Irina's Ailazan
Categories: Russian, Side dish, Vegetable, Ethnic, Georgian
Yield: 4 Servings
18 oz Eggplant
18 oz Potato
4 ea Onion
3 1/2 oz Sunflower Oil or corn
4 ea Tomatoes
1 c Green beans
1/4 c Basil fresh & chopped
1/4 c Thyme dried & ground
1/4 c Mace dried & ground
1/4 c Cilantro dried & ground
1/4 c Paprika dried & ground
6 ea Garlic cloves minced
1 ts Ground black pepper
1/2 ts Ground red pepper
Salt to taste
Slice eggplants thin, salt & leave for 25-30 mins.
Squeeze out excess juice then rinse with cold water.
Pat eggplant slices dry .
Slice thinly other vegetables.
Mix your spices very well.
Place vegetables in a deep pan in layers.
Begin with eggplant.
Sprinkle every layer with spices & salt.
Pour oil over this with a 1/2 c water.
Cover tightly with a plate then with cover.
Stew on low heat until done.
ORIGIN:
Dr. Irina Valonkova, Mosc ow-Russia, circa 2000
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