Eggplants with rice and tomatoes
8 servings
40 minutes
The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.
1
In each eggplant, cut off the stems and make a longitudinal cut 3-4 cm long.
2
Boil the rice in salted water until half-cooked, then drain the water. Slightly salt and pepper the rice.
- Short-grain (round) rice: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Stuff the eggplants with rice.
- Eggplant: 8 pieces
- Short-grain (round) rice: 3 tablespoons
4
Fry the stuffed eggplants on both sides in oil and arrange them tightly in a single row in a shallow pot or skillet.
- Sunflower oil: 6 tablespoons
5
Finely chop the onion, fry in the remaining oil until light golden, then place on the eggplants.
- Onion: 3 heads
- Sunflower oil: 6 tablespoons
6
Finally, place the tomatoes, peeled and sliced thinly.
- Eggplant: 8 pieces
- Savory (summer savory): 2 pieces
7
Pour a quarter cup of water, simmer on low heat covered for 15-20 minutes. Shortly before ready, add finely chopped savory and salt if needed. Serve the eggplants hot.
- Salt: to taste
