Eggplant sauté with chicken and suluguni
4 servings
60 minutes
Eggplant sauté with chicken and sulguni is a vibrant, rich dish of Georgian cuisine that embodies the best traditions of Caucasian flavor. Tender chicken fillet harmoniously combines with juicy eggplants and ripe tomatoes, creating a rich texture. Fragrant parsley and garlic add spicy notes, while sulguni melted in the hot sauté gives the dish softness and a slight saltiness. This is not just an everyday treat but a true gastronomic pleasure infused with the warmth of Georgian culinary tradition. It is perfect as a standalone dish or as an accompaniment to fresh bread and a glass of red wine. The simplicity of preparation makes it accessible to everyone, while its rich taste and aroma can transport you to the sunny slopes of Georgia.
1
Cut the eggplants into quarter rings, place them in a bowl, lightly salt them, and let them sit. Dice the tomatoes. Finely chop the chicken fillet (or use ground chicken) and salt it.
- Eggplants: 300 g
- Tomatoes: 200 g
- Chicken fillet: 300 g
- Chicken fillet: 300 g
2
Heat the pan and sauté the chicken fillet in a small amount of sunflower oil for 3 minutes. Then add tomatoes, stir, add eggplants, stir again, add tomato juice and simmer on medium heat for 10 minutes.
- Deodorized refined vegetable oil: 2 tablespoons
- Chicken fillet: 300 g
- Tomatoes: 200 g
- Eggplants: 300 g
- Tomato juice: 300 g
3
Chop the parsley finely, peel the garlic and chop it finely (or pass it through a garlic press), grate the suluguni.
- Parsley: 20 g
- Garlic: 10 g
- Suluguni cheese: 100 g
4
Add garlic and parsley to the eggplants, sauté for 1 minute. Turn off the heat, sprinkle with grated suluguni, cover with a lid and let it sit for 3 minutes. The dish is ready.
- Garlic: 10 g
- Parsley: 20 g
- Suluguni cheese: 100 g