Calories: Not specified
Cooking time: Not indicated
Cubes of tender, fleshy eggplant, fried until soft and lightly golden brown, boiled in minced tomato, bell pepper and garlic. Spicy, thanks to hot peppers, spicy and aromatic, slightly sweet - Georgian eggplants, spicy for the winter, will become original on your table. The twist is prepared quickly enough and will not cause you much trouble, but how much pleasure it will bring you and your family in the winter. Juicy and soft cubes, at the same time retain their texture and acquire a beautiful color, especially if bell pepper choose red!
You will need:
- 1 kg of eggplants,
- 1 pod hot pepper,
- 1 head of garlic,
- 400 g sweet pepper,
- 0.5 kg of tomatoes,
- 100 ml vinegar,
- 100 ml sunflower oil,
- 1-2 tbsp. granulated sugar,
- a little salt to taste.
Recipe with photos step by step:
We select ripe, not wrinkled fruits. We wash them and cut off their tails. Without peeling, cut into small pieces. Place in a bowl or pan and sprinkle with coarse salt to rid the eggplants of excess bitterness. Let them stand like this for about two hours.
And we have more time to prepare the filling. We wash the bell peppers and tomatoes. We remove the tails and clean out the middle along with the seeds. Remove the skins from the garlic cloves. We pass all this together with a pod of hot pepper through a meat grinder. You can also make minced meat in a blender. In the received homogeneous mass pour in vinegar.
When the eggplants stand allotted time, we wash them from excess salt and squeeze out the water along with the excess juice.
Pour the oil into the frying pan and heat thoroughly. Add the eggplants and stir-fry until they are browned. This will take approximately 15-20 minutes.
Add a mixture of chopped vegetables (tomatoes, bell peppers, red peppers, garlic) to a deep enamel or stainless steel bowl. Place on the fire and wait for the first bubbles to appear on the surface. And boil for five minutes. Add eggplant cubes.
Add a little salt and sprinkle with sugar. Stirring frequently, cook for about ten minutes.
Place the prepared snack into jars. They must first be sterilized and dried. Roll up the lids and leave to cool. We also recommend preparing it, it is also very tasty and easy.
They should be cooled in a warm place. It’s even worth wrapping the twist tightly with a blanket or rug to create the effect of a heat bath.
Tips: containers for preservation are sterilized either in the oven, leaving for 10-15 minutes, or left with a small amount at the bottom in the microwave. You can also boil them or hold them over steam.
Bon appetit.
Starinskaya Lesya
Cooking recipes:
Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product has an incredible amount useful substances, what fiber alone is worth. It is useful for strengthening blood vessels, increasing immunity and for heart function.
Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They cook with it great snack. And the cooking process takes little time - simple, fast and tasty.
Let `s start
This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This blank contains a mass summer vegetables– useful in any combination. Reminds me of a salad.
Compound:
- Young eggplants - about two kilograms,
- Tomatoes – 3-4 pieces,
- 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 “You will 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. Place in a separate container, add salt and pour cold water. Leave them for an hour and let all the bitterness come out.
Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. In this moment last time add salt (tablespoon). Cook for ten minutes until mushy.
Next, pepper the eggplants and roll them in flour, fry them on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.
Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water(water only up to the shoulders) and after it boils, let’s keep it in boiling water for a little while.
Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.
Delicious recipe for eggplants cooked like mushrooms
The results are truly 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 can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can 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 teaspoons each. spoons,
- Freshly squeezed lemon – 2 tsp.
Preparation:
I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.
Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.
Place the frying pan on the fire and cook fried eggplant until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.
And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.
At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.
Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.
Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.
Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter “Ten” - a popular eggplant salad
Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.
Products:
- Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
- Refined oil,
- Sil and granulated sugar - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (it has accumulated a large number of solanine). Take fresh and young, strong and dense.
We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should simmer for at least 30 minutes after boiling. 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 workpiece for the winter. Lay tightly and without air gaps. Seaming machine or simple lids close the jars with a twist. Turn over and cover with a blanket until completely cool.
As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.
Recipe for making “little blue ones” without sterilization in tomato juice
Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Hold best recipe preparations. Just like the workpiece above, it won’t take you much time - you’ll 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,
- Granulated sugar and salt - a couple of spoons each,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. 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 the peeled garlic and hot pepper.
We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).
Place the prepared products in one large container and mix. Add water and vinegar. Usually I acetic acid I pour in a couple of minutes before the preparation is ready. If you want, you can do the same.
Place on the stove and cook. After boiling, simmer until fully cooked.
Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.
Mother-in-law's eggplant tongue
Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.
Generally " Mother-in-law's tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.
What should you serve such a delicious appetizer with? Look:
Recipe for delicious eggplants in Georgian style – “You will lick your fingers”
According to Georgian cuisine, where spicy foods most often predominate, this cooking recipe will also contain fiery savory ingredients.
- 5 kilos of “little blue ones”,
- Bell pepper – 600 grams,
- Red pepper – 2 pcs.,
- Garlic – 200 gr.,
- Vinegar – 350 ml.,
- Vegetable oil – 1 cup.
How to cook in Georgian?
Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.
We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).
Now you need to fry and brown the “little blue ones”.
Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.
Korean style eggplant
This recipe was shown to me by a Korean friend of my friends. It turns out quite nice delicious appetizer salad. Now I like these Korean vegetables too.
Products:
- Eggplants - 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 (in grains) - 1 table. l.
Preparation:
We cut the blue ones into halves. Then into slices. Just not too subtle.
Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.
Grate carrots onto Korean grater(if not, then use a knife as usual). Onion in half rings, Garlic through a crush.
Divide the bell peppers into quarters and then into strips. Burning on small pieces(just be careful - it can burn your hands - gloves will help).
Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.
Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.
Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.
Recipe for winter eggplant baked in the oven
An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, cleaned from the skin and stalk. And put them in bags and freeze them.
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 You can prepare the “blue” ones yourself at home. And then, on a winter day, make something interesting out of them and unusual dish to surprise all guests.
Bon appetit!
The blueberry season is not over yet and therefore you still have time to prepare. In winter, such a spicy snack will be an excellent addition to any meal, and even on festive table This snack will come in handy, especially with strong drinks. These winter recipes can be considered simple, since they do not require additional sterilization.
Georgian eggplants for the winter are a spicy and savory appetizer. If you like savory snacks from eggplants like mother-in-law’s tongue, then you can safely cook them. For this salad, take eggplants that are not too large, because these fruits do not have large seeds, and the flesh is denser. Today I want to show you several recipes for cooking eggplants in Georgian style, and you decide for yourself which one is the best delicious recipe.
Ingredients:
- Bell pepper – 5 pcs.,
- Hot chili pepper - half a pod,
- Eggplants – 2 kg.,
- Garlic – 2 heads,
- Water – 1 glass,
- Onion- 500 gr.,
- Spices – turmeric, suneli hops, Provencal herbs, paprika, ground coriander,
- Salt – 2/3 tablespoons,
- Sugar – 2 tbsp. spoons,
- Refined sunflower oil – 4 tbsp. spoons,
- Table vinegar 9% - 3 tbsp. spoons
I suggest preparing it for the winter delicious snack from eggplants in Georgian style. 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 for more long term. 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 oil in a frying pan and fry eggplants until golden brown crust.
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.
Hello, friends!
Today I want to talk about one amazing thing savory snack, which you can happily present to the table in a matter of minutes. I propose to cook eggplants in Georgian style, because summer is in full swing and we are already harvesting the blue ones. Surprise yourself and your guests with this new product. In addition, there will be recipes instant cooking, you will be shocked how delicious it is!
All fans of this national cuisine will now exclaim and be sure to take note of a couple of recipes. I tried to find not only the most delicious recipes, but also that they were quite varied. After all, everyone knows that blue ones go well with nuts, other vegetables and even meat. And if you add an ingredient such as garlic, then spicy taste provided for you.
I think that I have interested you as much as I could, all that remains is to get to work. Choose from this abundance your special and best recipe and treat your loved ones to this cool snack. And if suddenly for some reason you don’t like it, then you can do any other
In addition, in the article you will find recipes for winter storage in banks, I think this is just relevant now. Eat, as they say, from the belly and make preparations for the cellar.
I propose to focus on this option first, the eggplants will be fried, and they will be added necessary spices and seasonings, plus other vegetables. At all classic recipe suggests that this dish is prepared in exactly this way, but there are many others, for example, in brine and with the addition of nuts.
This article will review all types so that you can find the one that suits you best. In any case, these Georgian recipes They are famous for their spicy pungency in taste, no matter how they are prepared.
A special feature of this dish is the addition of Provençal salt, which gives extraordinary taste and an aroma that cannot be put into words, and you can easily say that the salad turns out just to lick your fingers.
We will need:
- eggplants - 3 pcs.
- Bell pepper red - 1 pc.
- green hot pepper - 1.5 pcs.
- cilantro - 10 g
- onion - head
- tomatoes - 1 pc.
- garlic - 3 cloves
- Svan salt - 0.5 tbsp
- white vinegar or apple - 3 tbsp
- vegetable or olive oil - 5 tbsp
- water – 15 ml
- salt - to taste
Stages:
1. First of all, start processing all the vegetables on the list. Wash well, and then take the eggplants and cut them into quarters. After this, place them in a hot frying pan with vegetable oil and fry until golden crust 15-20 minutes.
If you do not like the bitterness that is inherent in these fruits, then please, you can get rid of it, first salt the pieces and let sit for 20-30 minutes, after which you will see the juice, drain it.
The problem will be solved, but in fact, you can completely do without these actions.
2. Grind all other ingredients, it is better to pass the garlic through a press, cut the bell pepper into strips, and onion into cubes. Finely chop the greens sharp knife. Then put this entire beautiful composition in a bowl and season with water + wine vinegar + Svan salt. Stir and let sit for 10 minutes.
3. After frying in a frying pan, the little blue ones will be almost ready to eat. You need to transfer them to another bowl, exactly where all the other ingredients, seasoned with wine vinegar, are.
Chop the tomato into small pieces and fry in the oil that is left over from the eggplant. Literally do this work for 3-5 minutes so that it turns out as if tomato paste. Do not let it cool and immediately pour it onto the salad mixture. Stir.
4. The most interesting thing is ahead of you, this is the test. Eat it hot for your health, and if it cools down, it will not affect the taste in any way. Happy discoveries, comrades!
This was option number one, and now let's move on to option number two. If suddenly you don’t have anything else at hand other than the blue ones, he’ll just help you out. I think that it also comes out spicier, but again, this is how much heat you add in grams))). I suggest making a cool one garlic Sause. How do you feel about such an idea? Maybe you will find fault and say that this is not in Georgian.
We will need:
- eggplants – 2 kg
- white (apple vinegar is fine) 9% - 2 tbsp
- table salt - 1 tbsp
- chili pepper or jalapeno - 1-2 pcs.
- garlic - head
- any vegetable or olive oil
Stages:
1. Cut the blue ones into arbitrary pieces (4 cm in length), but do not make them small, make them quite large. Do not cut off the skin.
Pour vegetable oil into a saucepan and heat it to the limit, then place the workpieces and fry each slice until cooked.
2. Using a slotted spoon, carefully transfer them to a colander or paper napkin to remove all excess fat.
3. Make a spicy filling, mix in a cup white vinegar and be sure to add finely chopped garlic for flavor. It is advisable to even grate it on a fine grater to release the juice. Add salt and finely chop the pepper. Stir.
4. Season the prepared vegetables with this interesting dressing. Stir and let sit and absorb all the flavor. And then eat and enjoy the summer taste of these charming gifts of nature. Which became even tastier with the help of this cooking option. Store strictly in the refrigerator. Bon appetit!
Spicy Georgian eggplants - the best recipe for the winter
Now I’m sharing with you what I’ve been doing for a long time myself, year after year. In fact, I would classify this recipe more as pickled preparations. I think that such a dish is simply a sin, but it’s not possible to put it in a jar, and how good this snack would be on a cold, snow-white day. When it’s cold or blizzard outside, and you have a piece of summer in your cellar. Yes, obviously wonderful! Do you agree?
The recipe is based on a special marinade, with the help of which the eggplants turn out charmingly piquant and with an interesting hint of spiciness. Plus they are somewhat similar to pickled ones, of course you need to try them.
We will need:
- eggplants – 3 kg
- salt - 1.5 tbsp
- garlic - 0.3 kg
- hot hot pepper - 2 pods
- vinegar 70% - 1 dessert spoon
- sweet bell pepper - 0.6 kg
- vegetable oil - 0.5 tbsp.
Stages:
1. Wash the eggplants thoroughly in water and chop them into square pieces. Add salt and vinegar, stir with your hands. Leave in a warm place for 5-6 hours with the lid closed. Then drain the juice.
2. Peel the garlic cloves from the skin and pass through a press. Bell pepper, it will be better if you take it in different colors and chop it into finely thin strips. Chop the capsicum finely. Add vegetable oil and pour this mixture over the already marinated eggplants.
3. Distribute this vegetable mass into clean, sterile jars, and then place each preparation in a saucepan. Place a rag on the bottom to prevent the jars from bursting. Pour water up to the hanger and turn on the heat, after boiling, wait 40 minutes. That is, in this state, the vegetables will be stewed over low heat. Then remove them and screw the clean lids tightly. Check the tightness by turning the containers upside down.
It is advisable to take cans with a nominal value from 0.5 to 0.8 liters no more, otherwise you will have to wait longer.
Dress them in a fur coat and let cool completely. And then store in a cool place, such as a pantry. Good luck!
Very tasty and quick recipe for marinated eggplants
There are so many options, but this one is simpler and easier. Because it does not require any great effort or effort from you. This appetizer turns out to be cool not only in appearance, but it is also incredibly aromatic and piquant.
Imagine, you can submit and call for a sample to be taken in just 5-6 hours. And they are eaten even faster, right with the sound of the wind.
We will need:
- Little blue ones - 1.5 kg
- Sweet bell pepper - a couple of pieces
- Onions - 2 heads
- Hot pepper (chili) - 1-2 pcs.
- Garlic - 1 head
- Parsley - bunch
For the marinade:
- Water - 3 tbsp.
- Salt - 3 tsp
- Vinegar 9% - 10 tsp
- Vegetable oil - 8 tsp
- Black pepper or allspice peas - 9 peas
- Bay leaf - a couple of pieces
- Ground coriander - a pinch
Stages:
1. Rinse the main components of this simple dish in running water. Cut off the tails with a sharp, well-sharpened knife. Boil them in lightly salted water until almost done, about 5 minutes.
2. Next, according to the plan, we need to make the marinade. It seems like such a name and something so difficult. In fact, pour water into a cup, put all the ingredients that are listed above in the composition (for the marinade). Pour in the vinegar right away too, sometimes they write that it needs to be added at the very end, but then the brine rises and foams, otherwise you will avoid this process. Bring to a boil and cook for 4-5 minutes.
3. When the blue ones are ready, remove them from the pan and let all the moisture drain from them. Let them cool.
4. Place chopped peppers and herbs in a cup, as well as diced onions and garlic. Stir.
5. Now, chop the eggplants into circles about 1 cm thick. Make the first layer in a bowl from them, then lay the prepared vegetable mixture, then again eggplants and so on.
Pour this mixture with hot brine and pour vegetable oil on top. Cover with a lid and let stand for about five hours.
6. After a given time, after they have been marinated and stood in the refrigerator, serve to any table, be it a holiday or a dinner party. Or maybe you are preparing this today? Caucasian dish for dinner?
Stuffed eggplant rolls with nuts and cilantro
Incredibly beautiful and also wonderful, that’s the motto of this recipe. Agree, the rolls made from blue ones, and even with the royal nut filling, will amaze and hook anyone. Probably also because it is useful.
I also like this option because you need very few products, the main thing is not to forget about the most basic things.
We will need:
Stages:
1. Chop the walnut carefully and not very finely, because then the electrical appliance will crush it to crumbs. This is the main ingredient for the filling.
2. Chop the onion very finely into cubes. Pour vegetable oil into a frying pan and fry it until soft and golden brown. Red onions work best here as they are more bitter than regular white onions. Remove from stove. Transfer it to the bowl in which you will make the filling.
3. Chop the cilantro with a knife, then add the nuts. Press the peeled garlic cloves through a garlic press. And plus a teaspoon of hops-suneli, as well as a quarter of a teaspoon of vinegar.
4. Add salt and use a blender to grind the filling until smooth.
Interesting! Restaurants also add mayonnaise to get an even more delicate texture.
5. Cut the eggplants into thin slices in the form of strips. Salt them so that all excess bitterness comes out. Transfer them from the cutting board to a plate. After 30 minutes, you will see liquid, drain it. And start frying in a frying pan with oil on both sides until golden brown.
6. Once the vegetables are ready, transfer them to a plate. Be sure to place paper napkins to drain off any excess grease.
7. Now take each strip and distribute the filling over the surface, that is, stuff it, and then roll it into a roll.
It looks quite tempting and attractive. Top with whole nuts and parsley.
A simple recipe for Georgian eggplants with walnuts
If the previous version had rolls, then here will be shown a method for a quick fix. That is, you can combine all the ingredients in one container and gobble it up with a large spoon on both cheeks. My sister suggested this idea to me. She says there are fewer problems, and the result is superb. Yes and it’s true, what do you think?
Option for lazy housewives in front of you, take it and use it, no doubt it will turn out delicious too!
But you can’t do without khneli-suneli and cilantro, as in the previous one, because these are the main components of this national dish.
We will need:
- blue ones - 2-3 pcs.
- red onion - 2 pcs.
- carrots - 1 pc.
- garlic - 10 cloves
- tomatoes - 2-3 pcs.
- walnuts crushed into crumbs - 0.5 tbsp.
- vegetable oil
- salt, sugar, hops-suneli
- green cilantro
Stages:
1. Chop the young purple fruits into pieces with a kitchen knife. And immediately sprinkle with salt to release a large amount of juice. After thirty minutes, drain the water. For greater fluid release, it is recommended to install a weight.
2. First cut the heads of red onions in half, and then with thin feathers into half rings. It is advisable to take a small and young carrot, chop it into pucks. Remove the skin from the tomatoes and peel the garlic.
3. Then fry in a frying pan using onions and garlic, as soon as 2-3 minutes have passed, after active frying, immediately add carrots. Stir and fry until done. Then add the bell pepper, chop it into thin slices and cut the tomatoes into cubes. Fry for 10-15 minutes.
Next, fry in a separate pan sunflower oil eggplants, as soon as they are ready, add them to the vegetable mass along with walnuts. The nuts must be crushed into crumbs; a blender does this job well, or you can achieve this result manually, but this will be more difficult. Stir everything and simmer for another 5 minutes, then add salt and sugar to your liking. Add suneli hops and turn off the stove.
4. This is a light and delicate blue, let it charm you with its uniqueness. I almost forgot, it is recommended to chop the cilantro and sprinkle it on the finished delicacy so that more vitamins and valuable substances are preserved.
Fried eggplant stew in Georgian style (adzhapsandali)
Yesterday I posted a whole article on this topic, and today I decided to mention this greatest dish here again. After all, the fact is that ajapsandal also belongs to Georgian cuisine. It is prepared mainly with potatoes and sometimes additional meat is added. The main ingredient is also eggplant, you can read about all the secrets and subtleties
And now I offer the simplest recipe, take note too.
We will need:
- Beef meat – 0.5 kg
- Eggplants - a couple of pieces
- Onion - 2 heads
- Potatoes - 3-4 pcs.
- Tomatoes -3-4 pcs.
- Garlic - head
- Salt and pepper
- Ground red pepper - a pinch
- Greenery
- Bell pepper - a couple of pieces
- Water - 0.5 tbsp. (or without it)
Stages:
1. Prepare everything you need for work, rinse the vegetables in running water. Then chop the eggplants into cubes with a knife, sprinkle with salt, and after the juice is released, drain it. Potatoes and tomatoes are also cut into cubes. Chop the onion finely as you like.
Cut the meat and bell pepper into small pieces. And now we take a saucepan and start styling. Pour a little vegetable oil on the bottom, and then put the meat, onions, bell pepper, eggplants, tomatoes. Be sure to sprinkle each layer with chopped garlic and any favorite herbs, for example parsley and cilantro are great here. Also add salt and pepper.
Close the lid and simmer for 1.5 hours over low heat. It's best to add some water so that nothing burns.
2. Please note that this option does not require much effort from you, cut everything, put it in a saucepan and go about your business. You can also take a multicooker bowl and cook this dish in it. It will turn out even better.
Before serving, sprinkle ajapsandali with herbs. And you can eat it either hot or cold. Bon appetit!
Eggplant salad for the winter without sterilization - a finger-licking recipe
Well, now another masterpiece to be made for winter storage. This is a delicious snack for any occasion. All ingredients are calculated per volume liter jar. That is, such a calculation of products is presented here so that you can do it for testing. If you want, multiply by two or three and then create more blanks.
I propose to make this salad without anything unnecessary, that is, without other vegetables, we will take only garlic and bell pepper, spices, and we will use vinegar for the marinade.
We will need:
- eggplants – 500 g
- bell pepper - 1 pc.
- hot pepper - half a pod
- garlic head - 3-4 cloves
- salt and sugar 1 tbsp each
- vinegar 9% - 40 ml
- vegetable oil - 2 tbsp
Stages:
1. As usual, cut the eggplants into pieces with a knife, add salt and wait until they release their juice. Pour it out. Fry them in a frying pan with vegetable oil until golden brown, then place on paper towels to drain all the fat.
2. Grind the hot and bell peppers into plastic pieces, peel the garlic. If you are a gourmet of what is hotter and more vigorous, then do not remove the grains from the hot pepper.
3. Now, using a meat grinder or blender, grind the pepper and garlic to make a porridge-like mixture. Then pour in 9 percent vinegar, do not confuse with essence.
4. Stir and add salt and sugar. Oh, what an aroma, and the taste of this sauce is just perfect. The yum is real. Now boil this mixture on the stove and simmer for 3-4 minutes.
5. Add fried eggplants to this beauty and simmer for only 10 minutes. And then taste for health.
6. Alternatively, place the food in clean jars and close them with self-screwing lids. Wait until it cools completely, then put it in the cellar or leave it at home for storage. Good recipe, which will definitely delight you and your family!
Blue Georgian slices: fast and tasty
For as long as I can remember, my mother has always prepared this recipe, this taste will remind everyone of childhood. In addition, this option is universal, you can prepare it and taste this dish today, or you can put everything in jars and roll up the lids with a special seaming machine. Which method you choose is up to you.
You can try it first, and then, if you are impressed, close the jars. Great idea. I recommend watching this story. Watch it right now from the YouTube channel.
Quick and tasty recipe for eggplant in brine
If you want to eat the blue ones in a couple of hours, then use this original marinade, which will help speed up this process. They can be eaten after 5 hours.
In this recipe, coriander seeds are used to prepare the brine; they will add a divine taste and smell, and black allspice will only emphasize the aroma.
We will need:
- eggplants - 1.5 kg
- bell pepper - 3 pcs.
- hot pepper - 1 pod
- onions - 2 pcs.
- garlic - 1 head
- greens - bunch
- water - 750 ml
- vinegar 9% - 5 tbsp
- heaped salt - 1.5 tbsp
- sunflower oil
- Bay leaf— 1-2 pcs.
- coriander seeds - a pinch
- black allspice - a pinch
Stages:
1. Start cooking by preparing the marinade, pour water (750 ml) into a saucepan, bring to a boil and add bay leaf, peppercorns, coriander and 1.5 tbsp salt. Let the water boil for two to three minutes. Turn off the stove and then pour in the vinegar.
2. While the brine is boiling, place the blue ones in another pan in regular drinking water and boil for 5 minutes after boiling.
Important! Do not cook eggplants longer; if you overcook them, they will be too soft and will fall apart.
3. Cut the onions into half rings and sweet pepper into strips. Chop the hot pepper in any way, for example into finely cubed cubes. Next, chop the herbs and garlic. But, it can be passed through a press. Mix everything.
4. After the eggplants have cooked for 5 minutes, drain the water and let them cool. Then cut them into slices 1 cm thick and place them in a pan in layers. A layer of vegetables, then chopped eggplants, then again vegetables and so on until the entire container is filled. Pour in olive or sunflower oil.
5. Pour the prepared and slightly cooled marinade along with pepper and coriander grains into the center of the vessel. Now cover with a lid and put it in the refrigerator on the second shelf, wait 3-5 hours, and then enjoy it to your health!
6. Here's how to serve it in portions on a regular home plate. It looks festive and attractive. I wish it to work out with a bang.
How to cook eggplants in a slow cooker
If you have such technology in your home, then what are you waiting for. Be sure to use it. After all, she is also your assistant in the kitchen. In principle, you can take absolutely any recipe you like and apply it here. The main thing is to choose the desired mode, for example, use Frying or Stewing in a Redmond or Polaris slow cooker.
I propose this time to turn to a different cooking technology. Instead of vinegar, we will use soy sauce, which will also give an excellent marinating note. And ginger and sesame seeds will make this masterpiece even more unique.
We will need:
Stages:
1. Chop the eggplants into long strips and salt them. Mix well with your hands and leave to stand on the counter for 40 minutes. Then rinse them in water. Dry them with paper towels.
Pass the garlic and ginger through a garlic press. Or you can use a fine grater. Add three tablespoons to this mixture soy sauce and stir well. You can add sugar if you wish.
2. Now place the blue ones in the multicooker bowl and turn on the Fry mode, pour in vegetable oil. Click Start. Fry them all at once, not in parts. Stir occasionally, after 5 minutes have passed, pour in the sauce and stir. Turn off the Fry mode, close the lid and leave for 3 minutes.
3. This is the appetizer, decorate it sesame seeds and try it today, either hot or cold.
Recipe for 19th century Georgian eggplants with tomatoes - recipe for rolling
Who would have thought, but there is also such a cooking option, to be honest, I don’t know what it’s based on, why it was called that. I didn't find any information, but I think the main thing is that it is very tasty and has a rather unusual taste.
This delicious snack, it will come in handy in winter. But until you try it, you won’t know, so I advise you to repeat everything after the owner of this video and create. Good luck!
This article has come to an end, I hope you are already full to your stomach, or perhaps you just can’t decide and settle on a specific option. Try to make them all, because Georgian eggplants are a separate dish that can serve as a side dish, appetizer or addition to meat. Yes, who cares, mainly that it tastes amazingly great.
See you again, dear friends and subscribers. Write comments, like and bye-bye.
