Georgian eggplants and other dishes of eggplant

Prepare the eggplant in Georgian is very simple, it is better to use large, ripe, uniform in size fruit. Will need 1 kilo of eggplant, onion, a few cloves of garlic, any vegetable oil. From seasonings used Imeretian saffron, hops-suneli, red pepper, sometimes vinegar. Eggplants need to be peeled, cut into circles, sprinkle with salt and let stand for some time. Onions finely cut and slightly fry. Eggplant rinse well, gently wring out, put in pan with onions. Roast the vegetables until tender, stirring occasionally. After the appearance of Golden brown you need to add spices and crushed garlic, to stew a few more minutes. At the end you can add a little wine vinegar. Georgian eggplants are better in the cold, as it fully reveals the taste of the seasonings.

Georgian Eggplants can be cooked with walnuts. In this case, the eggplant cut into slices lengthwise and fried before
Golden brown. In a blender, crushed fried onions, large bunch fresh cilantro, peeled walnuts and garlic. If necessary, add a little boiling water. Mass needed to add salt and pepper and, add your favorite spices. Slices of eggplant to grease nut mixture, roll in the form of rolls, cool. Serve eggplant in Georgian can be generously sprinkled with pomegranate seeds.

To Prepare Georgian eggplants can be in the steamer. In this case, a more useful product, as well as dishes of eggplant in the oven. The eggplant needs to cook in the steamer for about half an hour. The filling for the rolls, you can add pomegranate juice or Narsharab sauce.

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At least a simple and delicious dish is the eggplant in Korean. Like all Korean salads, this appetizer perfectly stimulates appetite and goes well with alcoholic drinks, and hot meat dishes. For the preparation of this Korean snacks need 2 young eggplant, 2 tablespoons chopped young green onions, the 1.5 tbsp of roasted sesame seeds. The filling consists of dark soy sauce, ground red pepper, vinegar, any vegetable oil, sugar and rock salt. Eggplant is better to take young, so the snack will turn out more tender. Choose green onions with small feathers. Sesame seeds should be lightly fry in a dry pan until brown. Vinegar for cooking it is better to use rice, but it is possible to replace it on the wine. In the classic recipe calls for sesame oil but you can use any vegetable. Eggplant should be cut into strips of approximately 0.7 cm wide and 5-6 cm long. You can cook steamed in the microwave, in a pinch, cook in
The water. Put the eggplant into a sieve, you can gently press them. For the filling you need
Mix red wine vinegar, dark soy sauce, sugar, vegetable oil and red
Ground pepper. Mix the eggplant with the dressing, sliced green onions and
Roasted sesame seeds. The dish to mix well so that it soaked
Dressing, and refrigerate.

A Korean-style Eggplant can be prepare for the winter. To do this in a large pot boil water and add a large table salt. In boiling water boil the eggplants whole for about 8 minutes, longer is not recommended, as they will become too soft. Put the eggplant in a colander to drain the water. Cut the fruit into 4 pieces, add marinade. Vegetables should quasits two days, they need to be stirred several times a day. Arrange the eggplants in sterilized jars, cover with sterile lids and sterilize for at least 15 minutes. Cooling banks need
A horizontal position. These blanks do not spoil or explode.