Eggplants in Georgian and other dishes from eggplant
Prepared aubergines in Georgian very simple,for this dish is better to use large, ripe, equal in size fruits. It will take 1 kilogram eggplant, onion, a few cloves of garlic, any vegetable oil. From the seasonings, Imeretian saffron, hops-suneli, red ground pepper, and sometimes vinegar are used. Eggplants need to be cleaned, cut into circles, sprinkled with salt and let stand for a while. Onions are finely chopped and fried a little. Eggplant well rinse, lightly squeeze, put in a frying pan with onion. Fry the vegetables until ready, stirring occasionally. After the appearance of a golden crust, you need to add spices and chopped garlic, put out for a few more minutes. At the very end, you can add a little wine vinegar. Eggplants in Georgian better to eat in a cold form, as this fully reveals the taste of all condiments.
Eggplants in Georgian can be cooked with walnuts. In this case the eggplants are cut into slices along and fried until
golden crust. In a blender, grilled fried onions, a large bundle of coriander, peeled walnuts and garlic. If necessary, you can add a little boiled water. Mass you need to pepper and salt, add your favorite spices. Sliced eggplants grease with a nut mixture, roll in rolls, cool. Serving eggplants in Georgian can be generously sprinkled with pomegranate seeds.
Eggplants can be cooked in Georgian ina double boiler. In this case, a more useful product is obtained, as well as dishes from eggplants in the oven. Eggplants need to be cooked in a steamer for about half an hour. In the stuffing for rolls, you can add pomegranate juice or narsharab sauce.
Not less simple and tasty dish areeggplant in Korean. Like all Korean salads, this appetizer excites appetite excellently and blends well with alcoholic beverages and hot meat dishes. To prepare this Korean snack, you need 2 young eggplants, 2 tbsp. spoon chopped young green onions, 1.5 tbsp. spoons of fried sesame seeds. The dressing 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 tenderly. Green onions are chosen with small feathers. Sesame should be lightly fried in a dry frying pan until a brown shade appears. Vinegar for cooking is better to use rice, but you can replace it with wine. In the classic recipe, sesame oil is used, but any vegetable oil can be used. Eggplants need to be cut into strips approximately 0.7 cm wide and 5-6 cm long. You can cook for a couple, in a microwave, at the most, cook in
water. Lay the eggplants on a strainer, you can squeeze them lightly. For refueling you need to
mix wine vinegar, dark soy sauce, sugar, vegetable oil and red
ground pepper. Mix eggplants with dressing, chopped green onions and
fried sesame seeds. The dish needs to be mixed well, so that it is soaked
dressing, and put in the refrigerator.
Eggplants in Korean can be harvested for the winter. To do this, it is necessary to boil water in a large pot and add to it a large table salt. In boiling water, boil eggplant entirely for 8 minutes, longer is not recommended, since they will become too soft. Put the eggplants in a colander, letting water drain. Cut the fruit into 4 parts, add marinade. Vegetables must be sour for two days, and they need to be mixed several times a day. Place eggplants in sterilized jars, cover with sterile lids and sterilize for at least 15 minutes. Cool banks need in
horizontal position. These blanks do not deteriorate and do not explode.