Eggplant with Rice and Tomatoes
Eggplant with rice and tomatoes – Georgian cuisine recipe eggplant stuffed with rice and stewed with tomatoes. For this recipe, you can use peeled tomatoes in their own juice.
Eggplant with rice and tomatoes ingredients
Eggplant with rice and tomatoes recipe
To cook the Georgian recipe eggplants with rice and tomatoes, wash, dry the eggplants, cut off the stalks and make a longitudinal incision. Finely chop the onion, and cut the peel from the tomato.
Boil rice in salted water until half cooked. Drain the water, and lightly salt and pepper the rice. Stuff the eggplants with prepared rice. Fry the stuffed eggplants on all sides in vegetable oil, and then put tightly in a saucepan.
Fry the finely chopped onion in the remaining oil. Put the fried onions and chopped tomatoes on top of the eggplants. In a saucepan with eggplant with rice pour 100 ml of water, cover and simmer over medium heat 15- 20 minutes. 2 minutes before cooking, add savory to the eggplant and, if necessary, salt. Serve the eggplants hot.