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.

Eggplant with Coriander and Parsley

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).

Ingredients for Eggplant with Coriander and Parsley

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.

Frying 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.

Chopped Ingredients for Eggplant with Coriander and Parsley

Mix the ingredients and leave for 30 minutes.

Mixed Ingredients for Eggplant with Coriander and Parsley

Serving: We made ‘pockets’ from the fried eggplant and added the coriander/parsley/garlic mixture. Leave for 2 hours before serving.

Fried Eggplant with Coriander and Parsley

The coriander/parsley/garlic mixture can also be added to a slice of eggplant as shown in the picture below.

Eggplant with Coriander and Parsley Ready for Serving

Enjoy your Eggplant with Coriander and Parsley!

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