Georgian-style eggplant appetizer
1 serving
25 minutes
Georgian-style eggplant appetizer is an exquisite blend of simple yet rich flavors born from a unique interpretation of Georgian cuisine. Eggplant soaked in aromatic mustard oil becomes soft and tender with a hint of spice. Its sweetness is complemented by the rings of red onion, the bitterness of dried herbs, and the spiciness of chili. Oven-roasted cherry tomatoes add a bright fruity note, while sulguni provides a melting texture and salty depth of flavor. This appetizer works well as a standalone dish or as an accompaniment to meat and wines, adding a touch of Georgian feast to the meal.
1
Slice the eggplant into rounds about 2 cm thick.
- Eggplant: 0.5 piece
2
Slice the onion into rings about 5 mm thick.
- Red onion: 0.5 head
3
Place the eggplants on a baking sheet lined with parchment paper.
4
Grease them with mustard oil (about half a teaspoon for each piece).
- Mustard oil: 6 teaspoons
5
To salt.
- Sea salt: to taste
6
Place onion rings on top.
- Red onion: 0.5 head
7
Next, add sliced cherry tomatoes.
- Cherry tomatoes: 10 pieces
8
Slice the suluguni into pieces about 7–8 mm thick.
- Suluguni cheese: 65 g
9
Sprinkle the tomatoes with dried basil and oregano, then top with cheese.
- Dried basil: 0.5 teaspoon
- Dried oregano: 0.5 teaspoon
- Suluguni cheese: 65 g
10
Season with chili pepper.
- Chili powder: to taste
11
Send to a preheated oven at 180 degrees.
12
After 20 minutes, transfer to a plate and let the appetizer cool slightly. Optionally, garnish with a green leaf.
- Fresh herbs: to taste
