Photos generated by AI

Fried Eggplant in Oil is a traditional Georgian preserved vegetable dish made by frying salted eggplant slices and marinating them with onions, garlic, coriander, saffron, vinegar, and spices. After resting overnight, the eggplants develop a rich, tangy flavor and can be stored in jars for later use.

Preserving vegetables in oil and vinegar has long been part of Georgian home cooking traditions. Fried eggplant prepared in this way was commonly made during the harvest season when fresh eggplants were abundant. Stored in jars and covered with oil, it could be enjoyed throughout the year as a flavorful appetizer or side dish.

Step 1

Wash the eggplants, cut them into round slices, sprinkle with salt, and leave for 30–60 minutes.

Step 2

Gently squeeze the eggplants without damaging their shape, then fry on both sides until golden brown.

Step 3

Peel and finely chop the onions, then sauté them in oil until softened.

Step 4

Combine boiled cooled water, vinegar, garlic, ground coriander, saffron, and red pepper in a saucepan and bring to a brief boil.

Step 5

Pour the hot seasoning mixture over the fried eggplants and leave to marinate overnight.

Step 6

Taste and adjust the salt if needed, then transfer the eggplants to sterilized glass jars.

Step 7

Cover with a thin layer of oil, seal the jars tightly, and store in a cool place.

• Salting the eggplants before frying improves their texture and flavor.
• Allow the eggplants to marinate overnight for the best results.
• Use sterilized jars to extend shelf life.
• Always keep the eggplants covered with oil during storage.

• Calories: ~210 kcal per serving
• Fat: ~15 g
• Protein: ~3 g
• Rich in fiber and antioxidants