I'll tell you how to cook another spicy appetizer of Georgian cuisine with an extraordinary taste - eggplant marinated with cilantro. Step-by-step recipe with a photo. Video recipe.
Georgian cuisine is famous for its variety of dishes. These are kebabs, and khinkali, and khachapuri, and cherry plum tkemali, and kharcho soup, and of course, Georgian eggplants, which have a huge number of numerous cooking variations, which allows each cook to choose the most suitable recipe for a delicacy. Each pickled eggplant recipe has its own personality and technological points that you need to know when starting to prepare an appetizer. Today we will cook pickled eggplant with cilantro. This is both a light side dish for meat or fish, and a savory appetizer for serving with other treats for a festive feast and everyday meal.
The proposed recipe for marinated eggplant with cilantro is an instant dish. This is a spicy aromatic appetizer that is very easy to prepare and is ready for use in a couple of hours. Although these "little blue" ones can even be consumed immediately after preparation. Vegetable slices are pre-cooked. They are boiled, fried or baked in the oven. They can also be cooked in the microwave or multicooker. Depending on the method chosen, the calorie content and taste of the finished snack will depend. An appetizer marinade can be the simplest of garlic, oil, and salt, or it can be diluted with more herbs, spices, and other vegetables.
See also how to make chicken stuffed eggplant.
- Caloric content per 100 g - 98 kcal.
- Servings - 3-4
- Cooking time - 45 minutes, plus 1-2 hours for pickling
Ingredients:
- Eggplant - 1 kg
- Ground black pepper - 0.5 tsp or to taste
- Cilantro - 5-6 branches
- Garlic - 2 cloves
- Olive oil - 3 tablespoons
- Onions - 1 pc. big size
- Soy sauce - 3 tablespoons
- Basil - 5-6 branches
- Salt - 1 tsp or to taste
Step by step preparation of eggplant marinated with cilantro, recipe with photo:
1. Wash eggplants, dry, cut into slices of the desired shape and size, cutting off the edges.
2. Grease a baking sheet with a thin layer of vegetable or olive oil and lay out the sliced eggplants.
3. Send the eggplants to a preheated oven to 180 degrees for 20-30 minutes. Do not season them with salt, otherwise the eggplant pulp may disintegrate and turn into a puree-like mass.
4. Peel the onions, wash and chop into thin quarter rings.
5. Wash cilantro and basil and dry with a paper towel. Chop the grass finely.
6. Put prepared herbs and onion into a container for marinating snacks.
7. Add the baked eggplant and press the peeled garlic cloves through a press.
8. Season eggplant marinated with cilantro, soy sauce, olive oil, salt and black pepper. Stir the food and send the appetizer to marinate in the refrigerator for 1-2 hours.
See also a video recipe on how to cook pickled eggplant.
