One of the most original and unusual cuisines of the world is considered to be Georgian. The fact is that the recipes of this cuisine combine a lot of traditions and originality. That is, visiting tourists can associate Georgian cuisine only with this country. For example, with the ancient city of Mtskheta or with the fortress of Narikala.
Many dishes from Georgia have spread all over the planet. They are popular in Europe, Asia and even America. The combination of different cultures of the country’s peoples, the crossing of antiquity and modernity – factors that influence the cuisine of Georgians.
Let’s talk about one of the less popular Georgian dishes – eggplant in Georgian.
Ingredients for Georgian-style eggplants:
- eggplants – 1.5 kg;
- salt – 1.5 tbsp. liters;
- vegetable oil – 80 g;
- tomatoes – 500 g;
- sweet pepper – 500 g;
- hot pepper – 1/2 pc;
- garlic – 1 head;
- sugar – 2 tbsp;
- coriander – 1 tsp;
- paprika – 1 tsp;
- ground black pepper – 1 tsp;
- parsley – 30 g;
- cilantro – 30 g;
- 9% vinegar – 50 ml.
Cooking eggplants in Georgian:
Before cooking, sterilize jars and lids. Wash vegetables and herbs. Cut off the stalks of eggplants, cut into round plates. Sprinkle eggplant pieces with a tablespoon of salt and stir, leave for 10 minutes.
Cut tomatoes and peeled sweet peppers into large slices. In a separate bowl, combine salt with sugar, coriander, paprika, ground black pepper.
After 10 minutes, mix the eggplant again and leave for another 5 minutes. Next, squeeze the eggplants from excess moisture and send them to a baking mold.
Through a meat grinder we pass sweet pepper and hot pepper, garlic and tomatoes, cilantro and parsley
.
Add the prepared spice mixture to the vegetable puree and stir.
Pour vegetable oil into a frying pan and heat. Fry eggplants on both sides until golden color.
Put the vegetable puree into the pan, cook until boiling, and then a couple more minutes. Next, pour vinegar into the pot, add eggplant and cook again until boiling.
Cook the eggplant under a lid after boiling for 2 minutes. Transfer the eggplants in the sauce into jars up to the top, close tightly with lids.
Turn the jars over and wait for the mixture inside to cool.
In this way it turns out to cook eggplants in Georgian. You can cook the dish without hot pepper, if you do not like the sharpness in the blanks.
