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Print Recipe
Eggplant with Herbs and Tomatoes in Georgian Style Recipe
Rich, spicy-spicy dish of Georgian cuisine. Very tasty, very colorful and very aromatic!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Finely chop the onion into cubes and put it to fry in vegetable oil. In another pan, fry the eggplant cut diagonally or in circles, about 1 cm thick, on both sides.
    Finely chop the onion into cubes and put it to fry in vegetable oil.
In another pan, fry the eggplant cut diagonally or in circles, about 1 cm thick, on both sides.
  2. Remove the skin from the tomato, cut into small cubes and add to the onion. Simmer until the tomatoes turn to mush. Add tomato paste and half a cup of water, mix.
    Remove the skin from the tomato, cut into small cubes and add to the onion. Simmer until the tomatoes turn to mush.
Add tomato paste and half a cup of water, mix.
  3. Finely chop all the greens and add them to the onion and tomatoes. In the same place, send salt, hops-suneli, garlic finely chopped. Peel the hot pepper from the seeds (we do not clean it), finely chop it and add it to the same place. Simmer everything together for a couple of minutes and put the fried eggplants in our sauce. Cover with a lid and simmer for a couple of minutes.
    Finely chop all the greens and add them to the onion and tomatoes.
In the same place, send salt, hops-suneli, garlic finely chopped.
Peel the hot pepper from the seeds (we do not clean it), finely chop it and add it to the same place.
Simmer everything together for a couple of minutes and put the fried eggplants in our sauce.
Cover with a lid and simmer for a couple of minutes.

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