Step-by-step recipe with photos. Incomparable eggplants with hot peppers and tomatoes Caucasian salad eggplant recipe
I would like to introduce you to another amazingly delicious appetizer - Caucasian-style eggplants. This dish will especially appeal to those who count calories, as it turns out to be very dietary, but at the same time tasty.
Ingredients
To prepare Caucasian-style eggplants we will need:
eggplants - 2 pcs.;
garlic - 4-5 cloves;
tomatoes - 2 pcs.;
basil - 2-3 sprigs;
parsley (cilantro) - 2-3 sprigs;
salt - to taste;
sunflower oil - 30 ml;
hot pepper - to taste;
khmeli-suneli - 1 tsp.
Cooking steps
Lightly peel the eggplants and cut into 3-4 parts, not completely. Cut the garlic into slices. Use a knife to make slits in the eggplants and insert the garlic. Salt the top of the eggplants. If the eggplants are bitter, let them sit for a while until the bitterness goes away and blot with napkins.
Heat sunflower oil in a frying pan and fry the eggplants on all sides for five minutes.
Place the eggplants in a suitable container, sprinkle with spices, place tomatoes on top, add salt and chopped herbs. Simmer with the lid closed for 15 minutes.
Cool the finished eggplants completely and put the pan in the refrigerator for 2-3 hours to steep, and the next day they become even tastier. Transfer the Caucasian-style eggplants to a plate and serve.
Bon appetit!
I want to say that the recipe for preparing Georgian eggplants for the winter is so simple that it’s difficult to convey. They prepare in twenty minutes, and in the evening you can eat!
1. Wash the eggplants, cut them into cubes and sprinkle with salt. Let's leave it standing.
2. Let's make the sauce. Grind sweet and hot peppers, as well as garlic, through a meat grinder or blender.
3. Add sugar, salt, vinegar and oil, mix and bring to a boil.
4. Boil the eggplants for 5 minutes.
5. Place the boiled eggplants in a saucepan and simmer for another 5 minutes.
6. Close in sterile jars for the winter. Ready!
Georgian fried eggplants. Winter recipe with photos
Hello, dear readers. Summer has passed, but the time to prepare for the winter has not passed. To be honest, many dishes made from fresh vegetables and fruits are already boring. So we often experiment, and recently I wanted spicy eggplants in Georgian style, the same as my mother made in childhood. We didn’t eat them when we were little; in our youth we already ate several of them. But spicy eggplants when ripe are not just a tasty snack, but also a wonderful addition to the holiday table.
Now the eggplant season is already in full swing. They are sold in markets and stores from morning to evening. I mean our nearest market. Some grandmothers come in the morning, others in the evening, and in the end you can always choose fresh eggplants.
I called my parents and asked for the Georgian eggplant recipe. I went to the market, bought eggplant, everything I needed for the recipe. I wanted to make a little Georgian eggplant for the winter, and not only that. Now I also want to try spicy eggplant. We have pickled eggplants in the refrigerator; we have been making them for about three weeks. They are very tasty, but while it’s still in season, I want to try them with new flavors, or in our case, eggplants from childhood.
Georgian eggplant ingredients
I’ll say right away that this recipe was for 5 kilograms of eggplant. But since we don’t have to do much, we divided the recipe into 3. So if you want to make more, just increase by the amount you need. This recipe makes 3 half liter jars.
- 1.8 kg. young eggplants
- 350 - 400 grams of sweet red pepper
- 100 grams of garlic
- 30 grams of red hot pepper
- 50 grams of sugar
- 80 grams of vinegar 9%
- 100 grams of vegetable oil
- Eggplant 3-4 pieces
- Sweet pepper 2-3 pieces
- Hot pepper 1 piece
- Onions 2-3 pieces
- Carrots 2 pieces
- Garlic 6-7 cloves
- Tomato 3-4 pieces
- Vegetable oil 0.5 cups
- Fresh greens 100 grams
cilantro, basil, parsley, dill - Spices To taste
hops-suneli, ground black pepper - Salt To taste
- 65 kcal
- 35 min.
Georgian eggplant recipe with photo
Let's start with choosing eggplants, not all of them are the same. We did not choose bright dark blue fruits, but lighter ones. We didn’t dare take white ones, because the lighter the eggplant, the less bitter it is. And white eggplants have fewer seeds. This seems good, but I don't know how it will affect the taste of the finished dish. 
Therefore, we will cook the old fashioned way. We have 1.8 kilograms of purple eggplants. Cut them into rings and half rings, about 1.5 centimeters wide. Any thinner and the eggplant will fall apart after frying. Mom always took young fruits and cut them into rings. She never removed the skin, so they didn’t fall apart, and on the table they looked appetizing and beautiful.
After frying, the skin prevents the pieces from falling apart, and the eggplants turn out to be beautiful rings. Although our eggplants are young, we also have large ones. And childhood memories suggest that large pieces had to be divided in half. It is advisable to take only young eggplants. If the eggplant has already formed seeds, then after frying, the flesh lags behind the seeds and the pieces fall apart.
Now we remove the bitterness from the eggplants. Sprinkle them generously with salt and mix well. Leave them for 30 minutes. 
In the meantime, prepare our mixture in which we will dip the fried eggplants. To do this, take sweet pepper, garlic and hot pepper. If you don't have scales, then such exact proportions are not necessary. For example, you can take one head of garlic, two or three medium-sized sweet peppers, and two medium-sized bitter peppers. If you want it spicier, you can add more hot pepper. But for our taste, the proportions are well chosen. 
We grind it all into a meat grinder, add 50 grams of sugar, that’s two full tablespoons, and 80 grams of table vinegar 9%. Place on the fire and bring to a boil.
What’s interesting is that our parents don’t boil this resulting sauce now. They dip pieces of eggplant directly into the raw mixture and put them in jars and roll them up like that. But they keep it in a cold basement. And the taste is a little sour. But since we will be storing it in an apartment, we carry out heat treatment. 
It took us half an hour to get busy. We wash and lightly squeeze the eggplants (not too much). Fry them in vegetable oil until lightly browned, or as they say, until golden brown. We use oil for frying, and perhaps someone will use more oil for this. We didn't even need 100 grams. I just fried it over medium heat and in a non-stick pan. These turned out to be such beautiful pieces.
Dip these hot pieces into the resulting sauce and place them tightly in clean jars. It is advisable that not even air bubbles remain in the jar between the pieces. You can sterilize the jars, but we just doused them with boiling water. We got three half-liter jars and a little more. We especially wanted to try it so as not to wait until winter, so we took a little more eggplant. In general, it turns out that there are about 550 grams of eggplant per half-liter jar. 
When the parents finished with the raw sauce, they poured the remaining vegetable oil on top of the eggplants directly into the jar. I decided to do the same, and carefully added the already settled oil to the jars with a spoon. This can be seen in the photo.
Now I put the jars on a cloth in a pan and filled them with hot water. Do not fill with cold water, the jars may burst. We also put fabric on the bottom of the pan for this purpose. Place on the fire, and after boiling, sterilize for 15 minutes. We sterilize immediately with lids. After that, roll it up and leave it to cool.
Now our Georgian fried eggplants will be in the apartment. We did not publish the recipe immediately, but only after we tried them ourselves. Three days later we tried the remaining eggplants. They were stored in the refrigerator for this time. And they tasted exactly the same as I remember them from childhood. And here is our photo session. 
If you don’t like spicy dishes, or on the contrary, you like eggplants, then on our blog we also have a recipe for eggplants like mushrooms, a very tasty dish that tastes like mushrooms. Or if for the winter, then no less tasty eggplants in adjika. We have all the recipes with step-by-step photographs, and it will not be difficult for you to cook according to them.
If you have a proven eggplant recipe, please write about it in the comments. We will be happy to prepare it.
Who really knows a lot about cooking eggplant dishes is the Caucasians. Only they know how to put juicy vegetables together and add the right spices to them to create a real masterpiece.
INGREDIENTS
We rinse the eggplants under water and cut off the stem, then cut them into circles, and divide each circle into two halves. Place everything in a deep bowl, sprinkle with salt and leave for 30 minutes.
After the time has passed, rinse the eggplants and place them in a colander to drain. Pour about 2/3 of the total vegetable oil into the frying pan and heat it, place the eggplants in the frying pan.
Fry them over high heat, stirring occasionally, for 10 minutes, then transfer the eggplants to a bowl.
Now we blanch the tomatoes, remove the skin and remove the seeds, chop the pulp quite finely.
Pour the remaining oil into the frying pan and fry the onion, chopped into small cubes, until golden brown.
Then add grated carrots and sweet peppers cut into strips to the onion. Cover the pan with a lid, turn the heat to low and simmer the vegetables for 15-20 minutes.
Now put the garlic and fresh cilantro into the blender bowl and chop them, then add the chopped tomatoes and turn on the blender again.
Place the eggplants in the pan with the stewed vegetables, add chopped basil, dill and parsley, mix everything and simmer for 5 minutes.
Turn off the heat and let the dish sit for half an hour, then serve. Bon appetit!
Caucasian eggplant recipe for the winter
Georgian-style winter clans will be an excellent appetizer that can be served with almost any dish. Such eggplants can also be served on a festive table, and believe me, your guests will definitely be happy with such an appetizer. And it is also very important to say that the preparation is quite simple, although the process of infusing vegetables itself takes quite a lot of time. Eggplants are quite light, they are very easy to digest and are not a heavy food. Therefore, they can be safely consumed even in the evening. And if you are on a diet, you definitely won’t gain extra pounds. And another advantage of this recipe is that eggplants practically do not lose vitamins during the cooking process. Therefore, such preservation will nourish you with vitamins and minerals throughout the winter.
To prepare eggplants for the winter in Georgian style, you will need:
eggplants – 10 kg
Refined sunflower oil – 500 ml
vinegar 9% – 500 ml
garlic – 500 g
parsley – 1 bunch
cilantro – 1 bunch
celery – 1 bunch
basil – 1 bunch
onions – 1 kg
carrots – 500 g
hot chilli pepper – 5 pcs.
granulated sugar – 1 tbsp.
salt – 2.5 tbsp.
How to cook eggplants for the winter in Georgian style:
1. First, wash the eggplants in clean water and remove the stems.
2. Then cut them into four pieces lengthwise and four pieces across. Pour water into the pan, add salt to taste and bring to a boil. Throw the eggplants into it and after boiling, cook for about 6 minutes. Then we take them out of the water and put them on a sieve to cool and drain all the water.
3. Peel the garlic, wash the hot peppers and grind together with the garlic in a meat grinder.
4. Wash the greens and chop them finely, then mix the greens with garlic and pepper and grind them together with salt. We clean the carrots and cut them into thin strips, and cut the onions into rings.
5. Prepare the jars, wash and sterilize.
6. Coat the eggplants with a mixture of greens and place them tightly in some container (not aluminum!). Between them we put carrots and onions. We put pressure on top (for example, a 3-liter jar of water) and leave it to soak in spices for 4 days.
7. Then mix vinegar, vegetable oil, sugar and salt.
8. Transfer the vegetables into jars, fill them with brine and cover them with plastic lids, put them in the refrigerator, and after 3 weeks the eggplants will be completely ready.
Caucasian style eggplants
Ingredients
Eggplants - 2 pcs;
Tomatoes - 4-5 pcs;
Garlic - 4-5 cloves;
Vegetable oil - 2 tbsp;
Parsley - to taste;
Hot red pepper - 0.5 tsp;
Caucasian spices - to taste;
Cooking process
I learned this recipe for cooking eggplant quite recently and have been hooked on it for a long time. I'm surprised that such a simple recipe produces such amazingly tasty results. I advise you to use only seasonal vegetables; this appetizer is not prepared from greenhouse vegetables (but I will try it anyway, in due time). Take tomatoes that are juicy and sweet. In the Armenian version, eggplants are boiled in a tomato mass, then cooled and infused in the refrigerator; in this version, it seems to me, it turns out even tastier. You judge and try.
Peel all vegetables. I peel the eggplants lightly; in the Armenian recipe they are not peeled at all. They are not bitter, so I don’t soak or salt them in advance. Remove the skin from the tomato. I do this without scalding the tomatoes, I peel them like I peel an apple.
Cut the eggplants lengthwise into three parts. Peel the garlic and cut into thin slices.
Stuff the eggplants with garlic slices, making random punctures in any places with a knife. Lightly salt with fine salt.
Chop the greens and remaining garlic. I only had parsley, I think basil really comes in handy here. I couldn't think of a better combination.
Cut the tomatoes into pieces.
Fry eggplants stuffed with garlic in two tablespoons of oil for 5 minutes.
Then add chopped tomatoes, garlic, red pepper, all the spices, salt and sugar. Sugar is added if the tomatoes are not very sweet, but with sourness. Close the lid and simmer for 10-15 minutes.
Cool the finished eggplants and let them brew for at least an hour. They taste even better on the second day. And it’s delicious to dip flatbread or pita bread into the sauce.
Sprinkle the prepared eggplants with fresh herbs, spicy and very piquant.
Spicy Caucasian-style eggplants sprinkled with herbs with dark glossy skin, floating in a bright sauce with small vegetable grains, evoke a strong desire to immediately snack on a glass of cold vodka.
The presented recipe is perhaps the only one in which an abundance of garlic is desirable. In order for vegetables to remain intact and at the same time soft, they must be properly prepared. The dense eggplant peel can be removed, but without it the appetizer will not look as impressive.
For cooking, you simply need ripe, sweetish tomatoes. They should be peeled by dousing them with boiling water.
Ingredients
- eggplants 2 pcs.
- tomatoes 2-3 pcs.
- hot pepper 1 pc.
- garlic 5 cloves
- hops-suneli 1 tsp.
- salt to taste
- vegetable oil for frying
- sugar to taste
- greenery
Preparation
1. Use medium-sized eggplants with a firm texture. Cut off the tails on both sides. Cut into plates along the entire length, without cutting to the other edge. Salt well. Leave for 15-20 minutes. Then rinse and dry with a towel. If desired, the peel can be removed.
2. Rinse the tomatoes and remove the skins. Cut the pulp into small cubes.
3. Peel the garlic. Cut into slices. Make shallow cuts all over the eggplant and stuff it with garlic flakes. Add some salt. Wash and dry the hot peppers. Remove the seeds inside. Cut into small pieces. Adjust the amount of hot pepper to your taste.
4. Heat the oil in a deep frying pan. Place eggplants in hot oil. Fry on all sides over moderate heat for 8-10 minutes. Cover the pan with a lid to prevent oil from splashing.
5. Add chopped tomatoes, hot peppers, suneli hops, and salt. Cover with a lid and simmer for 15 minutes over low heat.
The piquant taste of eggplants prepared for the winter makes you remember sunny summers, warm days and aromatic vegetables. Opening a jar of snacks, a delicious smell immediately fills the kitchen, you want to taste the delicacy and treat your loved ones and friends to them. We offer to cook Caucasian style eggplants, they will become a magnificent table decoration.
Eggplants are tasty and healthy vegetables, and there are a lot of recipes for dishes. We bring to our readers the most nutritious and healthy dishes; they are easy to prepare, the main thing is to observe all proportions and put a piece of your soul into each one.
Choose a recipe and enjoy the amazing taste of Caucasian-style eggplants. They were invented by people who know a lot about wonderful dishes that are impossible to tear yourself away from.
Recipe 1
In order to prepare eggplants we need the following ingredients:
- - 1 kilo;
- multi-colored sweet pepper - 0.4 kilos;
- vegetable oil - 100 grams;
- garlic - 1 piece;
- salt;
- sugar - 1 spoon;
- vinegar - 50 grams.
Preparation:
All vegetables must be washed, the tails removed, and the core removed from the pepper. Cut everything into cubes, then add salt and leave for 2 hours. After a while, add 9% vinegar and mix everything.
Place a frying pan on the fire, pour vegetable oil onto it and pour in the eggplants that have been squeezed out of excess water. Vegetables must be stirred occasionally so that they do not burn, but brown to a golden, appetizing crust. Place the pepper and garlic in a saucepan, fry, add the fried eggplants. Add a little water and simmer for 5 minutes.The dish must be salted to taste, add sugar and boil for another 10 minutes. It is necessary to stir constantly. Then, having prepared sterilized jars, we put the snack in them. Immediately cover with a lid and roll up. The finished dish is very tasty and has a delicious aroma. You will need to turn the jars over and cover them with something warm until they cool completely. In winter, this appetizer will be a worthy decoration for any table.
Recipe 2
Another delicious recipe that will allow you to cook Caucasian-style eggplants with special chic and sophistication.
Main components:
- sweet bell pepper - 500 grams;
- hot pepper - 1 piece;
- vinegar - 100 grams;
- butter - 100 grams;
- garlic - head;
- sugar, salt, spices.
Preparation:
The dish is easy to prepare, so even the most inexperienced housewife who wants to pamper her loved ones with a nutritious and healthy snack can create this culinary masterpiece.
All vegetables will need to be washed and dried. and grind to obtain a homogeneous mass. Add a little sunflower oil, the vegetables will be saturated with aromas. Cut the eggplants into slices separately and fry until they turn brown.
Pour all the vegetables - garlic and pepper - into a saucepan and boil over low heat. Add sugar only after the appetizer begins to boil. Now add the eggplants to the mixture and cook them for 20 minutes.
It is necessary to sterilize jars; this will preserve the taste of vegetables, as well as their beneficial properties. We put the snack in the jars and roll them with metal lids.
The dish will be ready after 14 days. can be served.
Thanks to a simple recipe, you can prepare a delicious Caucasian-style eggplant appetizer. If desired, add any herbs and spices to give the dish new taste qualities. There is no need to put closed jars in the refrigerator, otherwise the vegetables will be tasteless.
