Jump to recipe


This Georgian Style Eggplant Recipe is a really great recipe that I got from my friend Larisa. I guarantee everyone will leave your table raving about this tasty eggplant dish. It could be served as an appetizer with fresh homemade bread, salad, or side dish. 

2 medium sized eggplants
4-5 cloves of garlic
2 large tomatoes – cut in quarters
2 bell peppers – seeded and quartered lengthwise
1 jalapeno pepper – seeded (leave seeds in for a spicier salsa or use more jalapenos)
Salt and pepper 
½ bunch parsley
Vegetable oil for frying

Peel off strips of the eggplant’s skin so that only about half of the skin is left on. Cut them into 2 1/2 inch strips about 1/2 inch thick.


Toss the eggplants with one tablespoon of salt and set aside.


Meanwhile, prepare the salsa.


Combine tomatoes, red bell peppers, garlic, parsley and jalapeno pepper in food processor or blender. Season with salt and black pepper to taste. Pulse until you get the salsa to the consistency you like. (I like well blended). Test seasonings and adjust if needed. 

By this time eggplants will release some liquid. Drain the eggplants and pat dry with paper towels. Pour about 1 inch oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place 1/4 of the eggplants into the hot frying pan. (you will fry all the eggplants in four batches). Fry while mixing until eggplants are golden brown.


Take out the eggplants and place them on a plate covered with pepper towel.


Get a deep bowl or smaller casserole dish and pour four – five tablespoons of salsa at the bottom of the dish. Then arrange one layer of eggplants.


Continue to layer ingredients until finished.


Refrigerate for up to 2-3 weeks.