The most delicious recipes for quick cooking of Georgian eggplants. A quick recipe for Georgian eggplants with vegetables, garlic, carrots, onions, and herbs for the winter. Stuffed spicy “Georgian” eggplants: how to cook it yourself? Spicy from to

The most delicious recipes for quick cooking of Georgian eggplants. A quick recipe for Georgian eggplants with vegetables, garlic, carrots, onions, and herbs for the winter. Stuffed spicy “Georgian” eggplants: how to cook it yourself? Spicy from to

13.11.2022 Boilers

Georgian eggplants are a savory appetizer that can be prepared for both everyday and holiday table, and also as a winter preparation. Therefore, for those who love eggplants, we offer the fastest and most delicious recipe for preparing them.

Georgian eggplant rolls

Another delicious and quick recipe for preparing a savory snack is Georgian eggplant rolls. The filling for the rolls can be made to taste very different, but still this is Georgian cuisine, which means that the main ingredient remains walnuts.

Ingredients:

2-3 eggplants;
100 g walnuts;
2-3 cloves of garlic;
3-4 tbsp. l. sour cream (mayonnaise);
3-4 tbsp. l. vegetable oil;
3-4 sprigs of cilantro (parsley);
hops-suneli to taste;
salt to taste.

Preparation:

Cut the eggplants into slices approximately 5 mm thick. To make the slices beautiful and even, it is better to use a vegetable cutter or a narrow knife. Place the vegetables in a bowl, add salt, and leave for 20 minutes so that the excess liquid leaves the blue ones, and along with it the bitterness.

At this time, prepare the filling; to do this, pour the nuts into a dry frying pan and fry for 5 minutes, so they will better reveal their taste and aroma.

Then cool the nuts and chop them in any convenient way, you can use a blender or cut them with a knife. The main thing is that the pieces are not too large, but not small either.

Now to the nuts we add the cloves of a spicy vegetable passed through a press and finely chopped greens, you can take cilantro, if you don’t like this spice, take parsley.

Add suneli hops and sour cream, which can be replaced with mayonnaise or natural yogurt. Stir, taste, if there is not enough salt, add some salt. The filling should turn out plastic, if it falls apart, then add more sour cream.

We return to the eggplants, rinse them under water, dry them, grease them with oil on both sides and place them in a dry frying pan.

Fry the blue ones until golden brown, and then give them time to cool.

Place 1-2 spoons of filling on the edge of each slice, roll into rolls and place on a plate.

Before serving, cool the appetizer so that it can better reveal its flavor.

There are a lot of filling options for eggplant rolls, for example, you can make it from cheese and garlic, from cottage cheese and herbs. It turns out very tasty with Korean carrots, ham and cucumbers.

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Georgian fried eggplant stew

Adjapsandali is the fastest and most delicious recipe for making Georgian eggplant stew. The dish is prepared not only with blueberries, but with potatoes, meat and other vegetables. It turns out very appetizing and satisfying.

Ingredients:

500 g beef;
2 eggplants;
2 onions;
3-4 potatoes;
3-4 tomatoes;
head of garlic;
2 sweet peppers;
salt to taste;
red and black pepper to taste;
greenery.

Preparation:

First, let's prepare the eggplants, wash them, cut them into cubes, sprinkle with salt and after the little blue ones release their juice, rinse them to remove the bitterness from them.
We also cut tomatoes and potato tubers into cubes, chop the onion randomly. Chop the beef and pepper into small pieces.
Now take a cauldron or any stewpan convenient for stewing, pour in a little oil and begin laying out the ingredients in layers.
First we put the meat, then the onions, potatoes, peppers, eggplant and tomatoes. Salt and pepper each layer, sprinkle with finely chopped garlic, as well as herbs, you can take parsley or cilantro.
Pour in a little water and put on fire, simmer for 1.5 hours.
Sprinkle the finished dish with fresh herbs and serve it hot or even cold.

To make the stew even more tender, it is better to remove the skins from the tomatoes, but culinary experts advise cutting sweet peppers into rings and semi-rings.

Georgian eggplants - the best recipe for the winter

Georgian eggplants can be prepared not only for the everyday table, but also as a savory snack for the winter. Therefore, for all fans of spicy preparations, we offer the fastest and most delicious cooking recipe.

Ingredients:

3 kg eggplants;
300 g garlic;
2 pods of hot pepper;
1.5 tbsp. l. salt;
1 tsp. vinegar essence (70%);
600 g bell pepper;
0.5 cups vegetable oil.

Preparation:

Cut the blue ones prepared for preservation into cubes, put them in a bowl, add salt, pour in vinegar, mix and leave covered for 5-6 hours. Afterwards, the released juice must be drained.

We pass the cloves of the spicy vegetable through a press, chop the seeded sweet pepper into strips, and finely chop the hot pepper pods.
Place all the chopped vegetables into a common bowl along with the already pickled eggplants, pour in the oil and mix.

Place vegetables in steamed jars, cover with lids and place in a pan with water; be sure to put some fabric on the bottom.
Sterilize for 40 minutes, then roll up, wrap and after cooling, transfer the preservation to storage.

For preservation, it is better to take 0.5 jars; if you take a larger volume, you will have to spend a lot of time sterilizing them.

Georgian spicy eggplants

You can prepare a delicious eggplant appetizer in different ways, but all lovers of spicy foods should take note of the following fastest recipe for cooking vegetables in Georgian style. This version of spicy eggplants can be considered both an appetizer for the everyday table and winter preserves.

Ingredients:

6 eggplants;
8 bell peppers;
1.5 liters of twisted tomatoes;
0.5 cups sugar;
250 ml vegetable oil;
2 cloves of garlic;
2 chili peppers;
1 tbsp. l. salt.

Preparation:

First, let's prepare all the vegetables, for this we cut the eggplants into slices, chop the sweet pepper into strips, finely chop the chili and garlic cloves.

It is better to salt the eggplants and leave for half an hour to remove excess bitterness from them.
For a snack you will need tomatoes; you can take regular tomato juice or peel the vegetables and grind them using a meat grinder or blender.

So, add garlic, pepper, salt and sugar to the tomatoes. And also pour in the oil, put it on the fire and bring to a boil.

Add eggplants and peppers to the sauce and cook for 20-25 minutes.

And the appetizer is ready, after cooling it can be served. Or put it hot in sterilized jars and seal it for the winter.

Some housewives peel the skins from eggplants, but experienced chefs do not advise doing this, as the blue ones will be even tastier and will be able to keep their natural shape.

Georgian eggplants in a slow cooker

For those who love to eat delicious and piquant eggplants, we advise you to cook them in Georgian style in a slow cooker according to the fastest recipe. For snacks, ginger and soy are used. Of course, such ingredients are far from Georgian cuisine, but it’s worth a try for a change, especially since it turns out really tasty.

Ingredients:

500 g eggplant;
2 cloves of garlic;
1 cm ginger root;
3 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil;
sesame seeds for decoration.

Preparation:

Cut the eggplants into long strips, sprinkle them with salt, mix and after 40 minutes, rinse with water and dry.

Grind the peeled ginger root and cloves of the spicy vegetable on a fine grater. Mix the ingredients by adding soy sauce.

Pour oil into the bowl of the device, add eggplants and turn on the “Frying” mode. Fry the vegetables for 5 minutes with constant stirring, then pour the prepared sauce with spices into them and stir.

Turn off the mode and leave the eggplants in “Warming” for 3 minutes.

Place the finished blue ones on a dish, sprinkle with sesame seeds and serve hot or cold.

Eggplant in tomato with red hot pepper and garlic

Another option for an eggplant appetizer that will allow you to prepare a delicious vegetable preparation for the winter. The recipe is simple, without sterilization, the main preservatives here are tomato juice and vinegar.

Ingredients:

1 kg eggplant;
1.5 kg of tomatoes;
1 pod of hot pepper;
100 g sugar;
head of garlic;
1 tbsp. l. salt;
100 ml vegetable oil;
75 ml vinegar (9%).

Preparation:

Grind the tomatoes, garlic and hot pepper through a meat grinder. For the recipe, it is better to choose fleshy tomatoes that give little juice, then the snack will turn out thick.

Place the twisted vegetables in a saucepan along with sugar and salt and cook for 15 minutes. But the exact time will depend on the result; all excess liquid needs to evaporate.

We cut the little blue ones into pieces, there is no need to chop them too much. You can simply cut the fruits into 4 parts, if they are very large, then into 6 or 8 parts. But it is better that the eggplants are not large, since such fruits have a thick skin.

Add eggplants to the sauce, after boiling, cook the blue ones for 30 minutes, but no longer, because if you overcook them, you will get caviar.

5 minutes before readiness, add vinegar and stir. And fill the steamed jars with the finished snack, roll it up, cool it under a blanket and take it to storage.

The spiciness of the snack will depend on the type of hot pepper. Therefore, its quantity can be reduced or, conversely, increased. If you are afraid that the eggplants will turn out to be very spicy, then it is better to remove the seeds from the pepper, because they are the ones that give the main spice.

A Georgian-style eggplant appetizer will definitely lift the spirits of both your household and guests. The little blue ones, prepared according to the fastest recipe, turn out very tasty; they can be served with potatoes, pasta, and even barbecue. Or you can roll vegetables into jars so that you can also enjoy a spicy and appetizing dish in winter.

Eggplant is a vegetable that can most often be found in Georgian cuisine. All kinds of dishes are prepared with it - from snacks to home preserves. The dishes of the peoples of Georgia are distinguished by their richness of taste and aroma thanks to the spices and herbs used. The taste of eggplant is perfectly complemented by these additives. What secrets do Georgian chefs know in preparing eggplants?

Product Description

Eggplant is a vegetable that has been known for more than 15 centuries. Its origin is southeastern countries, so it is not surprising that eggplant is very widely used in Georgia. The blue-violet vegetable became widespread in the 19th century, when it was brought to Europe.

The eggplant fruit has a pear-shaped or cylindrical shape. Color can vary from brown-yellow to dark purple. It is recommended to eat slightly unripe fruits, since fully ripe eggplant becomes tough and bitter.

The vegetable grows best in humid and sunny weather - this is another explanation for its wide distribution in Georgia. The vegetable contains a lot of fiber, vitamins and minerals.

How to choose the right eggplant

The vegetable is stored quite poorly; it cannot be left for the winter, like carrots or beets. To prepare any dish, it is best to take fresh fruits - with shiny skin and green stalk. If you plan to prepare for the winter, you need to take small eggplants that are quite dense.

The best seasonings for vegetables

In this country, traditional seasonings are Greek nuts and garlic - they can be found in almost any food. To create a Georgian dish, in addition to these two products, you will need:

onion fruits;
sweet peppers;
sharp pods;
tomatoes;
all kinds of spices;
green plants.

These are the most common Georgian spices that go perfectly with the taste of eggplant. Juices squeezed from pomegranates and lemons will also help to highlight the taste. Greens are an essential element of Georgian cuisine; they are used a lot.

For a snack

Cold and hot appetizers are an essential element of a Georgian feast. Their preparation is an art. Some salads require several days to prepare according to the classic recipe.

Adzhapsandali

One of the most popular Georgian salads. It is prepared several days before the intended feast, since it needs to brew well. The salad can be stored in a cold place for about a week, and it only becomes tastier. To prepare the salad you will need:

blue - 2 kg;
sweet pepper - 4 pieces;
thick tomatoes - 2 kg;
garlic head;
onion - 1 kg;
a large amount of varied greenery.

Wash the eggplants thoroughly and remove the stems. Cut the vegetable lengthwise into strips and soak in chilled water with salt for about half an hour. Soaking is necessary to remove the bitter taste. Then they need to be dried so that they do not splash when frying.

While the eggplants are soaking, you need to prepare the remaining ingredients. The onion is chopped and sautéed. Then add peppers and tomatoes, cut into large pieces, and crush the garlic head through a press. Simmer the mixture for 10 minutes, add salt and a lot of herbs.

Then the eggplants are fried left and right and added to the vegetables. The salad is mixed well and placed in a cool place. It is best to serve one day after preparation.

Vegetarian satsivi

The classic recipe for satsivi is with chicken. However, this dish can also be made from blue ones. The appetizer is prepared very quickly. You will need the following ingredients:

purple vegetables - 4 pieces;
Greece nuts - 200 grams;
garlic head;
onions - 2 pieces;
balsamic vinegar;
vegetable oil;
various spices.

Prepare blue fruits, cut lengthwise. Keep in the pan until crusty. Crush the nuts, add the remaining vegetables and seasonings. Stir and add balsamic vinegar. Place the blue strips on the board and spread the vegetable paste on top. If desired, you can roll the strips into a roll and pin them with a skewer.

With minced meat

Preparing the snack will take quite a lot of time, but the result will be worth the cost. The dish is perfect for the holiday table. You will need the following ingredients:

blue vegetables - 1 kg;
minced pork or beef - 500 grams;
onions - 2 pieces;
salt and spices to taste;
greens - cilantro, basil, marjoram.

Prepare eggplant fruits - wash, cut off the stem, soak in salted water. Fry the whole vegetable in a frying pan until it becomes soft. Fry the minced meat with chopped onion, add salt and seasonings. Mix. Cut the eggplant lengthwise, forming a pocket. Place the filling there. Bake in the oven for 20 minutes, you can additionally sprinkle with grated cheese.

Spicy eggplant

An easy to prepare appetizer that will be an excellent aperitif for meat dishes. For it you will need:

purple vegetables - 3 pieces;
garlic head;
half a hot pepper;
vinegar, preferably balsamic;
salt and spices as desired;
greenery.

Prepare the eggplants. Cut the vegetables into slices and place in a frying pan. Grind the garlic head and pepper, add salt and spices. Place a layer of vegetables in a deep plate, then a layer of garlic and pepper, sprinkle with vinegar and sprinkle with herbs. Do this in several layers. You can serve it, but it’s better to let it sit for 2 hours in the refrigerator.

Pickled eggplants

A common Georgian dish that is quickly prepared, but can be eaten in about a week. Such vegetables retain almost all beneficial substances. You will need the following ingredients:

purple fruits - 20 pieces;
garlic head;
carrots - 3-4 pieces;
boiled water - 3 liters;
table vinegar - 20 ml;
salt - 3 tablespoons;
spices and herbs.

Wash the eggplant fruits, cut lengthwise, not reaching the end a couple of centimeters. Boil for a few minutes in salted water. Place in a flat bowl and place a weight on top, leave for 60 minutes. Chop the carrots, add garlic, spices and herbs. Add salt and vinegar to water and boil. Place the mixture into the eggplants, put the vegetables in a saucepan, and add brine. After 5-6 days you can serve it.

With sour cream

It cooks very quickly and can be used as an appetizer or a separate dish. To prepare you will need:

blue ones - 5 pieces;
garlic head - 3-4 cloves;
flour - 3 tablespoons;
sour cream - 200 ml;
bunches of greenery;
salt and spices to taste.

Wash the vegetables, cut lengthwise into thin slices. Dip each slice in flour and fry until yellow. Place on a board or large plate. Add crushed garlic, salt and spices, and chopped herbs to the sour cream. Mix well and coat each eggplant strip. Wrap it in a roll.

Quick snack

Suitable for those who have little time to cook, but want an unusual and tasty dish. To prepare a quick snack you will need:

vegetables - 3 pieces;
onion - 1 piece;
garlic head;
processed nuts of Greece - glass;
lemon fruit;
greenery;
salt;
hot pepper - half a teaspoon;
khmeri-suneli.3

Wash the eggplants and bake in the oven for 20 minutes. Cut into slices. Chop the nuts, mix with crushed garlic and chopped herbs. Add salt and spices. Divide the mixture among vegetable slices and sprinkle with lemon juice. Keep in the refrigerator for a couple of hours and you can serve.

Pate

In this case, the eggplant fruits themselves act as a sauce - for bread, meat, and side dishes. Have to take:

blue-violet fruits - 3 pieces;
Greece nuts - a glass;
onion - 1 piece;
garlic head;
lemon - 1 piece;
greenery;
salt;
spices.

Wash the eggplant fruits, pierce the skin with a toothpick in several places. Bake in the oven for 40 minutes. Peel and grind into pulp using a blender. Chop the nuts and mix with crushed garlic and chopped herbs. Add salt, lemon juice, spices. Stir and let stand for half an hour. Mix with eggplant puree. It is recommended to let the dish brew for several hours.

Hot dishes

Eggplant fruits can be added to various hot dishes; they go well with any meat. Most often, the vegetable is used to prepare second courses.

Buglama

It's essentially a stew of meat and vegetables. Although it takes a long time to prepare, it is very simple. To prepare you will need to take:

blue fruits - 4 pieces;
potatoes - 5 pieces;
thick tomatoes - 2-3 pieces;
carrot - 1 piece;
sweet peppers - 2 pieces;
any meat - 700 grams;
garlic head;
onions - 2 pieces;
hot pepper;
salt and spices as desired.

The meat is cut into pieces, potato fruits into slices, and the onion head into half rings. Place everything in a deep saucepan or cauldron. Eggplant fruits, cut into slices, are laid out on top. Next comes a layer - onion half rings, chopped carrots, tomato slices and finely chopped sweet peppers. Pour water - 2 glasses. Bring to a boil, then simmer over low heat until the meat is cooked. 10 minutes before the end, add salt, spices, herbs.

Stewed eggplant

The dish is very aromatic and tasty, suitable as a side dish for any meat. To prepare it you will need:

purple vegetables - 2 pieces;
sweet pepper - 1 piece;
bulbous head;
tomatoes - 3 pieces;
vegetable oil;
various seasonings.

Fry finely chopped onion in oil. Wash the purple fruits, cut into slices and fry with onions. Finely chop the bell peppers and tomatoes and add to the pan. Salt, add spices, it is recommended to use suneli hops. Simmer for 10-15 minutes. Before serving, sprinkle generously with chopped herbs - cilantro, dill.

With tomatoes

A spicy and aromatic dish that will be an excellent complement to meat. To prepare you need to take:

purple - 2 pieces;
fleshy tomatoes - 2 pieces;
half a head of garlic;
bulbous head;
strong pepper;
tomato paste - 1 spoon;
various seasonings.

Fry the chopped onion head in oil. Scald the tomatoes with boiling water and remove the skin. Chop them and add to the onion. Simmer the vegetables until you get a homogeneous mass. Add half a glass of water and tomato paste. Add salt, spices, be sure to add suneli hops. Chop the remaining vegetables and add to the sauce. Fry the eggplants cut into slices and add to the sauce. Simmer for another five minutes, cover with a lid and let it brew.

For the winter

Canned eggplant is one of the main dishes of Georgian cuisine. They are usually made in the form of salads, combined with other vegetables. Such canned food is always quite spicy and goes well with meat dishes.

Spicy

The appetizer is spicy and very tasty. You will need:

purple - 5 kg;
sweet peppers - 10 pieces;
garlic heads;
hot pepper - 1-2 pods;
vinegar - 200 ml.

Eggplants are cut into round slices and the bitterness is removed by soaking. The remaining components are crushed using a combine. Add salt to taste, pour in vinegar, mix well. You can add a little water and simmer the dressing for 15 minutes. Eggplant slices are fried and placed in layers in a jar, poured with dressing. Then the jars are rolled up and sterilized for 15 minutes.

Garlic

This appetizer is suitable for those who don't really like spicy food. You will need few ingredients - 2 kg of eggplant, a head of garlic, vegetable oil, salt, herbs and spices. Wash the vegetables and cut into round slices. Add salt and fry in oil until yellow. Grind the seasonings. Make sterile jars. Place some greens and garlic on the bottom of the jar, then fold in the eggplant slices until about halfway. Place the next layer of greens and garlic again, again eggplants. Roll up the jars and sterilize them.

Georgian cuisine is one of the most colorful in the world. It is distinguished by a variety of spices, a large amount of herbs and vegetables. In Georgia, the preferred meat is pork and lamb, which go perfectly with the taste of eggplant. Therefore, this vegetable is very common in Georgian cuisine.

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A variety of eggplant dishes are present in the national cuisines of many nations. Georgia is no exception. Stunningly delicious hot and cold appetizers, marinades, pickles, first and second courses have long been prepared from this fruit. Georgian eggplants are a variety of recipes in which, together with blue ones, a combination of different vegetables, meat, fresh herbs, nuts, aromatic spices, and spices is used. What they have in common is a delicious taste and extraordinary aroma. To be convinced of this, just try at least once the dishes whose recipes are given below. We learn how to cook a spicy vegetable appetizer in Georgian, tender chicken buglama, traditional ajapsandali, rolls with nut butter.

How to cook spicy eggplants in Georgian style

This recipe, without any changes, makes a quick snack or preparation for the winter. Pickled vegetables are ready to eat 5 hours after stewing, and sealed hermetically 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 garlic;
125 ml 9% vinegar;
125 ml 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 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 is a winter preparation, seal it hermetically. Jars with snacks not intended for long-term storage are closed with nylon or Euro lids. After cooling, place in the refrigerator.

Georgian chicken buglama with eggplant

This deliciously delicious dish is considered traditional not only in Georgian, but also in other Caucasian and Asian national cuisines. A distinctive feature of Georgian buglama is the abundance of spices and aromatic herbs. The nutty flavor of the dish is given by a special seasoning called utskho-suneli - powder made from blue fenugreek seeds.

For 6 servings of buglama you need:

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

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

Recipe:

Wash the fillet and dry it with a paper towel. Cut into cubes. The meat is poured into a cauldron. Fry with a drop of oil until golden brown.
Washed blue ones without tails are cut into cubes. Pour into a bowl, generously salt, shake. After 10 minutes, rinse off excess salt and squeeze lightly.
Onions are peeled, washed and finely chopped. Leeks are washed and cut into strips.
Regular onions are sautéed in vegetable oil.
Pour the blue ones into a frying pan and fry with onions for 5 minutes.
Add to the blue leeks and hot peppers cut into thin rings (remove the seeds first). Mix the vegetables and fry for a minute.
Wash the tomatoes and cut them into cubes. Mix with the rest of the vegetables and simmer for 1 minute.
The stewed vegetable mixture is transferred to a cauldron with chicken. Add dry seasonings and salt. The dish is stirred. The cauldron is covered with a lid. Simmer the buglama over low heat for 20 minutes.
Wash and coarsely chopped greens are added to the dish 5 minutes before the end of cooking.

Buglama is prepared 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 the meat component - Georgian buglama can be prepared with lamb, beef or lean pork.

Sautéed eggplant (adzhapsandal) in Georgian style

The unfamiliar name hides a dish that is very simple in recipe and doesn’t take long to prepare. Adjapsandal is a regular vegetable sauté. What makes it “Georgian” is a large number of different spices and herbs. The main rule of real ajapsandali: the majority of the dish consists of eggplants. 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 meaty 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. utskho-suneli (5)
salt.

Cooking time- 30 minutes. The nutritional value 100 g of 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 and shake. Leave for 20 minutes. Rinse with water and drain in a colander.
Heat oil in a frying pan. Fry the blue pieces until golden (7 minutes). Pour into a saucepan.
Washed carrots are cut into strips by hand or grated on a coarse grater. Peeled onion is 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. Then carrots and pepper are added to it. Fry the vegetables over low heat for 10 minutes, stirring occasionally. Transfer to a saucepan.
Make cross cuts on the tomatoes. Scald with boiling water and remove the skin. Chop very finely.
The washed cilantro and peeled garlic are cut, ground together with salt to a paste in a mortar. Mix with tomatoes.
The resulting dressing is poured over fried vegetables. Stir. Simmer over low heat for 3 minutes. Add spices, seasonings, and finely chopped basil to ajapsandal. Simmer on low heat for 10 minutes.

Georgian vegetable sauté with eggplant is ready. You can eat ajapsandal hot as a side dish for meat or cold as an appetizer.

Eggplant (fried) with nuts Georgian style

An incredibly tasty vegetable appetizer, the special charm of which is given by the traditional Georgian cuisine nut paste satsivi. Preparing the dish is not difficult; it takes little time to create a culinary masterpiece.

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 for preparation and processing of products- 20 minutes. Total cooking time– 3 hours 20 minutes. The nutritional value 100 g of 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 some salt and leave to let out the juice for half an hour.
Fry the blue ones on both sides in hot oil. Place on a paper towel to remove excess fat. Transfer the “tongues” to a wide plate.
Crack the walnuts. Garlic and onion are peeled and cut into slices. The greens are washed and chopped coarsely. Everything is chopped in a chopper or twisted through a fine grinder.
Salt, spices, seasonings are added to the resulting mass, and wine vinegar is poured. Mix the paste thoroughly with a spoon. If the mixture turns out to be dry, you can dilute it with a small amount of boiled water.
Place a little nut paste on the edge of each strip of fried eggplant and roll it up. Or they distribute the satsivi over a strip and fold it in half.

The rolls are placed in a saucepan. Place the finished snack in 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 making eggplant with nuts.

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

What to look for when purchasing:

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

When cut, the eggplant flesh should be light in color. A greenish tint indicates the presence of poisonous solanine in the fruit, which makes the vegetable unsuitable for consumption.

In the article you will find recipes for delicious eggplant salads and appetizers for the winter.

This dish will not leave anyone indifferent! Eggplants with a piquant and spicy “Georgian” note will complement your daily dinner and holiday treats. Eggplants have a rich, bright taste, satiety and a lot of pleasant aromas.

These eggplants are incredibly easy and quick to prepare, and the best thing about the recipe is that they ALWAYS WORK OUT! You can always supplement the blue ones with a variety of ingredients: vegetables, spices, garlic, even nuts!

This classic "quick" homemade recipe doesn't require fancy ingredients, so you can easily prepare a snack for yourself and your loved ones!

What to prepare:

Blue (small or medium) – 1 kg.
Onion - 0.5 kg. (white)
Sweet pepper - 2 pcs.
A bunch of different aromatic greens - to choose from (choose cilantro, parsley, basil, celery).
Garlic -.
Sugar - 1-3 tsp
(determine the quantity when mixing with vegetables based on taste and desired spiciness).
Salt -
60-70 ml.
up to 100 ml.
Water (boiling water) –

How to do:

Wash the vegetables and remove all the “extra”, leaves, tails (there is no need to remove the blue skin, it will give the appetizer taste and color).
Cut the eggplants into cubes or rectangles, as you wish, and place in a bowl.
Add chopped onions and bell peppers in the same way, squeeze out the garlic (or grate).
Add the spices and mix everything thoroughly with your hands, don’t be shy, once again knead the vegetables with your palms. This way they will release the juice. Then pour in the oil and vinegar and continue stirring.
Place the vegetables in a jar in a dense layer, without being afraid to crush them with a spoon, and put them in a cool place, where, after steeping, the salad will be even tastier and more aromatic.

A quick recipe for the most delicious Georgian eggplants

Eggplants turn out very tasty when they are combined with tomato juice or paste. You can also use fresh tomatoes. The blue ones can be cut in absolutely any way.

What to prepare:

Blue (medium size) – 1.5 kg. (plus/minus 200 gr.)
Onion – 1 PC. (big, sweet)
Hot pepper - 1 PC. (small, sharp)
Red tomatoes - 1 kg. (possibly overripe)
A bunch of different greens -
Garlic -
Sugar - 1-2 tsp.
Khmeli-suneli and pepper mixture
Salt - 2-3 tbsp. (try)
Fruit vinegar (apple or grape) – no more than 70 ml.
Odorless vegetable oil – up to 100 ml.

How to do:

Fry the coarsely chopped onion in oil (the color should turn golden).
Tomatoes should be washed, damaged parts and stems removed, chopped (by any means).
Add the tomato to the onion, wait until it boils, add half the spices, salt and sugar.
Chop the pepper (very finely) and add.
Cut the blue ones into cubes and add to the boiling tomato, add the rest of the spices.
Reduce heat, pour in vinegar. Stir.
Mix the hot mixture with fresh herbs and place in a jar.
Put it away for storage

Georgian eggplant with vegetables: recipe

Eggplants go well with other vegetables, such as zucchini, which complement them with their mild flavor. Prepare this salad for the winter and, when you open the jar, you will get tremendous pleasure!

What to prepare:

Blue ones (large and ripe) – 1.5 kg. (plus/minus 200 gr.)
Onion – 1 PC. (big, sweet)
Zucchini – 1 PC. (large, about 0.5 kg).
Tomato paste – 1 tbsp.
A bunch of different greens - quantity and variety to taste
Garlic - 1-2 heads (the spiciness you prefer)
Khmeli-suneli and pepper mixture(quantity depends on taste)
Salt - 2-3 tbsp. (try)
Fruit vinegar (apple or grape) – no more than 70 ml.
Odorless vegetable oil – up to 100 ml.

How to do:

Wash and clean blueberries and zucchini from damage.
Cut them into thin rings and place them in boiling oil in a frying pan.
Fry just a little, the main thing is to make sure that the rings are covered with a golden crust.
Place the vegetables in a jar, covering each layer with salt, herbs and spices
Then chop the tomato (it is advisable to use a blender)
Pour the tomato into the pan where you just fried it.
Squeeze the garlic, boil
Pour sauce over eggplants in a jar, add vinegar
Close the lid and shake the jar well
You can store it in the refrigerator for up to 2 weeks, but the contents will disappear much sooner!

Georgian stuffed eggplants: recipe

Did you know that eggplants can be stuffed? This dish turns out incredibly tasty and juicy, spicy, aromatic and satisfying! You can give vegetables a bright note using a barbecue if you burn the vegetables a little on the fire, but if this is not possible, a regular oven will help!

IMPORTANT: Before cooking, spray the eggplants with oil and roast on a baking sheet in the oven for 40 minutes. The temperature should not be high. Wait until the crust becomes wrinkled.

What to prepare:

Little blue ones – 2-3 pcs. (depends on how many servings you want to make).
A bunch of different greens - quantity and variety to taste
Garlic - 1-2 heads (the spiciness you prefer)
Khmeli-suneli and pepper mixture(quantity depends on taste)
Salt - 2-3 tbsp. (try)
Tomato juice - 1 cup (homemade or twisted tomatoes)
Vinegar - a few tbsp.
Odorless vegetable oil – up to 100 ml.

How to do:

Baked vegetables should be cooled to such a state that they can be safely held in your hands.
Cut the fruit in half, but do not push the knife all the way through (the vegetable should not fall apart).
Finely chop the greens, mix them with salt and crushed garlic - this is the filling for the eggplant.
Stuff the vegetable with dressing and place it in a jar.
Pour in tomato juice brought to a boil
Add vinegar and roll up
Keep cool

Georgian eggplants in strips for the winter: recipe

This salad is distinguished not only by its pleasant taste, but also by its original, beautiful cutting, and bright colors. There is no shame in serving such a dish even on a holiday table along with potatoes as an appetizer.

IMPORTANT: The dish should be prepared in advance, approximately 1-2 days in advance, so that the eggplants are saturated with spices and garlic.

What to prepare:

Little blue ones – 2 pcs. (more is possible, depends on the number of servings)
A bunch of different greens - quantity and variety to taste
Garlic - 1-2 heads (the spiciness you prefer)
Onion - 2 pcs. (the amount of onions is exactly proportional to the eggplants per piece)
Bell pepper - 3 pcs. (different colors: green, red, yellow)
Khmeli-suneli and pepper mixture(quantity depends on taste)
Salt - 2-3 tbsp. (try)
Vinegar - a few tbsp.
Sesame – 1-2 tbsp. (white)
Odorless vegetable oil – up to 100 ml.

How to do:

Cut all prepared, washed vegetables into strips (you can use a shredder or manually with a knife). The onion, of course, is cut into half rings.
Place all vegetables in a salad bowl or bowl
Season the vegetable mixture with spices and salt, sprinkle with vinegar and pour in the entire amount of oil.
Gently and long mix the salad with your hands so that the marinade is evenly distributed.
Add sesame seeds and let the salad sit for half an hour (it will release juice)
Place the vegetables in dense layers in the jar, crushing each one with a spoon.
Store in the refrigerator

Georgian eggplant with walnuts: recipe

The walnut will add a very pleasant piquancy to the blue ones, which is very difficult to replicate in another dish. You, of course, can use any nut, but it is the walnut that is associated with Georgian cuisine.

What to prepare:

Little blue ones – exactly 1 kg. (more is possible, but not less)
A bunch of different greens - quantity and variety to taste
Garlic - 1-2 heads (spiciness optional)
Khmeli-suneli and pepper mixture(quantity depends on taste)
Salt - 2-3 tbsp. (try)
Sugar - 1 tbsp. (adds flavor)
Tomatoes - 1-2 pcs. (shred)
Walnut - 1-1.5 cups (you can replace it with another nut if necessary).
Odorless vegetable oil – up to 100 ml.

How to do:

Cut the eggplants into 4-6 pieces. (alongwise, large and thick stripes).
Place in a bowl
Squeeze the garlic and mix it with crushed nuts, add salt and suneli hops.
Add this mixture to the eggplants and mix everything thoroughly, allowing the vegetable to absorb the aroma.
Place the eggplants in a jar, add chopped tomato and the rest of the herbs (if desired, you can add onion half rings).
Boil water, pour vegetables over it, let sit and drain
Dissolve salt, sugar, vinegar and oil in this water. Bring the temperature back to high and pour the contents again.

Recipe for blue ones according to the “Georgian” recipe

Georgian eggplant rings in tomato sauce: recipe

What to prepare:

Little blue ones – 1.5 kg. (choose small and thin fruits so that the rings are neat and beautiful).
Onion - 3 heads (also cut into half rings)
A bunch of different greens - quantity and variety to taste
Garlic - 1.5-2 heads (the spiciness you like best)
Khmeli-suneli and a mixture of peppers(quantity depends on taste)
Salt - 2-3 tbsp. (try)
Tomatoes – 2-3 pcs. (not large, not watery)
Vinegar - a few tbsp.
Odorless vegetable oil – up to 100 ml.

How to do:

Place eggplant rings and onions on a baking sheet and fry (sprinkling with oil) for about 30 minutes (the temperature should not be high).
Then the eggplants need to be placed in a jar
Sprinkle each layer with salt and spices, crushed garlic, herbs and 1 tbsp. pureed tomatoes, sprinkle with vinegar.
Pour the remaining vinegar and oil onto the top of the jar to cover the entire mass.
Marinate in the refrigerator for 1 day before using.

Georgian marinated eggplants: recipe

What to prepare:

Blue ones (any size) – 1 kg.
Onion - 0.5 kg. (white)
Bunch of dill and parsley
Garlic - 1-2 heads (choose the spiciness you like best)
Sugar - 1-3 tsp
Bay leaf - 1-2 pcs.
Khmeli-suneli and pepper mixture(determine the quantity when mixing with vegetables based on taste and desired spiciness)
Salt - 2-3 tbsp. (taste and decide the desired saltiness to taste)
Fruit vinegar - 60-70 ml.
Odorless vegetable oil – up to 100 ml.

How to do:

Boil water with bay leaf, sugar and salt. This will be a kind of brine with which you pickle vegetables.
While the brine is cooking, chop the onions, blueberries, and herbs and place them in a jar with spices and garlic.
Pour vinegar and oil, try to mix with a spoon directly in the jar.
Pour the hot liquid over the vegetables and shake the jar (with lid) thoroughly.
Leave to marinate for a day

Salted eggplants in Georgian: recipe

What to prepare:

Little blue ones – 2-3 pcs. (not very large)
White onion - 1 PC. (sweet, white)
Tomato – 2 pcs. (large)
Dill - bunch (not very large)
Garlic - 1-2 heads (choose the spiciness you like best)
Sugar - 1 tsp with the mountain
Khmeli-suneli and pepper mixture(1 tbsp each)
Salt - 2.5-3 tbsp. (taste and decide the desired saltiness to taste)
Fruit vinegar - 60-70 ml.
Odorless vegetable oil – up to 100 ml.
Water (boiling water) – 1-1.5 l. (look at the juiciness of the blue ones)

How to do:

Coarsely chop the blue ones lengthwise
Tomatoes and onions also in slices
Greens finely-finely
Place everything in a jar, seasoning the vegetables with crushed garlic
Fill with oil
Pour hot water with dissolved salt (spices and sugar)
Shake the jar and keep it until it cools, then put it in the refrigerator

Video: “Winter preparations”

Georgian eggplants - the best recipes. How to properly and tasty cook eggplants in Georgian style.

Georgian eggplants - general principles and methods of preparation.

In Georgian cuisine, eggplants are given a place of honor, and there are countless ways to prepare them. They are fried, baked, pickled, stewed or salted. Prepared either separately, with garlic and nuts, or in combination with other vegetables or meat. Very often, white wine vinegar and garlic are added to eggplant appetizers, which give them a piquant and spicy taste.

It is difficult to imagine Georgian cuisine without an abundance of greens. Cilantro, basil, green onions, and parsley are present in almost every dish made from eggplants, which give the food a unique taste, further enriching it with vitamins and beneficial microelements.

Nuts also occupy an important place in Georgian cuisine. The favorites are undoubtedly the walnuts. Numerous sauces and seasonings are prepared with them, which go well with meat, fish and vegetables. Nuts are especially often added to eggplants, in the form of a crushed mass with herbs and garlic.

Georgian eggplants - best recipes:

Recipe 1: Buglama with eggplants in Georgian style.

This is a delicious national Georgian dish, although its version can also be found in other oriental cuisines, such as Azerbaijani. It’s not difficult to prepare in the sense that you don’t have to stand over it and constantly stir. Vegetables only need to be cut and placed in a bowl. While they are cooking on the stove, you can do other things. Buglama is one of the first courses, but it is prepared with the addition of a small amount of water. It can be cooked on the stove in a cauldron or in the oven in portioned pots. The recipe includes utskho-suneli - blue fenugreek seeds ground into powder, which add a touch of light and pleasant nutty flavor to the dish. If you don’t find utskho-suneli, add any other spices at your discretion. It's not quite the same, but it's still better than nothing.

Ingredients:

4 pcs. fairly large eggplants and potatoes, 600 g of meat (lamb or any other), 2 pcs. bell peppers, tomatoes and onions, 1 carrot and hot pepper each, cilantro, dill and basil (or other, to your taste), 3 cloves of garlic, salt, utskho-suneli.

Cooking method:

Place the meat, cut into small pieces, into the cauldron as the first layer, with potato wedges on top. The next layer is eggplant, cut into circles. Sprinkle with salt. Next, alternately place onion half rings, salt, mugs (or cubes) of tomatoes, grated carrots, bell peppers, cut into slices or strips.

Pour 2 cups of broth or water into a cauldron with vegetables and meat, bring to a boil, reduce heat and simmer with the lid closed for about two hours.

10 minutes before the end of cooking, add utskho-suneli, chopped garlic and herbs, add salt if necessary and add chopped hot pepper. Buglama is served hot.

Recipe 2: Georgian eggplants.

This dish is prepared on the basis of baked eggplants, so it is important to choose large-sized fruits, but not overripe ones. Large ones, because when baked, eggplants shrink greatly in size, and it is important that in the end not only the skin and tails remain, but also a lot of tasty pulp.

Ingredients:

2 large eggplants, 1 onion, 150g shelled walnuts, 3 medium cloves of garlic, cilantro and parsley, juice of a small lemon, half a teaspoon of spices - basil and suneli hops, ground hot pepper and salt to taste, a pinch of sugar , pomegranate seeds.

Cooking method:

Bake whole eggplants in the oven (200C) for about 40-45 minutes until soft. Cool, peel off the skin, chop the pulp with a knife.

Finely chop the onion, chop the garlic (on a track or using a garlic squeezer). Add lemon juice, all spices, along with sugar and salt, mix.

Grind walnuts in a mortar, blender or meat grinder. All ingredients are thoroughly mixed together and placed in the refrigerator for a day. Of course, you can eat it right away, but if the dish is infused, it acquires a special and unique taste. Therefore, it is better to wait a little, at least 12 hours. Before serving, generously sprinkle the appetizer with pomegranate seeds.

Recipe 3: Adjapsandal - Georgian eggplant stew.

To make it clearer what kind of dish this is, you need to find out what the word “ajapsandal” means. In a figurative sense, it implies a mixture of a large number of ingredients and objects. In Russian there is a similar definition - “vinaigrette”. That is why in this dish, depending on the specific recipe, many different vegetables can be mixed - tomatoes, green beans, potatoes, onions, bell peppers, carrots, but the main product is eggplant. Those. for one part they take half, or even a third, of the remaining products.

Ingredients:

eggplants - 1 kg, half a kilogram each of bell peppers and tomatoes, 250 g each of green beans, onions and carrots, 1 bunch of cilantro, parsley and basil, pepper and salt to taste, a pinch of saffron and ground coriander, vegetable oil - half a glass, 1 pod chili (hot pepper), 4 cloves of garlic, 1 bay leaf.

Cooking method:

Cut onions into small cubes, pepper into strips, eggplants into slices (or halves of slices), grate carrots coarsely.

Fry the eggplants (there is no need to peel them, but soaking them in salted water before frying will not hurt), transfer to a colander to let the oil drain. In the same frying pan, saute the onions, add peppers and carrots, fry everything together for 10 minutes, then transfer the vegetables to the eggplants.

Cut off the tails of the beans, break each pod into 2 or 3 pieces with your hands, boil in water until half cooked, drain in a colander. Remove the skins from the tomatoes, after dousing them with boiling water, then chop them.

Grind the garlic and cilantro in a mortar and mix with the tomatoes. Chop the remaining greens with a knife, slice the chili thinly, removing the seeds. Place all the chopped vegetables into the cauldron with the eggplants, as well as the bay leaf with spices and salt. Stir and simmer over low heat for 15 minutes.

Recipe 4: Georgian-style eggplants with nuts.

Eggplant with nut sauce is an original Georgian appetizer. It is an invariable attribute of any festive feast. It is easy to prepare and delicious to eat. Give it a try.

Ingredients:

4 eggplants, 150 g of walnuts (peeled), 1 bunch of parsley and cilantro, 1-2 medium onions, 3 cloves of garlic, a pinch of ground hot chili pepper and coriander, salt, white wine vinegar (can be apple) - 3 tbsp. l., vegetable oil.

Cooking method:

Cut the eggplants into longitudinal tongue slices and place in salted water for half an hour. Then dry (squeeze) and fry in oil.

For the filling: grind the nuts (in a mortar, through a meat grinder or in a blender), add finely chopped herbs, salt, add vinegar, add spices and squeeze out the garlic. Mix the mass thoroughly.

Place a spoonful of filling on the hot eggplant slices and fold in half. Cut the onion into thin rings. Place the eggplants with nuts on a plate, placing each roll with an onion ring. Now let them cool and stand for a while to soak. Before serving, the appetizer can be decorated with pomegranate seeds and parsley leaves.

You can cut eggplants not into longitudinal tongues, but into transverse circles. Then the filling should be placed between two fried circles, and an onion ring should be placed on top.

Georgian eggplants - useful tips from experienced chefs.

While relaxing in nature, try cooking shish kebab according to one of the recipes of Georgian cuisine. Mtsvadi is kebab in eggplant. For one serving you will need 1 eggplant and 150-200g of meat (originally lamb, but you can also use pork or poultry). Cut the eggplant lengthwise, place pieces of meat (salted and peppered) into the cut and thread them onto a skewer so as to pierce all the pieces and the eggplant itself at both ends. Fry over coals until cooked like a regular shish kebab, periodically brushing the eggplant and meat with vegetable oil.

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