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!
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Eggplant
- 2 pieces Onion
- 4 pieces Potatoes
- 4 cloves garlic
- 2 pieces Bulgarian pepper
- 180 gram Tomatoes in own juice
- Cilantro (fresh, or 1 pinch of dried cilantro)
- 100 ml Vegetable oil
- Salt (to taste)
Ingredients
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Instructions
- 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.
