Eggplants are prepared in Georgian very simply, for this dish it is better to use large, ripe, equal-sized fruits. It will take 1 kilogram of eggplant, onion, a few cloves of garlic, any vegetable oil. For seasoning, Imereti saffron, sun-hops, ground red pepper, and sometimes vinegar are used. Eggplant needs to be cleaned, cut into circles, sprinkle with salt and let stand for a while. Onions finely chopped and fried a little. Rinse the eggplants well, squeeze slightly, put in a pan with onions. Fry vegetables until cooked, stirring occasionally. After the appearance of a golden crust, you need to add spices and chopped garlic, stew for a few more minutes. At the very end, you can add a little wine vinegar. It is better to eat eggplant in Georgian cold, as the taste of all seasonings is fully revealed.
Georgian eggplant can be cooked with walnuts. In this case, the eggplant is sliced lengthwise and fried until
golden crust. Fried onions, a large bunch of cilantro, peeled walnuts and garlic are crushed in a blender. If necessary, you can add a little boiled water. The mass must be pepper and salt, add your favorite spices. Grease the eggplant slices with a nut mixture, roll in the form of rolls, cool. Serve eggplant in Georgian can be generously sprinkled with pomegranate seeds.
You can cook eggplant in Georgian in a double boiler. In this case, a more useful product is obtained, as well as eggplant dishes in the oven. Eggplant must be cooked in a double boiler for about half an hour. You can add pomegranate juice or narsharab sauce to the roll filling.
No less simple and delicious dish are eggplant in Korean. Like all Korean salads, this appetizer is very appetizing and goes well with alcoholic drinks and hot meat dishes. To prepare this Korean snack, you will need 2 young eggplant, 2 tbsp. tablespoons chopped young green onions, 1.5 tbsp. tablespoons of fried sesame seeds. Dressing consists of dark soy sauce, ground red pepper, vinegar, any vegetable oil, sugar and rock salt. It is better to take young eggplants, so the snack will turn out more tender. Chives are picked with small feathers. Sesame should be slightly fried in a dry frying pan until a brown tint appears. It is better to use rice vinegar for cooking, but you can replace it with wine. The classic recipe uses sesame oil, but you can use any vegetable oil . Eggplant should be cut into strips of approximately 0.7 cm wide and 5-6 cm long. You can cook in steam, in the microwave, in extreme cases, cook in
water. Put eggplant on a sieve, you can squeeze them lightly. For refueling you need
mix wine vinegar, dark soy sauce, sugar, vegetable oil and red
ground pepper. Mix eggplant with dressing, chopped green onions and
fried sesame seeds. Mix the dish well so that it is saturated
dressing, and refrigerate.
Korean eggplants can be prepared for the winter. To do this, you need to boil water in a large capacious pan and add large table salt to it. In boiling water, boil the whole eggplant for 8 minutes, longer is not recommended, as they will become too soft. Put eggplant in a colander, drain to water. Cut the fruit into 4 parts, add the marinade. Vegetables should be fermented for two days, while they need to be mixed several times a day. Arrange eggplant in sterilized jars, cover with sterile lids and sterilize for at least 15 minutes. Banks need to be cooled in
horizontal position. These blanks do not deteriorate or explode.