You can save all the elements and nutrients of eggplant using home canning. Various preparations can be made from these vegetables, which can be stored for several months. One of the delicious and spicy dishes made by the hostesses is Georgian eggplant.

It is recommended to choose vegetables that have been recently harvested, otherwise they will lose their taste and health benefits. If you buy fruits at a store, you need to check the stem. If it is dry, then it is not recommended to buy such vegetables. Eggplants with a dark skin and a dense structure are best suited for winter harvesting.

In order for the Georgian blank to be stored for a long time, it is necessary to properly prepare the glass jars for canning. This will avoid not only swollen caps, but also possible poisoning. The container must be undamaged. It must be thoroughly washed with a soda solution, and then sterilized with boiling water, in an oven, steam or in a microwave oven.

Only then can you start harvesting for the winter.

Step-by-step photo recipe for eggplant in Georgian. It turns out spicy and very tasty

This blank is considered a classic preservation. Many housewives have a jar of this salad. The cooking process is simple, so everyone can handle the task.

Ingredients:

• 1 kg of ripe eggplant.
• 500 g sweet pepper.
• 1 hot pepper pod.
• 4 cloves of garlic.
• 100 ml vinegar.
• 1 tablespoon white sugar.
• Vegetable oil for frying.
• Salt to taste.

Step by step cooking

To make the salad tasty, you need to use dense and young fruits. Also prepare other food for cooking. Wash all vegetables thoroughly.

Cut the young eggplants into medium-sized cubes. If you want to get rid of the bitterness, then you need to make small cuts and cover the vegetables with salt, leave for 15 minutes. You can chop the fruit in circles or arbitrary pieces, this is not important.

To prepare a Georgian snack, you need a sauce. To do this, you need to grind hot and sweet peppers, after removing the seeds and stalks. To do this, you can use a blender or meat grinder. The output should be a homogeneous mass, as shown in the image.

Pour the sunflower oil into a heavy-bottomed pan and heat it up. After that, send the prepared eggplants into it. They must be fried over low heat on both sides until golden brown. Then add chopped garlic cloves.

When the eggplants are ready, add the pepper mixture to them. Mix everything well, wait for the liquid to boil and simmer for about 15 minutes. Remember to stir occasionally, otherwise the snack may burn.

In the next step, transfer the vegetable mixture to a large saucepan, add vinegar, salt and granulated sugar. After boiling, cook for about 15 minutes. Remove the container from the burner.

Arrange the hot Georgian salad in glass jars, which must be immediately rolled up with lids. After that, the jars must be turned over and left for 8-10 hours until the workpiece has completely cooled down. You can store the workpiece in the pantry or cellar. Leaving the salad at room temperature will shorten the shelf life.

You can serve immediately or leave for the winter. Bon Appetit!