The whole world learned about eggplants thanks to India and the countries of Middle Asia. The fact is that the ancient ancestor of this vegetable grew in these countries. Later, people developed an edible variety of eggplant, which is still relevant today.
For Central Europe, eggplant is not a particularly popular vegetable. It is rarely used compared to potatoes or tomatoes
. However, you should not neglect eggplant dishes. This vegetable is perfectly combined with meat products. The compatibility of this duo of products has been proven by Georgian cuisine.
Let’s tell you how to make meat with eggplant in Georgian at home.
Ingredients for meat with eggplants in Georgian style:
- Meat – 800 g;
- Eggplants – 800 g;
- Onions – 200 g;
- Carrots – 200 g;
- Sweet red pepper – 200 g;
- Tomatoes – 800 g;
- Cilantro – 80 g;
- Garlic – 20 g;
- Tomato paste – 2 tbsp;
- Adjika – 1 tbsp;
- Chmeli Suneli – 2 tsp.
Cooking meat with eggplants in Georgian style:
Cut the eggplant first into three plates across, and then each one across obliquely. In a deep bowl it is required to combine eggplants with salt, mix thoroughly by hand.
We also cut also into small steaks of pork, and the steaks obliquely. In a frying pan, heat vegetable oil, fry the meat until browned.
While the meat is frying, cut quarter rings of onions, and shrink carrots similarly to eggplants
.
Cut the peeled bell pepper into small bars.
Make a cross cut in the tomatoes and pour boiling water over them. The roasted meat is transferred to a separate container.
In the pan where the meat was previously fried, lay out the eggplant. We squeeze the eggplants from excess moisture in advance, lightly fry them. Eggplant
pieces are sent to the container with the meat. In a frying pan in the renewed oil, fry onions, carrots and bell peppers under a lid. With tomatoes we peel off the skin, cut out the stalks, knead with our hands to the state of torn tomatoes.
Finely chop cilantro, send it to the frying pan to the softened vegetables. Add torn tomatoes, ajika, tomato paste, pressed garlic and hopeli suneli to the vegetable mass and stir.
Stew on low heat without a lid vegetable mass for about 5 minutes, and then transfer to a bowl with eggplants and meat. Put the stew in a baking
dish
, cover with a lid and send it to the oven for half an hour at a temperature of 180 degrees C.
You can stew the stew with eggplant on the stove, for this we cover the dish with a lid and cook over low-medium heat for 30 minutes.
We recommend decorating the stew with cilantro or parsley.
