Eggplants with Herbs and Garlic

Appetizers | Georgian cuisine

⏳ Time

30 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

A super simple and very delicious dish.

Ingredients

Eggplants - 5 pieces
Garlic - 4 cloves
Cilantro - 1 bunch
Vegetable Oil - to taste
Dill - 1 bunch
Black Pomegranate Molasses - 1 piece
Ocean salt - to taste

Step by Step guide

Step 1

Wash the eggplants and cut off the stem.

Step 2

Slice the eggplants lengthwise with the skin on, creating strips about 5 mm thick. Place them on a plate, sprinkle with salt, and let sit for about thirty minutes to remove bitterness.

Step 3

Gently squeeze the eggplants by hand to avoid damaging the flesh.

Step 4

In a mortar with salt, thoroughly crush the herbs and garlic until it turns into a paste without any signs of individuality — this becomes the dressing.

Step 5

Heat a frying pan over high heat and fry each piece of eggplant in vegetable oil on both sides until golden brown.

Step 6

Spread the dressing on each slice while still hot and arrange them on a flat dish. The eggplants can be layered in a single layer, or, as we do in our small apartments with our large families, create a multi-layered cake from the eggplants.

Step 7

Sprinkle pomegranate seeds on top. The result is a very festive dish — the background is eggplant-brown, then a bright green layer of dressing, and on top — bright red seeds.