Instant Georgian eggplants. Georgian eggplant satsivi: recipe and cooking features. What is satsivi

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 for it to boil. 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 tightly lay half of the blue ones 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.

On a 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, cut off the tails. 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, cut the pepper into half rings. Mix the filling thoroughly.
Pour a liter of water into an enamel container, put parsley stems, and put on 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 ones, fried in 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 cook 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-soaked in 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 pulp 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 circles 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.

As you can see, preparing eggplants in Georgian style is not at all difficult. Moreover, many of these recipes are familiar to us from childhood, and we are even accustomed to consider them our own, Russian.

Video on how to cook spicy eggplants for the winter:

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Cooking blue ones in Georgian style for the winter

A particularly savory appetizer is the spicy blue ones for the winter. Delicious sweet and sour sauce with pepper and soft eggplants will not leave indifferent lovers of tasty food and a satisfying snack. My grandmother taught me how to cook Georgian blue ones for the winter, who brought this recipe from her friend from Georgia. Since then, it has changed a little and was adapted to our climate and the products that we grow, but the principle remains the same.

Prepare the jars in advance. You don't need to sterilize them for this recipe, but I still spray them with hot steam for a few seconds.

More homemade recipes:

So, we are preparing spicy blue ones for the winter.

Ingredients for blue ones in Georgian:

eggplants -5 kg
sweet red pepper - 500 g (already peeled)
garlic - 250 g
hot pepper - 1-2 pcs (or to taste)
odorless sunflower oil - 1 cup*
vinegar 9% - 1.5 cups

*Glass volume 250 ml

Blue Georgian for the winter - step-by-step preparation

Wash the eggplants, cut off the stems and cut into slices.

You need to cut the blue ones 1-1.5 cm thick, not thinner, so that they retain their shape well in the finished dish.

Place in a deep bowl or pan and sprinkle generously with salt, mixing them thoroughly. Leave it like this for 25-30 minutes so that the little blue ones release their juice and the bitterness goes away along with it.

Rinse the finished blue ones in cold water and dry.

Fry on both sides in vegetable oil. Please note that you cannot use breading (flour, crackers)!

Making spicy sauce for the blue ones in Georgian style for the winter

At the same time as the eggplants are fried, we begin to make a spicy sauce.

Pre-clean the peppers from the seed boxes.

Grind sweet peppers, hot peppers and garlic through a meat grinder. Add a little salt to taste to the finished mixture (do not oversalt!), vinegar, oil and mix thoroughly.

Dip each slice of fried eggplant in the pepper marinade and layer it in prepared jars.

Thus, fill all the jars with spicy blue ones in Georgian style.

Cover the jars with eggplants with lids and place them in a suitable sized pan, placing a small towel or piece of cloth on the bottom. Pour hot water about 1.5-2 cm below the jar and bring to a boil.

Simmer over low heat for 15 minutes.

Using special tongs, remove the jars one by one, roll them up, turn them over onto a clean towel and cover with a warm blanket. Leave on the counter until it cools completely, then put it in the basement.

The Georgian blue ones are ready for the winter!

Bon appetit!

Olga Viktorovna sent me a recipe for Georgian blue ones for the winter.

Georgian eggplants are a classic homemade preparation. Many housewives preserve blue-violet vegetables every year. The snack differs from others in its bright, attractive appearance. To taste, the salad can be prepared either spicy or vice versa.

Georgian eggplants for the winter

To prepare a winter snack, you need to choose young, dense fruits. Sluggish, wrinkled or flabby are unsuitable, as they accumulate toxic substances. This fragrant, hearty salad will please your loved ones, friends and relatives. Let's look at the recipe for cooking eggplant in Georgian style.

Products:

blue ones - 2.2 kg;
capsicum bell pepper - 1.2 kg;
chili - 2 pcs.;
garlic (cloves) - 10 pcs.;
vinegar 9% - 180 ml;
granulated sugar - 60 g;
rock salt - 40 g;
oil - 60 ml.

Let's get started:

Blue-violet vegetable, rinse. Place in a deep container, add cold water, adding a little salt. Close and leave for 30 minutes. Drain the liquid, cut off the stem. Chop into medium sized cubes.
Wash sweet and hot peppers and remove seeds. Cut into slices and grind through a meat grinder.
Pour fat into a frying pan, heat and fry the eggplants until golden brown. Remove the husks from the garlic cloves and cut into thin strips or cubes. Combine with blue-purple vegetable.
After a fried crust has formed, pour in the chopped pepper. Simmer for a quarter of an hour from the moment it boils. It is important to stir the salad regularly, otherwise the composition may burn.
Place the mixture from the frying pan into a deep saucepan, add sugar, salt and acid. Stir and heat for a quarter of an hour.
Place the hot salad into prepared jars and seal tightly with lids. Turn over and place under the blanket. Ready Georgian eggplants are stored in the cellar or pantry for the winter.

Snack “Scorching”

There are many options for preparing salads from purple vegetables. To obtain a more spicy preserve, it is recommended to make the marinade separately and further infuse it in the refrigerator. At this time, you can safely prepare the remaining components, containers and lids. Let's look at how to prepare spicy Georgian eggplants for the winter.

Products:

blue ones - 0.75 kg;
nuts - 170 g;
garlic - 1/2 head;
onion - 2-3 pieces of medium size;
lemon - 1 fruit;
hops-suneli - 0.5 tsp;
dry basil - 0.5 tsp;
greens - 100 g;
ground hot pepper - 1 tsp;
rock salt - 15 g;
granulated sugar - 0.5 tbsp.

Wash the purple vegetable. Soak in salt water to remove bitterness. Line a baking sheet with parchment paper. Place the dried fruits. Bake in the oven until done. Cool, remove the skin and grind the pulp.
Peel the garlic and onion. Finely chop. Rinse the citrus fruit and squeeze out the juice. Wash and chop the parsley and cilantro. Combine the prepared ingredients, add spices, stir.
To make it easier to clean the nuts from membranes and films, place them in a dry frying pan and lightly fry them. Scroll through a meat grinder. Then mix the eggplants, spices and nuts, cover and put in a cool place for 12 hours. During this time the mass will infuse.
Place the snack tightly into processed and sterile jars. Cover and sterilize for a quarter of an hour. Carefully remove and seal with lids. Turn over, wrapping it in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

The main feature of cooking is that it does not require additional heating. It's easy and simple to prepare. Stored in the refrigerator under nylon covers. Georgian eggplants for the winter with nut filling are an original dish.

Products:

walnut - 200 g;
blue ones - 1.2 kg;
a few cloves of garlic;
onion - 3-4 heads;
cilantro seeds - 1.5 tsp;
salt - 1 tsp;
oil - 130 ml;
fruit vinegar - 130 ml.

Rinse purple vegetables and cut off the stem. Make a small cut on each one to create a small pocket. Salt generously, place in a saucepan, leaving for 1-2 hours.
Remove the skins from the onion and chop into rings. Add a little salt and leave warm. Squeeze out the resulting juice.
Lightly fry the nuts in a dry frying pan and remove any inedible membranes. Cut into several pieces. Place in a blender bowl and grind together with peeled garlic cloves and cilantro seeds. Afterwards, add salt to the prepared mass, pour in the acid and add the onion. Mix carefully.
Rinse the finished eggplants under water. Place on a dry cloth to drain off excess moisture. Pour oil into a deep frying pan, heat it up, and lightly fry the vegetables. Using a spoon, remove the pulp and chop it. Combine with spicy nut paste.
Stuff the blue fruits in Georgian style and lightly tie them with flagella. Fry a little, remove the threads and transfer to sterile jars. Boil sunflower oil and pour in until the eggplants are covered. Cover with plastic lids and store in a cool place.

With nut sauce

This recipe differs from the previous one in the preparation method, since the salad must be additionally sterilized before rolling.

Products:

salt - 1.5 tsp;
nuts - 350 g;
blue ones - 2.9 kg;
granulated sugar - 15 g;
vinegar 9% - 80 ml;
khmeli-suneli - 1 tsp;
garlic cloves - 10 pcs.;
water - 500 ml;
basil - 3 sprigs;
cilantro - 60 g;
dill - 40 g;
oil - 40-60 ml.

And another cooking option:

Wash the eggplants, cut into circles 0.5-1 cm high. Transfer to a deep container, sprinkle generously with salt, mix and leave for 1.5 hours.
Let's move on to preparing the sauce. To do this, lightly fry the nuts, cool and remove excess partitions. Place in a blender bowl and blend.
Wash the cilantro and dill, cut the entire bunch into 3 parts. Add together with basil to the nut butter and grind.
Peel the garlic and chop it on a fine grater. Mix with nut-green mixture. Add salt, sugar, acid and water, mix. At the very end, add suneli hops to the mixture. Cover and leave to steep for 30 minutes.
Rinse the eggplants, dry and fry. Line a baking sheet with a napkin and place pieces of vegetables on it.
As soon as the excess fat has drained, put it into jars one by one along with the nut sauce. Cover and put in a cool place for 60 minutes. The container must be filled completely and tightly.
Let it sterilize for a quarter of an hour. Roll up the lids, turn them over and put them under the blanket.

Spicy salad for the winter

Georgian cuisine offers many eggplant dishes. Let's consider one of the cooking recipes that preserves the maximum amount of vitamins and elements. It is prepared quickly, and most importantly, without sterilization. Thanks to step-by-step instructions, even a beginner can handle canning.

Products:

blue ones - 1.4 kg;
sweet pepper - 450 g;
several cloves garlic;
onion - 250 g;
granulated sugar - 30 g;
water - 70 ml;
table vinegar - 80 ml;
rock salt - 2 tsp;
oil - 120 ml;
cilantro, celery - 120 g.

Rinse the purple vegetable and cut into circles. Place in a deep saucepan, add water and salt. After boiling, cook for 7-10 minutes. Strain through a colander. Place the rings on a clean kitchen towel.
Peel the sweet pepper and cut into slices. Remove the skins from the onion and chop into strips.
Grind the garlic cloves and herbs in a food processor. When finished, add oil and stir. Pour the prepared garlic sauce into a container with eggplants and bell peppers. Add vinegar and spices. Place in sterile jars and close with nylon lids. Store the snack strictly in the refrigerator. After 24 hours, the canned salad can be consumed.

Eggplant is a healthy and nutritious vegetable. Using the recipes described above, you can not only prepare a delicious purple vegetable, but also preserve its rich chemical composition. Don’t be afraid to experiment with products, then the snack can turn out with a brighter, piquant taste.

So diverse, aromatic and unforgettable that once you try kharcho soup or khachapuri, you fall in love with it forever. Many dishes have become everyday dishes for people who have never visited Georgia.

The main feature of Georgian cuisine is not the dish itself, but the spices and, in particular, sauces, of which there are a huge number. Thanks to them, meat, vegetables, fish or baked goods acquire unprecedented shades and open up new horizons of taste for the consumer.

What is satsivi

This is the name of a special sauce, the preparation of which uses the main component - nuts, to which spices, sour juices or vinegar are added. It is served with fish, meat, and vegetables. It is considered truly

The undeniable advantage of this sauce is its versatility. As a rule, satsivi is served with chicken according to the classic recipe, but today you can find it in a wonderful tandem with turkey, fish, and vegetables. And such a dish will be called “turkey satsivi”, “vegetables satsivi”, or, for example, “eggplant satsivi”. In Georgian, satsivi is a cold appetizer, because the sauce is served only cold. And what would a sauce be without spices?! The main spice in this dish is saffron, which gives it an unforgettable taste.

Cooking features

As in any other national cuisine, satsivi sauce can be prepared according to various recipes. After all, every housewife prepares her own satsivi sauce, adding her favorite spices. But the main ingredients are still present. The classic satsivi sauce must contain walnuts, which are thoroughly chopped. At the same time, you can grind the nuts in a meat grinder or in a blender, as well as in a mortar or even on a stone, as Georgian housewives have done for many centuries.

Spices are used practically unchanged, but you can add some seasoning at your discretion. The classic one uses saffron, garlic, hot pepper, an acidifier, which can be in the form of sour pomegranate or lemon juice, or you can use wine vinegar. Due to the fact that the recipe contains natural fruits, the sauce acquires not only sourness, but also aroma. Fresh herbs also play an important role in satsivi, which can be added to taste. The most commonly used are cilantro, basil and parsley. To make the sauce thick and silky, flour is added to it.

Satsivi sauce: necessary ingredients

Since the sauce can be used to prepare various dishes, today you can deviate from the rules and cook it with eggplants. To make it tasty, let’s take the classic sauce as an ideal and use it to create a recipe for Georgian eggplant satsivi.

For this you will need: eight onions, pre-shelled walnuts - three or four glasses, wheat flour - two tablespoons, chopped garlic - three teaspoons, coriander and ground pepper - ten grams each, cinnamon and suneli - five grams each, dried clove inflorescences - five pieces, wine vinegar - ten grams, or sour juice - fifteen grams, two grams of hot pepper, five grams of saffron, half a glass of rendered chicken fat and chicken broth - half a liter.

Sauce preparation technology

Melt half of the total chicken fat in a frying pan. Finely chop the onion and fry until golden brown. Set aside. Using the other half, saute the flour until golden brown, then add it to the cooled chicken broth and bring to a boil.

Meanwhile, chop the walnuts in a convenient way, adding garlic, pepper, coriander and salt. Then the mixture is thoroughly mixed and diluted with broth, to which fried onions are added. Simmer the sauce for a quarter of an hour. At the end, add the remaining spices, pour in vinegar or sour juice, finely chopped herbs and simmer over low heat for five minutes. Now you can serve Georgian eggplants with satsivi sauce.

Eggplant satsivi

Today, more and more people are switching to a healthy diet and eating mainly plant-based foods, which is why the much-loved satsivi can be prepared with vegetables. So, for lovers of dietary, tasty and healthy foods, a recipe for making eggplant satsivi in Georgian style.

"Why exactly eggplants?" - a natural question arises. The fact is that this vegetable is rich in useful microelements, and it is much faster and easier to cook than, say, chicken or turkey; moreover, such a dish contains much fewer calories and gives more strength.

To prepare eggplant satsivi in Georgian you will need:

eggplants - 1 kg;
fresh herbs (cilantro, basil, parsley) - to taste;
hot pepper (fresh) - 1 piece;
shelled walnuts - 1 cup;
garlic - 4 cloves;
onions - 3 pieces;
vegetable oil - 3 tablespoons;
pomegranate juice - 0.5 cups.

First of all, prepare the nut sauce. Grind the walnuts, adding salt, garlic, fresh herbs, capsicum, spices and pomegranate juice. Dilute the mixture with water (1.5 cups) and boil for twenty minutes. You can prepare it according to the classic recipe, but in this case more time will be spent, and the dish will no longer be dietary due to the use of chicken fat. If this doesn’t scare you, then Georgian-style eggplant satsivi, cooked with classic sauce, will turn out tastier.

When the sauce is ready and has cooled, you can proceed to the main recipe. Peel and chop the onion. Fry in a frying pan with hot vegetable oil for several minutes. Then the nut sauce is added, the whole mixture is brought to a boil and boiled for fifteen minutes.

The eggplant, which is the main ingredient in the Georgian eggplant satsivi dish, is cut into centimeter-thick slices, salt is added, and the vegetable is left at room temperature for half an hour to “rest.” Once the time is up, rinse the sliced eggplant with water and place in a sieve to drain. Now all that remains is to fry the slices on each side for five minutes. Fold the prepared vegetables into a mound, sprinkle with herbs and pour over the sauce.

The greens are washed and thoroughly chopped, and then poured into the boiling sauce. Just before serving, the cold sauce is sprinkled with pomegranate seeds.

Bottom line

Not many have tried this divine dish, but if you cook it according to the recipe, it doesn’t matter what it is, classic chicken with sauce or Georgian eggplant with satsivi sauce. Reviews that this is an incomparable and tasty dish will accompany the hostess for many years to come. You should not be afraid of experiments, you need to cook satsivi with love, adding your own personality to each dish, and only then can you talk about your own recipe for satsivi sauce.