Eggplant Appetizer
10 servings
600 minutes
Eggplant appetizer is a fragrant and rich dish of Georgian cuisine that captivates with the combination of tender eggplants and spicy herbs. The origins of this recipe trace back to the traditions of Caucasian gastronomy, where vegetables and herbs play a key role. Thinly sliced eggplants undergo light thermal processing to preserve their texture and are then infused with a spicy mixture of fresh parsley, garlic, and carrots with apple vinegar. This dish has a rich, sweet-sour taste with a hint of spiciness that improves after several hours of marinating. It works well as an independent appetizer or as an addition to meat and vegetable dishes, giving them freshness and expressiveness. The longer it sits in the fridge, the deeper its aromas develop.
1
Wash, peel, and slice two kilograms of ripe eggplants into rounds.
- Eggplants: 2 kg
2
In a large pot (3 l) add 200 g of table salt to water. Once the water boils, add the chopped eggplants. Boil briefly to avoid overcooking. Remove to a plate and let cool.
- Water: 3 l
3
Prepare the seasoning. Wash and finely chop three large bunches of parsley. Peel 200 g of young carrots and grate them on a coarse grater. Finely chop a head of garlic. Mix all ingredients and add 2 tablespoons of apple or grape vinegar.
- Parsley: 3 bunchs
- Carrot: 200 g
- Garlic: 1 head
- Apple cider vinegar: 2 tablespoons
4
Layer in a glass jar or enamel pot: eggplants - seasoning - eggplants... Repeat this several times. The top should have seasoning.
5
Bring 100 ml of vegetable oil to a boil, let it cool, and pour over prepared eggplants in parsley seasoning. Make it in the evening – ready to eat in the morning. The longer it stays in the fridge, the tastier it gets!
- Vegetable oil: 100 ml