Eggplants with herbs and garlic
4 servings
30 minutes
Eggplants with herbs and garlic are a bright and aromatic Georgian dish that combines the tenderness of eggplants with the spicy flavor of herbs and garlic. Georgian cuisine is famous for its rich flavors and use of fresh ingredients, and this recipe is a great example of that. The eggplants are first sprinkled with salt to remove bitterness, then fried until golden brown and coated with a fragrant dressing of garlic and herbs, turning each piece into a true gastronomic delight. The final touch is a sprinkle of pomegranate seeds that adds sweet and tangy notes to the dish. These eggplants are perfect as an appetizer or as an accompaniment to the main course, creating an atmosphere of cozy Georgian hospitality filled with warmth and friendliness.
1
We wash the eggplants and cut off the stem.
2
We cut the eggplants lengthwise with the skin - they turn into strips about 5 mm thick. We place them on a plate, salt them, and let them sit for about thirty minutes to remove the bitterness.
- Sea salt: to taste
3
Gently squeeze the eggplants by hand to avoid damaging the flesh.
4
In a mortar with salt, we thoroughly grind the herbs with garlic until it turns into a paste without any signs of individuality — this is the dressing.
- Coriander: 1 bunch
- Garlic: 4 cloves
- Sea salt: to taste
5
Heat the pan on high heat and fry each piece of eggplant on both sides in vegetable oil until golden brown.
- Vegetable oil: to taste
- Eggplants: 5 piece
6
We spread each slice with dressing while it's still hot and place it on a flat dish. The eggplants can be arranged in a single layer, or, as we do in our small apartments and large families, create a multi-layered cake from the eggplants.
- Coriander: 1 bunch
- Garlic: 4 cloves
7
Sprinkle pomegranate seeds on top. It results in a very festive dish — an eggplant-brown background, then a bright green layer of dressing, and on top — bright red seeds.
- Grenades: 1 piece