I propose a delicious, quick and simple recipe for an autumn dinner - stewed eggplants with tomatoes in Georgian style. A step-by-step recipe with a photo of a delicious and healthy dish. Video recipe.
The end of summer and the beginning of autumn are the time when you do not need to think about what to cook for lunch and dinner, because fresh and firm, juicy and aromatic vegetables are sold at an affordable price. And the invariable favorite of the season are eggplants and tomatoes of all kinds of shapes and shades. They are good in a wide variety of dishes, both separately and together. Baked, fried and stewed eggplants are always tasty and healthy. And in combination with other vegetables and your favorite spices, you can get a dish with a new taste every time. Today we will learn a very simple and quick recipe for stewed eggplant with tomatoes in Georgian style. They turn out to be very juicy, bright and with an amazing aroma.
Such a spicy dish must be prepared and taste the pleasant taste of vegetables. The hot appetizer is not only delicious, but also very healthy. contains a lot of fiber, which is so necessary for our body. Eggplants make the dish rich, they go well with tomatoes and herbs. This is a delicious side dish, an appetizer, and a hot dish for a vegetarian and lean table. In addition, the composition of the snack can vary. In the recipe for such prefabricated treats, you can add other vegetables to taste, such as zucchini, peppers, carrots, onions, etc.
- Caloric content per 100 g - 175 kcal.
- Servings - 3-4
- Cooking time - 1 hour, plus time to remove bitterness from eggplant
Ingredients:
- Eggplant - 3 pcs.
- Ground black pepper - 0.5 tsp
- Cilantro - bunch
- Vegetable oil - for frying
- Parsley - a bunch
- Tomatoes - 5 pcs.
- Salt - 1 tsp
Step-by-step cooking of stewed eggplants with tomatoes in Georgian, recipe with photo:
1. Wash the eggplants, dry with a paper towel and cut into strips. If you are using ripe fruits, then remove the bitterness from them first. To do this, sprinkle the sliced eggplants with salt and leave for half an hour. Together with the released moisture, bitterness will also come out of the vegetable. To avoid this action, buy young dairy eggplants. They are small in size, with a thin skin and small seeds.
2. Heat vegetable oil in a skillet and add eggplant.
3. Saute them over medium heat until golden brown, stirring occasionally.
4. Wash the tomatoes, dry with a paper towel and cut into wedges.
5. Place the tomatoes in the bowl of the food processor using the slicer attachment.
6. Grind the tomatoes into a smooth puree.
7. In a skillet with fried eggplant, add tomato puree.
8. Stir the food, close the lid, bring to a boil, reduce the temperature to the minimum setting and simmer the vegetables for half an hour.
9. Season the eggplant with salt and black pepper.
10. Finely chop the greens and add to the pan. Stir, simmer for 5 minutes and remove from heat. Serve cooked eggplants with tomatoes in Georgian style warm or chilled. The appetizer turns out to be delicious in any case.
See also a video recipe on how to cook stewed eggplant with tomatoes.
