Recipe for Caucasian cuisine cooking eggplant with tomatoes. Georgian eggplant for the winter - the best recipes for cooking Caucasian snacks
For lovers of spicy and eggplant.
For this wonderful appetizer we will need:
Eggplants (preferably the same size) are boiled in salted water. Then we cut along without cutting to the end by 3-4 cm.
Then, using the grates from the double boiler, we build such a “pyramid”: put a small pan on the bottom of the large pan and put the grate from the double boiler, then put the eggplants in one row, then again the grate, again the eggplants, cover with the last grate and press down with oppression. We leave for 10-12 hours. You can just leave it overnight. This is necessary in order for water and bitterness to flow out of the fruit. You can spread the eggplants on the table, cover with a board and press down with oppression. Only then will you have to control the flowing liquid all the time so that it does not flow onto the floor.
Prepare bell pepper, hot pepper and garlic. This part of the "Marleson ballet" is better to entrust to male hands because of the excessive "activity" of the products. Cleaning hot peppers from sweet bell peppers is different in that we ALWAYS leave membranes in hot peppers - there is the sharpness!
We twist all this beauty in a meat grinder. And, first of all, there is hot pepper, then garlic, and in the final - Bulgarian. In order to obtain a more even distribution of spiciness in the final product, if not laziness, we twist hot peppers and garlic 2 times.
It is possible to use a blender in this operation, but since there is none, then we use a meat grinder.
Attention! safety tip: after working in a meat grinder with hot peppers and garlic, use your hands very carefully! Simply washing your hands with soap does not remove pepper and garlic residue! Therefore, it is better not to climb into the eyes and other "loin parts of the body".
Finely chop the greens.
Put chopped greens on the bottom of the container
and pepper-garlic mixture.
Squeezed eggplant salt
Fill with garlic and pepper
and chopped herbs
firmly press both halves
And put it in a container, shifting with chopped spices and sprinkling with salt.
On top of the eggplant, we also lay out a mixture of greens, peppers and garlic.
I offer you another delicious eggplant appetizer. In this recipe, I like the fact that eggplants are almost never fried, but languish with tomatoes and they turn out to be very tender in taste. Sharpness can be adjusted. In general, Caucasian dishes usually contain a lot of spices and pepper, but I cook a more dietary option for my family.
A simple Caucasian eggplant recipe for home cooking. A step-by-step home cooking recipe with a photo for cooking at home for 44. Contains only 260 kilocalories.
- Preparation time: 18 minutes
- Cooking time: 44
- Amount of calories: 260 kilocalories
- Servings: 10 servings
- Occasion: For breakfast, For dinner, For a holiday, Lenten, Vegetarian, Birthday
- Complexity: simple recipe
- National cuisine: home kitchen
- Dish type: Snacks, Vegetable snacks
- Features: Recipe for Vegetarian Diet
Ingredients for five servings
- Eggplant - 2 pcs
- Garlic - 5 tooth.
- Basil - 2-3 pieces
- Parsley (or cilantro) - 2-3 pieces
- Tomatoes - 2 pcs
- Sunflower oil - 30 ml
- Hops - suneli - 1 tsp
- Salt, pepper (to taste)
- Hot pepper (to taste)
Step by step cooking
- Partially peel the eggplant and cut into 3-4 pieces with a fan. Slice the garlic. Make slits in the eggplant and insert garlic cloves into them. Salt the eggplant on all sides. If there is a fear that the eggplants are bitter, then let them lie down for about 20 minutes, and then get wet with napkins.
- Fry eggplants in heated sunflower oil for 5 minutes.
- Remove the skin from the tomatoes and cut into cubes. Put the eggplants in a small saucepan, sprinkle them with spices and put the tomatoes on top. Salt, add chopped herbs. Simmer eggplants covered for 15 minutes. Allow the eggplant to cool completely, remove to infuse in the refrigerator for 2-3 hours. Cut the eggplant into pieces directly into the plates, sprinkle with more fresh herbs on top. Enjoy your meal!
I learned this eggplant recipe quite recently and was imbued with it for a long time. I am surprised that such a simple recipe produces such an amazingly tasty result. I advise you to use only seasonal vegetables, this appetizer is not prepared from greenhouses (but I will try it anyway, in due time). Take juicy and sweet tomatoes. In the Armenian version, eggplant is boiled in a tomato mass, then cooled and infused in the refrigerator; in this version, it seems to me, it turns out even tastier. You judge and try.
Ingredients:
Clean all vegetables. I peel the eggplants slightly, in the Armenian recipe they are not peeled at all. They are not bitter, so I do not soak and do not salt in advance. Remove the skin from the tomato. I do this without scalding the tomatoes, I peel them like an apple. 
Cut the eggplant lengthwise into three pieces. Peel the garlic and cut into thin slices. 
Stuff the eggplants with garlic slices, making arbitrary punctures with a knife in any places. Season lightly with fine salt. 
Chop greens and remaining garlic. I only had parsley, I think that basil is very requested here. You can't think of a better combination.
Cut the tomatoes into pieces.
Fry eggplant stuffed with garlic in two tablespoons of oil for 5 minutes. 
Then add chopped tomatoes, garlic, red pepper, all spices, salt and sugar. Sugar is added if the tomatoes are not very sweet, but sour. Close the lid and simmer for 10-15 minutes. 
Cool the cooked eggplant and let it brew for at least an hour. On the second day they taste even better. And it’s delicious to dip a cake or pita bread into the sauce. 
Spicy and very spicy, ready-made eggplant sprinkle with fresh herbs. 
First, wash all vegetables under running water. Eggplants cut off the top layer of the skin and the stalk. Then we cut each fruit lengthwise into three parts, but without cutting to the very end. Sprinkle generously with salt.
Tomatoes need to be poured with boiling water for a couple of minutes and peeled.
Remove the husk from the garlic, and then cut it into slices of medium thickness.
Make many small slits in the eggplant and fill with chopped garlic.
Leave some of the garlic. Heat the vegetable oil in a frying pan, and then fry the eggplant stuffed with garlic on it.
After they are browned, pour the tomatoes, the remaining chopped garlic into the pan. Cover the pan with a lid and simmer the vegetables for 15 minutes. After the tomatoes turn into a homogeneous mass, and the blue ones are cooked and soft, add chopped cilantro, spices and salt.
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Simmer for a couple more minutes and remove from the stove.
Pour the finished snack into a suitable bowl, cover with cling film and put in the refrigerator. The longer it sits, the tastier it will be.
Sprinkled with herbs, spicy Caucasian-style eggplants with a dark glossy skin, floating in a bright sauce with small vegetable grains, cause an acute desire to immediately bite a glass of cold vodka with them.
The presented recipe is perhaps the only one in which an abundance of garlic is desirable. In order for the vegetables to remain whole and at the same time soft, they must be properly prepared. The thick eggplant skin can be removed, but without it, the appetizer will not look as impressive.
For cooking, ripe sweetish tomatoes are simply needed. They should be freed from the skin by dousing with boiling water.
Ingredients
- eggplant 2 pcs.
- tomatoes 2-3 pcs.
- hot pepper 1 pc.
- garlic 5 cloves
- suneli hops 1 tsp
- salt to taste
- vegetable oil for frying
- sugar to taste
- greenery
Cooking
1. Use a medium sized eggplant with a firm texture. Cut off the tails on both sides. Cut into plates along the entire length, without cutting to the other edge. Salt well. Leave on for 15-20 minutes. Rinse afterwards and pat dry with a towel. The peel can be removed if desired.
2. Rinse the tomatoes, remove the skin from them. Cut the pulp into small cubes.
3. Peel the garlic. Cut into slices. Make shallow cuts all over the eggplant and stuff it with garlic cloves. Salt. Wash and dry hot peppers. Remove seeds inside. Cut into small pieces. Adjust the amount of hot pepper to your liking.
4. Heat the oil in a deep frying pan. Dip eggplant in hot oil. Fry on all sides over moderate heat for 8-10 minutes. Cover the pan with a lid to keep the oil from splattering.
5. Add chopped tomatoes, hot peppers, suneli hops, salt. Cover and simmer for 15 minutes over low heat.