Eggplant with Garlic
1 hour Recipe Yield:
4-6 servings Difficulty:
Medium recipe
Eggplant with garlic - a recipe of Armenian cuisine, eggplants are cooked without peel so that there is no extra bitterness.
Recipe Ingredients
Cooking Recipe
For the eggplant with garlic recipe, wash the eggplant, dry it, cut off the stalks and remove the skin. Make a slit on one side of the eggplant and scoop out the pulp and seeds with a spoon. Dip the processed eggplants for 10-15 minutes in cold salted water, and then put them on a sieve and squeeze lightly.
Finely chop the eggplant pulp with seeds and mix with chopped garlic, finely chopped celery and parsley roots, salt, pepper, mix and fry in vegetable oil. Stuff eggplant with prepared filling.
In a deep frying pan, heat the vegetable oil, put the eggplants in one row with the cuts up, put the peeled and finely chopped tomatoes on top. Pour in a small amount of water, approximately 100-120 ml, sprinkle with chopped herbs, cover and simmer over low heat.
Eggplants are cooked for about 20-30 minutes, the degree of readiness of eggplants is determined by a uniform color change. Ready eggplants with garlic transfer to serving plates and pour over the resulting juice.