Roasted eggplant with garlic and coriander
11 August, 2016
Roasted eggplant with fresh herbs and garlic is a popular vegetarian dish of Georgian cuisine. It is easy to prepare and perfect to consume in summer together with Georgian corn bread mchadi and tomato-cucumber salad.


Eggplants - 3 pi
Coriander - 1 batch
Garlic - 3 cloves
Pomegranate - ½ pieces
Refined oil - 50 milliliters
Salt To taste

1. Cut the fruit-stalks from the eggplants and without removing the peel, cut them into the tongue-like or round slices of five
millimeters in thickness. You should get four or five ‘tongues’ from each eggplant. The two side pieces are thrown out or kept for other dishes.
2. Heat the frying pan, pour oil on it and fry the eggplants on both sides.
3. Crush coriander, garlic and salt to a state of pulp a until they are all well blended.
4. Spread the green mixture on each roasted eggplant.
5. Before serving, sprinkle the seeds of pomegranate on them. They can also be served cold.