Eggplant with blackcurrant

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.

Preparation Time

30-60 mn

Difficulty

Simple

CAL

250-500 calories

Type of Food

Starter

Recipe author

Luka Nachkebia

Ingredients

Portions :

buckwheat sprouts

10 gram

Olive oil

75 milliliter

Garlic

5 gram

Oregano

5 gram

Lemon

50 gram

blackcurrant

60 gram

Eggplant

150 gram

step

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

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.

Serve

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

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