Nuts, spicy garlic cloves and tender eggplant pulp are integral components of Georgian cuisine. Hot and first dishes are prepared from vegetables that we call “blue”, they are baked, marinated or served as chilled snacks. And without nut crumbs and chopped garlic, it is difficult to imagine the authentic cuisine of Georgia. Today we will make eggplant in Georgian. This is a spicy, rather spicy snack, which is often closed as a preparation for the winter.

Georgian pickled eggplant

To all fans of Caucasian cuisine, we offer a recipe for spicy eggplants that will decorate any, even a festive table.

Prepare in advance:

  • four eggplant;
  • three onions and carrots;
  • three sweet peppers;
  • a spoon of honey;
  • four tablespoons of vinegar;
  • half a glass of oil;
  • salt, pepper, herbs.

We will cook like this:

  1. The first thing you need to boil blue, so that they become soft. Then they should be put, having pressed by any press, in volumetric utensils so that all the water from the fruits of the glass.
  2. Cut the carrots into strips, chop the onion into half rings, grind the eggplants arbitrarily into small pieces.
  3. For marinade we combine vinegar, honey and spices.
  4. We mix all the ingredients together with the resulting composition and insist for three hours. The appetizer can be packed in sterilized containers of small size and stored until winter.

Cooking with peanut sauce

Georgian cuisine cannot be imagined without wine and crushed walnuts. They prepare meat dishes, soups and bake delicious pastries. We offer you to cook eggplant with peanut sauce, which gives the vegetable a refined and especially piquant taste.

Ingredients:

  • a kilo of "little blue ones";
  • 185 g of walnuts;
  • head of garlic;
  • a bunch of cilantro;
  • salt, white fine sugar, oil;
  • 25 ml of table vinegar;
  • teaspoon of grain mustard;
  • 1.5 tablespoons of Chinese sauce (if desired);
  • 0.5 teaspoon suneli hop;
  • 150 ml of water.

Cooking method:

  1. Remove the peel from the eggplant and cut the flesh into not too thick circles. We add vegetables and leave for half an hour to remove the bitterness.
  2. We dry the nuts in a pan (without fat) - this will enhance their flavor. We push in a mortar.
  3. In the thicket of the blender we put the teeth of a spicy vegetable along with cilantro, grind it. Cilantro is easy to replace with other herbs. For example, parsley. But then you will not feel the real taste of Georgian cuisine.
  4. Mix the chopped vegetable and greens with nuts, pour water and vinegar into the products. We put sugar and salt to taste, sunli hops and pour the sauce if desired. True, the classic recipe does not provide for the presence of such seasoning.
  5. We fry eggplant in oil, combine with nut dressing, cover and insist for two hours.
  6. The appetizer can be stored in the refrigerator for up to two months or rolled up in jars for the winter.

A simple recipe with walnuts

Caucasian cuisine is distinguished by an interesting and unusual combination of ingredients. A vivid example is Georgian eggplant with walnuts. If you want to get to know the Caucasian cuisine more closely, then start your acquaintance with such appetizers.

Ingredients:

  • three “blue” fruits (500 g);
  • 175 g of walnuts;
  • three cloves of garlic;
  • a small bunch of greens (cilantro or parsley);
  • three tablespoons of sour cream (natural yogurt);
  • salt, pepper, sunnel hops;
  • 80 g pomegranate seeds.

Cooking method:

  1. We cut the “blue ones” into strips, sprinkle with salt and set aside for half an hour, then rinse and dry.
  2. Grind the nuts for three minutes, grind with a blender, then mix with chopped herbs and cloves of spiced vegetable. Sprinkle with seasonings, but do not overdo it so as not to “kill” the taste and aroma of nuts. Mix everything with sour cream or yogurt.
  3. Fry the eggplant strips on the grill or pan until golden brown. On the wide part of the “tongue” we lay out the filling and wrap it with a roll.

Georgian eggplant rolls

Eggplant rolls are a great snack for a festive table. Their taste is delicate, with spicy notes. If you are looking for an unusual Georgian dish, then you can leave the search - you just found it.

Ingredients:

  • large eggplant or two small;
  • 110 g of nuts;
  • bulb;
  • three cloves of garlic;
  • half a teaspoon of Georgian adjika and suneli hops;
  • 0.5 teaspoon of vinegar;
  • five tablespoons of water;
  • salt, pepper to taste.

Cooking method:

  1. Grind eggplant with thin plates, add. We wait half an hour, rinse and dry.
  2. Pour oil into the pan, pass the onion cubes until golden.
  3. In a blender bowl we put nuts, garlic cloves and golden onions. Add spices, pour vinegar and water, put adjika. Grind everything.
  4. In hot oil, fry the eggplant for one minute on each side. We shift them to a napkin to remove excess fat.
  5. We distribute the filling on each plate, turn the blanks into rolls and transfer them to the dish. Decorate with herbs and serve.

With garlic

We offer another original recipe for a Georgian eggplant appetizer with nuts and garlic.

Ingredients:

  • five blue fruits;
  • 110 g of nuts (already peeled);
  • a small bunch of cilantro;
  • a small head of garlic;
  • oil.

Cooking method:

  1. Cut the eggplant into plates or cubes, sprinkle with salt and rinse after half an hour.
  2. Then fry the vegetables until golden and immediately transfer to the dish.
  3. Grind the nuts in a blender, then mix with chopped spicy vegetable and chopped herbs. Pour some water into the products and put spices to taste. The resulting paste is transferred to a sauceboat and served with fried eggplant.

Georgian dish "Satsivi"

"Satsivi" is a nut sauce served with any meat, fish, vegetable snacks or simple slices.

 

But in Georgia, it is considered a full-fledged dish, because the meat cooked with such a sauce will be called Satsivi. Today we offer a vegetable version of Satsivi with eggplant.

Ingredients:

  • up to a pound of "little blue ones";
  • a quarter kilo of nuts;
  • bulb;
  • two garlic cloves;
  • a bunch of cilantro;
  • teaspoon of wine vinegar;
  • teaspoon hops-suneli;
  • 0.5 teaspoon of salt and Imereti saffron;
  • hot red pepper to taste.

Cooking method:

  1. Satsivi sauce can be made quite liquid to sprinkle with over-cooked eggplant. But often it is made thicker, like pasta, - so the appetizer looks much more advantageous. Instead of vinegar, pomegranate sauce is used in Georgia, but for lack of such a component, take another, more affordable one.
  2. We clean the peel from the eggplant. If they are bitter, then salt them and stand for half an hour. Then rinse and dry. Fry the vegetable in oil on both sides.
  3. For the sauce, grind the nuts into powder, then twist in the blender once again with cilantro, garlic cloves and onions. In the resulting mass, add all the seasonings and vinegar.
  4. The sauce should not be acidic. If it comes out too thick, dilute it with cold water.
  5. Put the sauce on the little blue plates. You can simply smear the resulting composition and fold the vegetable in half, but a more elegant snack will come out if you roll the eggplant “tongues” in rolls.
  6. Serve the appetizer on a flat dish, sprinkled with pomegranate seeds and herbs.

Georgian eggplant phali

Phali is a vegetable snack prepared in Georgia from any plant products. However, be sure to put nuts, garlic and spices in it. The appetizer is healthy and incredibly satisfying.

Ingredients:

  • two blue ones;
  • ten walnuts;
  • two garlic cloves;
  • to taste vinegar (can be replaced with lemon juice);
  • teaspoon of coriander;
  • salt to taste.

Cooking method:

  1. We will bake eggplant. To do this, pierce them in several places with a toothpick, and then send the fruits to the oven for an hour (temperature - 180 ° C).
  2. At this time, chop the nuts (the finer the better.) Mix the nut crumbs with the slices of the spiced vegetable passed through the press, pour a little vinegar (preferably white wine) into the resulting composition.
  3. Peel the baked vegetables, finely chop the flesh and mix with the nut paste. Salt to taste.
  4. Phali decorate with onion rings and pomegranate seeds.

Cooking Georgian snacks is not so difficult. They use simple and affordable ingredients that are easy to find in any store. But their unusual combinations give rise to a delicious taste and make up a special flavor of the national cuisine of Georgia.

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