Georgian snacks have long been popular among our population. Due to its rich taste, bright and spicy aroma, eggplant, cabbage and other dishes have won the hearts of consumers, because a rare holiday table does without them.
The most delicious recipe: eggplant in Georgian
In order to prepare juicy and fragrant eggplant, you will need the following ingredients:
- eggplant - 1 kg;
- onion - 2 pcs;
- sweet pepper - 2 pcs;
- garlic - 2-3 cloves;
- cilantro;
- celery;
- granulated sugar - 1 tablespoon;
- salt;
- water - 2 tablespoons;
- vinegar - 70 grams;
- vegetable oil - 70 grams;
- water - 1.5 liters mixed with 3 tablespoons of salt.
We divide the cooking process into several stages:
- pour 1.5 liters of water into a large pot, add 3 tablespoons of salt and put on medium heat;
- wash eggplant under running water, remove the stalks and divide into 4 parts;
- add vegetables to the pan and cook for 15-20 minutes;
- using a blender, grind cilantro, cloves of garlic, add vegetable oil;
- finely chop the onion;
- wash the sweet pepper under water, cut in half and chop it with a narrow straw;
- drain the water from the eggplant and cut it into small pieces;
- put all the vegetables together, add salt, sugar, vinegar and water;
- we get the chopped greens from the blender and introduce them to the vegetables;
- thoroughly mix the resulting mass and put it in the refrigerator for a day.
Georgian eggplants, the most delicious recipe of which we have already told you, can be consumed both with main dishes and separately. For example, such an appetizer goes well with young boiled potatoes, grilled fish.
How to cook pickled cabbage?
Georgian-style pickled cabbage has a spicy aroma, light acidity and a pleasant aftertaste. To prepare such an appetizer is not difficult even for novice cooks.
So, the ingredients for this dish:
- white cabbage - 2.5 kg;
- beets - 250 g;
- carrots - 250 g;
- red pepper - 3 small pods;
- celery - 150 g;
- garlic.
Step-by-step cooking process:
- wash the cabbage and cut it into 8 equal parts;
- Now we wash the beets and carrots under running water and cut into small circles;
- chop the celery;
- chop the garlic;
- we clear pepper from stalks and seeds and divide into two halves. Then cut it into thin strips;
- put vegetables in a small pot. The first layer is cabbage, then beets and carrots. Repeat these layers several times, at the end sprinkle with celery.
Now you can proceed to the preparation of the marinade.
Dressing for cabbage
To make the marinade rich and spicy, we need the following products:
- water - 2 liters;
- salt - 3 tablespoons;
- granulated sugar - 150 grams;
- vinegar 6% - 100 ml;
- Bay leaf;
- black pepper peas.
First, bring the water to a boil and dissolve the salt and sugar in it. Then add bay leaf and pepper, and at the very end vinegar. Everything is ready for the Georgian appetizer!
The last stage of cooking cabbage in Georgian
Once we have prepared the marinade, pour it into a saucepan with vegetables and cover with a lid of oppression. Now we remove the snack in a dark place for a day.
A day later, Georgian pickled cabbage is transferred to glass jars and stored in the refrigerator. This appetizer is great for fried potatoes, meat dishes and porridge.
Georgian eggplant rolls
To prepare this dish you will need ingredients such as:
- eggplant - 600 grams;
- ground walnuts - 150 grams;
- garlic - 3-4 cloves;
- coriander - 1 teaspoon;
- vinegar - 2-3 tablespoons;
- salt;
- pepper;
- cilantro;
- cooking oil for frying.
We divide the cooking process into the following steps:
- wash and peel the eggplant;
- we cut them along long slices, the thickness of which should be no more than 1 cm;
- salt the resulting slices and drain excess water from vegetables;
- Now fry eggplant slices in vegetable oil. It is best to use olive oil, but if it is not, then sunflower oil will do;
- fry until golden brown, and then transfer the slices to paper napkins so that they absorb excess oil;
- in a separate bowl, mix ground walnuts, salt, pepper, cilantro and vinegar;
- carefully transfer the resulting mass to an eggplant slice, roll it up and fix it with a wooden skewer or a toothpick.
Before serving a spicy Georgian snack, it should be decorated with pomegranate seeds and a sprig of parsley, dill or green onion.
Cheese and cheese rolls
Another interesting recipe for Georgian snacks on the festive table is eggplant rolls with cottage cheese and cheese. Thanks to the filling, the finished dish is tender, soft and has a creamy finish.
So, the necessary products:
- eggplant - 800 grams;
- cottage cheese - 350 grams;
- hard cheese - 200 grams;
- parsley;
- dill;
- cilantro;
- salt;
- pepper;
- vinegar 2 tablespoons.
First of all, we wash the vegetables under running water and remove the stalks. Now cut them into long strips, salt and pepper. Using a blender, beat the cottage cheese, dill, parsley and cilantro. We grate hard cheese and add to the resulting mass.
The filling for the rolls is ready, now we turn to the frying of eggplant.
Pour vegetable oil into a hot pan, wait until it is heated, and spread the eggplant slices. Fry on both sides for 2-3 minutes over medium heat. Now leave the slices to cool on a paper towel.
To complete the cooking process, put the filling on the eggplant slices, carefully turn it into a roll shape and fix it with skewers or toothpicks. Georgian eggplant rolls can be used both for the festive table and for everyday lunch.
How to cook a phali appetizer?
In order to please yourself and your loved ones with a Georgian phali snack, you will need the following ingredients:
- Beets - 2 pcs.
- Walnuts - 150 grams.
- Red onion - 2 heads.
- Garlic - 2 cloves.
- Seasoning "Hops Suneli" - 1 tablespoon.
- Cilantro.
- Salt.
- Wine vinegar.
- Pepper.
- Coriander on the tip of a knife.
The process of making Georgian snacks with a prescription:
- first of all, wash my beets and bake in the oven until cooked;
- Now we cool the vegetables, remove the peel and cut into small cubes;
- in a separate bowl, mix the chopped nuts, herbs, seasonings and chopped onions;
- squeeze garlic juice through a special tool and add it to the resulting mass;
- load wine vinegar and a mass of greens, nuts and onions into the blender bowl;
- grind to a homogeneous state;
- add beets to the blender and grind the mass;
- with wet hands we form small balls, put them on a plate and decorate with the remaining nuts and bunches of greens.
Phali is a mixture of vegetables and herbs seasoned with chopped walnuts. This appetizer can be served as a side dish for main dishes.
Appetizer with vegetables and cream cheese
Recipes of Georgian snacks allow us to show our imagination and add our secret ingredient. Thus, you can diversify the festive table, and surprise guests with impeccable serving and original, tasty and aromatic dishes.
Balls with vegetables and cream cheese in composition and appearance resemble a phali snack, but they are not so sharp, but more tender.
So, the ingredients:
- processed cheese - 300 grams;
- beets - 500 grams;
- walnuts - 100 grams;
- parsley greens;
- dill;
- onion - 1 head;
- salt;
- vinegar;
- pepper.
First of all, you need to boil the beets, then cool it and cut into small slices. Now chop the onion, herbs and mix it all in a separate bowl. Grind the walnuts and pour them into the greens.
The next step will be the formation of the snack itself. Using a blender, grind nuts, herbs, beets and grated cream cheese. To better rub the cheese, put it in the freezer for 20-30 minutes. Beat the resulting mass until smooth and form balls from it.
Before serving the dish on the festive table, decorate it with pomegranate seeds, a bunch of parsley and the rest of the walnuts.
Georgian Stuffed Eggplant
Required Products:
- large eggplants - 3 pcs.;
- minced meat - 250 grams;
- bulb;
- garlic - 2-3 cloves;
- tomato - 3 pcs.;
- tomato paste - 3 tablespoons;
- a bunch of parsley;
- salt;
- pepper;
- cooking oil for frying.
We will divide the process of cooking this appetizer into the following stages.
- We wash the eggplants, cut the stalks and strip them using the zebra technique. In other words, cut off one part of the peel, skip the next and cut again.
- In the middle we make a small incision, the thickness of which should be no more than 2 cm.
- Fill the peeled eggplant with water, add salt and leave them in this form for 35 minutes.
- After the appointed time has passed, we dry the vegetables with paper napkins and fry them in a pan from all sides. Of course, it is best to use olive oil, as it leaves no odor or taste. However, if you do not have it at hand, you can do with the usual sunflower.
- We shift the fried vegetables on a napkin so that the glass is excess oil.
While the eggplant is cooling, let's move on to the preparation of a delicate and aromatic filling.
How to cook the filling?
First of all, chop the onion and fry it over medium heat until a golden hue appears. Then add the minced meat, you can take any - pork, beef or chicken - and fry it under the lid for 5-7 minutes. Add tomato paste, mix and simmer until cooked.
We wash the tomatoes, grind them on a grater and add to the minced meat. Slices of garlic, cut into small pieces and shift to the filling. Now add salt, pepper and parsley. Mix the resulting mass and remove the pan from the stove.
The next step is to fill the eggplant stuffing. At the site of the cut, we divide the eggplants in the form of "boats". Then we grease the baking dish with vegetable oil, transfer eggplants into it and fill them with stuffing from minced meat and greens. On top of the dish you can decorate with tomato slices, hot pepper or grated cheese. Bake in the oven for 25 minutes at a temperature of 200 degrees.