Eggplants in Georgian cuisine hold a specific place, ways of their preparation all and not to consider. It is very simple to prepare eggplants with fresh greens, the dish belongs to Georgian cuisine, doesn't demand special expenses. Such snack can be served also in hot, and cold, but it is desirable to allow eggplants to infuse - will be so more tasty.
It is required to you
- - 1 eggplant;
- - 1 bulb;
- - 1 paprika;
- - 1 bunch of cilantro;
- - 5 garlic gloves;
- - half of a bunch of a red basil;
- - 2 tablespoons of apple or wine vinegar;
- - black pepper, salt, vegetable oil, khmeli suneli.
Instruction
1. Clean a bulb, cut with half rings. Scrape paprika seeds, remove white partitions, cut with strips.
2. Fry onions with pepper to semi-readiness. Cut a red basil, cilantro, garlic, add to fried vegetables. Pepper, salt, add khmeli suneli, pour in vinegar. Leave to infuse. It is possible to put too much salt in this mix a little as eggplants should be fried without salt addition.
3. Cut off at an eggplant from two parties a peel, cut it with thin plates. Fry eggplants on both sides without salt.
4. Lay out a layer of eggplants in convenient capacity, grease with mix of onions, pepper and greens, lay out from above still a layer of eggplants, again miss the mark with onions. Spread layers eggplants and an onions and pepper stuffing won't end yet.
5. Spread eggplants in not cooled down look, so the dish will turn out will more fragrant, best of all become impregnated with a smell of greens and spices.