Source: Vkuslandia, AdobeStockToday we will focus on Georgian eggplant. This spicy appetizer can be served with main courses, with alcoholic beverages, or even simply with lavash. We share 20 excellent winter recipes that will surprise you with their ease of preparation and vibrant taste!
1. Georgian Eggplant – Classic Recipe
Source: stolyar-26.ruIt's best to prepare this preserve in a cauldron.
You will need: 2 kg eggplants, 500 g carrots, 500 g bell peppers, 3 medium onions, 100 g garlic, 3 tbsp vegetable oil, 1 tsp khmeli-suneli, 0.5 tsp ground coriander, 0.5 tsp ground black pepper, 150 g tomato paste, 1/2 cup vinegar, 120 g sugar, 100 g salt.
Preparation: Finely chop the eggplants, onions, and garlic. Pass the hot and bell peppers through a meat grinder. Mix everything, add spices, oil, sugar, salt, and tomato paste. Cover and let stand for 1 hour. Then boil the mixture for 15 minutes, stirring occasionally. Pour in the vinegar, stir, and transfer to prepared jars. Seal with lids, turn upside down, and wrap in a thick towel.
2. Fried Georgian Eggplant for Winter
Source: ideireceptov.ruAdd oil to the pan when there are no eggplants in it.
You will need: 2 kg eggplants, 500 g tomatoes, 500 g bell peppers, 1 head garlic, 1 hot pepper pod, 100 ml vinegar, 250 ml vegetable oil, 2 tbsp salt.
Preparation: Slice the eggplants and lightly fry them in oil. Pass the tomatoes, garlic, hot pepper, and bell pepper through a meat grinder. Mix the resulting mass with salt and boil for 10 minutes. Layer the eggplants in jars, alternating with the vegetable mixture. Sterilize for 10 minutes, pour in the vinegar, and seal.
3. Fried Georgian Eggplant with Onions and Hot Pepper
Source: palatabledishes.comEggplants will be less bitter if soaked in salted water for 20 minutes beforehand.
You will need: 2 kg eggplants, 1 kg tomatoes, 300 g onions, 150 g garlic, 2 hot pepper pods, 1 tsp khmeli-suneli, 1 tsp ground black pepper, 100 ml vegetable oil, 120 ml vinegar, 100 g sugar, 100 g salt.
Preparation: Pass the tomatoes, hot pepper, peeled garlic, and onions through a meat grinder. Add spices, sugar, and salt, boil for 5 minutes, pour in the vinegar, and immediately remove from heat. Slice the eggplants, fry them in oil, and place them in jars, alternating with the vegetable mixture. Seal, turn upside down, and wrap well in a blanket.
4. Georgian Eggplant with Carrots and Bell Peppers without Vinegar
Source: souspark.ruAn easy recipe for eggplants with sterilization.
You will need: 2 kg eggplants, 500 g bell peppers, 2 hot pepper pods, 500 g carrots, 300 g onions, 100 g garlic, 100 ml vegetable oil, 3 tbsp sugar, 2 tbsp salt.
Preparation: Slice the eggplants, cover with salted water for 20 minutes, then drain in a colander and pat dry with a paper towel. Grate the carrots, and chop the peeled onions and bell peppers. Mix everything, add oil, sugar, salt, chopped hot pepper, and garlic. Cover and let the mixture stand for 2 hours. Transfer to jars, sterilize for 15 minutes, and seal for winter.
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5. Georgian Eggplant with Tomatoes, Hot Pepper, and Garlic
Source: pinterest.comIf desired, the eggplants can be peeled.
You will need: 2 kg eggplants, 1 kg tomatoes, 2 hot pepper pods, 1 head garlic, 1 tsp khmeli-suneli, 1 tsp ground paprika, 0.5 tsp coriander seeds, 0.5 tsp ground fenugreek, 300 ml vegetable oil, 80 ml vinegar, 150 g sugar, 100 g salt, 250 ml water.
Preparation: Slice the eggplants into rounds and fry them in oil until golden brown on both sides. Pass the tomatoes, hot pepper, and garlic through a meat grinder. Transfer the resulting mixture to a deep pot, add spices, sugar, salt, water, and boil for 10 minutes. Add the fried eggplants, simmer for another 3 minutes, and pour in the vinegar. Transfer the mixture to sterilized jars, seal, and turn upside down.
6. Georgian Eggplant with Vegetables for Winter
Source: lobsterhouse.ruAdjust the level of spiciness to your taste.
You will need: 1 kg eggplants, 1 kg bell peppers, 1 kg tomatoes, 1 kg onions, 150 g garlic, 1 hot pepper pod, 0.5 tsp red pepper flakes, 0.5 tsp coriander seeds, 0.5 tsp khmeli-suneli, 150 ml vegetable oil, half a cup of vinegar, 80 g sugar, 100 g salt.
Preparation: Slice the eggplants, tomatoes, hot pepper, peeled onions, and bell peppers. Mix everything, add oil, minced garlic, spices, sugar, and salt. Cover and let stand for 1.5-2 hours. Boil the vegetable mixture for 15 minutes, pour in the vinegar, and remove from heat after 1 minute. Fill sterilized jars and seal for winter.
7. Fried Georgian Eggplant in Spicy Sauce
Source: pulse.mail.ruInstead of vinegar, you can add the same amount of lemon juice.
You will need: 2 kg eggplants, 1 kg tomatoes, 1 kg bell peppers, 500 g onions, 100 g adjika, 100 g garlic, 50 g cilantro, 1/2 cup vinegar, 300 ml vegetable oil, 3 tbsp salt, 250 ml water.
Preparation: Slice the eggplants into rounds, soak in salted water for 20 minutes, then rinse and pat dry with a paper towel. Fry the eggplants in oil until golden brown on both sides. Blend the tomatoes, bell peppers, garlic, and onions. Add adjika, salt, water, finely chopped cilantro, and boil for 10 minutes. Place some vegetable sauce at the bottom of prepared jars, then a couple of eggplant rounds, and then more sauce. Continue until the jars are full. Sterilize for 10 minutes, evenly distribute the vinegar, and seal.
8. Ajapsandali for Winter
Source: ok.ruIn Georgia, every hostess knows how to prepare this preserve!
You will need: 1.5 kg eggplants, 1 kg tomatoes, 600 g bell peppers, 300 g onions, 100 g garlic, 2 hot pepper pods, 1 tsp khmeli-suneli, 0.5 tsp saffron, 0.5 tsp coriander seeds, 100 ml vegetable oil, 50 ml vinegar, 3 tbsp sugar, 2 tbsp salt.
Preparation: Slice the eggplants, tomatoes, peeled onions, garlic, bell peppers, and hot peppers. Fry the eggplants, onions, bell peppers, and garlic with hot peppers separately. Then mix everything in a large pot, add tomatoes, sugar, salt, and spices. Simmer for 10 minutes, pour in the vinegar, and seal the preserve for winter.
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9. Georgian Eggplant in Sweet and Sour Marinade
Source: pro-orehi.ruWe recommend serving the finished eggplants with potato or meat dishes.
You will need: 3 kg eggplants, 2 hot pepper pods, 1 head garlic, 10 g cilantro, 1 tsp ground coriander, 0.5 tsp khmeli-suneli, 250 ml vegetable oil, 1.5 tsp citric acid, 1/2 cup sugar, 2 tbsp salt, 1 cup boiled water.
Preparation: Slice the eggplants into rounds and cover with salted water for 20 minutes. Then drain in a colander, rinse, and thoroughly pat dry with a paper towel. Fry the eggplants in oil until golden brown on both sides. Separately fry the hot pepper with garlic. Add spices, chopped cilantro, sugar, salt, citric acid, and water. Boil for 2 minutes and remove from heat. Arrange the fried eggplants in jars, evenly distribute the spicy sauce, and sterilize for 15 minutes. Seal the Georgian eggplants, turn the jars upside down, and wrap well.
10. Georgian Eggplant "Ogonek"
Source: bee-master.ruIt is advisable to fry the eggplants and prepare the vegetable filling simultaneously.
You will need: 1 kg eggplants, 500 g tomatoes, 500 g bell peppers, 200 g hot peppers, 3 medium onions, 1 head garlic, 1 tsp khmeli-suneli, 0.5 tsp fenugreek, 200 ml vegetable oil, 60 ml vinegar, 80 g salt.
Preparation: Slice the eggplants and lightly fry them in oil. Cut the hot pepper, remove seeds, and pass through a meat grinder. Also, mince the tomatoes, peeled onions, garlic, and bell peppers. Mix the vegetable mass with spices, salt, and boil for 10 minutes. Pour in the vinegar, stir, and immediately remove from heat. Place the fried eggplants in jars, alternating with the vegetable mixture. Seal, turn upside down, and wrap in a warm blanket for 24 hours.
11. Spicy Eggplant in Georgian Adjika
Source: dzen.ruYou can also add a little cilantro or thyme to taste.
You will need: 2 kg eggplants, 1 kg tomatoes, 1 kg bell peppers, 2 hot pepper pods, 150 g garlic, 3 tbsp dry adjika, 300 ml vegetable oil, 100 ml vinegar, 250 g sugar, 100 g salt.
Preparation: Slice the eggplants into rounds and lightly fry them in oil. Peel the tomatoes, slice them, and place them in a pot. Cut the bell peppers lengthwise, remove seeds, mince, and add to the tomatoes. Add dry adjika, sugar, salt, sliced hot pepper, and garlic. Boil for 10 minutes, pour in the vinegar, and remove from heat after 2 minutes. Place some adjika at the bottom of the jars, then eggplants, and then more adjika. Continue until the jars are completely filled. Seal with lids and wrap in a thick towel.
12. Georgian Eggplant with Hot Pepper and Plums
Source: bee-master.ruIdeally, the plums should be unripe.
You will need: 2 kg eggplants, 1 kg tomatoes, 500 g plums, 4 bell peppers, 2 hot pepper pods, 150 g garlic, 2 g citric acid, 200 g granulated sugar, 100 g salt.
Preparation: Pass the tomatoes, hot pepper, peeled plums, bell peppers, and garlic through a meat grinder. Bring the mixture to a boil, mix with sugar and salt, and boil for 5 minutes. Add the sliced eggplants, add citric acid, boil for another 10 minutes, and seal.
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13. Georgian Eggplant with Walnuts, Garlic, and Dill
Source: souspark.ruIt will be even tastier if the walnuts are lightly toasted in a pan.
You will need: 2 kg eggplants, 1.5 kg tomatoes, 500 g carrots, 500 g onions, 2 hot pepper pods, 300 g walnuts, 200 g garlic, 150 g dill, 300 ml vegetable oil, 150 ml vinegar, 3 tbsp sugar, 2 tbsp salt.
Preparation: Slice the eggplants into rounds and lightly fry them in oil. Separately fry the chopped onions with carrots. Peel the tomatoes and pass them through a meat grinder along with the walnuts, garlic, and hot pepper. Add sugar, salt, and mix. In prepared jars, layer carrots with onions, eggplants, tomatoes with walnuts and pepper, and finely chopped dill. Sterilize for 15 minutes and evenly distribute the vinegar among the jars. Seal the Georgian eggplants, turn upside down, and wrap well.
14. Georgian Eggplant with Cabbage, Hot Pepper, and Carrots
Source: povar.ruDo not overcook the eggplants in boiling water, otherwise they will lose their shape.
You will need: 1 kg eggplants, 1 kg cabbage, 300 g carrots, 2 hot pepper pods, 1 head garlic, 100 ml vegetable oil, 1 tsp ground red pepper, 0.5 tsp ground coriander, 0.5 tsp khmeli-suneli, 2 bay leaves, 80 ml vinegar, 4 tbsp sugar, 100 g salt, 2 liters water.
Preparation: Slice and soak the eggplants for 20 minutes in salted water. Shred the cabbage, sprinkle with sugar, and lightly mash with your hands. Boil water, add chopped hot pepper, bay leaf, eggplants, and boil for 5 minutes. Fry the carrots in oil for 4-5 minutes, sprinkle with spices, salt, minced garlic, and immediately remove from heat. Layer eggplants, carrots, and cabbage in jars. Sterilize for 15 minutes, pour in the vinegar, and seal.
15. Spicy Eggplant Appetizer for Winter
Source: povar.ruIt's best to prepare such preserves at the end of August.
You will need: 1 kg eggplants, 1 kg bell peppers, 1 kg tomatoes, 500 g onions, 1 head garlic, 2 hot pepper pods, 1 tbsp dry adjika, 1 tsp utskho-suneli, 1 tsp ground coriander, 100 ml vinegar, 50 ml vegetable oil, 1/2 cup sugar, 60 g salt.
Preparation: Slice the eggplants, tomatoes, peeled onions, and bell peppers. Mince the hot pepper and fry in oil for 2-3 minutes. Mix everything, add sugar, salt, spices, and pressed garlic. Boil the mixture for 15 minutes, pour in the vinegar, and seal.
16. Georgian Eggplant Rolls for Winter
Source: mykaleidoscope.ruYou will need eggplants of approximately the same size.
You will need: 2 kg eggplants, 1 kg carrots, 150 g garlic, 1 hot pepper pod, 350 ml vegetable oil, 0.5 tsp ground coriander, 1 tsp ground paprika, 3 tbsp sugar, 1.5 tbsp salt.
Preparation: Slice the eggplants into longitudinal slices and lightly fry them in oil. Grate the carrots, add minced garlic and hot pepper, sprinkle with spices, sugar, and salt. Heat the remaining oil, pour over the carrots, and mix. Place a little carrot mixture on the edge of an eggplant slice and roll it up. Repeat the procedure with the remaining preparations. Place the eggplant rolls in jars, sterilize them for 15 minutes, and seal.
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17. Eggplant with Carrots, Celery, Hot Pepper, and Onions
Source: kvashenaya-kapusta.ruRinse jars beforehand with a soda solution and sterilize over steam.
You will need: 1 kg eggplants, 1 kg carrots, 300 g onions, 200 g hot peppers, 200 g celery stalks, 100 g garlic, 0.5 tsp coriander seeds, 0.5 tsp red pepper flakes, 100 ml vinegar, 60 g salt.
Preparation: Slice the eggplants, carrots, hot peppers, celery, peeled onions, and garlic. Add spices and salt, mix everything well, cover, and set aside for 1.5 hours. Transfer the mixture to jars, sterilize for 20 minutes, pour in the vinegar, and seal with lids.
18. Georgian Eggplant with Carrots, Cilantro, and Tomatoes
Source: mykaleidoscope.ruWe recommend preserving this in jars no larger than 500 ml.
You will need: 2 kg eggplants, 1 kg tomatoes, 1 kg carrots, 300 g onions, 100 g cilantro, 150 g garlic, 2 hot pepper pods, 1 tsp ground red pepper, 0.5 tsp ground coriander, 0.5 tsp khmeli-suneli, 300 ml vegetable oil, 100 ml vinegar, 90 g salt.
Preparation: Slice the eggplants and lightly fry them in oil. Separately fry the chopped onions with carrots, sprinkle with spices, and salt. Pass the tomatoes, hot pepper, and garlic through a meat grinder. Layer in jars – carrots with onions, eggplants, chopped cilantro, and the spicy tomato mixture. Sterilize for 10 minutes, evenly distribute the vinegar, and seal.
19. Georgian Eggplant with Walnuts, Garlic, and Dill
Source: povar.ruBe sure to try this interesting recipe!
You will need: 3 kg eggplants, 400 g walnuts, 200 g garlic, 200 g dill, 1 tsp utskho-suneli, 1 tsp ground black pepper, 0.5 tsp ground coriander, 60 ml vinegar, 90 g salt.
Preparation: Slice the eggplants, boil them in salted water for 3 minutes, and drain in a colander. Mince the dill, walnuts, and garlic in a blender. Add spices, salt, and mix well. In prepared jars, layer eggplants mixed with the garlic-walnut mixture. Sterilize for 10 minutes, carefully remove from the sterilization bath, and evenly distribute the vinegar. Seal the eggplants, turn the jars upside down, and leave in a warm place for 24 hours.
20. Georgian Eggplant in Thick Tomato Sauce for Winter
Source: povar.ruThe tomato sauce should be spicy and slightly sweet.
You will need: 2 kg eggplants, 3 kg tomatoes, 100 g hot peppers, 1 tsp khmeli-suneli, 0.5 tsp saffron, 250 ml vegetable oil, 120 ml vinegar, 100 g sugar, 100 g salt.
Preparation: Slice the eggplants into rounds and lightly fry them in oil. Peel the tomatoes and pass them through a meat grinder along with the hot peppers. Mix the tomato mass with spices, sugar, and salt. Boil for 10 minutes, pour in the vinegar, and immediately remove from heat. Fill the jars with eggplants, alternating them with the tomato sauce, and seal.