Georgian cuisine has long been loved. They are delicious, aromatic and satisfying. I propose to cook veal with eggplant in Georgian style. A step-by-step recipe with a photo will help you cope with the task without difficulty. Video recipe.
Recipe content:
- Ingredients
- Step-by-step cooking of veal with eggplant in Georgian
- Video recipe
When preparing meat dishes, Georgian hostesses often use eggplants during their season. Because they are very healthy and easy to prepare. They make anything out of them, for example, the recipe for the second course of veal with eggplant in Georgian style. This is a beautiful and healthy food that will delight everyone around you. The meat is stewed with vegetables, steamed, soaked in juice and saturated with aromas. This is a real delicacy with an impeccable taste, bright and festive look. The veal is aromatic, tender and soft. The main thing is to choose fresh and seasonal eggplants, meaty tomatoes, aromatic herbs and veal pulp. In addition, the result of the food depends on the dishes in which it is cooked. It is believed that the dish will turn out best in a thick-bottomed bowl or cast-iron skillet. Then the food will have a special taste and will stay hot for a long time.
This Georgian dish is very spicy, but you can adjust the spiciness yourself. If you want a spicier dish, add more spices, garlic and red pepper. Also, the meat can be pre-marinated, for example, in honey-lemon or garlic-pomegranate sauce. You can use a variety of spices. Suneli hops, a mixture of peppers and coriander are very popular in Georgia. Especially Georgian housewives put a lot of greens, giving preference to cilantro, basil, dill, parsley. The dish can be served as a main course with fresh vegetables. It can also be served as a full meal with any side dish.
- Caloric content per 100 g - 171 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Veal - 700 g
- Tomatoes - 2 pcs.
- Ground black pepper - a pinch
- Condiments, herbs, herbs - to taste
- Garlic - 2 cloves
- Onions - 1 pc.
- Salt - 2/3 tsp or to taste
- Eggplant - 2 pcs.
- Vegetable oil - for frying
Step-by-step cooking of veal with eggplant in Georgian, recipe with photo:
1. Wash, dry and cut the meat into medium-sized pieces. This way it will not be digested and will cook quickly. Send it to a well-heated skillet with vegetable oil. Fry it over medium heat until golden brown. Try to keep the meat in one row, and not piled up in a pile. So the meat will be fried, not stewed and will release a lot of juice. Take the meat not too fat, otherwise the taste of the finished dish will not be the same. Also, do not buy a lean piece, small fat layers will add juiciness to the dish.
2. In another frying pan, fry the diced eggplants and chopped onions in half rings until golden brown. If the eggplant fruits are ripe, then pre-soak them in a saline solution for half an hour so that the bitterness comes out of them. Young vegetables usually do not taste bitter.
3. In one large skillet, combine fried meat, eggplant and onion. Add diced tomatoes and finely chopped garlic.
4. Season food with salt, ground pepper, any spices and herbs. Pour in some drinking water, boil, cover and simmer over low heat for half an hour. Serve the cooked veal with eggplant in Georgian style hot.
See also the video recipe on how to cook beef stew with eggplant.
