Georgian spicy eggplants

Name: Georgian spicy eggplants
Total time: 2 h
Yield: 15
Ingredients: 2 kg Eggplant; 8 Bell pepper; 2 Hot pepper; 10 cloves of garlic Garlic; 1.5 tablespoon Sugar; 1.5 teaspoon Salt; 125 ml Table vinegar; 150 ml Vegetable oil

The most delicious recipe for spicy lovers! Georgian eggplants in jars for the winter are a wonderful appetizer that even a novice housewife can prepare. You can season them with your favorite spices, and add fresh finely chopped herbs before serving.

603

13045

Amelia Rodriguez

Recipe author

Calories

148kcal

Protein

2g

Fat

11g

Carbs

15g

*Nutrition per serving

Ingredients

Servings: 15

2kg

8

2

10cloves of garlic

1.5tablespoon

1.5teaspoon

125ml

150ml

Step-by-step preparation

Cooking time: 2 hr

STEP 1
How to make Georgian eggplants spicy for the winter? 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 towels.
STEP 3
Cut the eggplants into small cubes of approximately the same size. Place them in a large cup or pan. Sprinkle with a small handful of coarse salt and mix well. Leave to brew for 20-30 minutes.
STEP 4
Peel the garlic and remove the core and seeds from the bell peppers. Cut off the stems of the hot pepper. To make the dish more spicy, leave the seeds of the hot pepper (it is the seeds that give the prepared eggplant a special bitterness).
STEP 5
Place garlic, bell pepper and hot pepper into a blender bowl.
STEP 6
Whisk everything until smooth. To chop vegetables, you can use a meat grinder; the consistency will be slightly different and the appearance of the finished dish will change, but this will not greatly affect the taste.
STEP 7
After the specified time has passed, pour a little cold water into the cup with the eggplants, and then immediately squeeze the blue ones out of the liquid. Heat a little vegetable oil in a thick-bottomed frying pan. Send the eggplants to fry. It is convenient to do this in portions. Cook until the blue ones turn golden.
STEP 8
Place the peppers and garlic in a large saucepan or any other container in which you can cook the salad until ready. Over high heat, wait until it boils, add eggplant, vegetable oil and vinegar. Next comes the turn of sugar and salt. I advise you to add salt gradually; you may need a little less than indicated in the recipe. Mix everything thoroughly, lower the heat 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 or water bath. Place the prepared salad in jars, close the lids, turn the top upside down and leave at room temperature under a towel or warm blanket until completely cooled.
STEP 10
Place jars of eggplant in any cool place for long-term storage.
STEP 11
The first sample can be taken immediately. A very tasty Georgian eggplant salad is ready!