Georgian cuisine is famous for its diverse eggplant recipes. And it's not just snacks and hot dishes. For example, such a sharp preparation in Georgian will be with you throughout the winter. She is equally good at a family dinner and at a festive feast.
Ingredients
- Eggplant - 1.5 kg
- Carrots - 300 g
- Onion - 300 g
- Bell pepper - 300 g
- Hot red pepper - 200 g
- Garlic - 1 head
- Tomato juice (or ground tomatoes) – 1 l
- Hop-suneli - 1 art.l.
- Spices and seasonings - 1 tbsp.l.
- Salt - 1 art.l.
- Sugar - 2 art.l.
- Vegetable oil - 100 ml
- Vinegar - 100 ml
Step-by-step cooking recipe
Randomly chop all the vegetables.
Fry the eggplants in oil until golden.
Separately fry the onion, carrot and both types of pepper.
Mix everything together, pour tomato juice and add salt and sugar.
Bring the billet to a boil and simmer for 40-45 minutes on low heat.
10 minutes before the end, add vinegar, garlic and spices.
Roll the Georgian eggplants into sterilized jars.
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