Fried eggplant with pomegranate and herbs

6 servings

10 minutes

A Georgian classic in which the tart, pungent taste of eggplant is tamed by a soft pomegranate sauce.

Energy value per serving

• Calories: 121
• Proteins: 1.8g
• Fats: 8.4g
• Carbohydrates: 9.8g

Ingredients

• Eggplants: 3 pc
• Coriander: 1 bunch
• Garlic: 3 clove
• Grenades: 0.5 pc
• Refined oil: 50 ml
• Salt: to taste

Cooking steps

1. Cut off the stem of the eggplants and, without peeling, slice them into pieces five millimeters thick. One eggplant should yield four to five slices and two side pieces, which should be discarded or used for another dish.

   Required ingredients:

   • Eggplants: 3 pieces

2. Heat the pan, pour oil into it, and fry the eggplants in a single layer one at a time.

   Required ingredients:

   • Refined oil: 50 ml
   • Eggplants: 3 pieces

3. Thoroughly crush cilantro, garlic, and salt in a mortar to a paste, losing all individual characteristics.

   Required ingredients:

   • Coriander: 1 bunch
   • Garlic: 3 cloves
   • Salt:  to taste

4. Coat each fried eggplant tongue on both sides with green paste and place on a plate.

   Required ingredients:

   • Coriander: 1 bunch
   • Garlic: 3 cloves
   • Salt:  to taste

5. Sprinkle the eggplants with pomegranate seeds before serving. This dish can be eaten hot or cold.

   Required ingredients:

   • Grenades: 0.5 piece