EGGPLANT WITH CORIANDER AND PARSLEY
Eggplant dishes are very popular in Georgia and there are many variations. In this recipe we show how to make a popular family dish made with fried eggplant, garlic, coriander and parsley. This is primarily a summer dish and is served cold.
Ingredients: 2 large eggplants, 25 grams of fresh coriander, 25 grams of fresh parsley, 7 cloves of garlic, 1 medium size red onion, 1 hot green pepper, 8 tbs of oil, 2 tbs of white wine vinegar and salt (amount dependent upon personal preference).
Preparation: Thinly slice one eggplant and add to a pan with 4 tbs of oil. Fry (covered) on a medium heat until one side is fried. Remove cover and fry the other side. Repeat the process for the other eggplant.
While the eggplant is frying, chop the fresh coriander, parsley and garlic and add to a mixing bowl. Add salt and 2 tbs of boiled white wine vinegar.
Mix the ingredients and leave for 30 minutes.
Serving: We made ‘pockets’ from the fried eggplant and added the coriander/parsley/garlic mixture. Leave for 2 hours before serving.
The coriander/parsley/garlic mixture can also be added to a slice of eggplant as shown in the picture below.
Enjoy your Eggplant with Coriander and Parsley!