Composition / ingredients
Step-by-step cooking
Step 1:
How to make eggplant in Georgian? Prepare all the necessary products. It is preferable to use red fleshy peppers, or take fruits of different colors.
Step 2:
Wash all vegetables thoroughly in clean cold water, and then dry with paper napkins.
Step 3:
Cut the eggplant into small cubes of approximately the same size. Send them to a large cup or saucepan. Sprinkle with an incomplete handful of coarse salt and mix well. Leave to infuse for 20-30 minutes.
Step 4:
Peel the garlic, remove the core and seeds from the bell peppers. Cut off the stalks from the hot pepper. To make the dish more spicy, leave the seeds of the bitter pepper (it is the seeds that give the finished eggplant a special bitterness).
Step 5:
Put garlic, Bulgarian and hot pepper in a blender bowl.
Step 6:
Twist everything until smooth. For chopping vegetables, you can use a meat grinder, you will get a slightly different consistency and the appearance of the finished dish will change, but it will not affect the taste much.
Step 7:
After the specified time, pour a little cold water into a cup with eggplants, and then immediately squeeze the blue ones from the liquid. In a frying pan with a thick bottom, heat a little vegetable oil. Send the eggplants to fry. It is convenient to do this in portions. Cook until the blue ones have a golden hue.
Step 8:
Put the pepper and garlic in a large saucepan or any other container in which you can bring the salad to readiness. On high heat, wait for the moment of boiling, add eggplant, vegetable oil and vinegar. Next comes the turn of sugar and salt. I advise you to add salt gradually, maybe you will need a little less than indicated in the recipe. Mix everything thoroughly, turn down the stove and cook, stirring occasionally, for about 10-15 minutes.
Step 9:
Wash the jars and lids well and sterilize them in any way convenient for you. This can be done using a microwave oven, an oven or a water bath. Place the finished salad in jars, cover with lids, turn the top upside down and leave at room temperature under a towel or a warm blanket until completely cooled.
Step 10:
Put the eggplant jars in any cool place for long-term storage.
Step 11:
The first sample can be taken immediately. A very delicious Georgian eggplant salad is ready!
Sprinkle the ready-made salad with fresh herbs before serving, the dish will become brighter and tastier (coriander or parsley will do well).
Adjust the amount of hot pepper and garlic to your liking.
Out of the specified number of components, I got about 2 liters of finished products.
(the amount depends on how much you evaporate the liquid during cooking and how fleshy the peppers you used).
Bon appetit!
So that the summer supplies are guaranteed to please you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.
Root vegetables are best washed with a brush or a hard sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
