Georgian eggplant appetizer for the winter. The most delicious Georgian eggplant recipes for the winter Georgian dishes for the winter

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.

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.

Cut the washed blue ones into medium cubes. Sprinkle with salt and let stand for an hour.
Wash the remaining vegetables, remove seeds, peel and twist. Add the remaining ingredients to the resulting mass, mix, and let it boil.
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.
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.

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.
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.
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 until it boils. Then cook, uncovered, for five minutes. Be careful not to overcook. We strain the finished blue ones well.
Before placing vegetables, the oil must be heated until lightly smoking.
Take a suitable container for pickling. Divide the eggplants into two parts, the remaining vegetables into three.
Place one part of the vegetables on the bottom, squeeze out the garlic, and place the tomatoes on top. We place half of the blue ones tightly on them. Squeeze the garlic and pour a little oil on it. Then add celery, peppers and onions with tomatoes.
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.
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.

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.

Cut the sweet pepper in half, remove the stem and seeds. Cut into cubes along with the peeled onion.
Chop the hot pepper with a knife and squeeze out the garlic.
Place the prepared vegetables in a cooking container, add a glass of water, and set to cook.
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.
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:

Wash the eggplants and cut off the stems. 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.
After the eggplants are ready, put them in a colander and put pressure on top.
Coarsely grate the carrots, chop the garlic and herbs, and cut the pepper into half rings. Mix the filling thoroughly.
Pour a liter of water into an enamel container, put the parsley stems, and put it on the 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.
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 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:

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.
Grind the nuts in a meat grinder. Cut the onion into small cubes, chop the garlic, parsley, and cilantro.
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 fried 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:

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.
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.
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.

Eggplants occupy a special place in Georgian cuisine. Hot dishes and cold salads are prepared from the fleshy purple vegetable, it is stuffed and baked on the grill, seasoned with hot spices, nuts, cheese, and served with meat and mushrooms. Today in our kitchen we have Georgian eggplants - a moderately spicy, savory appetizer, which is often used as a winter preparation. Variations on the eggplant theme with a Georgian accent are in our article.

What do they eat eggplants with in the Caucasus?

Nuts and garlic are favorite Georgian seasonings, integral ingredients of traditional sauces, without which it is impossible to imagine the national cuisine. They season meat, soups, and vegetables. Eggplants are no exception. They also love herbs and spices, moderately hot and aromatic.

To prepare Georgian eggplants, in addition to the blue ones themselves, you will almost certainly need the following products, which “migrate” from recipe to recipe:

garlic, onion;
pepper – sweet and definitely chili;
tomatoes;
from spices – coriander, saffron, a mixture of peppers;
from greens - cilantro, basil, parsley;

The traditional taste of Georgian dishes is sour-sweet-spicy, so wine vinegar, pomegranate juice, and lemon are often used to season dishes. Eggplants go well with traditional Georgian sauces - satsivi, bazhi, which are based on walnuts.

Having the above-mentioned products in your kitchen, you can safely prepare eggplants in Georgian style, including preparations for the winter.

Cold appetizers

Let's start our excursion into the intricacies of cooking with appetizers, without which not a single feast of the hospitable highlanders is complete. The most popular eggplant salad is ajapsandali. It’s like lecho for Hungarians or Bulgarians - there is one recipe, but there are countless variations.

Classic ajapsandali

It is customary to prepare this salad for future use, since it must be thoroughly brewed before serving. It can be stored in the refrigerator for up to 2 weeks; over time it becomes even tastier.

Eggplants for ajapsandali need to be young, long and smooth, with smooth purple skin. When cut, the seeds should be white, barely noticeable, the flesh should be tender, elastic, without defects. For 2 kg of these beauties, we make up a company of the following products:

sweet pepper, preferably not green and fleshy (4 pcs.);
tomatoes (1.5–2 kg);
garlic (5 large cloves);
onions (1 kg);
greens (cilantro, dill, parsley, basil) - 1 generous bunch of each type;
salt and oil for frying eggplants.

Preparation begins with blue ones, which are washed, peeled and cut into longitudinal plates (tongues). Thickness – 0.8–1 cm. To remove bitterness and excess juice, vegetables are generously salted and set aside for 30–40 minutes. Then they are washed and squeezed. To avoid shooting in the frying pan, remove the remaining moisture with a paper towel. While the blue ones are releasing their juice, prepare a dressing from the remaining vegetables. Finely chopped onions are sautéed. Peppers and tomatoes cut into pieces and garlic passed through a press are sent to it. Stew vegetables for 10 minutes, salt to taste, sweeten if necessary. Add chopped greens to the prepared vegetable mixture.

The eggplants are fried on both sides, the excess oil is allowed to drain and added to the vegetable dressing. Tomatoes provide acid, so vinegar is not used in classic ajapsandali. But this is a matter of taste. In order for the little blue ones to be saturated with the dressing, it will take from several hours to a day. At this time, the dish is sent to the refrigerator.

With walnuts

Eggplants with walnuts are a classic Georgian vegetable preparation. For 1 kg (5-6 pieces) of blue ones it takes:

walnuts (kernels) – 150 g;
garlic – 4–5 cloves;
a bunch of cilantro;
spices – saffron, suneli hops, coriander seeds;
salt and vinegar are added to taste.

The eggplants in this dish are wrapped in rolls, which determines how the vegetable is cut into long thin slices (0.5–0.8 cm). The technology for preparing the plates for frying is the same as in the previous recipe. To remove excess oil from roasted vegetables, place them on a paper towel.

To prepare the filling, pass the nuts through a meat grinder with a fine sieve, beat the garlic with a small amount of oil (for binding) in a blender, and finely chop the cilantro. The products are combined and mixed to a paste-like state, seasoned with spices, vinegar, and salt.

The cooled eggplant slices are spread with nut paste and rolled up. The appetizer is ready.

With garlic and herbs

This version of Georgian eggplant is more everyday than festive; it is prepared from what is always on hand, at least in the Caucasus.

These will be vegetable rolls with a very simple but flavorful filling. To prepare it, based on 1 kg of blue ones, you will need:

young garlic (this is important, it is not so “evil”) - 3 heads;
a bunch of cilantro;
a bunch of parsley;
mixture of peppers, salt, oil.

Beat garlic and herbs with a small amount (50–60 ml) of olive oil, salt and spices in a blender until paste-like. Fried tongues are prepared from eggplants. We won’t repeat how to prepare and fry a vegetable, since plenty has been said about this in previous recipes. All that remains is to spread the aromatic filling on the vegetable slices.

Let's reveal the secret of how to prevent eggplants from being over-saturated with oil when frying. Before adding to the frying pan, the vegetable slices are greased with a small amount of vegetable oil. The frying pan remains dry. As a result, the flesh is not so much fried as baked.

Georgian eggplants for the winter

To stock up on eggplants for the winter, recipes for preparing vegetables in Georgian style in a spicy, sweet and sour sauce are more suitable. They almost always use acid, which acts as a reliable preservative. This can be vinegar, including wine, pomegranate juice, lemon juice. In Russian interpretation, such salads are often called “Ogonyok”.

In a spicy dressing

Spicy snacks are eaten very well in winter, so you can cook them without fear. The amount of ingredients in the recipe is calculated for 5 kg of blue ones. Namely:

sweet pepper (red or yellow, fleshy) – 10 pieces;
chili pepper – 1–2 pieces;
peeled garlic - half a glass on your finger;
vinegar – 200 ml.

Grind all components in a food processor, salt to taste, and add vinegar. The sweetness in the sauce comes from the bell pepper, but you can add a little sugar. Since the preservation will have to be sterilized, the dressing does not need to be boiled.

Eggplants are cut into slices or slices. In the first case, they will be dipped in dressing, in the second, they will be spread and rolled up. Before cooking, the bitterness is removed from the vegetable - in a dry way (salt, let it drain) or soaked for half an hour in salt water. The blue ones are fried or baked in the oven.

The circles (rolls) are placed in jars, generously sandwiched with filling so that there are no voids. If the dressing has been boiled, half-liter jars are sterilized for 10–15 minutes, if not, half an hour.

With chili, tomatoes and garlic

If you use tomatoes and a little more vinegar and hot pepper in the dressing (all these are natural preservatives), you can prepare Georgian eggplants for the winter, but without sterilization. We offer a recipe for your culinary piggy bank based on 4 kg of blue ones. Besides them, we take:

bell pepper – 1 kg;
ripe fleshy (not watery) tomatoes – 2 kg;
chili – 4 peppercorns;
peeled garlic - 4 large heads;
vinegar – 200 ml;
sugar – 125 ml (half a glass);
butter in sauce – 125 ml;
salt, oil for frying vegetables.

Eggplants cut into slices and freed from bitterness can be prepared in one of the following ways - fry in a frying pan or bake in the oven. We recommend not peeling the skin, it looks more beautiful in a jar and the pulp doesn’t fall apart.

A sweet, sour and hot sauce is prepared from the remaining ingredients. Grind tomatoes, both types of peppers and garlic or beat them in a blender to a paste. Oil is poured here, salt and sugar are added, and then sent to the fire. The mass needs to be boiled well, especially if the tomatoes were not dense and meaty enough. Vinegar is poured in at the very end.

After this, the eggplants are placed in clean, baked jars, sandwiched with pepper and tomato dressing, and rolled up with sterile lids.

The second, and in our opinion more reliable, option is to additionally boil the blue ones. To do this, the fried circles are dipped in a boiling dressing, vinegar is poured in, and the whole thing is simmered for 5-7 minutes. And after that they roll it up.

Culinary community Li.Ru -

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’s 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 enjoy 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 prepare 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 made 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, yet 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 tasty. 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.

The most delicious Georgian eggplant recipes for the winter

Georgian eggplants for the winter - one of the traditional, even classic home preserves. It is very important to choose young and dense eggplants for preparing such winter preservation. Even slightly wilted fruits are no longer suitable for consumption, because they accumulate toxic substances. Of course, the best option would be if you collect all the vegetables that we will use in this step-by-step photo recipe for spicy Georgian eggplants at your own dacha.

Spicy Georgian eggplants without sterilization

Cooking time: 1 hour 20 minutes
Yield: 2 jars of 0.5 l.

Eggplants for the winter are a fairly popular homemade product. Spicy pickled eggplants are often called “Georgian style” - after all, in Georgian cuisine these vegetables play one of the main roles; in addition, in this country they love spicy things. But the recipe for spicy eggplants for the winter also has another name - “light”. And because it has a beautiful color that warms you during the long winter, and because it has an equally warming pungent taste.

Recipes for preparing spicy blueberries for the winter in Georgian style.

Ingredients

Eggplants – 2 kg.
Bell pepper – 500 g.
Tomatoes – 1 kg.
Hot pepper – 2 pcs.
Garlic – 2 heads
Vegetable oil – 100 ml. + 50 ml. for baking eggplants
Vinegar – 100 ml.
Salt – 1 tbsp. + handful for eggplants
Sugar – 2 tbsp.

Today we have “Ogonek” eggplants. The recipe is old, with tomatoes, without sterilization - which makes the preparation of this dish much easier.
HOW TO PREPARE SALAD “Ogonyok” FROM EGGPLANT FOR THE WINTER - RECIPE WITH PHOTO STEP BY STEP

First, let's prepare the necessary ingredients. The eggplants for this dish should not be too large. It is better to take thinner and longer fruits than almost round “barrels” - the latter usually have more seeds and a looser consistency.
It is better to use red pepper, both bell and bitter, then the “spark” effect will be fully achieved.
Wash the eggplants well and cut into slices at least 1 centimeter thick. If you cut them too thin, there is a chance that they will turn into mush during further processing.
Season the eggplants with salt, lightly mash them with your hands and leave them like this for about 40 minutes. This step is necessary in order to remove excess bitterness. After this time, rinse them with cold water
While the eggplants are standing in salt, sterilize the jars and lids in any convenient way.
Now you can fry the eggplants. But if you want to get quick-cooking pickled eggplants, then it’s much faster and easier to bake them in the oven. Pour fifty milliliters of oil over the eggplants, mix and place on a baking sheet (or 2-3 baking sheets at once, if possible). Bake for 20 minutes in an oven preheated to 200 degrees.
While the eggplants are baking, prepare the vegetables for the sauce. Place washed tomatoes, peeled garlic cloves, bell and hot peppers without seeds into a deep bowl.
Grind vegetables using a meat grinder or blender.
Add salt, sugar and 100 milliliters of vegetable oil to the resulting vegetable sauce. Boil in a saucepan with a thick bottom.
Place the baked eggplants in the boiling sauce, stir carefully and simmer for 7-10 minutes over low heat.
Turn off the heat, pour in the vinegar and stir carefully again.
Place the vegetables along with the sauce in sterilized jars and cover with sterilized lids.
In this recipe we are preparing ogonyok eggplants for the winter without sterilization, so we simply roll up the jars, turn them over and wrap them. Leave it like this until it cools.
Vegetable preparations should be stored in a dry, dark place, away from heat sources. Bon appetit!
Spicy Georgian eggplants for the winter, recipe
Spicy blue eggplants in Georgian style for the winter are a very tasty, savory appetizer that is prepared quickly and easily. To prepare it, you use the most common vegetables that grow in any garden, so there should be no problems with preparing this winter salad.

Eggplants with bell peppers for the winter

Prepare spicy, very tasty, Georgian eggplants with an incredible aroma for the winter.

They are absolutely simple to prepare and the results are excellent. We recommend!

Ingredients

Eggplants - 1 kg.
Sweet bell pepper - 400 gr.
Vegetable oil - 100 gr.
Garlic - 1 head
Hot pepper - 1 pc.
Salt - to taste
Sugar - 1 tbsp. spoon
Vinegar 9% - 100 ml.

Cooking recipe

Wash the eggplants, remove the stems and cut into medium cubes.
Salt well and leave for 2 hours.
Grind sweet bell peppers, garlic and hot peppers in a meat grinder.
Pour in vinegar and vegetable oil, stir.
Squeeze the eggplants and fry in vegetable oil for 15-20 minutes until slightly golden brown.
Pour the pepper and garlic mixture into a deep saucepan, bring to a boil, and boil for 5 minutes.
Add fried eggplants.
Add salt to taste, add sugar, stir and boil for 10 minutes, stirring constantly.
Place the eggplants in sterilized, dry jars.
Cover with lids and roll up immediately.
Wrap the finished, very tasty Georgian eggplants, prepared for the winter, in a warm blanket until they cool completely.

From this amount of products you will get 2 half-liter jars of eggplant. Bon appetit!

Georgian eggplants, prepared according to a special recipe:

It is necessary to prepare the container in advance. To do this, it needs to be sterilized. If you don’t have time for this procedure, then glass jars can simply be doused with steam.

List of required products:

eggplants - 2.5 kilograms;
peeled red bell pepper - 250 grams;
garlic - 125 grams;
hot pepper - 0.5–1 piece;
vegetable oil - 1/2 tbsp. (it is better to use unscented);
nine percent vinegar - 0.75 tbsp.

It should be taken into account that the volume of the glass is 250 milligrams.

Cooking method:

Eggplants should be thoroughly washed and rinsed in running water. Remove the stems and cut the vegetables. It should be taken into account that the circles should have a thickness of 10–15 mm. They should not be made too thin, as they should not lose their shape during cooking.
Place the prepared eggplants in a deep container and sprinkle them with a sufficient amount of salt. Mix them well. After half an hour, when the vegetables give juice, they will need to be thoroughly rinsed in water, which must be cold. Then the circles are dried.
After this, the circles will need to be thoroughly fried in a frying pan with the addition of vegetable oil. They should be fried on both sides, and this should be done without using breading.

Making hot sauce

After you start frying the eggplants, you need to start preparing the filling.
Sweet peppers must first be washed and the seeds and stalks removed. Then you need to use a meat grinder to grind the bell and bitter peppers and peeled garlic cloves. Add salt (to taste) to the resulting mixture, as well as vegetable oil and vinegar. Mix everything well.

After this, each piece of eggplant must be dipped in the filling and placed tightly in jars. In this case, the jars need to be full. If desired, the filling can be poured directly into the jars of eggplant, but in this case a larger amount will be required.
Cover the jars with lids (do not roll them up) and place them in a wide saucepan, on the bottom of which you must first place a small towel or a special wooden stand. Pour in such an amount of water that it does not reach the necks of the jars by 15–20 mm. Wait until the water boils. Let the jars simmer over low heat for a quarter of an hour.

Then the jars need to be removed from the pan and rolled up. Place them upside down and cover with a fur coat. After the jars have cooled completely, they are stored in a cool, dark place.

The Georgian blue ones are ready for the winter, bon appetit!

Georgian fried eggplant slices for the winter

Today we will tell you a secret recipe for how to close Georgian eggplants for the winter in a special way. Vegetables are cut into slices, fried in oil, and then rolled in spicy adjika made from peppers and garlic.

Georgian eggplant salad for the winter is a very piquant appetizer, the sweet and sour taste of which will not leave homemade lovers indifferent..

Preserving eggplants in Georgian style is done according to a recipe from the national cookbook, which has been tested by more than one generation of housewives.

Ingredients for Georgian eggplant appetizer for the winter:

5 kg eggplants
half a kilo of peeled sweet red pepper without seeds and stalks
250 g garlic
1-2 hot peppers
250 ml vegetable oil
375 ml vinegar 9%

How to cook Georgian eggplants for the winter in circles:

1. Wash the eggplants, cut off the stems and cut into circles 1-1.5 cm thick, not thinner, otherwise they will lose their shape. Saving is easy! Find out how to pay MANY times less for light with a simple device. Order an energy saver and forget about the previous huge expenses for electricity

2. Transfer to a deep container, salt well and stir so that the juice comes out, and with it the bitterness.

3. After this, rinse in cold water and dry.

4. Fry on both sides in vegetable oil.

5. While the eggplants are being prepared for the winter in Georgian style, prepare a spicy sauce to pour over them. Pass bell and hot peppers and garlic through a meat grinder. Add salt to taste, vinegar, oil and mix thoroughly.

6. Place eggplant salad for the winter in Georgian style in clean half-liter jars in layers, dipping each circle in the resulting adjika.

7. Cover jars with fried eggplant slices with metal lids and place in a pan, placing a towel or silicone mat on the bottom.

8. Fill with hot water 1.5-2 cm below the jar and bring to a boil.

9. Boil over low heat for 15 minutes. Take out the jars one by one, immediately roll up the lids and, turning them upside down, wrap them in a warm blanket until they cool down. Place Georgian eggplants in a cool place for the winter for further storage.

Eggplants with walnuts in Georgian style

The recipe for this snack is very common in oriental cuisine. Walnut kernels give this dish a spicy taste. You can cook little blue ones with them for the winter without even canning them.

Jars for such preparation can be doused with boiling water, and storage under a nylon lid requires special conditions - only in places where it is cold.

Products needed for this recipe:

walnut kernels - 400 g;
blue ones - 2 kg;
garlic - 6 cloves;
onions - 6 heads;
vegetable oil - 200–240 ml;
wine or apple vinegar - 1 glass;
cilantro (seeds) - 2 teaspoons;
salt - 1 teaspoon.

How to prepare this type of recipe:

Cut the blue ones so that a pocket (deep) is formed. Salt it and set aside to infuse and salt for several hours.
Cut the onion into slices, salt it and leave for 30 minutes. Then squeeze.
Grind garlic, nut kernels, cilantro seeds, salt. Mix everything and add vinegar and squeezed onion.
Rinse the eggplants under running water, unfold them a little and fry them lightly in sunflower oil to later remove the pulp from them. Mix it for the filling with the spicy mixture.
Stuff the eggplants, tie them with thread, fry them a little and put them in prepared jars. Pour hot oil on top so that it covers the fruit by at least 3 cm.
Close the lid and place in the refrigerator for further storage.

Recipe for a savory snack from blueberries in Georgian style

You won't need much time to prepare this recipe. True, you can store it for a short time and only in the refrigerator.

You will need:

sweet bell pepper - 6 pieces;
fresh eggplant fruits - 8–10 pieces;
onions - 4 heads;
garlic - 6–8 cloves;
table vinegar - 140 ml;
granulated sugar - 2 tablespoons;
purified water - 100 ml;
vegetable oil - 1 cup;
celery and cilantro - 1 medium bunch each;
salt - to taste.

Preparation:

Prepare the fruits: wash and cut lengthwise into strips. Boil the straws for 10 minutes in lightly salted water. Remove from water, dry slightly and cut into cubes.
Cut the onion into rings. Pepper - lengthwise into 4 parts. Grind the garlic and herbs along with vegetable oil in a blender or meat grinder.
Mix the eggplants with the crushed mass, add vinegar, salt, sugar, and water. Cover with a lid and place the snack in the refrigerator for a day.