Spicy Georgian-Style Eggplants for Winter
The tastiest recipe for spicy-food lovers! Georgian-style eggplants for winter in jars are a wonderful snack that even a beginner can make. Season with your favorite spices, and before serving add finely chopped fresh herbs.
Updated : 05 February, 2026
Easy
About 45 min.
Ingredients
2 kilograms
Eggplant
8
Bell pepper
2
Hot chili pepper
10
Garlic
1.5 tablespoon
Sugar
1.5 teaspoon
Salt
125 milliliters
Vinegar 5%
150 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. It’s best to use red, fleshy bell peppers, or a mix of different colors. I’m using 6% vinegar. You can use a different one to taste. Wash all vegetables thoroughly in clean cold water, then pat dry with paper towels.
Step 2
To remove bitterness from the eggplants, soak them after salting. Cut the eggplants into small, evenly sized cubes. Put them in a large bowl or pot. Sprinkle with a not-quite-full handful of coarse salt and mix well. Let stand 20-30 minutes.
Step 3
Peel the garlic. Remove the cores and seeds from the bell peppers. Cut off the stems from the hot peppers. For a spicier result, leave the seeds in the hot peppers (the seeds add extra heat).
Step 4
Put the garlic, bell peppers, and hot peppers into a blender bowl. Adjust the amount of hot pepper and garlic to your taste. Blend until smooth. You can also grind the vegetables through a meat grinder; the texture and look will differ, but the taste won’t change much.
Step 5
After the time is up, pour a little cold water into the bowl with the eggplants, then squeeze the eggplants well to remove the liquid. Heat a little vegetable oil in a heavy-bottomed skillet. Fry the eggplants (it’s convenient to do this in batches). Cook until the cubes turn golden.
Step 6
Transfer the pepper-and-garlic mixture to a large pot (or another heat proof container where you can finish cooking). Over high heat, bring it to a boil. Add the eggplants, vegetable oil, and vinegar. Add sugar. Add salt gradually - you may need a bit less than the recipe suggests. Mix thoroughly, reduce the heat, and simmer, stirring occasionally, for about 10-15 minutes.
Step 7
Wash jars and lids well and sterilize them using any convenient method (microwave, oven, or water bath). Pack the hot salad into jars, close with lids, turn upside down, and leave at room temperature under a towel or warm blanket until completely cool.
Step 8
Store the jars of eggplants in any cool place for long-term keeping.
Step 9
You can taste it right away. Delicious Georgian-style eggplant salad is ready!
Author note
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