Preservation blue in Georgian for the winter. Eggplant in Georgian, recipes for the winter and for every day

16.08.2020

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or, in general, as a dish. But in vain. This product contains an incredible amount of nutrients, which only fiber is worth. It is useful for strengthening blood vessels, for enhancing immunity and for heart function.

In addition, it is low-calorie - only 24 kcal per 100 grams. Perfect for those on a diet.

Eggplant canning is already as widely used as pickled cucumbers, courgettes and tomatoes. An excellent appetizer is prepared with it. And the cooking process takes little time - simple, quick and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a nice snack. This blank contains a ton of summer vegetables - useful in any combination. It resembles a salad.

Composition:

Young eggplants - about two kilograms,
Tomatoes - 3-4 things,
Onion - 2 onions
Ground red and black pepper - a teaspoon each,
Sunflower oil,
Sugar and salt to taste.

How to cook the best eggplants for the winter "Lick your fingers"

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Share in separate container, salt and cover with cold water. For now, leave for an hour - let all the bitterness come out of them.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then rinsed with cold water. And then, it's a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

Cut the onion like into a salad. Now you need to stew the onions with tomatoes over the fire a little. At this moment, add salt (a tablespoon) for the last time. Cook for about ten minutes until mushy.

Next, pepper the eggplant and roll in flour and fry on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put the blue ones in jars up to half and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again vegetable filling. Finish the last layer with "blue" ones.

Now we need to sterilize our preparation for the winter. To do this, put the jars in a saucepan with hot water(water only up to the shoulders) and after it boils, we will keep it in boiling water for a little.

We tighten the lids and turn over. We wrap it with a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious eggplant recipe cooked like mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just have no idea how delicious blue fruits can be when roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after cooking.

Ingredients:

"Blue" - 6 pcs.,
Garlic - 1 head
Dill - 1 bunch,
Vinegar and vegetable oil- 2 tablespoons each,
Salt and sugar - two tsp. spoons,
Freshly squeezed lemon - 2 tsp

Preparation:

With a dish sponge, wash the "little blue" ones. We remove the tips and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow, not wide, so that they do not creep when frying.

Put the pieces in a large bowl, fill with water (2 glasses or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then we drain the dark water and dry it.

We put the pan on the fire and cook fried eggplant to brown on 2 sides. We check with a fork, if they pierce without problems, then we are ready.

And one moment. If you plan to harvest fried eggplants for the winter, it is not necessary to roll them in flour. The cans may explode.

The next step. We peel the garlic from the husk. We send dill, garlic cloves to a blender and grind.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, in sterile jars, close the fried "blue" and garlic dressing with herbs.

We put on sterilization in a large and deep saucepan. After that, roll up, turn over and cover with a blanket. Let them stand like this until morning. The next day you can try. Store in a cool, dark place.

Preservation is varied and in each case original:

Marinated zucchini

Eggplant for the winter "Ten" - a popular eggplant salad

Why do you think "Ten"? Yes, because all the main products in this recipe are exactly 10. It was originally thought up, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

Vegetables (bell peppers, "blue", red tomatoes and onion) - all 10,
Refined oil,
Sil and granulated sugar - 1 table. spoon,
Acetic acid (9%) - half a glass,
Water.

Take a close look at color when choosing eggplants for the winter. Brown means that the fruit is very bitter (a lot of solanine has accumulated in it). Take it fresh and young, strong and firm.

We clean all the main ingredients, wash and cut into rings (you can use half rings or pieces, as you like).

Put all the vegetables in layers in a container. Sugar and salt between the rows. Add water, oil and vinegar. Put on fire

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the blank for the winter. Install tightly and without air spaces. Close the cans with a sealer or simple screw caps. Turn over and cover with a blanket until cool.

As you can see, this cooking recipe is fast and without sterilization. If necessary, you can change the number of the composition to "Pyaterochka", "Seven" or whatever.

Recipe for cooking "blue" without sterilization in tomato juice

Would you like to prepare a spicy, piquant and magical-to-taste eggplant snack for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take much of your time - spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Sweet bell pepper - 2 kg.,
Tomatoes - 3 kilograms,
2 pods of hot red pepper,
Three heads of garlic,
Vegetable oil and vinegar (9%) - two tablespoons each,
Sugar and salt - a couple of spoons each,
Water as needed.

We procure:

Tomatoes will be the main thing in our culinary creation this time. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic through a meat grinder and hot pepper.

We simply cut the "blue" ones into pieces (after washing them), and peel the bell peppers from seeds and cut them into strips (strips).

We put the prepared foods in one large container and mix. Add water and vinegar. Usually I acetic acid pour in a couple of minutes before the workpiece is ready. You can do the same if you want.

We put on the hob and cook. After boiling, simmer until cooked.

We put it in the banks and roll it up. We turn it over to find out if the lids were screwed on correctly, if the cans are not leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long cut that resembles a tongue. And the mother-in-law is because of the pungency and pungency.

Generally " Mother-in-law tongue for the winter ”can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such an appetizing appetizer? Take a look:

Recipe for delicious Georgian eggplants - "You will lick your fingers"

According to Georgian cuisine, which is most often dominated by products that are distinguished by pungency, this cooking recipe will also contain pungent, pungent ingredients.

5 kilos of "blue",
Bulgarian pepper - 600 grams,
Red pepper - 2 pcs.,
Garlic - 200 gr.,
Vinegar - 350 ml.,
Lean oil - 1 glass.

How to cook in Georgian?

My little blue ones, cut off the tails, cut into rings 10-15 mm thick. Put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. We wash off all the bitterness and dry.

Preparing the dressing. Peppers - remove the grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can add salt, if necessary).

Now you need to fry and brown the "blue" ones.

Then we dip each piece in the pepper and garlic dressing and in a jar. We sterilize and roll up for 15 minutes. We turn it over and under the covers until the next day - they cool off by themselves.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out pretty nice delicious appetizer salad... Now I also like these vegetables in Korean.

Products:

Eggplant - half a kilogram,
A couple of medium sweet peppers
One large carrot,
A couple of onions
Half a hot pepper,
Head of large garlic,
Sunflower oil - 3 tbsp. spoons,
Vinegar (9%) - 2 tbsp. spoons,
Sugar - 2 tbsp. l.,
Salt - 1 tbsp l. plus 1 tsp.,
Black peppercorns - 15-20 peas,
Ground red pepper - half a teaspoon,
And coriander (seeds) - 1 table. l.

Preparation:

Cut the blue ones into halves. Then into slices. Just not too subtle.

Then in a saucepan you need to boil highly salted water. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.

Rub the carrots on korean grater(if not, then as usual with a knife). Onion in half rings, Garlic through a press.

Divide the bell peppers into quarters and then strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Preparing the fill. Grind black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and cover with vinegar.

Now all that has been received must be connected together and thoroughly rolled with your hands with each other. Leave to marinate for 5 hours.

Then we lay out the prepared workpiece in the jars and sterilize them. We tighten the lids and set to cool. Store in a cool place.

Recipe for cooking eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplants for the winter. They just bake whole fruits in the oven, cool in cold water, peel and stalk. And folded in bags - frozen.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

These are so delicious simple blanks from the "blue" you can cook yourself at home. And then, on a winter day, make interesting and unusual dish to surprise all guests.

Bon Appetit!

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

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

Prepare in advance:

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

We will cook like this:

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

Cooking with peanut sauce

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

Ingredients:

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

Cooking method:

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

A simple recipe with walnuts

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

Ingredients:

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

Cooking method:

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

Eggplant rolls in Georgian

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

Ingredients:

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

Cooking method:

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

With the addition of garlic

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

Ingredients:

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

Cooking method:

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

Georgian dish "Satsivi"

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

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

Ingredients:

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

Cooking method:

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

Pkhali from eggplant in Georgian

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

Ingredients:

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

Cooking method:

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

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

Description

Eggplant in Georgian style for the winter is one of the traditional, even classic home preserves. Surely in the pantry of every hostess there is a small jar of this unusual and spicy salad... Even outwardly, the preservation immediately catches the eye with its attractive color, not to mention the smell that will hover in the apartment after opening the blank. Anyone, hearing that we will cook eggplants in Georgian, immediately imagines something incredibly spicy, even vigorous. However, in fact, this is just the most balanced preparation, such Georgian eggplants are prepared without sterilization, because all the ingredients will be perfectly preserved until spring.
It is very important to choose young and dense eggplants for the preparation of such winter preservation. Even slightly lethargic fruits are already unusable, because they accumulate toxic substances in themselves. Of course, the best option would be if all the vegetables that we will use in this step by step photo recipe for spicy eggplants in Georgian, you will collect at your own dacha. In any other case, you must first thoroughly process the food in cold water and rid them of dust and dirt. Now with regard to this very pungency of the appetizer. You can easily adjust it yourself by decreasing or increasing the amount of used hot pepper... Hearty, aromatic and very rich vegetable salad will suit the taste of your guests and will harmonize well with meat dishes... Let's start cooking eggplants in Georgian for the winter at home on our own delicious recipe.

Ingredients

Georgian eggplants for the winter - a recipe

As mentioned earlier, the first step in preparing this hearty and tasty homemade preparation is to choose young and dense vegetables, as well as prepare others. necessary ingredients.All purchased or harvested eggplants must also be rinsed along with the sweet bell pepper .

Prepared eggplants can now, if desired, get rid of the bitterness by sprinkling them with cut salt and infusing for 10 minutes or so. Next, the eggplants can be cut into circles or, as shown in the photo, into small and neat cubes. In this case, the shape of the vegetables will not affect the final taste of the piece..

At this stage, we will prepare a sauce in which our Georgian eggplants, fried in oil, will be closed today. All sweet bell peppers and one hot pod are cut into large pieces, along the way, we remove the stalks and cores with seeds. Pass the prepared vegetable pieces through a meat grinder in order to obtain a smooth smooth puree. You can also use a blender or food processor for chopping if desired..

Pour odorless vegetable oil into a frying pan with a firm bottom and heat it up. Put circles or cubes of previously cut eggplants on the bottom of the pan and fry until golden brown on all sides over the lowest heat. Peel the garlic cloves, cut them into small enough pieces and add them to the pan.

As soon as the eggplants are fried on all sides until they are blush, pour the rolled or chopped bell pepper into the pan. Mix the ingredients and simmer the eggplants in this sauce for 10-15 minutes after the sauce has boiled. Periodically stir the mass in a frying pan with a wooden spoon or spatula, otherwise it may burn.

After the specified time has elapsed, we transfer the mass from the pan to a deep and suitable for the volume of the pan, send all the prepared sugar with salt and a little vinegar there. After boiling, we prepare the conservation for another 15 minutes. Then turn off the fire.

We lay out the hot fragrant mass in pre-sterilized glass jars, immediately roll them up with tin lids, turn them upside down and leave them to cool for 6-8 hours. After that, the workpiece can be sent for storage in the cellar or pantry. Georgian eggplants for the winter, fried in oil according to the most delicious recipe, are ready at home.

Rinse the blue ones thoroughly and dry, then remove the tail and cap. Cut into circles of the same size, no thicker than one centimeter.

Transfer to a bowl and add half of the proportioned salt. Stir and let sit for two quarters of an hour.

Bell pepper clean from seeds and rinse. Do the same with the bitter. Peel the garlic. Grind the garlic cloves and peppers with a meat grinder or blender. For dressing, combine sugar with the remaining salt, pour in vinegar and mix with spicy vegetable mixture.

Drain the eggplant and squeeze the circles lightly. Pour oil into a frying pan, fry the eggplants until soft.

Be sure to sterilize cleanly washed containers, keep the lids in boiling water for 4-5 minutes. To get Georgian eggplants, lay the vegetables in layers - fried pieces of blue and spicy vegetable mass. While doing this, lightly press down on each layer and repeat until the jar is full.

Cover with lids and place for sterilization in a container with a pre-packed tissue. Fill in warm water so that it reaches the shoulders and put on fire. Once boiling begins, turn heat to low and continue cooking for 15 minutes. Seal the jars tightly and turn the lids down. Cover with a warm blanket and leave to cool. Portion spicy salad, which you left for tasting, transfer to a bowl and place in the refrigerator for 2-3 hours.

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

Georgian eggplants for the winter

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

Products:

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

Let's get started:

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

"Burning" snack

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

Products:

blue - 0.75 kg;
nuts - 170 g;
garlic - 1/2 head;
turnip onions - 2-3 pieces of medium size;
lemon - 1 fruit;
hops-suneli - 0.5 tsp;
dry basil - 0.5 tsp;
greens - 100 g;
ground hot pepper - 1 tsp;
rock salt - 15 g;
granulated sugar - 0.5 tbsp.

Rinse the purple vegetable. Soak in salt water to eliminate bitterness. Cover the baking sheet with parchment paper. Lay out the dried fruits. Bake in the oven until tender. Cool, remove the skin, and grind the pulp.
Garlic, peel onions. Grind finely. Rinse the citrus fruit and squeeze out the juice. Rinse parsley, coriander and chop. Combine prepared ingredients, add spices, stir.
For easier cleaning of nuts from partitions and films, they are laid out in a dry frying pan and lightly fried. Scroll through a meat grinder. Then mix the eggplants, spices and nuts, cover and put in a cool place for 12 hours. During this time, the mass will infuse.
Spread the snack tightly into processed and sterile jars. Cover, sterilize for a quarter of an hour. Gently take out, tightly close with lids. Turn over, wrapped in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

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

Products:

walnut - 200 g;
blue ones - 1.2 kg;
a few cloves of garlic;
turnip onions - 3-4 heads;
cilantro seeds - 1.5 tsp;
salt - 1 tsp;
oil - 130 ml;
fruit vinegar - 130 ml.

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

With nut sauce

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

Products:

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

And another cooking option:

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

Spicy salad for the winter

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

Products:

blue - 1.4 kg;
sweet pepper - 450 g;
several cloves of garlic;
onions - 250 g;
granulated sugar - 30 g;
water - 70 ml;
table vinegar- 80 ml;
rock salt - 2 tsp;
oil - 120 ml;
cilantro, celery - 120 g.

Rinse the purple vegetable, cut into circles. Put in a deep saucepan, fill with water, salt. After boiling, cook for 7-10 minutes. Strain through a colander. Place the rings on a clean kitchen towel.
Peel sweet peppers, cut into slices. Remove the husk from the onion, chop into strips.
Rub the cloves of garlic and herbs in a food processor. When finished, add oil and stir. Ready garlic Sause pour into a container with eggplant and bell pepper. Add vinegar, spices. Arrange in sterile jars, close with nylon lids. Store the snack strictly in the refrigerator. 24 hours later canned salad can be consumed.

Eggplant is a healthy and nutritious vegetable. Using the above recipes, you can not only cook a purple vegetable deliciously, but also keep a rich chemical composition... Do not be afraid to experiment with products, then the appetizer may turn out to be brighter, more savory.