Tevzi Badrijanit Brotseulis Tsvenshi Recipe
Serves/Makes: 6 - 8
Ingredients:
- 1 whole (about 4-6 pounds) red snapper or striped bass, head and tail left on, cleaned, rinsed and patted dry
- 2 cloves garlic, crushed in a garlic press
- 1 cup olive oil, or more as needed
- 2 medium-sized eggplants / aubergines (about 1/2 pound each), sliced 1/2-inch thick
- 3 cups fresh or bottled pomegranate juice
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup fresh chopped cilantro
- Salt and freshly ground black pepper to taste
- Preheat oven to 375°F. Rub the fish with salt, pepper, the crushed garlic, and 3 tablespoons of the olive oil place in a baking dish. Let stand for 15 minutes.
- Bake the fish until opaque throughout, 10 minutes for every inch of the thickness of the fish, measured at the thickest part - 40 minutes to 1 hour, depending on the size of the fish. The fish should be browned and crispy on top.
- Meanwhile place the eggplant / aubergine slices in a colander and sprinkle them with 2 tablespoons of salt. Let stand for 30 minutes. Rinse the eggplant thoroughly and pat dry with paper towels.
- Pour the remaining oil into a heavy skillet. If the oil is less than 1 inch deep, add more oil. Heat the oil over medium-high heat. Fry the eggplant slices, a few at a time, until deep golden on both sides, about 15 minutes. Drain on paper towels.
- Reduce the pomegranate juice over high heat to about 1 1/3 cups, taking about 10-15 minutes. Stir in the onion, minced garlic, red pepper flakes, basil and cilantro, and season with salt. Allow the sauce to cool to a warm temperature.
- Serve the dish surrounded by eggplant slices and pass the pomegranate sauce in a sauce boat.
Note:
This recipe for Tevzi Badrijanit Brotseulis Tsvenshi serves/makes: 6 - 8
Main Ingredient: Snapper
Preparation Method: Baked
Cuisine: Georgian
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