Description
Dish of Georgian cuisine, delicious, fragrant, useful. I advise everyone to cook it. Very cheap cost in the summer.
Ingredients
-
Black pepper
8 piece
-
Salt
1.5 tsp
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Garlic
2 tooth
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Cilantro
1 coup
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Tomato
2 piece
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Onion
2 piece
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Pepper
3 piece
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Eggplant
2 piece
-
Vegetable oil
Cooking
First thing, cut into cubes the eggplants, pour into a bowl, fill with water with 1 tablespoon of salt to all the bitterness out and leave time on the sidelines.
Now cut the onion into half rings and put in a heated on the fire with oil in the pot (who knows.. it is a pot in which to cook =) ).
Bell pepper cut into large enough pieces so they further cooking is not turned to mush.
Pour bell pepper to the skillet and stir together with the onion and continue to fry.
Also, quite coarsely cut tomatoes.
And pour into the pot, stir.
Now for the eggplant, pour the salty water from the bowl, rinse them again under the tap and pour into the skillet.
Stir the vegetables in the skillet and let them fry-stew for 5 minutes on medium heat.
From vegetables out moisture, and, now, take the boiled water and fill it with water so that the water was 1 cm above the vegetables.
Gulf water, add black pepper (8-10 pieces) salt and 1-1,5 tsp.)
When the water began to boil, diminish the heat to medium, cover with lid, but not completely, and leave to boil for about 30 minutes.
Boil until the vegetables (but not much, and, so, povelivaet), cut the cilantro and garlic.
After half an hour, pour prepared vegetables, cilantro and garlic, stir.
Bring to a boil and cook for another 10 minutes on low heat and switch off the gas.
All... adjapsandali ready!
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