Eggplants with Rice and Tomatoes
Main Dishes • Georgian
Description
Recipe taken from the book 'Purmarili. Dishes of Georgian Cuisine' by John Smith.
Ingredients
- Eggplants 8 pieces
- Onion 3 heads
- Round Rice 3 tablespoons
- Sunflower Oil 6 tablespoons
- Savory 2 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Make a longitudinal cut 3–4 cm long in each eggplant, removing the stems.
Step 2
Boil the rice in salted water until half-cooked, then drain the water. Lightly salt and pepper the rice.
Step 3
Stuff the eggplants with the rice.
Step 4
Fry the stuffed eggplants on both sides in oil and arrange them in a single layer in a shallow pot or skillet, tightly next to each other.
Step 5
Finely chop the onion, fry it in the remaining oil until light golden, then place it on top of the eggplants.
Step 6
Layer the tomatoes, previously peeled and sliced thinly, on top.
Step 7
Pour in a quarter cup of water, cover, and simmer on low heat for 15–20 minutes. Shortly before finishing, add finely chopped savory and adjust salt if necessary. Serve the eggplants hot.
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