Georgian-style Eggplant: The Most Delicious Recipe

Prepare all the necessary ingredients for Georgian-style eggplants using the most delicious recipe. Buy fresh, high-quality vegetables without any damage. You can buy regular eggplants or choose a variety without bitterness. Carrots, onions, and sweet peppers should be approximately the same size and weight, about 150 grams each. If you don't like cilantro, you can replace it with parsley. You can use hot pepper fresh or dried. If you don't like it too spicy, you can skip the bitter pepper. Use odorless olive or sunflower oil for frying.

Rinse the portion of eggplants, remove the stems. Slice the vegetables into slices of the same thickness, approximately 1.5-2 cm each.

Place the sliced eggplant rings in a deep bowl, sprinkle with 0.5 tsp of salt. Mix well to remove the bitterness from the eggplants and release their juice. Leave the eggplants for about 30 minutes and move on to the next stage of preparation.

Prepare the Georgian-style marinade for the eggplants: mix crushed garlic, vinegar, 0.5 tsp of salt, sugar, and water. Mix all the ingredients well to dissolve the sugar and salt.

Add finely chopped fresh red pepper to the marinade - half a pod or 0.5 tsp of red pepper powder.

Rinse the sweet pepper, remove the stem and seeds. Cut the entire sweet pepper into thin strips.

Peel a large onion. I use sweet red onion, but you can also use regular onion. Cut the onion into thin strips, as shown in the photo.

Peel the carrots, wash them. Grate the carrots into strips using a special grater or cut them into strips with a knife.

Wash half a bunch of cilantro under running water, trim the stems. Finely chop the greens.

Fry the prepared onions, carrots, and sweet peppers in a preheated pan. Fry the vegetables on all sides for 2.5-3 minutes, adding vegetable oil. All the vegetables should be slightly cooked but still crispy.

Fry the eggplant slices after 30 minutes of adding salt to them. The eggplants should be slightly browned on both sides. Do not add too much vegetable oil so that the finished dish does not become greasy.

Arrange the fried eggplants in rows on the bottom of a container or a baking dish with high sides.

Spread a layer of fried vegetables evenly on the eggplants. Most likely, you will still have vegetables and eggplants left, so you will need to repeat the layers. And add coriander or parsley on top.

Pour garlic marinade over the eggplants and slightly mash the vegetables.

Cover the dish with plastic wrap or a lid. After the vegetables have cooled, remove the container with Georgian-style eggplants and refrigerate. Let the dish marinate for 3-4 hours, preferably overnight. It is desirable to periodically turn the dish over to evenly mix the juice and marinade and absorb into the vegetables.

Mix the eggplants with the vegetables before serving. The dish is very delicious, fragrant, and colorful when ready. Georgian-style eggplants are tender, in a spicy marinade, while the carrots, peppers, and onions are crispy and sweet-sour. Store the eggplants for up to 5 days in a closed container in the refrigerator. Enjoy your meal.