Eggplants in garlic sauce Georgian cuisine. Eggplants in Georgian style. Recipe with photos and videos. Delicious eggplants with tomatoes in Georgian style

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A variety of eggplant dishes are present in the national cuisines of many nations. Georgia is no exception. Stunningly delicious hot and cold appetizers, marinades, pickles, first and second courses have long been prepared from this fruit. Georgian eggplants are a variety of recipes in which, together with blue ones, a combination of different vegetables, meat, fresh herbs, nuts, aromatic spices, and spices is used. What they have in common is a delicious taste and extraordinary aroma. To be convinced of this, just try at least once the dishes whose recipes are given below. We learn how to cook a spicy vegetable appetizer in Georgian, tender chicken buglama, traditional ajapsandali, rolls with nut butter.

How to cook spicy eggplants in Georgian style

This recipe, without any changes, makes a quick snack or preparation for the winter. Pickled vegetables are ready to eat 5 hours after stewing, and sealed hermetically in a glass container they are perfectly stored for a year.

For 8 servings (4 half-liter jars) you need:

6 eggplants (1200 g);
6 sweet red peppers (870 g);
4 chili pods (80 g);
200 g garlic;
125 ml 9% vinegar;
125 ml vegetable oil;
a glass of granulated sugar (160 g);
2 tbsp. l. salt (60 g).

Preparation and processing time products 30 minutes.
The nutritional value 100 g of dish: proteins – 1.43; fats – 4.51; carbohydrates – 11.73; calorie content – 93.71 kcal.

Recipe:

The finished salad is transferred to sterile jars. If this is a winter preparation, seal it hermetically. Jars with snacks not intended for long-term storage are closed with nylon or Euro lids. After cooling, place in the refrigerator.

Georgian chicken buglama with eggplant

This deliciously delicious dish is considered traditional not only in Georgian, but also in other Caucasian and Asian national cuisines. A distinctive feature of Georgian buglama is the abundance of spices and aromatic herbs. The nutty flavor of the dish is given by a special seasoning called utskho-suneli - powder made from blue fenugreek seeds.

For 6 servings of buglama you need:

4 pieces of chicken fillet (1000 g);
3 eggplants (600 g);
2 onions (150 g);
4 tomatoes (380 g);
1 pod of hot pepper (20 g);
leek – 150 g;
a bunch of basil and parsley;
1 tsp. utskho-suneli;
1 tsp. dried thyme;
3 tbsp. l vegetable oil (30 g);
salt.

Cooking time- 45 minutes. The nutritional value 100 g of dish: proteins – 10.46; fats – 1.86; carbohydrates – 3.47; calorie content – 74.56.

Recipe:

Wash the fillet and dry it with a paper towel. Cut into cubes. The meat is poured into a cauldron. Fry with a drop of oil until golden brown.
Washed blue ones without tails are cut into cubes. Pour into a bowl, generously salt, shake. After 10 minutes, rinse off excess salt and squeeze lightly.
Onions are peeled, washed and finely chopped. Leeks are washed and cut into strips.
Regular onions are sautéed in vegetable oil.
Pour the blue ones into a frying pan and fry with onions for 5 minutes.
Add to the blue leeks and hot peppers cut into thin rings (remove the seeds first). Mix the vegetables and fry for a minute.
Wash the tomatoes and cut them into cubes. Mix with the rest of the vegetables and simmer for 1 minute.
The stewed vegetable mixture is transferred to a cauldron with chicken. Add dry seasonings and salt. The dish is stirred. The cauldron is covered with a lid. Simmer the buglama over low heat for 20 minutes.
Wash and coarsely chopped greens are added to the dish 5 minutes before the end of cooking.

Buglama is prepared not only in a cauldron, but also in portioned pots in the oven. In addition to those indicated in the recipe, you can add other vegetables to the dish. It is not necessary to use chicken as the meat component - Georgian buglama can be prepared with lamb, beef or lean pork.

Sautéed eggplant (adzhapsandal) in Georgian style

The unfamiliar name hides a dish that is very simple in recipe and doesn’t take long to prepare. Adjapsandal is a regular vegetable sauté. What makes it “Georgian” is a large number of different spices and herbs. The main rule of real ajapsandali: the majority of the dish consists of eggplants. The proportions of all other vegetables to the main ingredient are 2–3 times less.

For 6 servings of ajapsandali you need:

5 eggplants (1000 g);
4 sweet peppers (580 g);
3 carrots (225 g);
3 onions (225 g);
5 meaty tomatoes (500 g);
½ tbsp. vegetable oil (125 ml);
3 large cloves of garlic (15 g);
2 bay leaves;
a bunch of green basil and cilantro (100 g);
0.5 tsp ground coriander (3 g);
0.5 tsp. red hot pepper (3 g);
0.5 tsp. utskho-suneli (5)
salt.

Cooking time- 30 minutes. The nutritional value 100 g of dish: proteins – 1.29; fats – 4.62; carbohydrates – 5.19; calorie content – 67.32 kcal.

Recipe:

Washed eggplants without tails are cut into arbitrary pieces. You can use semicircles, cubes, cubes. In a bowl, sprinkle the vegetable with salt and shake. Leave for 20 minutes. Rinse with water and drain in a colander.
Heat oil in a frying pan. Fry the blue pieces until golden (7 minutes). Pour into a saucepan.
Washed carrots are cut into strips by hand or grated on a coarse grater. Peeled onion is chopped into cubes. The seed pods are removed from the sweet pepper and cut into strips.
In the frying pan used earlier, sauté the onion until golden. Then carrots and pepper are added to it. Fry the vegetables over low heat for 10 minutes, stirring occasionally. Transfer to a saucepan.
Make cross cuts on the tomatoes. Scald with boiling water and remove the skin. Chop very finely.
The washed cilantro and peeled garlic are cut, ground together with salt to a paste in a mortar. Mix with tomatoes.
The resulting dressing is poured over fried vegetables. Stir. Simmer over low heat for 3 minutes. Add spices, seasonings, and finely chopped basil to ajapsandal. Simmer on low heat for 10 minutes.

Georgian vegetable sauté with eggplant is ready. You can eat ajapsandal hot as a side dish for meat or cold as an appetizer.

Eggplant (fried) with nuts Georgian style

An incredibly tasty vegetable appetizer, the special charm of which is given by the traditional Georgian cuisine nut paste satsivi. Preparing the dish is not difficult; it takes little time to create a culinary masterpiece.

For 6 servings you need:

3 eggplants (600 g);
3 cloves of garlic (12 g);
250 g walnuts (in shell);
2 onions (150 g);
a bunch of cilantro and parsley (100 g);
1 tsp. hops-suneli (10 g);
1 tsp. white wine vinegar (15 g);
5 tbsp. l. vegetable oil (50 g);
0.5 tsp. saffron (5 g);
0.5 tsp. ground red pepper (2 g);
0.5 tsp. salt.

Time for preparation and processing of products- 20 minutes. Total cooking time– 3 hours 20 minutes. The nutritional value 100 g of dish: proteins – 4.36; fats – 18.29; carbohydrates – 6.15; calorie content – 201.96 kcal.

Recipe:

Washed eggplants without tails are cut lengthwise into strips up to 1.5 cm thick. Add some salt and leave to let out the juice for half an hour.
Fry the blue ones on both sides in hot oil. Place on a paper towel to remove excess fat. Transfer the “tongues” to a wide plate.
Crack the walnuts. Garlic and onion are peeled and cut into slices. The greens are washed and chopped coarsely. Everything is chopped in a chopper or twisted through a fine grinder.
Salt, spices, seasonings are added to the resulting mass, and wine vinegar is poured. Mix the paste thoroughly with a spoon. If the mixture turns out to be dry, you can dilute it with a small amount of boiled water.
Place a little nut paste on the edge of each strip of fried eggplant and roll it up. Or they distribute the satsivi over a strip and fold it in half.

The rolls are placed in a saucepan. Place the finished snack in the refrigerator so that the dish acquires the desired taste. After 3 hours you can taste it.

Video recipe

You can also watch a video recipe for making eggplant with nuts.

To prepare a delicious Georgian dish from eggplant, you need to know many subtleties. But the most important thing is to know how to choose good vegetables.

What to look for when purchasing:

Appearance. Vegetables must be clean, always with the stem. The skin is evenly colored, without scratches, cuts, or dents.
Freshness. If the dent from pressing on the fruit quickly disappears, you can buy the eggplant. If a fingerprint remains, the vegetables are stale.
Size. The vegetable should not be too large. Large size is a sign of feeding vegetables with nitrate fertilizers.
Color. The skin can be blue, purple, white. A brown or brown tint indicates that the vegetable is overripe.

When cut, the eggplant flesh should be light in color. A greenish tint indicates the presence of poisonous solanine in the fruit, which makes the vegetable unsuitable for consumption.

Georgia is famous for its feasts. They love to cook and treat guests here. No feast is complete without eggplant appetizers. In the “Georgian” version, the blue ones are especially tasty. The incredible aroma of spices, piquancy, unusual combinations of ingredients, a lot of greens - this is why vegetable dishes of Georgian cuisine are loved all over the world.

In Georgia, eggplants are prepared in different ways: baked, stewed, fried, boiled. The blue ones are served with nut sauce, tomato sauce is poured over the eggplants, and seasoned with spicy dressings. Eggplant dishes are usually served cold. Spicy snacks whet your appetite, preparing you for a “meeting” with meat.

Eggplant is called the vegetable of longevity. Blue ones have a beneficial effect on the functioning of the heart, strengthen blood vessels, “monitor” sugar levels and remove cholesterol. Judging by the fact that there are many centenarians in Georgia, the purple “elixir of life” really works.

Choosing the “right” fruits

A delicious dish can only be made from quality ingredients. Ideally, to create culinary masterpieces, you need to buy organic vegetables from farmers or take eggplants grown by yourself. But in life everything is much more prosaic: housewives go to the market or to the supermarket to find blue ones. It is important not to make a mistake and buy young fruits, because overripe ones are tasteless and even dangerous. They contain a lot of corned beef, which can cause poisoning. Remember four tips that will make your choice easier.

Choose by size. It is better to buy medium-sized vegetables: they are tastier and healthier. Too large blue ones may be overripe or “stuffed” with nitrates.
We evaluate the appearance. Smooth, thin peel, no scratches - look for such eggplants on the market. Rate the color. If you come across brown or dark brown fruits, don’t take them: they have been lying on the counter for too long.
We examine the “tail”. Eggplants must have a stalk. By removing the “tail”, the seller usually masks the “age” of the vegetables. If the stalk is dry and brown, the eggplant was picked a long time ago.
We touch and press. When purchasing, feel free to feel and press on the eggplants. If the vegetable is ripe and was picked recently, then there should be no dents on it. Pressing will not leave a trace on the fresh blue ones: they are elastic.

If you cut an eggplant and see dark seeds, you should not eat it. The dark color indicates that a lot of dangerous corned beef has accumulated in the vegetable.

How to achieve a “Transcaucasian” taste

Georgian cuisine has a recognizable taste. Do you want to cook not just eggplants, but also “Georgian style”? Follow these four tips.

We learn classic combinations of ingredients. If you want to cook eggplants the way they are prepared in Georgia, learn how to combine ingredients correctly. Most often, blueberries are found in Georgian cuisine in tandem with walnuts. This is the “calling card” of national cuisine. Eggplants are also combined with pomegranate seeds, suluguni cheese, and garlic.
Don't forget about fresh herbs. Georgian housewives do not skimp on adding greens to their food. Spicy herbs are especially valued in local cuisine: cilantro, savory, tarragon, mint, basil, leek. You can add parsley, dill, spinach, celery. The main thing is not to feel sorry for the “greenback”. This way the dish will sparkle with colors, acquire the piquancy characteristic of Georgian cuisine and receive fresh notes.
Let's make it spicy. Georgian snacks have a characteristic spiciness. Be sure to use chili pepper and garlic. But still adjust the spiciness “to suit yourself” - this is a matter of personal taste.
Add a lot of spices. Georgian dishes are a fireworks display of flavors. The main seasoning is utskho-suneli. It is made from blue fenugreek seeds. If you see a spice in a store, grab it without hesitation. The seasoning reveals a tart, refreshing aroma in the dish and introduces bittersweet, nutty notes. The second most popular seasoning is suneli hops. She is familiar to many housewives. The dizzying spicy aroma of the seasoning cannot be confused with anything else. The spices include dried dill, basil, saffron, marjoram, coriander, and cilantro. Wine vinegar is often added to eggplant dishes, which balances the riot of flavors.

Georgian cooks do not use simple rock salt, but Svan salt with spices. It can be made at home, but only if there are seasonings characteristic of Georgian cuisine. To get the legendary salt, you need to mix a kilogram of rock salt with a glass of utskho-suneli, add saffron, red pepper, dill and cilantro seeds (half a glass in total) and caraway seeds (a quarter of a glass). The mixture of ingredients is ground in a mortar. Store in a glass jar.

2 traditional Georgian eggplant recipes

The easiest way to experience the flavor palette of Georgia without leaving home is to prepare eggplant rolls in Georgian style. The dish is familiar to many housewives. Blue rolls with various fillings are often served during the holidays. The appetizer is prepared quickly, looks beautiful, and does not require expensive ingredients. But not all eggplant rolls can be called Georgian. In Georgia, they always add nuts, herbs, garlic and many seasonings, without which it is impossible to imagine the local cuisine. Georgian chefs call this appetizer “Pkhali badrijani”. A variant of the traditional nut filling is nut and cheese.

Georgian rolls are a great option for a picnic. You can prepare the filling at home and take it with you outdoors, and grill the eggplant base.

Prepared with nut filling and...

Peculiarities. Georgian-style eggplants with nuts are a win-win snack option. The dish is prepared quickly, but you need an additional half hour to soak the eggplant plates - this way they will lose their bitterness. You can take herbs and seasonings to your taste, but if you want to prepare an appetizer like in Georgia, then suneli hops and cilantro are a must. When serving, the appetizer can be sprinkled with pomegranate seeds.

Set of ingredients:

eggplants - two pieces;
walnut kernels - a full glass;
cilantro - half a bunch;
garlic - three cloves;
grape vinegar - one and a half tablespoons;
salt, ground pepper, coriander, hops-suneli - to taste;

Cooking

Cut the blue ones into longitudinal slices. The ideal slice thickness is 0.5 cm.
Soak the plates in salted water. You need to wait 30 minutes - the bitterness will go away.
Dry the workpieces. Fry until golden brown. Oil is a minimum: eggplants absorb it well, and as a result, the appetizer can drip with fat.
Place the fried slices on a napkin to remove excess oil.
Prepare the filling: grind the nut kernels and garlic in a blender, add finely chopped cilantro, seasonings, and vinegar to the ingredients.
Place the filling on the cooled plates. Roll up the rolls. You can secure each one with a skewer.

If the nut filling seems a little dry, housewives recommend adding a little pomegranate juice to it. This is a traditional ingredient of Georgian cuisine: you don’t have to be afraid to disrupt the harmony of taste. Spicy lovers can add chili pepper or a teaspoon of adjika to the filling.

... add cheese

Peculiarities. Blue ones with Georgian cheese - a quick, tasty, affordable snack. In addition to cheese, the filling includes nuts. They are the ones that evoke associations with Georgia. You can just make a cheese filling, but then it will be a “fantasy theme”.

Set of ingredients:

blue ones - three small vegetables;
suluguni cheese - 200 g;
garlic - three cloves;
peeled walnuts - 100 g;
light mayonnaise - three tablespoons;
seasonings - to choose from;
cilantro, parsley - half a bunch;
vegetable oil - for frying.

Cooking

Cut longitudinal thin strips of blue ones (thickness - 0.5 cm).
Place the vegetable slices on a plate, sprinkling each layer with coarse salt. Leave the vegetable plates for 15 minutes, then rinse. This way the bitterness will go away.
Fry the dried pieces - literally for a minute on each side. Leave to cool on a napkin: it will “pick up” excess fat.
Grind the nut kernels in a blender, grate the cheese, squeeze out the garlic with a press, finely chop the greens. Combine the filling ingredients, add seasonings, season with mayonnaise.
Spread the nut-cheese filling onto the eggplant strip. Wrap the roll.

Don't be afraid to experiment with ingredients. Try making the filling with feta cheese or cottage cheese. Instead of store-bought mayonnaise, use homemade mayonnaise and replace the sauce with sour cream or low-fat yogurt. The taste of the filling will be different every time!

Delicious palette of options

There are different ways to prepare eggplants in Georgian style. National cuisine is not famous for rolls alone. In Georgia, they serve stuffed eggplants, make a spicy stew from the blue ones, and prepare spicy snacks from fried or baked vegetables. All dishes are necessarily flavored with a traditional set of spices (hops-suneli, coriander, garlic, black pepper) and herbs (cilantro, parsley). Try to prepare a Georgian dish of blueberries according to a proven recipe - your guests will be pleasantly surprised by your culinary talent!

Stuffed satsivi

Peculiarities. Stuffed blue ones are an option for those who want to surprise guests. Traditional satsivi nut sauce is used as filling. The dish turns out satisfying. The appetizer is served cold.

Set of ingredients:

eggplants - six medium-sized ones;
onion - two medium vegetables;
garlic - clove;
celery - six stalks;
walnuts - 120 g;
wine vinegar (white) - 120 ml;
corn oil - two tablespoons;
sugar - a heaped teaspoon;
hops-suneli, coriander - a level teaspoon;
cinnamon - on the tip of a knife;
cloves - two buds;
salt, pepper - to your taste.

Cooking

Cut off the stem from the blue ones. Make a deep cut lengthwise in each vegetable.
Place the fruits in a saucepan and pour boiling water over them. The water should cover the vegetables by a third. Simmer over low heat for about 30 minutes.
Two minutes before the end of cooking, add the celery stalks to the pan.
Place the blue ones in a colander and cool. Don't throw away the celery stalks.
Chop the onion. Fry in corn oil until golden.
Place nuts, garlic, coriander, suneli hops in a blender bowl. Beat the mixture, add salt and pepper to your taste. Grind the cinnamon and cloves in a mortar and add the powder to the filling.
Mix vinegar, sugar, cold water (200 ml). Pour the resulting liquid into the nut-garlic paste. Stir until smooth.
Pour the sauce into the pan with the onions. Bring to a boil, simmer the sauce for seven minutes.
Fill the “pockets” of boiled eggplants with sauce. Tie each stuffed vegetable with a celery stalk.
Place the filled eggplants in a container and pour the remaining sauce on top.
Place the snack in the refrigerator before your guests arrive.

Try stuffing baked blueberries with nut sauce. Make longitudinal cuts in the fruits, remove some of the pulp with a spoon, sprinkle the vegetables with olive oil, and bake at 180°C until soft. Another option is to bake assorted vegetables (blue vegetables, carrots, bell peppers), and then mix with nut sauce.

Acute

Peculiarities. Georgian fried eggplant with garlic is a simple appetizer, but that doesn’t mean it’s not suitable for the holiday menu. The piquant taste and amazing aroma of the dish will be remembered by guests. The recipe for spicy Georgian eggplants is easy to repeat. The appetizer is not served immediately: it must be soaked in the dressing. After cooking, place the dish in the refrigerator for two hours, but do not forget to cover the plate with blueberries with something, otherwise other foods will absorb the aroma of the snack.

Set of ingredients:

eggplants - two pieces;
chili pepper - a quarter of the pod;
garlic - three cloves;
vinegar 9% - tablespoon;
parsley, cilantro - a couple of sprigs;
salt - a pinch;
sunflower oil (refined) - three tablespoons.

Cooking

Cut the blue ones into “washers”. The thickness of one is about a centimeter.
Salt the preparations, rinse with water after 30 minutes - this will remove the characteristic bitterness.
Fry the circles on both sides in a small amount of oil.
Cut the garlic into strips and the chili into small cubes. Add sunflower oil and vinegar (a tablespoon of each ingredient), and salt. While stirring, rub the pieces of vegetables with a spoon so that they add pungency and aroma to the dressing.
Place the fried blueberries on a plate in layers. Sprinkle each layer with chopped herbs and pour over a spicy dressing with pieces of garlic and pepper.

To reduce the calorie content of the dish, do not fry the eggplant slices, but bake them in the oven. Spray the “washers” with vegetable oil, place on parchment and place in the oven, preheated to 180°C. The process will take about 15 minutes.

Spicy with tomatoes

Peculiarities. Georgian-style eggplants with tomatoes will captivate gourmets with their rich taste and amazing aroma. Spicy blueberries in tomato sauce go well with meat dishes.

Set of ingredients:

blue ones - two medium-sized vegetables;
tomatoes - two large tomatoes;
tomato paste - a tablespoon;
onion - one onion;
hot pepper - half a pod;
garlic - four cloves;
khmeli-suneli - half a teaspoon;
cilantro, basil, parsley - three branches each;
salt - to taste;
water - half a glass;
vegetable oil (refined) - for frying.

Cooking

Cut the blue ones into “washers” (thickness - about a centimeter). Add salt and rinse after 15 minutes. Fry the dried “washers” until nicely golden.
Cut the onion into cubes. Fry.
Pour boiling water over the tomatoes, remove the skin, and chop the pulp with a knife. Pour the pulp into the onion and simmer until the tomatoes become mush.
Add finely chopped herbs, hot peppers, pressed garlic, seasonings, tomato paste and half a glass of water to the tomato pulp.
Simmer everything together for ten minutes. Place the fried blue circles into the sauce. Cover the pan with a lid and simmer over low heat for three minutes until the eggplants are soaked in the sauce.

If you don't know the tastes of your guests, don't make the appetizers too spicy. To please everyone, give the dish a moderate “spiciness”, and when serving, place chopped chili peppers next to the appetizer - for those who like “fire”.

Stew

Peculiarities. A colorful vegetable dish with amazing flavor provided by the herbs and seasonings. The blue ones should remain the “first violin” in the stew, so watch the proportions of vegetables. The stew needs to be stewed in a large cauldron. You cannot add water: vegetables must simmer in their own juice - then the taste will be rich. The dish tastes even better the next day than immediately after cooking, so cook a lot.

Set of ingredients:

blue ones - 1 kg;
large tomatoes - 0.5 kg;
sweet pepper - six pieces;
hot pepper - one pod;
onion - five onions;
carrots - six pieces;
garlic - large head;
cilantro, basil, parsley - a bunch each;
saffron - half a teaspoon;
hops-suneli - two teaspoons;
salt, ground pepper - to taste;
vegetable oil - for frying.

Cooking

Cut the blue ones into cubes. Sprinkle with salt and rinse after 30 minutes. Fry the dried cubes until light golden brown.
Cut the onion into cubes, fry until golden brown, add grated carrots and half rings of bell pepper. Fry the vegetables together for about seven minutes.
Place the tomatoes in boiling water to make the skins easier to remove. Remove the skin and chop the pulp.
Mix previously prepared vegetables, tomato pulp and garlic passed through a press. Simmer for about 15 minutes over low heat.
Add chopped herbs, hot peppers, and spices to the cauldron. Continue simmering for another ten minutes. Turn off the stove. Leave the dish to cool under the lid - it will “get ready”.

Do you think that “stew” sounds undignified? Present your guests with a Georgian-style dish. In Georgia, a snack prepared according to this recipe is called “adzhapsandali”.

Georgian eggplants can be prepared in hundreds of ways. If you don’t know how to surprise your household, serve blue ones in the form of caviar, but not classic, but with Georgian notes. To prepare the dish, you need to bake the blue ones in the oven until cooked, and then grind the pulp with a blender. Add crushed nuts, garlic, cilantro, and spices to the eggplant puree - the caviar is ready. The traditional combination of eggplant and nuts sounds new chords, thanks to the consistency of the snack. To mentally transport yourself to hospitable Georgia, spread caviar on hot khachapuri.

Georgian cuisine is famous for its dishes, especially shish kebab, khinkali, khachapuri, cherry plum tkemali, kharcho soup, Georgian eggplant and other wonderful dishes. Each region of Georgia has its own flavor.

For example, in the eastern part, wheat bread is very common. It is baked in special jugs. They also prepare dumplings - khinkali made from lamb with spices. In the west of the country, corn bread or thick corn porridge is popular. In the south, they prefer poultry with hot spices.

All Georgian dishes are served with spices, in particular hops-sumeli, seasonings, spicy sauces made from nuts, garlic, satsivi spices, adjika, herbs and vegetables.

Cheese is also an important part of the cuisine.

Pies, flatbreads and many different dishes are prepared from it. Greens and vegetables not only help digest fatty and spicy foods, but are a decoration for any table. Every meal is incomplete without them. People's favorite herbs include parsley, onions, dill, mint, savory, basil, tarragon and others. Their abundance depends on the time of year.

And vegetables such as radishes, tomatoes, cucumbers, capsicums and radishes, when eaten raw, perfectly complement any dish.

Recipes for Georgian eggplant dishes

Eggplants have a special place in Georgian cuisine. There are a lot of Georgian dishes with eggplants. The methods for preparing them are varied. They are combined with other vegetables and meat, as well as with garlic, walnuts, herbs and spices.

We will tell you the most common Georgian eggplant recipes.

Eggplants with nuts in Georgian style

For this recipe, the fruits must be large and not overripe, since when baked they become smaller in size, i.e. fried.

Ingredients:

Two large eggplants;
one onion;
150 grams of peeled walnuts;
three cloves of garlic;
cilantro;
parsley;
lemon juice;
½ spoon of basil;
½ hops–sumelli;
hot ground pepper;
salt;
pomegranate seeds;
a pinch of sugar.

Cooking method:

Wash the vegetables and pat dry with a towel.
Bake in the oven at 200 degrees until done, approximately 40 minutes.
Then cool, remove the peel, and chop the pulp as desired.
Chop the onion, put the garlic through a press, chop the nuts in a blender.
Pour lemon juice there, add spices and herbs.
Mix everything.
Place in a cold place for 8–10 hours to soak.
When you place Georgian-style eggplants with nuts on the table, sprinkle pomegranate seeds on top of the dish.

Georgian eggplant stew

The stew may consist of a mixture of different vegetables, beans, onions and spices. But the main ingredient that it cannot do without is eggplant.

Ingredients:

kilogram of eggplant;
half a kilogram of sweet pepper;
half a kilogram of tomatoes;
¼ kg green beans;
¼ kg of onion;
¼ kg carrots;
a bunch of cilantro, basil, parsley;
black pepper, salt;
a pinch of ground coriander, saffron;
½ cup vegetable oil;
chili pepper;
4 cloves of garlic;
laurel leaf.

Cooking method:

We fry our main vegetable, but before that we cut it into circles, add salt and let it sit for 20 minutes so that the excess bitterness goes away and the vegetables don’t absorb a lot of oil when frying.
Place in a colander and let the excess fat drain.
Then pour it into a cauldron.
We cut the onion into cubes, the pepper into strips, and grate the carrots.
Fry all this for about ten minutes, then transfer the vegetables to the eggplants.
Wash the beans, break them into three parts, discard the tails.
Cook for a few minutes until half cooked, drain the water.
Pour boiling water over the tomatoes and remove the skin.
Cut the pulp randomly. Add crushed garlic and cilantro to them.
Chop the greens, remove seeds from the chili, and cut thinly.
Mix all ingredients in a cauldron and simmer over low heat for 15–20 minutes.
This delicious, juicy Georgian eggplant dish will fill your kitchen with aromas and your bellies with healthy food.

Georgian canned eggplants

All housewives should be able to prepare eggplants for the winter in Georgian style. Because healthy eggplant with piquant, hot spices will add Georgian notes to your table, and will be an excellent tasty snack for your guests.

Ingredients:

5 kg of our main vegetable;
400 g garlic;
a bunch of cilantro;
a bunch of parsley;
a bunch of celery;
bunch of basil;
250 ml sunflower oil;
250 ml vinegar 9%;
3 capsicums;
500 g carrots;
1 kg of onion;
½ tbsp. Sahara;
2 tbsp. l. salt with a slide.

Cooking method:

Georgian eggplant with feta cheese

The people of Georgia love cheese in any form, so Georgian chefs combined cheese with eggplant. The result was an amazing dish that was loved by neighboring peoples.

Ingredients:

Cooking method:

We cut vegetables into long slices.
Mash the hard-boiled eggs with a fork, mix with feta cheese, crushed garlic, chopped parsley and one raw yolk.
We form rolls with the prepared filling and seal with a toothpick.
Then dip in the remaining egg and bread in flour.
Fry on both sides.
Place the prepared Georgian eggplants with feta cheese on a plate and pour over the sour cream and garlic sauce.

Georgian dishes with eggplants are a good way to surprise your loved ones with something unusual and naturally tasty!

Ingredients:

1-2 eggplants
1 bell pepper
1 onion
handful of walnuts
a few sprigs of parsley
2 cloves garlic
6 tbsp. l. vegetable oil
1 tbsp. l. lemon juice
salt and black pepper to taste

How to cook eggplant rolls in Georgian style:

For cooking, eggplants can be fried in a frying pan or baked in the oven. To prepare Georgian eggplant rolls, I decided to use the oven - it’s much faster and healthier. We will wash the blue ones and cut off the tails. Cut each eggplant lengthwise into slices 5 mm thick. There is no need to peel the peel, it will be baked and the Georgian eggplant rolls will turn out tender.

I usually don’t sprinkle the blue ones with salt beforehand, since after heat treatment there is no bitterness in them. In addition, it is important to use young eggplants, they do not taste bitter.

For baking we will use a metal baking sheet or a fireproof form. Grease the surface of a baking sheet with vegetable oil and place the chopped eggplants on it in one layer. Lubricate them with oil using a silicone brush so that the Georgian eggplant rolls with walnuts turn out golden brown.

Place the pan in a hot oven for 10-15 minutes. We will bake vegetables at medium level at 200 degrees. Then transfer them to dry dishes and cool.

While the eggplants are cooling, prepare the filling. Cut the onion into cubes. Remove the seeds from the bell pepper and also cut it into cubes. Pour some sunflower oil into the pan and let it heat up. Then pour the vegetables into it and saute them until soft.

Then transfer them to the blender bowl. Add lemon juice to make Georgian eggplant rolls with nuts even more flavorful. Add a handful of walnuts, garlic, parsley, salt and black pepper.

Grind the mixture into a homogeneous thick paste and our filling for eggplant rolls is ready.

Spread the baked eggplants with the resulting vegetable paste, leaving one edge free so that the eggplant rolls with nut filling are well wrapped.