Hello!
We continue our Caucasus journey. Last time we cooked Megrelian khachapuri, and today we will cook very tasty vegetables.
Difficulty: 4/10
Cooking time: 1 hour 15 minutes + half an hour for soaking eggplant
Number of servings: 6
Ingredients:
- Eggplant (medium), 4 PCs.
- Tomatoes, 350-400 gr.
- Bell pepper (medium), 4 PCs.
- Carrots, 2-3 PCs.
- Onion, 1 PC.
- Garlic, 3-4 cloves
- Cilantro, 50 gr.
- Parsley, 50 gr.
- Basil violet, 50 gr.
- Ground coriander, 1/2 tsp
- Hops-suneli 1/2 tsp.
- Black pepper, salt, vegetable oil
My eggplant and cut into pieces 1 cm thick, sprinkle with salt and set aside for half an hour to get rid of bitterness.
Pepper cut into strips, carrots clean and cut into bars. Tomatoes pour over boiling water, remove skins and finely chop or grind with a mixer. Onions cut into quarters, finely chop garlic.
Eggplant washed in cold water and wring out of excess moisture.
Heat the vegetable oil in a pan, fry the eggplant on high heat for 7-8 minutes on each side and shift to a separate bowl.
In the pan pour a little oil and fry the bell pepper until soft (5-7 minutes), and also shift into a separate bowl.
Reduce the heat to medium, add vegetable oil and cook onions and carrots for 25 minutes until soft carrots (if time is limited, you can fry, stirring over high heat for ten minutes):
Chop parsley and Basil together with the stems and fry in a pan for three minutes:
Cilantro chop together with the stems, mix with garlic and salt, pour a few drops of vegetable oil, lightly punch blender or grind in a mortar.
Take a pot with a thick bottom, lay layers of eggplant, bell pepper and carrots with onions.
Add the fried greens, spices and garlic dressing.
Salt, pepper to taste and simmer under the lid over low heat for 15-20 minutes.
Gently mix, let stand for ten minutes and serve with fresh herbs.
Bon appetit!
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