Caucasian and Asian national cuisines. Distinctive feature Georgian buglama - an abundance of spices and fragrant greenery... The nutty flavor of the dish is given by a special seasoning of utskho-suneli - powder from blue fenugreek seeds.

For 6 servings of buglama you need:

4 pieces chicken fillet(1000 g);
3 eggplants (600 g);
2 onions (150 g);
4 tomatoes (380 g);
1 pod of hot pepper (20 g);
leeks - 150 g;
a bunch of greens of basil and parsley;
1 tsp utsho-suneli;
1 tsp dried thyme;
3 tbsp. l of vegetable oil (30 g);
salt.

Cooking time- 45 minutes. The nutritional value 100 g of a dish: proteins - 10.46; fats - 1.86; carbohydrates - 3.47; calorie content - 74.56.

Recipe:

The fillets are washed and dried with a paper towel. Cut into cubes. The meat is poured into a cauldron. Fried with a drop of oil until golden brown.
Washed blue ones without tails are cut into cubes. Pour into a bowl, salt generously, shake. After 10 minutes, rinse from excess salt, squeeze lightly.
Onions are peeled, washed, finely chopped. Leeks are washed, cut into strips.
Plain onions are sautéed in vegetable oil.
Pour the blue ones into the pan, fry with onions for 5 minutes.
Add to the blue leeks and hot pepper cut into thin rings (remove the seeds beforehand). Mix vegetables, fry for a minute.
Tomatoes are washed, cut into cubes. Mix with the rest of the vegetables, stew for 1 minute.
Stew vegetable mix transferred to a cauldron with chicken. Add dry seasonings, salt. The dish is stirred. The cauldron is closed with a lid. Buglama is stewed over low heat for 20 minutes.
Washed, coarsely chopped greens are placed in the dish 5 minutes before the end of cooking.

Buglama is cooked not only in a cauldron, but also in portioned pots in the oven. In addition to those indicated in the recipe, you can add other vegetables to the dish. It is not necessary to use chicken as a meat component - Georgian-style buglama can be cooked with lamb, beef or lean pork.

Eggplant saute (ajapsandal) in Georgian

The unfamiliar name hides a very simple recipe, a short-lived dish. Ajapsandal is common vegetable sauté... It is made "Georgian" by a large number of various spices and herbs. The main rule of real ajapsandali is that eggplants make up most of the dish. The proportions of all other vegetables to the main ingredient are 2-3 times less.

For 6 servings of ajapsandali you need:

5 eggplants (1000 g);
4 sweet peppers (580 g);
3 carrots (225 g);
3 onions (225 g);
5 fleshy tomatoes (500 g);
½ tbsp. vegetable oil (125 ml);
3 large cloves of garlic (15 g);
2 bay leaves;
a bunch of green basil and cilantro (100 g);
0.5 tsp ground coriander (3 g);
0.5 tsp red hot pepper (3 g);
0.5 tsp utsho-suneli (5)
salt.

Cooking time- 30 minutes. The nutritional value 100 g of a dish: proteins - 1.29; fats - 4.62; carbohydrates - 5.19; calorie content - 67.32 kcal.

Recipe:

Washed eggplants without tails are cut into arbitrary pieces. You can use semicircles, cubes, cubes. In a bowl, sprinkle the vegetable with salt, shake. Leave for 20 minutes. Rinse with water, discard in a colander.
Heat oil in a frying pan. Fry blue pieces until golden brown (7 minutes). Pour into a saucepan.
Washed carrots are cut into strips by hand or tinder on a coarse grater. The peeled onions are chopped into cubes. The seed pods are removed from the sweet pepper and cut into strips.
In the frying pan used earlier, sauté the onion until golden brown. Then add carrots and peppers to it. Vegetables, stirring occasionally, are fried over low heat for 10 minutes. Transfer to a saucepan.
The tomatoes are made cross-cut. Scald with boiling water and peel off. Cut very finely.
Washed cilantro and peeled garlic are cut, ground together with salt to a state of gruel in a mortar. Stir in tomatoes.
The resulting dressing is poured over the fried vegetables. Stir. Stew over low heat for 3 minutes. Spices, seasonings, finely chopped basil are added to ajapsandal. Simmer on the lowest heat for 10 minutes.

Georgian style vegetable sauté with eggplant is ready. Ajapsandal can be eaten hot as a side dish for meat or cold as an appetizer.

Eggplant (fried) with nuts in Georgian style

Incredibly tasty vegetable snack, the special charm of which is given by the traditional Georgian cuisine satsivi nut butter. Cooking is easy, time to create culinary masterpiece spent a little.

For 6 servings you need:

3 eggplants (600 g);
3 cloves of garlic (12 g);
250 g walnuts (in shell);
2 onions (150 g);
a bunch of cilantro and parsley (100 g);
1 tsp hops-suneli (10 g);
1 tsp white wine vinegar (15 g);
5 tbsp. l. vegetable oil (50 g);
0.5 tsp saffron (5 g);
0.5 tsp ground red pepper (2 g);
0.5 tsp salt.

Time of preparation and processing of products- 20 minutes. Total cooking time- 3 hours 20 minutes. The nutritional value 100 g of a dish: proteins - 4.36; fats - 18.29; carbohydrates - 6.15; calorie content - 201.96 kcal.

Recipe:

Washed eggplants without tails are cut lengthwise into strips up to 1.5 cm thick. Add salt, leave to let the juice go for half an hour.
Fry blue on both sides in hot oil. Spread on a paper towel to remove excess fat. Transfer the "tongues" into a wide plate.
Split walnuts... Garlic, onions are peeled, cut into slices. Greens are washed, chopped coarsely. Everything is chopped in a chopper or twisted through a fine grinder.
Add salt, spices, seasonings to the resulting mass, pour in vinegar... The paste is kneaded well with a spoon. If the mixture is dryish, you can dilute it with a little boiled water.
On the edge of each strip of fried eggplant, put a little nut butter, roll it up. Or they distribute the satsivi over the strip and fold it in half.

Rolls are put in a saucepan. They send the finished snack to the refrigerator so that the dish acquires the desired taste. After 3 hours you can taste it.

Video recipe

You can also watch a video recipe for cooking eggplant with nuts.

To prepare a delicious eggplant dish of Georgian cuisine, you need to know many subtleties. But the most important thing is to be able to choose good vegetables.

What to look for when buying:

Appearance. Vegetables must be clean, always with a stalk. The skin is evenly colored, without scratches, cuts, dents.
Freshness. If the dent from the pressure on the fruit quickly disappears, you can buy the eggplant. If a fingerprint remains, the vegetables are stale.
The size. The vegetable should not be too large. Large size is a sign of feeding vegetables with nitrate fertilizers.
Colour. The skin can be blue, purple, white. A brown or brown tint indicates that the vegetable is overripe.

In the cut, the eggplant pulp should be light. A greenish tint indicates the presence of poisonous solanine in the fruit, which makes the vegetable unusable.

Ingredients:

one small onion;
two medium-sized eggplants;
two bulgarian green peppers;
three medium sized tomatoes;
hop-suneli seasoning - two teaspoons;
a few sprigs of fresh dill;
2-3 tablespoons of vegetable oil;
salt and black pepper to your liking.

Awesome Georgian eggplant stew. Step by step recipe

Why I love this Georgian eggplant recipe is its simplicity. We just take turns preparing the vegetables and sending them to the pan. Simple, fast, delicious.
Let's start cooking.
Head onions peel, wash and finely chop with a sharp knife.
We put a frying pan on the stove (preferably with a thick bottom and high sides), pour into it vegetable oil(you can use any vegetable oil you like: sunflower, olive) and heat it up.
We send the chopped onion to the pan and fry it for one minute over medium heat.
In the meantime, wash the eggplants under running water, cut off the stalk and the opposite tip, cut into large circles. The circles are about one centimeter thick. You do not need to peel the eggplant peel. An exception is damaged and rotten places, which must be cut off.
If the eggplant is very thick (and it often happens), then we cut it in half, and then cut it in half rings.
We send the eggplants to the pan and fry them, but for now we are preparing the following vegetables.
We wash well green bell pepper... We remove the stalk and seeds. Cut the pepper into small pieces.
Add prepared pepper to the pan and mix with a spoon (spatula).
Ripe juicy tomatoes wash and cut with a knife into small cubes.
We send the tomatoes to the pan.
Now add the hop-suneli seasoning, salt the homemade eggplants to your liking, add a little freshly ground black pepper, and mix everything well with a spatula. It is the hop-suneli seasoning that gives Georgian-style stewed eggplant a special piquancy and aroma. After all, this is a traditional Georgian spicy mixture of spices that goes well with both vegetable dishes so with meat.
We cover our vegetables with a lid and simmer over medium heat for 15 minutes.
Finely chop a bunch of fresh green dill with a knife.
Put ready-made eggplants in Georgian style on a plate and sprinkle with chopped dill. Also stewed eggplant perfectly complement cilantro greens.
Help yourself!

Awesome Georgian-style stewed eggplant is very tasty both hot and cold. They can be eaten as an independent dish, supplemented with fresh bread cake... The team of the site "Very tasty" wishes you Bon Appetit... Cook with us.

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