Detailed step-by-step recipe with photos: Step 1
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Prepare all the ingredients and a deep frying pan in which vegetables and meat will be fried and then baked. The pan must be heat-resistant, cast iron or steel, without plastic or wooden parts. Teflon-coated pans are not recommended to be placed in the oven, because… the coating may release toxic substances.
First you need to wash all the vegetables and meat. Thaw the meat first. I chose pork butt for this recipe, but beef, lamb or poultry would work just as well. If you're cooking with pork, ham or neck work well. If with beef, I recommend using thick or thin edge, or tenderloin. Good parts to roast in lamb are the shoulder, the ham and the brisket. The dish will be tastier if the meat is not lean, but contains fat.
We will cut the vegetables quite large, so their flavors will be felt brighter.
Choose fresh, firm fruits.
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Step 2
Cut the eggplant into rings ~2cm thick, and each ring into quarters.
Some eggplants can become bitter when cooked; to get rid of the bitterness, you must first salt the already chopped eggplant and leave it for 10 minutes, then rinse with water and dry with a paper towel. It is not necessary to remove the peel here; after baking you will not feel it.
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Step 3
Peel a medium-sized onion and cut into small cubes. If you like onions, you can cut them into large pieces, so their taste in the dish will be more intense. You can also use red onion in this dish.
Life hack: if your eyes get very watery from onions, periodically wet the knife with cold water.
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Step 4
Peel the carrots. Cut into rings ~1cm thick. If the carrots are large, cut the rings in half.
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Step 5
Cut the bell pepper, remove the core and seeds. Cut into large pieces ~ 2cm wide. To brighten the finished dish, I recommend using red or yellow pepper.
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Step 6
Peel the garlic cloves and chop finely, or pass through a garlic press. If you don’t have fresh garlic at home, you can add dried garlic at the stage of adding other spices.
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Step 7
Dry the meat with a paper towel. Cut into large pieces, remove film and veins.
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Step 8
Heat sunflower oil in a frying pan; it should cover the entire bottom.
Over medium heat, fry the pieces of meat on all sides until golden brown (about 3 minutes on each side) — this way we will seal all the juices in the meat. Then add onion. We do not add the onion immediately so that the meat does not begin to cook in its juice; it is important for us to maintain a crust on the meat.
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Step 9
The onion should be golden and caramel-colored.
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Step 10
As soon as the onions are golden, add carrots and bell peppers. Mix everything well and fry for 2-3 minutes over medium heat.
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Step 11
Add eggplant, spices and garlic. Mix everything and fry for another three minutes.
If you decide to add pureed tomatoes to the dish, you need to do it at this stage. You can take ready-made tomatoes in a jar, or you can cook them yourself. Next I will describe how. For ripe tomatoes, make cuts on top and scald them with boiling water, cover with a lid and hold for a couple of minutes, and then remove the skin. Puree the tomatoes with a blender or grate them on a coarse grater. Pour the prepared mixture into the meat and vegetables, stir and heat for two minutes.
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Step 12
Cover the pan with foil and place in the oven to bake at 160 degrees for 50 minutes. If you are cooking with poultry, the baking time can be halved.
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Step 13
The dish is ready! Serve Georgian meat with eggplants hot, with finely chopped herbs. Notice how beautiful this assortment looks on the plate. To add even more color and flavor, you can sprinkle the dish with additional purple basil. Bon appetit!
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