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Ingredients:

• one small onion;
• two medium sized eggplants;
• two green bell peppers;
• three medium-sized tomatoes;
• khmeli-suneli seasoning - two teaspoons;
• several sprigs of fresh dill;
• 2-3 tablespoons of vegetable oil;
• salt and ground black pepper to your taste.

Awesome stewed eggplants in Georgian style. Step by step recipe

1. What I love about this Georgian eggplant recipe is its simplicity. We just take turns preparing the vegetables and putting them in the pan. Simple, fast, tasty.
2. Let's start cooking.
3. Peel the onion head, wash it and finely chop it with a sharp knife.
4. Place a frying pan on the stove (preferably with a thick bottom and high sides), pour vegetable oil into it (you can use any vegetable oil you like: sunflower, olive) and heat it.
5. Place the chopped onion in the pan and fry it for one minute over medium heat.
6. In the meantime, wash the eggplants under running water, cut off the stem and the opposite tip, and cut into large circles. The thickness of the circles is approximately one centimeter. There is no need to peel the eggplant skin. The exception is damaged and rotten areas, which must be cut off.
7. If the eggplant is very thick (and this often happens), then cut it in half and then cut it into half rings.
8. Place the eggplants in a frying pan and fry them while we prepare the next vegetables.
9. Wash the green bell peppers well. Remove the stalk and seeds. Cut the pepper into small pieces.
10. Add the prepared pepper to the pan and mix with a spoon (spatula).
11. Wash the ripe juicy tomatoes and cut them into small cubes with a knife.
12. Place the tomatoes in the frying pan.
13. Now add the khmeli-suneli seasoning, salt the homemade eggplants to your taste, add a little freshly ground black pepper, and mix everything well with a spatula. It is the khmeli-suneli seasoning that gives Georgian stewed eggplants a special piquancy and aroma. After all, this is a traditional Georgian spicy mixture of spices that goes well with both vegetable dishes and meat.
14. Cover our vegetables with a lid and simmer over medium heat for 15 minutes.
15. Finely chop a bunch of fresh green dill with a knife.
16. Place the finished Georgian eggplants on a plate and sprinkle with chopped dill. Also, stewed eggplants are perfectly complemented by cilantro.
17. Help yourself!

Awesome Georgian stewed eggplants are very tasty both hot and cold. They can be eaten as a separate dish, supplemented with fresh bread. The “Very Tasty” website team wishes you bon appetit. Cook with us.

Georgian eggplants - general principles and methods of preparation.

In Georgian cuisine, eggplants are given a place of honor, and there are countless ways to prepare them. They are fried, baked, pickled, stewed or salted. Prepared either separately, with garlic and nuts, or in combination with other vegetables or meat. Very often, white wine vinegar and garlic are added to eggplant appetizers, which give them a piquant and spicy taste.

It is difficult to imagine Georgian cuisine without an abundance of greens. Cilantro, basil, green onions, and parsley are present in almost every dish made from eggplants, which give the food a unique taste, further enriching it with vitamins and beneficial microelements.

Nuts also occupy an important place in Georgian cuisine. The favorites are undoubtedly the walnuts. Numerous sauces and seasonings are prepared with them, which go well with meat, fish and vegetables. Nuts are especially often added to eggplants, in the form of a crushed mass with herbs and garlic.

Georgian eggplants - best recipes:

Recipe 1: Buglama with eggplants in Georgian style.

This is a delicious national Georgian dish, although its version can also be found in other oriental cuisines, such as Azerbaijani. It’s not difficult to prepare in the sense that you don’t have to stand over it and constantly stir. Vegetables only need to be cut and placed in a bowl. While they are cooking on the stove, you can do other things. Buglama is one of the first courses, but it is prepared with the addition of a small amount of water. It can be cooked on the stove in a cauldron or in the oven in portioned pots. The recipe includes utskho-suneli - blue fenugreek seeds ground into powder, which add a touch of light and pleasant nutty flavor to the dish. If you don’t find utskho-suneli, add any other spices at your discretion. It's not quite the same, but it's still better than nothing.

Ingredients:

4 pcs. fairly large eggplants and potatoes, 600 g of meat (lamb or any other), 2 pcs. bell peppers, tomatoes and onions, 1 carrot and hot pepper each, cilantro, dill and basil (or other, to your taste), 3 cloves of garlic, salt, utskho-suneli.

Cooking method:

Place the meat, cut into small pieces, into the cauldron as the first layer, with potato wedges on top. The next layer is eggplant, cut into circles. Sprinkle with salt. Next, alternately place onion half rings, salt, mugs (or cubes) of tomatoes, grated carrots, bell peppers, cut into slices or strips.

Pour 2 cups of broth or water into a cauldron with vegetables and meat, bring to a boil, reduce heat and simmer with the lid closed for about two hours.

10 minutes before the end of cooking, add utskho-suneli, chopped garlic and herbs, add salt if necessary and add chopped hot pepper. Buglama is served hot.

Recipe 2: Georgian eggplants.

This dish is prepared on the basis of baked eggplants, so it is important to choose large-sized fruits, but not overripe ones. Large ones, because when baked, eggplants shrink greatly in size, and it is important that in the end not only the skin and tails remain, but also a lot of tasty pulp.

Ingredients:

2 large eggplants, 1 onion, 150g shelled walnuts, 3 medium cloves of garlic, cilantro and parsley, juice of a small lemon, half a teaspoon of spices - basil and suneli hops, ground hot pepper and salt to taste, a pinch of sugar , pomegranate seeds.

Cooking method:

Bake whole eggplants in the oven (200C) for about 40-45 minutes until soft. Cool, peel off the skin, chop the pulp with a knife.

Finely chop the onion, chop the garlic (on a track or using a garlic squeezer). Add lemon juice, all spices, along with sugar and salt, mix.

Grind walnuts in a mortar, blender or meat grinder. All ingredients are thoroughly mixed together and placed in the refrigerator for a day. Of course, you can eat it right away, but if the dish is infused, it acquires a special and unique taste. Therefore, it is better to wait a little, at least 12 hours. Before serving, generously sprinkle the appetizer with pomegranate seeds.

Recipe 3: Adjapsandal - Georgian eggplant stew.

To make it clearer what kind of dish this is, you need to find out what the word “ajapsandal” means. In a figurative sense, it implies a mixture of a large number of ingredients and objects. In Russian there is a similar definition - “vinaigrette”. That is why in this dish, depending on the specific recipe, many different vegetables can be mixed - tomatoes, green beans, potatoes, onions, bell peppers, carrots, but the main product is eggplant. Those. for one part they take half, or even a third, of the remaining products.

Ingredients:

eggplants - 1 kg, half a kilogram each of bell peppers and tomatoes, 250 g each of green beans, onions and carrots, 1 bunch of cilantro, parsley and basil, pepper and salt to taste, a pinch of saffron and ground coriander, vegetable oil - half a glass, 1 pod chili (hot pepper), 4 cloves of garlic, 1 bay leaf.

Cooking method:

Cut onions into small cubes, pepper into strips, eggplants into slices (or halves of slices), grate carrots coarsely.

Fry the eggplants (there is no need to peel them, but soaking them in salted water before frying will not hurt), transfer to a colander to let the oil drain. In the same frying pan, saute the onions, add peppers and carrots, fry everything together for 10 minutes, then transfer the vegetables to the eggplants.

Cut off the tails of the beans, break each pod into 2 or 3 pieces with your hands, boil in water until half cooked, drain in a colander. Remove the skins from the tomatoes, after dousing them with boiling water, then chop them.

Grind the garlic and cilantro in a mortar and mix with the tomatoes. Chop the remaining greens with a knife, slice the chili thinly, removing the seeds. Place all the chopped vegetables into the cauldron with the eggplants, as well as the bay leaf with spices and salt. Stir and simmer over low heat for 15 minutes.

Recipe 4: Georgian-style eggplants with nuts.

Eggplant with nut sauce is an original Georgian appetizer. It is an invariable attribute of any festive feast. It is easy to prepare and delicious to eat. Give it a try.

Ingredients:

4 eggplants, 150 g of walnuts (peeled), 1 bunch of parsley and cilantro, 1-2 medium onions, 3 cloves of garlic, a pinch of ground hot chili pepper and coriander, salt, white wine vinegar (can be apple) - 3 tbsp. l., vegetable oil.

Cooking method:

Cut the eggplants into longitudinal tongue slices and place in salted water for half an hour. Then dry (squeeze) and fry in oil.

For the filling: grind the nuts (in a mortar, through a meat grinder or in a blender), add finely chopped herbs, salt, add vinegar, add spices and squeeze out the garlic. Mix the mass thoroughly.

Place a spoonful of filling on the hot eggplant slices and fold in half. Cut the onion into thin rings. Place the eggplants with nuts on a plate, placing each roll with an onion ring. Now let them cool and stand for a while to soak. Before serving, the appetizer can be decorated with pomegranate seeds and parsley leaves.

You can cut eggplants not into longitudinal tongues, but into transverse circles. Then the filling should be placed between two fried circles, and an onion ring should be placed on top.

Georgian eggplants - useful tips from experienced chefs.

While relaxing in nature, try cooking shish kebab according to one of the recipes of Georgian cuisine. Mtsvadi is kebab in eggplant. For one serving you will need 1 eggplant and 150-200g of meat (originally lamb, but you can also use pork or poultry). Cut the eggplant lengthwise, place pieces of meat (salted and peppered) into the cut and thread them onto a skewer so as to pierce all the pieces and the eggplant itself at both ends. Fry over coals until cooked like a regular shish kebab, periodically brushing the eggplant and meat with vegetable oil.

Quelle der Zitate: http://zhenskoe-mnenie.ru/

One of the popular snacks that can be easily preserved for the winter is Georgian eggplant. There are enough variations of this dish to choose your own option.

Few people like the taste of vegetables. Moreover, some varieties are bitter. Knowing all the intricacies of cooking, you can create a dish that tastes amazing. This is due to the fact that they are combined with almost all vegetables and spices.

Georgian fried eggplants for the winter, step-by-step recipe

The appetizer turns out to be quite spicy. So be careful with spices.

You will need to take:

• Eggplants – 1 kg 800 gr.
• Garlic – three large heads
• Sweet bell pepper – two or three pods
• Hot chili pepper - one pod
• Refined vegetable oil – 100 ml
• Table vinegar 9% - 4 large spoons
• Sugar – 2.5 large spoons
• Salt without additives - 2.5 large spoons

Cut the blue ones into rings, one and a half centimeters wide.

Pour two large spoons of salt into the slices, mix and leave for twenty minutes.

Peel the garlic and cut both types of peppers into large pieces.

Grind the prepared vegetables in a meat grinder or chop with a blender.

Add table vinegar and sugar to the mixture.

Place the mixture on the fire and bring to a light boil.

Wash the blue ones with running water and squeeze them out.

Fry the rings until light golden brown in a small amount of oil.

Dip the fried blue ones into the vegetable mixture and place them tightly in sterilized liter jars.

Take a suitable, tall saucepan, line the bottom with a towel and place the jars. Fill with hot water and sterilize for fifteen minutes.

We roll the jars under clean lids and let the snack cool.

When choosing a vegetable when purchasing, pay attention to the shape. Barrel eggplant usually has a lot of seeds and is most likely bitter.

With walnuts and garlic

• Eggplants – two medium sizes
• Garlic – three cloves
• Fresh cilantro - a bunch
• Peeled walnuts – 1.5 cups
• Refined vegetable oil
• Seasonings, salt, pepper

Cooking process:

1. We cut the little blue ones into 0.8 cm thick and fill them with salted water for twenty minutes. Afterwards we dry it.
2. Grind the nuts in a mortar, pass the garlic through a press, finely chop the cilantro with a knife. Mix everything, adding seasonings.
3. Fry the eggplant slices in hot oil until lightly golden and pat dry with paper towels.
4. Place the plastics on a baking sheet, place the nut-garlic mixture on top and wrap them in a roll.
5. Bake in the oven for no more than twenty minutes.

With hot sauce

Enough, quite filling. Can act as an independent dish and serve as a side dish.

You will need to take:

• Eggplants – 5 pieces
• Garlic – three cloves
• Flour - three large spoons
• Dill greens – bunch
• Cilantro - a few sprigs
• Basil - a few sprigs
• Sour cream – 200 ml
• Salt, pepper - optional
• Refined oil

Cooking process:

1. We cut the little blue ones into longitudinal plates, one centimeter thick.
2. Roll each slice in flour and fry in hot oil.
3. Place the fried vegetables on a platter.
4. Finely chop the greens and crush the garlic through a press. Mix everything with sour cream, add all the spices and herbs.
5. Lubricate the fried plastics with sauce and fold them in half. Lubricate the top again.

Stewed in Georgian style

Required:

• Eggplants - two pieces
• Sweet bell pepper – two pieces
• Tomatoes - three pieces
• Onion - one large head
• Fresh dill - three sprigs
• Refined sunflower oil – three tablespoons
• Khmeli-suneli – two small spoons
• Salt, ground black pepper

Cooking process:

1. Pour oil into the bottom of a thick-walled cauldron and heat it.
2. Add onion, cut into thin slices.
3. Cut the eggplant into rings and add to the onion.
4. We remove the centers from the peppers and cut them into cubes and add them to the vegetables.
5. We cut the fleshy tomatoes into cubes and add them to the total mass.
6. Season with spices, salt, mix and simmer under the lid for fifteen minutes.
7. The finished appetizer remains to be sprinkled with chopped herbs.

Ingredients:

• one small onion;
• two medium sized eggplants;
• two green bell peppers;
• three medium-sized tomatoes;
• khmeli-suneli seasoning - two teaspoons;
• several sprigs of fresh dill;
• 2-3 tablespoons of vegetable oil;
• salt and ground black pepper to your taste.

Awesome stewed eggplants in Georgian style. Step by step recipe

1. What I love about this Georgian eggplant recipe is its simplicity. We just take turns preparing the vegetables and putting them in the pan. Simple, fast, tasty.
2. Let's start cooking.
3. Peel the onion head, wash it and finely chop it with a sharp knife.
4. Place a frying pan on the stove (preferably with a thick bottom and high sides), pour vegetable oil into it (you can use any vegetable oil you like: sunflower, olive) and heat it.
5. Place the chopped onion in the pan and fry it for one minute over medium heat.
6. In the meantime, wash the eggplants under running water, cut off the stem and the opposite tip, and cut into large circles. The thickness of the circles is approximately one centimeter. There is no need to peel the eggplant skin. The exception is damaged and rotten areas, which must be cut off.
7. If the eggplant is very thick (and this often happens), then cut it in half and then cut it into half rings.
8. Place the eggplants in a frying pan and fry them while we prepare the next vegetables.
9. Wash the green bell peppers well. Remove the stalk and seeds. Cut the pepper into small pieces.
10. Add the prepared pepper to the pan and mix with a spoon (spatula).
11. Wash the ripe juicy tomatoes and cut them into small cubes with a knife.
12. Place the tomatoes in the frying pan.
13. Now add the khmeli-suneli seasoning, salt the homemade eggplants to your taste, add a little freshly ground black pepper, and mix everything well with a spatula. It is the khmeli-suneli seasoning that gives Georgian stewed eggplants a special piquancy and aroma. After all, this is a traditional Georgian spicy mixture of spices that goes well with both vegetable dishes and meat.
14. Cover our vegetables with a lid and simmer over medium heat for 15 minutes.
15. Finely chop a bunch of fresh green dill with a knife.
16. Place the finished Georgian eggplants on a plate and sprinkle with chopped dill. Also, stewed eggplants are perfectly complemented by cilantro.
17. Help yourself!

Awesome Georgian stewed eggplants are very tasty both hot and cold. They can be eaten as a separate dish, supplemented with fresh bread. The “Very Tasty” website team wishes you bon appetit. Cook with us.