Eggplant with blackcurrant
30-60 Min
Light dish
201-500 Kcal

Georgian gastronomic culture is full of vegan and vegetarian dishes. Foreigners truly love these dishes and their varieties. However, Georgians are well aware of all them and the most of them are even too aware. So, I think it's time for a little deviant refreshment.

300 300 gr. eggplant
120 120 gr. blackcurrant
100 100 gr. lemon
10 10 gr. fresh oregano
10 10 gr. garlic
150 150 ml. olive oil
20 20 gr. buckwheat sprouts
step 1
Cut eggplant in half so that it resembles a little bag. Fill it with everything flavory, in order to make the depressingly homogenous taste of an eggplant a little bit more refreshed. Put in some crushed garlic, add salt and slices of a peeled lemon (the peel should be removed thoroughly including inner white skin. The white skin makes the dish so bitter that you won't be able to taste anything for an hour after having it). Keep the mixture the fridge for 30 minutes.
step 2
Blackcurrant is the main filling component. You can replace it with bilberry. They differ in taste, but both of them fill the dish with complimentary flavour. Add oregano leaves to the blackcurrant and stuff it in the eggplant. Add olive oil, grease some salt from the outside and wrap the eggplant in aluminium foil. Bake in the oven at 180 degrees for 30 minutes.

How To Serve

Place the dish on a plate and sprinkle buckwheat sprouts over it for serving.