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 Eggplant with Vegetables Recipe
I saw this recipe on the video channel of a home Georgian restaurant and suggest repeating the author's portion of vegetable snacks! Immediately there will be an opportunity to plunge into the atmosphere of this hospitable restaurant and enjoy a delicious dish! This snack is good both hot and cold!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products for cooking. The author's recipe used green bitter pepper, I didn't have it at that time, and I took green Bulgarian. If the pepper is large (as in the photo), then if desired, you can add not all, but 0.5 pcs., or to taste.
    Products for cooking. The author's recipe used green bitter pepper, I didn't have it at that time, and I took green Bulgarian. If the pepper is large (as in the photo), then if desired, you can add not all, but 0.5 pcs., or to taste.
  2. Finely chop half a bunch of cilantro. Cut everything except eggplant into cubes.
    Finely chop half a bunch of cilantro. Cut everything except eggplant into cubes.
  3. Cut the eggplants lengthwise into plates, then cut in half.
    Cut the eggplants lengthwise into plates, then cut in half.
  4. Fry in vegetable oil on both sides and transfer to a paper towel.
    Fry in vegetable oil on both sides and transfer to a paper towel.
  5. Pour vegetable oil into the same pan and fry the potatoes until golden brown. At the end of frying, add salt. If there is Svan salt, then use it, I salted it with fragrant salt. It is advisable to put the potatoes on a paper towel, too.
    Pour vegetable oil into the same pan and fry the potatoes until golden brown. At the end of frying, add salt. If there is Svan salt, then use it, I salted it with fragrant salt. It is advisable to put the potatoes on a paper towel, too.
  6. Pour vegetable oil into a frying pan and put the onion. After 3 minutes, add the green and red pepper. Stir and fry for 3-5 minutes.
    Pour vegetable oil into a frying pan and put the onion. After 3 minutes, add the green and red pepper. Stir and fry for 3-5 minutes.
  7. Then add the fried potatoes, finely chopped coriander and chopped garlic. Mix it.
    Then add the fried potatoes, finely chopped coriander and chopped garlic. Mix it.
  8. After 2-3 minutes, add the tomatoes in their own juice.
    After 2-3 minutes, add the tomatoes in their own juice.
  9. Mix well, add dried cilantro and salt to taste. Let the dish come up, simmer for 5-8 minutes or until the desired softness of the vegetables.
    Mix well, add dried cilantro and salt to taste. Let the dish come up, simmer for 5-8 minutes or until the desired softness of the vegetables.
  10. We begin to put in a salad bowl in the form of boats: the first layer of two halves of eggplant, vegetables on top.
    We begin to put in a salad bowl in the form of boats: the first layer of two halves of eggplant, vegetables on top.
  11. Then repeat: a layer of eggplant slices and vegetables.
    Then repeat: a layer of eggplant slices and vegetables.
  12. The third layer of eggplant is covered with vegetables and decorate the middle with chopped coriander greens.
    The third layer of eggplant is covered with vegetables and decorate the middle with chopped coriander greens.
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