Georgian eggplants are a unique, tasty, piquant preparation for the winter. The most delicious Georgian eggplant recipes for the winter Georgian vegetable preparations for the winter

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100 recipes for Georgian dishes

A simple Khachapuri recipe with step-by-step photographs. Very simple and tasty! In this version, you will learn how to cook khachapuri without baking, but simply frying it in a frying pan.

Shakarlama with almonds is a very tasty traditional oriental cookie with nuts. In many eastern countries, shakarlama is loved by everyone - from young to old. I recommend you try it too!

To make Georgian lobio even tastier, you should add meat! For dinner or lunch, this hot dish is just right. Let's look at this simple recipe for lobio made from beans with meat and make our loved ones happy.

Salad "Georgian"

Want to make a zesty, spicy and light salad? Then I bring to your attention our signature Georgian salad.

A very healthy and satisfying dish from Georgian cuisine - an excellent option for lunch or dinner. Here is a classic recipe for red lobio.

Fans of Georgian cuisine and not only will appreciate this simple recipe for ajapsandali in Georgian - an incredibly tasty, but low-calorie vegetable dish!

Fans of Caucasian cuisine and forays into nature will definitely love the recipe for Georgian chicken shish kebab. The kebab according to this recipe is simply amazingly juicy. I recommend!

A classic of Georgian cuisine is Adjarian-style khachapuri. It is not so easy to prepare this delicious dish at home, but my recipe will help you successfully complete this task.

Making Georgian kebab at home is very simple. Moreover, you don't even need a large amount of ingredients. Everything is very easy and understandable.

The most difficult thing in making khinkali is making the right dough. I received this recipe for khinkali dough from the owner of a khinkali restaurant in St. Petersburg, so you can rest assured that it will be delicious.

For your attention - a variety of lazy khachapuri. They are called lazy because they are fried in a frying pan, and therefore they are much faster to cook. However, the taste is amazing.

Lovers of Caucasian cuisine, this Georgian dolma recipe is especially for you. Actually, in Georgia this dish is called “tolma” and not “dolma”, but what difference does it make - the main thing is that it is delicious!

Georgian cucumbers are an unusual, original and very tasty appetizer. I don’t know if Georgians really cook cucumbers this way, but in my recipe book this recipe is called that way.

Georgian tomatoes are relevant on any table, be it a holiday or everyday life. Surprise your friends and family with this simple and incredibly delicious appetizer!

If you want to add variety to your usual dishes, cook Georgian cutlets. The recipe is very simple, but the cutlets will be unusual and original.

Georgia is a country rich in a wide range of fresh vegetables and herbs. And these are favorable conditions for preparing various salads. We prepare a Georgian salad with tomatoes - tasty and healthy.

Fans of spicy Caucasian cuisine will definitely love the hearty Georgian dish - pork chashushuli. Don't be put off by the name: this dish is quite simple to prepare.

As you know, adjika comes not only red, but also green. It is made from green hot peppers, hence the color. Devilishly spicy and divinely delicious!

Today I will tell you and show you how to cook a wonderful Georgian dish - lobio with lard. Easy to prepare, budget-friendly, but very filling and tasty.

The Georgian chicken liver recipe will help you prepare a budget-friendly but very tasty dish for a weekday lunch or dinner. The cooking process is very simple, anyone can figure it out.

My favorite adjika is adjika with nuts. If you don’t add nuts to this traditional Caucasian seasoning, it doesn’t even deserve the name adjika. Real adjika must have nuts.

Anyone who has been to the Caucasus has probably heard about such a wonderful thing as Svan salt. This seasoning with a unique smell and taste is actively used in Caucasian cuisine. We make Svan salt at home!

Satsivi is a traditional Georgian dish. A sauce that goes great with meat and fish dishes. I'll tell you the recipe for chicken satsivi.

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

For those who don't know, badagi is pressed and condensed grape juice used in Georgian cuisine to make a number of sweets and desserts. I tell you how to make badagi.

A very tasty summer snack: eggplants with herbs. When we relax at the dacha, we always do this. The recipe is very simple and modest, but the appetizer turns out great.

The Georgians taught me how to cook this spicy tomato sauce. The sauce turns out fantastically delicious, words simply cannot describe it. You need to try this. So, I’m sharing the recipe with you!

Traditionally, the Georgian dish chakhokhbili is prepared from other poultry, but today the most popular recipes are chicken chakhokhbili. I show you how real Georgians prepare the dish.

Another delicious appetizer of Georgian origin is satsivi with cauliflower. The recipe is quite simple, but the appetizer turns out fantastically delicious.

One of the best Georgian dishes is spinach pkhali. Actually, pkhali (or fkhali, as some say) can be made not only from spinach, but today I will give a recipe for this particular version of the dish.

One of the most delicious Caucasian dishes is beef khashlama. It's basically a clever way to cook beef. Do everything strictly according to the recipe - and you will be delighted with the result.

A simple recipe for green tomato salad will help you answer the question of what to make from this delicious unusual vegetable. Georgian traditional cuisine recipe.

Eggplants are incredibly popular in Georgia, and therefore it is not surprising that they also make eggplant caviar. For your attention - a family recipe for Georgian eggplant caviar from my Georgian friend Teimuraz.

The recipe for a traditional Georgian dish, lobio with adjika, was kindly suggested to me by my good friend Teimuraz, a native of the glorious city of Kutaisi. The thing turns out incredibly tasty - I recommend it.

The secret to making khachapuri is good cheese and the right dough. Where to buy cheese - look for yourself, but I will tell you the correct recipe for dough for khachapuri.

Everyone has probably tried this delicious dessert. I will tell you and show you how to make nut kozinaki from walnuts at home using just three ingredients: nuts, honey and sugar.

Churchkhela is a traditional oriental sweet, originally from Georgia. It is made from grape juice and hazelnuts or walnuts. Starch and corn flour are added to thicken.

All lovers of Georgian cuisine should definitely try eggplant satsivi. This is a cold appetizer of eggplant with a spicy paste called satsivi. I recommend trying it.

Bean soup is very tasty and nutritious. Try the Georgian version of preparing this dish.

Do you love lavash as much as I love it? If yes, then you will certainly be happy to know that delicious pita bread can be prepared in a bread machine!

Chanakhi is a traditional Georgian dish of young lamb and vegetables baked in a pot. Like all Georgian cuisine, Chanakhi has an incredible aroma and a pleasant homemade taste.

If you are expecting guests in half an hour, but there is no time to prepare something delicious, then quick khachapuri will undoubtedly come to the rescue and will pleasantly surprise your guests.

The recipe for making pkhali from beans will appeal to all lovers of original, but affordable and quick to prepare dishes. In addition, natural ingredients will add beauty and health to you.

You can cook Georgian shish kebab traditionally with tomatoes, or you can make a more original version. I highly recommend you try Georgian kebab with eggplants. Here is the prescription!

Red beans cooked in a pot have an unsurpassed taste and aroma. I advise you to cook this dish, since the recipe is incredibly simple.

No matter how good the summer is, all the tomatoes still do not have time to grow and ripen. Therefore, they need to be saved, that is, preserved. Georgian green tomatoes - great recipe!

We bring to your attention an original but affordable dish of Georgian cuisine, which is perfect for any side dish, but tasty on its own. Budget-friendly, but very tasty.

The combination of ingredients in this Georgian dish may seem strange and unusual to you, but believe me, you have never tasted such amazing chicken, incredibly tender and aromatic.

Juicy, tasty and very tomato-based Georgian fried eggs will be an excellent breakfast. This dish can rather be called seasonal, since only fresh vegetables produce this aromatic delicacy.

Georgian beef kharcho is a hearty and flavorful meat soup. It's not difficult to prepare. When preparing kharcho, we will use a lot of greens, hot peppers, tomatoes and rice.

If you are partial to bright and spicy Caucasian cuisine, if you love the famous satsivi sauce, then you will definitely like this simple recipe for cooking fish in Georgian style!

This kharcho soup with tomatoes is slightly different from the classic version. There was no plum sauce in stores back then, so we made kharcho with tomatoes. I'm sharing the recipe!

I bring to your attention an incredibly tasty, and also dietary dish of Georgian cuisine - Adjarian meat. Try cooking it at home and enjoy the benefits and taste of this dish.

If you haven’t tried Georgian meat yet, then you definitely need to catch up. The sweetish-creamy taste of the most tender pork will amaze even sophisticated gourmets.

I offer you a recipe for real Georgian kharcho with walnuts. This is so delicious that you will definitely cook kharcho this way. You can't drag my sons away from this soup by the ears. Let's cook!

A most interesting recipe for Georgian cuisine, in which spices play the main role - as in many other local dishes. Adjarian chicken is a great option for any holiday.

The recipe for an omelette in Georgian is simple, but the dish turns out very tasty. This is my husband’s favorite omelet; he often starts his work day with it.

Tkemali sauce or plum sauce for the winter is an excellent preparation. By the way, you can cook it not only in winter. This oriental sauce is suitable for meat and poultry dishes. Tkemali comes out sweetish-spicy.

Unfortunately, I haven’t been to Georgia, but I went to a restaurant and tried this Georgian bread for the first time. I don’t know how similar it is to the real thing, but overall it’s a very tasty thing!

This salad is not only very tasty, but also incredibly filling, so no one will leave the table hungry. Diversify your holiday with such an unusual Georgian salad!

Today we will prepare a salad from one of the most valuable vegetables that nature gave us - beets. The peculiarity of this recipe is that the beets are prepared in a way invented by the Georgian people.

A national Georgian bean dish that everyone should try at least once. In addition, it can be classified as lenten and vegetarian dishes, so it is suitable for absolutely everyone.

Tarragon lemonade is my childhood favorite lemonade. It's so great that you don't have to buy it in the store. You can very easily and simply prepare tarragon at home yourself!

Here is a very simple recipe for chakhokhbili in a slow cooker. As it turns out, preparing this delicious Georgian dish in a slow cooker is very easy, and it turns out surprisingly tasty.

Kharcho in a slow cooker is a flavorful and very nutritious soup. Lamb makes this soup exceptionally delicious. I bring to your attention a simple recipe for kharcho in a slow cooker - even a beginner can master it!

Georgian pork shashlik sounds very appetizing, doesn’t it? I’m sharing Georgian kebab cooking secrets that will help you prepare fantastically juicy pork kebab.

Our Russian cuisine is incredibly rich, there is no doubt about it. But we should not forget that we are not the only ones who know how to cook deliciously (this, of course, can be argued). For your attention - lamb kharcho soup.

Tkemali is a traditional Georgian sauce served with poultry, meat and fish dishes. The recipe for making tkemali sauce according to Georgian traditions is for your attention.

Satsebeli (Georgian: საწებელი) is a traditional Georgian sauce with a sweet and sour taste, which is made from fruits and nuts. I’ll tell you how to make satsebeli sauce at home.

Recipe for the popular Georgian soup Kharcho. Every self-respecting home cook should know how to cook Kharcho soup.

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, for example, Georgian salad for the winter, will help satisfy the need for seasonal foods. Of course, you will have to take care of preparing 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 when preparing any preservation is the stage of sterilizing the jars. Not only the safety of the contents, but also the taste of the entire twist as a whole depends on the quality of this procedure.

Of course, there are many ways to sterilize - you can do it by steaming, using an oven, and even in the microwave. However, we will consider the most convenient and practical one - in a saucepan.

1. First we need to choose the right pan. 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 thoroughly and the same should be done with the lids with which we will cover 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. Place the lids nearby; they will also need to be boiled.
4. Place the saucepan on the fire and bring the water to a boil. After this, 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 jars will be sterilized in 15 minutes, and for three-liter containers you will have to wait 20 minutes.

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

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

Ingredients

• Green tomatoes – 2 kg;
• Fresh cucumbers – 2 kg;
• Sweet bell pepper – 2 kg;
• Garlic - 2-3 heads;
• Sunflower oil – 200 ml;
• Vinegar 9% - 1 tsp. per liter jar;
• White granulated sugar – 100-150 g;
• Salt - to taste;
• Seasonings - to taste.

How to make Georgian canned salad correctly with your own hands

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

Many chefs are seriously wary of using cucumbers when making twists - jars containing them quite often burst. If you don't want to take risks, you can omit this vegetable from the recipe. In this case, you will end up with canned Georgian lecho, which is also very tasty.

Traditional Georgian eggplant salad for the winter

What vegetables come to mind when you think of Georgian cuisine? Most likely, the set will be standard - tomatoes, garlic, onions and, of course, eggplants. It is the latter that will become the main ingredient of the dish that we will prepare using this recipe.

Ingredients

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

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

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

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

It is better to eat this Georgian salad not immediately, but let it sit for at least two weeks. During this time, all the flavors will be completely mixed and you will end up with an incredibly aromatic and tasty vegetable dish that will look good on both an everyday and holiday table.

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

Ingredients

• Yellow onion – 0.5 kg;
• Fresh cucumbers – 0.5 kg;
• Fresh tomatoes – 0.5 kg;
• Garlic – 2 heads;
• Carrots – 0.5 kg;
• Cabbage – 1 kg;
• Cilantro - a bunch;
• Black pepper - to taste;
• Salt - to taste;
• Vinegar 6% – 1 tbsp. per liter jar;
• Vegetable oil – 2 tbsp. per liter jar;
• Bay leaf - 1 leaf per liter jar.

How to deliciously prepare Georgian salad for the winter at home

1. Peel the onion and cut into rings.
2. We cut off the “butts” of the cucumbers and chop them into round pieces.
3. Wash the tomatoes well, remove the center where the stalk is attached, and cut into slices.
4. We divide the garlic heads into cloves, then peel each clove and chop finely.
5. Peel the carrots and grate them on a medium grater.
6. Wash the cabbage well, remove the top damaged leaves, and then chop into thin strips.
7. Wash the cilantro thoroughly and chop it as finely as possible.
8. In a large container, combine all the crushed ingredients, add salt and pepper and mix everything well. Let it brew for 20 minutes.
9. For now, we sterilize the jars and lids, then remove them from the water. We put our vegetable mixture into jars, before that we put bay leaves on the bottom, pour in oil and vinegar.
10. We cover each jar with a lid and place it back in the pan where we sterilized the container. 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. Place in a cool, dark place for storage.

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

I suggest preparing a delicious Georgian eggplant appetizer for the winter. For me, this snack is one of the first to be eaten as soon as I start opening jars of preparations. This season I’m trying to prepare more of these eggplants so that they last longer. This appetizer goes very well with meat dishes and will also complement any side dish. This quantity of products is designed for 2 500 ml jars.

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

Peel the garlic. Cut the bell pepper in half, remove the seeds. You can leave the hot pepper with the seeds, we love it spicy. Place the peppers and garlic in a blender bowl and chop.

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

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

Place the hot snack in dry, sterile jars.

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

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

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

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

Ingredients:

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

Recipe:

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

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

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

04. Grind the bell pepper through a meat grinder.

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

06. Finely chop the dill.

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

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

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

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

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

From the resulting amount of the indicated ingredients, approximately 9-10 cans of 500 g of finished snack are obtained. I store this preparation in the basement or in the refrigerator. Probably, even at room temperature, it is unlikely that anything will happen to it.

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

Today I will share recipes for the most delicious Georgian eggplants for the winter. All recipes are distinguished by the spiciness 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 preparing eggplants for the winter.

We will need:

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

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

Pickled eggplants in Georgian style

A very tasty recipe for pickled eggplants. Be sure to prepare it - you won’t regret it.

• 3 kilograms of blue ones;
• Half a kilo of lettuce pepper;
• 700 grams of ripe, firm tomatoes;
• A large bunch of celery greens;
• 3 large heads of garlic;
• 2 large onions;
• 1 piece hot pepper;
• 2 glasses of vegetable oil;
• 1.5 glasses of vinegar;
• A glass of salt.

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

1. We clean the blue ones, cut them lengthwise into two halves, then each into two or three parts, depending on the size of the fruit.
2. Cut sweet peppers, tomatoes, and onions into half rings. Spicy - in small strips. Peel the garlic and separate it into cloves. Cut the celery into medium pieces. Place all prepared vegetables separately from each other.
3. Now take a large saucepan, pour 3 liters of water into it, pour in salt, let it boil, pour in vinegar. Place the blue ones into boiling water, cover with a lid, and wait for it to boil. Then cook, uncovered, for five minutes. Be careful not to overcook. We strain the finished blue ones well.
4. Before placing vegetables, the oil must be heated until lightly smoking.
5. Take a suitable container for pickling. Divide the eggplants into two parts, the remaining vegetables into three.
6. Place one part of the vegetables on the bottom, squeeze out the garlic, and place the tomatoes on top. We tightly lay half of the blue ones on them. Squeeze the garlic and pour a little oil on it. Then add celery, peppers and onions with tomatoes.
7. Next we distribute the remaining blue ones. We also squeeze out the garlic and pour in some oil. Place the remaining vegetables in the same order. Pour the remaining oil on top.
8. Cover with a flat plate or dish and place pressure 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 fermentation vessel.

Spicy Georgian appetizer with blueberries

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

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

Wash all the vegetables. Peel the blue ones and cut them into cubes.

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

Place the salad in dry jars and close them without sterilizing. Cover with a blanket and let cool. The finished preservation is sent for storage in a cool place. In a month, the spicy snack will be ready.

Salted eggplants stuffed in Georgian style

My family loves this eggplant recipe.

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

How to cook:

1. Wash the eggplants, cut off the tails. We cut the fruits lengthwise, not all the way. Place the prepared vegetables in a pan with salted water, place on the stove, and cook after boiling for eight minutes.
2. After the eggplants are ready, put them in a colander and put pressure on top.
3. Coarsely grate the carrots, chop the garlic and herbs, cut the pepper into half rings. Mix the filling thoroughly.
4. Pour a liter of water into an enamel container, put parsley stems, and put on fire. After boiling, remove the stems, add salt, pepper, and bay leaf to the water. Boil the filling for two minutes, then remove from heat.
5. We stuff the eggplants with vegetables and tie them with a parsley stem. Place in a suitable container and fill with marinade. We install oppression on top.

After five days, transfer the salted Georgian stuffed eggplants into jars and fill with brine. Close with a nylon lid. Store in the refrigerator.

The most delicious instant recipe

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

We will need:

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

How to cook eggplants with nuts and garlic in Georgian:

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

The eggplant appetizer is ready.

Blue ones, fried in Georgian style for the winter

We take the following products:

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

How to cook spicy eggplant:

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

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

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.

home » Recipes » Georgian eggplants are a unique, tasty, piquant preparation for the winter. The most delicious Georgian eggplant recipes for the winter Georgian vegetable preparations for the winter