It is important to appreciate all the vegetables that grow in your vegetable garden. This often applies to more than just potatoes, cucumbers and tomatoes. Many people also grow eggplant. However, after the ripening of this vegetable, people are not in a hurry to use it in cooking in any way. The
fact is that few people know recipes for food from eggplants
.
This vegetable is not so widespread in the territory of our country.
For this reason, eggplants are always ignored in cooking. It is worth learning how to cook dishes from eggplants.
Ingredients for baked eggplants:
- Eggplants – 1.5 kg;
- Sweet pepper – 1.2 kg;
- Tomatoes – 1.5 kg;
- Onions – 500 g;
- Garlic – 6 cloves;
- Basil – 20 g;
- Cilantro – 50 g;
- Green onions – 50 g;
- Red hot pepper – 2 pcs;
- Tomato paste – 3 tbsp;
- Adjika – 1 tbsp;
- Svan salt -2 tsp;
- Chmeli suneli – 2 tsp.
Preparation of baked eggplants:
Cover a baking tray with parchment, cut the base of each tomato crosswise. Put the tomatoes and sweet peppers on the tray
. Bake the vegetables for 15 minutes in the oven at 200 degrees Celsius. At this time, peel the eggplants, remove the stalks. Cut the eggplants
into
longitudinal plates with a thickness of cm.
Put the eggplants in a deep container, salt and leave for 40 minutes. Sweet peppers without tomatoes send additional baking for 15 minutes.
Squeeze the eggplants from excess moisture, pour vegetable oil to the plates. In a skillet, fry each layer of eggplant until golden on both sides.
Cut quarter rings onions, caramelize separately in a skillet.
Remove
excess moisture from the baked peppers, make a cut in the bottom of each vegetable.
Remove the core and skin from the baked peppers, do the same with tomatoes
.
Tear tomatoes with hands, turn them into tomato mass.
Put tomato paste and Adzhika into caramelized onions, mix. Next, put the torn tomatoes, mix the components.
Cut small pieces of sweet pepper, finely chop chili pepper and garlic cloves
.
Place the sweet peppers and chili to the onions along with the garlic. Sprinkle the dish with salt, hopli souneli and leave to stew on medium heat.
Chop green onions, basil and cilantro and mix together. Leave
⅓ of
the herbs for decoration.
Put ⅓ of the prepared sauce into the baking
dish
, sprinkle with herbs. Put a layer of eggplants on the sauce, again cover with sauce, sprinkle with herbs.
Cover the second layer of eggplants with sauce and sprinkle abundantly with cilantro, basil and green onions. Bake the dish at 200 degrees in the oven for half an hour.
After cooking, decorate the zucchini stew with greens.
You get a flavorful Georgian dinner of vegetables.
