Learn how to make this delish simple eggplant dish from Georgia where eggplants are prepared in so many different ways. This dish will equally satisfy vegans, vegetarians, and omnivores. Serve it warm or at room temperature as an appetizer or side dish with flatbread or any bread of your choice. The eggplant can be fried or roasted.
Ingredients for Eggplant in Tomato Sauce
2 pounds/907g eggplants (about 3 medium eggplants)
2 teaspoons salt
8 tablespoons sunflower or olive oil, more as needed
1 large onion ~7 ounces/200g (1 ½ cups chopped onion)
3 or 4 garlic cloves, peeled and chopped
2 teaspoons tomato paste
2 cups/480g ripe tomatoes or same amount canned tomatoes blended until smooth
½ teaspoon salt
2 teaspoons sugar, more to taste
¼ teaspoon black pepper
1 large red bell pepper, seeded and sliced into 2-inch strips (~8 oz/226g)
½ green chili pepper (such as jalapeno or serrano), finely chopped, or ¼ teaspoon cayenne or crushed red pepper flakes, more to taste
A medium bunch of fresh cilantro ~40g (to make about 1 cup chopped)
1/3 cup/15g chopped basil
1 teaspoon ground marigold petals
1 teaspoon ground Blue Fenugreek
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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