Eggplant with garlic filling (ctorats)
200 gr. (3-4 pcs.) Eggplant
5 g garlic
50 g of parsley and celery roots
5 g. Cilantro and dill,
50 g tomatoes
salt, pepper to taste.
Peel the aubergines from the stalks, peel them off, then make a longitudinal incision with a sharp knife on one side and remove the flesh with a spoon. Put eggplants prepared in this way in salted water for 10-15 minutes, then take them out and squeeze. Slice the eggplant pulp, add chopped garlic peeled, carefully washed and finely chopped parsley and celery roots, cilantro and dill, salt, sprinkle with pepper, mix and fry in vegetable oil. Fill the prepared eggplants with this filling and lay the notched side up in a row in a pan with heated vegetable oil. Add peeled and chopped tomatoes, salt, add a little water (20 gr. Per serving), sprinkle with finely chopped cilantro, dill, cover and simmer for 5 minutes. Serve eggplant by watering the stew juice. The dish can be served both cold and hot.
200 gr. (3-4 pcs.) Eggplant
5 g garlic
50 g of parsley and celery roots
5 g. Cilantro and dill,
50 g tomatoes
salt, pepper to taste.
Peel the aubergines from the stalks, peel them off, then make a longitudinal incision with a sharp knife on one side and remove the flesh with a spoon. Put eggplants prepared in this way in salted water for 10-15 minutes, then take them out and squeeze. Slice the eggplant pulp, add chopped garlic peeled, carefully washed and finely chopped parsley and celery roots, cilantro and dill, salt, sprinkle with pepper, mix and fry in vegetable oil. Fill the prepared eggplants with this filling and lay the notched side up in a row in a pan with heated vegetable oil. Add peeled and chopped tomatoes, salt, add a little water (20 gr. Per serving), sprinkle with finely chopped cilantro, dill, cover and simmer for 5 minutes. Serve eggplant by watering the stew juice. The dish can be served both cold and hot.
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