*serves 6-8 as a starter*
5 big eggplant, shiny and firm
1 nice bouket of dill
1 nice bouket of koriander
salt and pepper
oil for frying lots of eggplants
few spoons of honey
2-3 table spoons of apple vinegar
2-3 crushed garlic cloves
for this dish you will need space to put all the sliced eggplant on flat surface with salt on them - to take out the bitterness (that is not there so often nowadays) and the moist.
while the eggplants are resting with the salt, crush the dill, koriander and garlic in a pestle & mortar. add salt and pepper, the honey and vinegar, mix well and add a bit of olive oil to make it more liquide.
dry the eggplants with a clean tea towel and prepair a big flat plate for the fried ones.
fry the eggplant slices untill they are lightly brown from both sides. whenever you have a full plate of fried ones, put a layer of the dill-koriander paste over them. continue untill all the eggplants are fried and coated.
this dish is lovely warm or cold, great with bread and cheese and also as a starter for a gerorgian feest...