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!
Servings 3
Cook Time 30 minutes
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)
Instructions
- 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.
- Finely chop half a bunch of cilantro. Cut everything except eggplant into cubes.
- Cut the eggplants lengthwise into plates, then cut in half.
- Fry in vegetable oil on both sides and transfer to a paper towel.
- 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 a frying pan and put the onion. After 3 minutes, add the green and red pepper. Stir and fry for 3-5 minutes.
- Then add the fried potatoes, finely chopped coriander and chopped garlic. Mix it.
- After 2-3 minutes, add the tomatoes in their own juice.
- 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.
- We begin to put in a salad bowl in the form of boats: the first layer of two halves of eggplant, vegetables on top.
- Then repeat: a layer of eggplant slices and vegetables.
- The third layer of eggplant is covered with vegetables and decorate the middle with chopped coriander greens.