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 Eggplant with fresh Herbs Recipe
In Georgian cuisine, eggplants occupy a special place, and there are many ways to prepare them. The recipe that I offer you does not require any special expenses - neither in time nor in products, and the result is simply wonderful!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Onion cut into half rings, pepper-strips and fry until half-cooked.
    Onion cut into half rings, pepper-strips and fry until half-cooked.
  2. Combine the onion and pepper with chopped coriander, Basil, and garlic. Salt, pepper and add vinegar and hops-suneli (if desired or possible). Leave to infuse. Since eggplants will be fried without salt, this mixture should be slightly salted.
    Combine the onion and pepper with chopped coriander, Basil, and garlic. Salt, pepper and add vinegar and hops-suneli (if desired or possible). Leave to infuse. Since eggplants will be fried without salt, this mixture should be slightly salted.
  3. At the eggplant on both sides, cut the skin and cut it into thin plates.
    At the eggplant on both sides, cut the skin and cut it into thin plates.
  4. Fry on both sides.
    Fry on both sides.
  5. In a suitable container, put a layer of eggplant, lubricate with a mixture of onions and herbs, put the next layer on top, lubricate again and so on until the end.
    In a suitable container, put a layer of eggplant, lubricate with a mixture of onions and herbs, put the next layer on top, lubricate again and so on until the end.
  6. All these manipulations are carried out with eggplants that have not yet cooled down. It is delicious both hot and cold, but the cooled ones are still better, so let them brew.
    All these manipulations are carried out with eggplants that have not yet cooled down. It is delicious both hot and cold, but the cooled ones are still better, so let them brew.
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