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 tablespoons 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 spices.
  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.

Cut the eggplants crosswise into slices 8-10 mm thick. Place in a bowl, sprinkle with salt and set aside.

Contrary to popular belief, this procedure is not needed to get rid of bitterness - in my practice I have never encountered bitter eggplants. Salt causes eggplants to release juice and become less... airy, or something. And when frying they absorb less oil;)

Cut the peppers and carrots into strips. Cut the onion into half rings.

Cut the skin of the tomatoes crosswise, put them in pans and pour boiling water over them. Let sit for half a minute, then drain and rinse with cold water.

Remove the skin and finely chop the tomatoes or grind them in a blender.

Pour 3 tbsp into a saucepan. vegetable oil. Add the onion and carrots and fry, stirring, over medium heat for about 10 minutes until the carrots are soft.

Transfer to a saucepan.

In the same saucepan, fry the bell peppers until softly crisp.

We also transfer it to the pan.

Squeeze the eggplants and wash off the salt if necessary. Dry with paper towels.

In a frying pan over medium-high heat, fry the eggplants on both sides until almost fully cooked.

Transfer to the rest of the fried vegetables. Add tomatoes, grated garlic, chopped cilantro and basil. Salt to taste.

Warm everything together over medium heat for about 10 minutes, no longer. Remove from the stove and cool.

The dish is served cold.

Bon appetit!

The most delicious Georgian eggplant recipes for the winter

Georgian eggplants for the winter - one of the traditional, even classic home preserves. It is very important to choose young and dense eggplants for preparing such winter preservation. Even slightly wilted fruits are no longer suitable for consumption, because they accumulate toxic substances. Of course, the best option would be if you collect all the vegetables that we will use in this step-by-step photo recipe for spicy eggplants in Georgian at your own dacha.

Spicy Georgian eggplants without sterilization

    • Cooking time: 1 hour 20 minutes
    • Yield: 2 jars of 0.5 l.

Eggplants for the winter are a fairly popular homemade product. Spicy pickled eggplants are often called “Georgian style” - after all, in Georgian cuisine these vegetables play one of the main roles; in addition, this country loves spicy things. But the recipe for spicy eggplants for the winter also has another name - “light”. And because it has a beautiful color that warms you during the long winter, and because it has an equally warming pungent taste.


Recipes for preparing spicy blueberries for the winter in Georgian style.

Ingredients

  • Eggplants – 2 kg.
  • Bell pepper – 500 g.
  • Tomatoes – 1 kg.
  • Hot pepper – 2 pcs.
  • Garlic – 2 heads
  • Vegetable oil – 100 ml. + 50 ml. for baking eggplants
  • Vinegar – 100 ml.
  • Salt – 1 tbsp. + handful for eggplants
  • Sugar – 2 tbsp.

Today we have “Ogonyok” eggplants. The recipe is old, with tomatoes, without sterilization - which makes the preparation of this dish much easier.
HOW TO PREPARE SALAD “Ogonyok” FROM EGGPLANT FOR THE WINTER - RECIPE WITH PHOTO STEP BY STEP

  1. First, let's prepare the necessary ingredients. The eggplants for this dish should not be too large. It is better to take thinner and longer fruits than almost round “barrels” - the latter usually have more seeds and a looser consistency.
  2. It is better to use red pepper, both bell and bitter, then the “spark” effect will be fully achieved.
  3. Wash the eggplants well and cut into slices at least 1 centimeter thick. If you cut them too thin, there is a chance that they will turn into mush during further processing.
  4. Season the eggplants with salt, lightly mash them with your hands and leave them like this for about 40 minutes. This step is necessary in order to remove excess bitterness. After this time, rinse them with cold water
  5. While the eggplants are standing in salt, sterilize the jars and lids in any convenient way.
  6. Now you can fry the eggplants. But if you want to get quick-cooking pickled eggplants, then it’s much faster and easier to bake them in the oven. Pour fifty milliliters of oil over the eggplants, mix and place on a baking sheet (or 2-3 baking sheets at once, if possible). Bake for 20 minutes in an oven preheated to 200 degrees.
  7. While the eggplants are baking, prepare the vegetables for the sauce. Place washed tomatoes, peeled garlic cloves, bell peppers and hot peppers without seeds into a deep bowl.
  8. Grind vegetables using a meat grinder or blender.
  9. Add salt, sugar and 100 milliliters of vegetable oil to the resulting vegetable sauce. Boil in a saucepan with a thick bottom.
  10. Place the baked eggplants in the boiling sauce, stir carefully and simmer for 7-10 minutes over low heat.
  11. Turn off the heat, pour in the vinegar and stir carefully again.
  12. Place the vegetables along with the sauce in sterilized jars and cover with sterilized lids.
  13. In this recipe we are preparing ogonyok eggplants for the winter without sterilization, so we simply roll up the jars, turn them over and wrap them. Leave it like this until it cools.
  14. Vegetable preparations should be stored in a dry, dark place, away from heat sources. Bon appetit!
  15. Spicy Georgian eggplants for the winter, recipe
  16. Spicy blue eggplants in Georgian style for the winter are a very tasty, savory appetizer that is prepared quickly and easily. To prepare it, you use the most common vegetables that grow in any garden, so there should be no problems with preparing this winter salad.

Eggplants with bell peppers for the winter

Prepare spicy, very tasty Georgian eggplants with an incredible aroma for the winter.

They are absolutely simple to prepare and the results are excellent. We recommend!

Ingredients

    • Eggplants - 1 kg.
    • Sweet bell pepper - 400 gr.
    • Vegetable oil - 100 gr.
    • Garlic - 1 head
    • Hot pepper - 1 pc.
    • Salt - to taste
    • Sugar - 1 tbsp. spoon
    • Vinegar 9% - 100 ml.

Recipe

    1. Wash the eggplants, remove the stems and cut into medium cubes.
    2. Salt well and leave for 2 hours.
    3. Grind sweet bell peppers, garlic and hot peppers in a meat grinder.
    4. Pour in vinegar and vegetable oil, stir.
    5. Squeeze the eggplants and fry in vegetable oil for 15-20 minutes until slightly golden brown.
    6. Pour the pepper and garlic mixture into a deep saucepan, bring to a boil, and boil for 5 minutes.
    7. Add fried eggplants.
    8. Add salt to taste, add sugar, stir and boil for 10 minutes, stirring constantly.
    9. Place the eggplants in sterilized, dry jars.
    10. Cover with lids and roll up immediately.
    11. Wrap the finished, delicious Georgian-style eggplants, prepared for the winter, in a warm blanket until they cool completely.

From this amount of products you will get 2 half-liter jars of eggplant. Bon appetit!

Georgian eggplants, prepared according to a special recipe:

It is necessary to prepare the container in advance. To do this, it needs to be sterilized. If you don’t have time for this procedure, then glass jars can simply be doused with steam.

List of required products:

  • eggplants - 2.5 kilograms;
  • peeled red bell pepper - 250 grams;
  • garlic - 125 grams;
  • hot pepper - 0.5–1 piece;
  • vegetable oil - 1/2 tbsp. (it is better to use unscented);
  • nine percent vinegar - 0.75 tbsp.

It should be taken into account that the volume of the glass is 250 milligrams.

Cooking method:

    1. Eggplants should be thoroughly washed and rinsed in running water. Remove the stems and cut the vegetables. It should be taken into account that the circles should have a thickness of 10–15 mm. They should not be made too thin, as they should not lose their shape during cooking.
    2. Place the prepared eggplants in a deep container and sprinkle them with a sufficient amount of salt. Mix them well. After half an hour, when the vegetables give juice, they will need to be thoroughly rinsed in water, which must be cold. Then the circles are dried.
    3. After this, the circles will need to be thoroughly fried in a frying pan with the addition of vegetable oil. They should be fried on both sides, and this should be done without using breading.

Making hot sauce

  • After you start frying the eggplants, you need to start preparing the filling.
  • Sweet peppers must first be washed and the seeds and stalks removed. Then you need to use a meat grinder to grind the bell and bitter peppers and peeled garlic cloves. Add salt (to taste) to the resulting mixture, as well as vegetable oil and vinegar. Mix everything well.
  • After this, each piece of eggplant must be dipped in the filling and placed tightly in jars. In this case, the jars need to be full. If desired, the filling can be poured directly into the jars of eggplant, but in this case a larger amount will be required.
  • Cover the jars with lids (do not roll them up) and place them in a wide saucepan, on the bottom of which you must first place a small towel or a special wooden stand. Pour in such an amount of water that it does not reach the necks of the jars by 15–20 mm. Wait until the water boils. Let the jars simmer over low heat for a quarter of an hour.

Then the jars need to be removed from the pan and rolled up. Place them upside down and cover with a fur coat. After the jars have cooled completely, they are stored in a cool, dark place.

The Georgian blue ones are ready for the winter, bon appetit!

Georgian fried eggplant slices for the winter

Today we will tell you a secret recipe for how to close Georgian eggplants for the winter in a special way. Vegetables are cut into slices, fried in oil, and then rolled in spicy adjika made from peppers and garlic.

Georgian eggplant salad for the winter is a very piquant appetizer, the sweet and sour taste of which will not leave homemade lovers indifferent.

Preserving eggplants in Georgian style is done according to a recipe from the national cookbook, which has been tested by more than one generation of housewives.

Ingredients for Georgian eggplant appetizer for the winter:

    • 5 kg eggplants
    • half a kilo of peeled sweet red pepper without seeds and stalks
    • 250 g garlic
    • 1-2 hot peppers
    • 250 ml vegetable oil
    • 375 ml vinegar 9%

How to cook Georgian eggplants for the winter in circles:

1. Wash the eggplants, cut off the stems and cut into circles 1-1.5 cm thick, not thinner, otherwise they will lose their shape. Saving is easy! Find out how to pay MANY times less for light with a simple device. Order an energy saver and forget about the previous huge expenses for electricity

2. Transfer to a deep container, salt well and stir so that the juice comes out, and with it the bitterness.

3. After this, rinse in cold water and dry.

4. Fry on both sides in vegetable oil.

5. While preparing eggplants for the winter in Georgian style, prepare a spicy sauce to pour over them. Pass bell and hot peppers and garlic through a meat grinder. Add salt to taste, vinegar, oil and mix thoroughly.

6. Place eggplant salad for the winter in Georgian style in clean half-liter jars in layers, dipping each circle in the resulting adjika.

7. Cover jars with fried eggplant slices with metal lids and place in a pan, placing a towel or silicone mat on the bottom.

8. Fill with hot water 1.5-2 cm below the jar and bring to a boil.

9. Boil over low heat for 15 minutes. Take out the jars one by one, immediately roll up the lids and, turning them upside down, wrap them in a warm blanket until they cool down. Place Georgian eggplants in a cool place for the winter for further storage.

Eggplants with walnuts in Georgian style

The recipe for this snack is very common in oriental cuisine. Walnut kernels give this dish a spicy taste. You can cook little blue ones with them for the winter without even canning them.

Jars for such preparation can be doused with boiling water, and storage under a nylon lid requires special conditions - only in places where it is cold.

Products needed for this recipe:

  • walnut kernels - 400 g;
  • blue ones - 2 kg;
  • garlic - 6 cloves;
  • onions - 6 heads;
  • vegetable oil - 200–240 ml;
  • wine or apple vinegar - 1 glass;
  • cilantro (seeds) - 2 teaspoons;
  • salt - 1 teaspoon.

How to prepare this type of recipe:

  1. Cut the blue ones so that a pocket (deep) is formed. Salt it and set aside to infuse and salt for several hours.
  2. Cut the onion into slices, salt it and leave for 30 minutes. Then squeeze.
  3. Grind garlic, nut kernels, cilantro seeds, salt. Mix everything and add vinegar and squeezed onion.
  4. Rinse the eggplants under running water, unfold them a little and fry them lightly in sunflower oil to later remove the pulp from them. Mix it for the filling with the spicy mixture.
  5. Stuff the eggplants, tie them with thread, fry them a little and put them in prepared jars. Pour hot oil on top so that it covers the fruit by at least 3 cm.
  6. Close the lid and place in the refrigerator for further storage.

Recipe for a savory snack from blueberries in Georgian style

You won't need much time to prepare this recipe. True, you can store it for a short time and only in the refrigerator.

You will need:

  • sweet bell pepper - 6 pieces;
  • fresh eggplant fruits - 8–10 pieces;
  • onions - 4 heads;
  • garlic - 6–8 cloves;
  • table vinegar - 140 ml;
  • granulated sugar - 2 tablespoons;
  • purified water - 100 ml;
  • vegetable oil - 1 cup;
  • celery and cilantro - 1 medium bunch each;
  • salt - to taste.

Preparation:

    1. Prepare the fruits: wash and cut lengthwise into strips. Boil the straws for 10 minutes in lightly salted water. Remove from water, dry slightly and cut into cubes.
    2. Cut the onion into rings. Pepper - lengthwise into 4 parts. Grind the garlic and herbs along with vegetable oil in a blender or meat grinder.
    3. Mix the eggplants with the crushed mixture, add vinegar, salt, sugar, and water. Cover with a lid and place the snack in the refrigerator for a day.

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 - the best recipes

Recipe 1: Buglama with eggplants in Georgian style

This is a delicious national Georgian dish, although its variety 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 piece of carrot and hot pepper, 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, in 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 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 of bell peppers and tomatoes, 250 g 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 chili pod (hot pepper), 4 cloves of garlic, 1 bay leaf.

Cooking method

Cut the onions into small cubes, pepper into strips, eggplants into slices (or halves of slices), grate the 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 allow the oil to 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 by first pouring boiling water over them, 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's easy to prepare and delicious to eat. Give it a try.

Ingredients: 4 eggplants, 150 g 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.

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.

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.