I share a simple and quick Georgian recipe for stewed eggplant with vegetables. Be sure to cook a spicy, juicy, bright and aromatic dish at home and taste its pleasant taste. Step-by-step recipe with a photo. Video recipe.
Eggplants occupy a special place of honor in Georgian cuisine, and there are simply not many ways to prepare them. Vegetables are fried, baked, stewed, salted, pickled, fermented, canned, dried … They are prepared separately and in combination with other vegetables. Also, Georgian cuisine is hard to imagine without an abundance of greens: cilantro, basil, parsley. These herbs are found in almost every dish, especially those made with eggplant. They give a unique taste and enrich the food with vitamins.
Today I want to share a simple and quick Georgian recipe for stewed eggplant with vegetables. The resulting treat is juicy, bright and aromatic. The recipe includes a minimum of vegetables: eggplant, zucchini, carrots, tomatoes and herbs. Although you can add other components if you wish, since Georgian dishes are prepared with the addition of pepper, garlic, potatoes and walnuts. Almost all vegetables go well with each other.
See also how to cook eggplant stuffed with mushrooms.
- Caloric content per 100 g - 145 kcal.
- Servings - 3-4
- Cooking time - 50 minutes
Ingredients:
- Eggplant - 1 pc.
- Salt - 1 tsp topless or to taste
- Tomatoes - 2 pcs.
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Carrots - 1 pc.
- Cilantro and parsley - bunch
- Zucchini - 1 pc.
Step by step cooking of stewed eggplant with vegetables in Georgian, recipe with photo:
1. Wash and dry the eggplants with a paper towel. Cut them into strips and send them to a preheated skillet with vegetable oil. Fry them over medium heat until golden brown.
Ripe eggplants contain the harmful substance solanine, which gives them bitterness. Therefore, you should first get rid of it by soaking the "blue" ones in salted water for 20 minutes (a solution of 1 liter of water and 10 g of salt). After the fruits, rinse thoroughly so that they do not become salty. With young fruits, such actions are usually not carried out, because they do not contain bitterness.
2. Peel the carrots, wash, dry and cut into bars. Send to a frying pan and sauté until a fried consistency.
3. If you are using young zucchini, then it is enough to wash them, blot with a towel, cut off the ends and cut into the same strips. First, free ripe vegetables from seeds by scrubbing them with a spoon, remove the coarse peel with a vegetable peeler. Then fry the vegetables in oil in a separate skillet until golden brown.
4. In one large skillet, combine the fried courgettes with eggplant and carrots. Add diced tomatoes and chopped herbs.
5. Season food with salt and black pepper. If you wish, you can add any Georgian seasonings and spices. Stir, boil and simmer, covered for 15 minutes. The Georgian recipe for stewed eggplant with vegetables is ready, and you can serve the dish to the table. It is delicious to eat both warm and chilled.
See also a video recipe on how to cook stewed eggplant in Georgian.
