EGGPLANT WITH HERBS AND TOMATOES
Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make eggplant with herbs and tomatoes.
Ingredients: Half kilo of eggplants, 3 large juicy tomatoes, 3 white onions, 1 hot green pepper, 10 grams of basil, 10 grams of fresh green coriander, 2 cloves of garlic, 1 level tsp of red pepper, 1 level tsp of black pepper, 8 tbs of oil, and salt (amount dependent upon personal preference).
Preparation: Slice the eggplant and add to a pan with 6 tbs of oil. Fry (covered) on a low temperature until one side is cooked. Remove cover and fry the other side.
Chop the onions and add to a pot with 2 tbs of oil. Fry on a high heat, stirring frequently.
Slice the tomatoes and garlic and add to the pot once the onions have browned. Stir thoroughly. Reduce heat and cook on a low temperature for 5-6 minutes until the tomatoes are cooked. Stir occasionally.
Add the red and black pepper and salt. Stir thoroughly. Cook for a further 3 minutes on a low temperature.
Chop the basil and green coriander, slice the green pepper and add to the pot. Stir carefully with a wooden spoon.
Add the fried eggplant. Dip them into the sauce and remove from the heat.
Serving: Serve hot.
Enjoy your Eggplant with Herbs and Tomatoes!