Georgian-style eggplants
4 servings
35 minutes
Georgian-style eggplants are a bright and aromatic dish that embodies the richness of Georgian cuisine. It stems from the traditions of Georgian family feasts, where vegetables, herbs, and spices harmoniously combine to create a rich flavor. In this recipe, eggplants are fried with onions, sweet peppers, and tomatoes, absorbing the aroma of khmeli-suneli and the freshness of herbs. Khmeli-suneli gives the dish a characteristic spiciness, while walnuts add a light textural note. Georgian housewives often prepare this dish for feasts, pairing it with bread or crispy flatbreads. It is perfect for those who appreciate rich vegetable dishes with an Eastern flair.
1
Finely chop the onion. Fry it in vegetable oil for 1 minute.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
2
While the onion is frying, cut the eggplants into large circles. If the eggplants are very thick, cut them into large half-rings. Add them to the pan with the onion.
- Eggplant: 2 pieces
3
Cut the bell pepper into small cubes and send it to the pan.
- Bell pepper: 2 pieces
4
Chop the tomatoes finely and add them to the other vegetables.
- Tomatoes: 3 pieces
5
Sprinkle the vegetables with khmeli-suneli, salt, and pepper. Mix. Cover the pan with a lid and cook.
- Khmeli-suneli: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
6
Sprinkle the prepared vegetables with greens. Additionally, you can sprinkle the dish with crushed walnuts.
- Dill: to taste
