Eggplants occupy a special place in Georgian cuisine, and there are countless ways to prepare them. It is very easy to prepare eggplants with fresh herbs, the dish belongs to the Georgian cuisine, does not require any special expenses. This appetizer can be served both hot and cold, but it is advisable to let the eggplant brew - it will be tastier this way.
It is necessary
- - 1 eggplant;
- - 1 onion;
- - 1 bell pepper;
- - 1 bunch of cilantro;
- - 5 cloves of garlic;
- - half a bunch of red basil;
- - 2 tbsp. tablespoons of apple cider or wine vinegar;
- - black pepper, salt, vegetable oil, suneli hops.
Instructions
Step 1
Peel the onion, cut into half rings. Peel the bell pepper from seeds, remove the white partitions, cut into strips.
Step 2
Fry the onion and pepper until half cooked. Chop red basil, cilantro, garlic, add to fried vegetables. Pepper, salt, add hops-suneli, pour in vinegar. Leave to infuse. This mixture can be slightly salted, since the eggplants must be fried without adding salt.
Step 3
Cut off the peel from both sides of the eggplant, cut it into thin slices. Fry the eggplant on both sides without salt.
Step 4
Put a layer of eggplant in a convenient container, brush with a mixture of onions, peppers and herbs, put another layer of eggplant on top, coat with onions again. Spread the layers until you run out of eggplant and onion-pepper filling.
Step 5
Put the eggplants in a cool form, so the dish will turn out to be more aromatic, better saturated with the smell of herbs and spices.
