Georgian eggplant

Georgian eggplant

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  1. Eggplant 700 g
  2. Cilantro 100 g
  3. Parsley 50 g
  4. Garlic 30 g
  5. Ground black pepper 1/2 tsp
  6. Pomegranate (grain) 50 g
  7. Salt to taste
  8. Vegetable oil 4 tbsp
  • Main ingredients: Eggplant, Garlic, Greens
  • World Cuisine


Step 1.

Cut the eggplant into plates with a thickness of 0.5 cm. Salt each plate and leave for 20 minutes, drain the juice that has stood out.

Step 2

Preheat the pan, grease with vegetable oil and fry the eggplants until cooked, fry over medium heat on each side, until cooked.

Step 3

Garlic, parsley, cilantro, 1/2 tsp salt and 1/2 tsp black pepper, 3 tbsp. beat vegetable oil to a paste in a blender.

Step 4

Put one layer of fried eggplant on a plate, grease each eggplant with cooked pasta, put another layer of eggplant on top and grease again with paste. Sprinkle eggplant with pomegranate seeds and finely chopped cilantro.

Step 5

Allow eggplant to stand for at least 30 minutes. Enjoy your meal!


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