The Georgian recipe for stewed eggplant differs from the standard Russian one in that the vegetables are fragrant and unusual in taste. Cooking this dish is quite easy, just chop everything, then fry in a pan and add the necessary spices, the most important of which is suneli hops.
You can serve stewed eggplants to the table both hot and cold. They are combined with any side dishes, be it porridge or mashed potatoes. Also, such vegetables can be safely served with any meat dish, or as a snack with absolutely nothing, but simply with a piece of bread.
To prepare such Georgian stewed eggplant, it is worth purchasing medium-sized vegetables. Suneli hops will suit any manufacturer. In addition to fresh tomatoes, eggplant and onions, you can safely add bell peppers or even spicy bitters. Yes, and garlic may not be superfluous. Just keep in mind that in this case, the finished snack will come out spicy to taste.
- Eggplant – 3 pcs.
- Tomatoes – 3 pcs.
- Onion – 0.5 pcs.
- Salt – to taste.
- Ground black pepper – to taste.
- Suneli hops – to taste.
- Vegetable oil – 70-80 ml.
How to cook:
1. Wash the eggplants, be sure to peel them, so the finished snack will come out more tender in taste. Cut the vegetables into slices, each should be no more than 1 cm thick.
2. In a frying pan, heat half the indicated amount of vegetable oil. Lay out the sliced eggplant slices. Fry them on both sides until soft.
3. Wash the tomatoes, peel the onions. Cut both ingredients into small cubes.
4. Pour the remaining vegetable oil into the same pan in which the eggplants were fried. Put onions and tomatoes. Fry the vegetables for literally 1 minute.
5. Now put the fried eggplants to them.
6. Add ground black pepper and salt.
7. Then add suneli hops.
8. Mix everything very thoroughly with a spoon or spatula. Put the Georgian stewed eggplants on a beautiful dish in the form of a triangle. Serve them immediately to the table.
Enjoy your meal!
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