This recipe was seen on the video channel of the home Georgian restaurant and I propose to repeat the author's serving 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 in hot and cold!
Products for preparation.
In the author's recipe used green bitter pepper, I at that time it was not, and I took the green Bulgarian. If the pepper is large (as in the photo), then optionally, you can add not all, but 0.5 PCs., or to taste.
A half-bunch of cilantro finely chopped.
All, except eggplant, cut into cubes.
Cut eggplant lengthwise, plates, then cut in half.
Fry in vegetable oil on both sides, and shift to a paper towel.
In the same pan add vegetable oil and fry the potatoes until Golden brown. At the end of frying salt. If there is Svan salt, then use it, I salted it with fragrant salt. Preferably the potatoes, too, to pass on a paper towel.
Add vegetable oil to the pan and put the onion.
Through 3 minutes add green and red pepper. Stir and fry for 3-5 minutes.
Then add fried potatoes, chopped cilantro and chopped garlic. Stir.
After 2-3 minutes add the tomatoes in their own juice.
Mix well, add the dried cilantro and adjust the salt to taste. Give the dish to walk, put out 5-8 minutes, or to the desired softness of vegetables.
Begin to put in a salad bowl in the form of boats: the first layer of two halves of eggplant, top-vegetables.
Then repeat: a layer of slices of eggplant and vegetables.
The third layer of eggplant covered with vegetables and decorate the center of the chopped coriander.