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Print Recipe
Eggplant with Vegetables Recipe
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
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. A half-bunch of cilantro finely chopped. All, except eggplant, cut into cubes.
    A half-bunch of cilantro finely chopped.
All, except eggplant, cut into cubes.
  3. Cut eggplant lengthwise, plates, then cut in half.
    Cut eggplant lengthwise, plates, then cut in half.
  4. Fry in vegetable oil on both sides, and shift to a paper towel.
    Fry in vegetable oil on both sides, and shift to a paper towel.
  5. 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.
    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.
  6. 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.
    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.
  7. Then add fried potatoes, chopped cilantro and chopped garlic. Stir.
    Then add fried potatoes, chopped cilantro and chopped garlic. Stir.
  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 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.
    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.
  10. Begin to put in a salad bowl in the form of boats: the first layer of two halves of eggplant, top-vegetables.
    Begin to put in a salad bowl in the form of boats: the first layer of two halves of eggplant, top-vegetables.
  11. Then repeat: a layer of slices of eggplant and vegetables.
    Then repeat: a layer of slices of eggplant and vegetables.
  12. The third layer of eggplant covered with vegetables and decorate the center of the chopped coriander.
    The third layer of eggplant covered with vegetables and decorate the center of the chopped coriander.

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