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Eggplant chanakh without meat

Eggplant chanakh without meat

Category: Culinary recipes
Kitchen: georgian

Ingredients

Potatoes 500 g
Eggplant 500 g
Tomatoes 500 g
Bulb onions 3 pcs.
average
Butter 200 g
Garlic 3 cloves
Cilantro, parsley, celery 1 bundle
Salt pepper taste

Cooking method

  • This dish is very suitable for a slow cooker as it must be cooked over low heat and preferably in a ceramic pot. I cook it in a ceramic pot over low heat.
  • Wash the eggplants and cut into 4 pieces in length and each in half. Put in a bowl, sprinkle with salt and leave for half an hour. After that, squeeze the eggplants, but so that the pieces are not crumpled.
  • Cut the onion into half rings, chop the garlic and herbs and sprinkle everything with pepper, mix.
  • Place half the plums on the bottom in a saucepan. butter, then cut potatoes into lengths into 2-4 pieces. Top - eggplant and sprinkle with a pepper mixture of herbs and onions, and then again potatoes, eggplants, etc. Salt each layer a little.
  • Finish with whole tomatoes (preferably peeled) and butter. Put the saucepan on low heat. Simmer until the potatoes are tender.
  • My advice.
  • You can choose greens to your liking. But be sure to have at least a little cilantro. For example, I do not like celery and replace it with basil. If the eggplants are old and have thick skin, you can peel them before cooking. Vegetables are cooked in their own juice, they are very aromatic and tasty.


 

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