For lovers of savory snacks with ostrinkoy prepared eggplant in Georgian for the winter will take a worthy place in the pantry among other household supplies. Amazing characteristics of the obtained delicacies are achieved by the implementation of a simple technology.
How to cook aubergines in Georgian for the winter?
If there is a desire to make aubergines for the winter in Georgian, the recipes for preparing snacks and available recommendations will help to realize the undertaking efficiently and without unnecessary hassle.
- Young eggplants are used without preliminary treatment, and more mature ones are soaked in salted water to get rid of bitterness.
- Depending on the recipe, vegetable slices are fried, baked, used intact or fermented in marinade.
- Among the most frequently used additional ingredients - sweet and bitter pepper, garlic, tomato, all kinds of greens and piquant additives.
Eggplant caviar in Georgian for the winter
Favorite for many delicacies will be harvested eggplants in Georgian for the winter in the form of a delicate roe. The appetizer will turn out even more delicious if the vegetable fruits are baked before softness on the grill or in the oven, and then peeled. The delicacy of delicacies can be adjusted by varying the amount of hot pepper.
Ingredients:
- eggplant - 2 kg;
- Bulgarian peppers - 250 g;
- tomatoes - 1,5 kg;
- bitter pepper - 2 pieces;
- carrots and onions - 0.5 kg each;
- oil - 200 ml;
- hops-suneli - to taste;
- vinegar - 2 tbsp. spoons;
- salt, sugar - to taste.
Preparation
- Vegetables are cut and fried in oil.
- Tomatoes and vegetable mix in a common container, stew for 40 minutes, seasoning to taste.
- Break the contents of the dish with a blender, add the vinegar.
- Hot caviar from eggplants in Georgian corked in jars, wrapped up before cooling.
Sharp eggplant in Georgian
Harvested sharp eggplants in Georgian for the winter will allow you to fully appreciate all the dignities of the Caucasian cuisine and enjoy its magnificent spicy notes. The ready-made appetizer is not only tasty and aromatic, but also has an incredibly appetizing, attractive appearance that will become an ornament of any table.
Ingredients:
- eggplant - 2 kg;
- garlic - 2 heads;
- bitter pepper - 3-4 pieces;
- oil and vinegar - 120 ml each;
- salt, greens - to taste.
Preparation
- Shred and mix hot peppers, garlic and greens.
- Eggplants are fried in oil and densely packed in jars, pouring the layers with a sharp mixture.
- Pour into each jar on a tablespoon of vinegar, sterilized for 20 minutes, ukuporivayut eggplants sharp in Georgian for the winter.
Eggplants with walnuts in Georgian
Procurement of eggplant for the winter in Georgian suggests a combination of the base vegetable with walnuts, which often give the Caucasian culinary compositions the desired color. Crushed cores are a component of spicy sauce, which is complemented by ruddy vegetable slices before corking in cans.
Ingredients:
- eggplant - 2 kg;
- walnuts - 1,5-2 cups;
- garlic - 1 head;
- coriander and basil - 1 bunch;
- water - 300 ml;
- vinegar - 50 ml;
- Salt, sugar and hops-suneli for sauce - 1 teaspoon;
- salt, vegetable oil.
Preparation
- Eggplants are salted, and after 30 minutes they are browned on both sides.
- Wash nuts in a stupa or blender with garlic, greens.
- Add water to the nut mass, salt, sugar, oil, vinegar, hops-suneli.
- Combine the fried vegetable with the sauce, spread on the jars.
- Sterilize the containers for 20 minutes and cap the eggplants with nuts in Georgian for the winter.
Eggplants salted stuffed in Georgian style
Tasty stuffed eggplants in Georgian style will effectively complement any feast and will please the household members and guests with excellent taste and nutritional characteristics. As a filling, fried carrots, garlic and greens are traditionally used, into which, finely chopped chili are added.
Ingredients:
- eggplant - 2 kg;
- carrots - 400 g;
- garlic - 1 head;
- coriander, celery greens and dill - 1 bunch;
- bitter pepper - 1 piece;
- water - 2 l;
- vinegar and sugar - 1 tbsp. spoon;
- salt - 3 tbsp. spoons.
Preparation
- Eggplant is cut along one side, boiled for 5 minutes, placed under a press.
- Fill incisions with a mixture of carrots, peppers, garlic and greens, put the fruit in a container.
- From the water, salt, sugar and vinegar prepare the brine and fill them with billets.
- They let the vegetables soak for 3 days under room conditions, after which the pickled eggplants are removed in Georgian in the cold for at least 3 more days.
Aubergine aubergines in Georgian
Preparing the blue in Georgian for the winter on the next recipe, they can be sampled after a week, and for a longer period of storage, you should sterilize 40 minutes and seal it sealed. Supplementary charm, saturation and nutritional snack will add crushed nuts and finely chopped onions.
Ingredients:
- eggplant - 2 kg;
- walnuts - 1,5 glasses;
- garlic - 1 head;
- onion - 300 g;
- greens - 1 bunch;
- water - 0,5 l;
- pepper - to taste;
- salt - 2,5-3 tbsp. spoons.
Preparation
- Eggplants shred slices, pour them for 5 minutes with boiling water, put under a press.
- Throw nuts, mix with greens, garlic, pepper and onions.
- Fill with a mixture of slices, fold with rolls and put in jars.
- Mix the water with salt, pour brine on the workpiece, cover it with a lid and store it in the cold.
Fried aubergines in Georgian for the winter
Eggplants in Georgian are a recipe that can be made with the addition of sweet Bulgarian pepper, which will make the dish even juicier, aromatic and enrich the already excellent taste. The form of slicing the base vegetable is determined individually and can be presented in the form of cubes or medium sized circles.
Ingredients:
- eggplant - 2 kg;
- sweet pepper - 0,5 kg;
- chili pods - 2 pcs .;
- garlic - 1,5 heads;
- sugar - 1,5 tbsp. spoons;
- vinegar - 125 ml;
- oil - 150 ml;
- salt - 1,5 tsp.
Preparation
- Sliced eggplants are fried in batches until blush.
- Peeled peppers, chili and garlic are ground in a blender, adding salt, sugar and vinegar, bring to a boil.
- They put fried vegetable, boil for 5 minutes.
- The aubergines are fried in Georgian for the winter.
Baked eggplants for the winter in Georgian style
Georgian appetizer from eggplants for the winter, cooked taking into account the following recommendations, is amazingly fragrant and unusually tasty. The secret of success in pre-baking the base product in the oven, which significantly changes its characteristics and properties of the workpiece for the better.
Ingredients:
- eggplant - 2 kg;
- walnuts - 2/3 cup;
- Cilantro, parsley and green onion - to taste;
- garlic - 1,5 heads;
- hops-suneli - 1,5 tsp.
- vinegar wine - 50 ml;
- oil - 50 ml;
- salt - 1,5 tsp.
Preparation
- Baked eggplants on a baking sheet at 190 degrees 30 minutes.
- Purify the fruits from the skin and cut the flesh arbitrarily.
- Mix the remaining ingredients in the blender, combine it with the vegetable slicer.
- They spread the mass over the cans, sterilized for 15 minutes.
- Eggplants are sealed in Georgian for the winter.
Georgian salad with aubergines and tomatoes
Procurement of aubergines for winter in Georgian can be performed in the form of an appetizing salad with fresh tomatoes . In some cases, tomatoes are simply twisted in a meat grinder along with peeled garlic teeth, and for a more spectacular appearance, the fruits are cut into neat slices or slices.
Ingredients:
- eggplant - 2 kg;
- tomatoes and Bulgarian peppers - 0.5 kg each;
- onion - 250 g;
- garlic - 1 head;
- hops-suneli - 1,5 tsp.
- acetic essence - 0.5 tsp.
- oil - 100 ml;
- salt - 1,5 tsp.
Preparation
- Fry chopped eggplants.
- Add slices of tomatoes, pepper and other ingredients from the list, bring the mass to a boil, boil for 5-10 minutes.
- Seal the aubergine salad in Georgian for the winter.
Lecho in Georgian with eggplant
Another popular version of delicious billets is lecho in Georgian with eggplants for the winter . A characteristic flavor of the snack will add added flavored dry herbs, herbs and garlic. Vegetables are preferably cut into large pieces, and eggplant slices are additionally added and fried, which will give the dish an unprecedented saturation.
Ingredients:
- eggplant - 2 kg;
- Bulgarian pepper - 0,5 kg;
- bitter pepper - 2 pods;
- garlic - 2 heads;
- hops-suneli - 1 tbsp. a spoon;
- oil and sugar - 1 glass;
- tomato juice - 1 l;
- vinegar - 2 tbsp. spoons;
- greenery.
Preparation
- Stir-fried eggplant slices together with peppers, garlic are put in a boiling, flavored with salt, sugar and butter tomato.
- Cook lecho for 15 minutes, mix vinegar, greens, pack the salad along a sterile container, cork.