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Vegetarian Tchechertma

Course: Side Dish
Cuisine: Nash Didan
Servings: 6


1 1/4 Lb of eggplant (preferably small ones) peeled and cut into 1 inch cubes
1 large Idaho potato, peeled, cut in half lengthwise and sliced very thin half rounds
 Lb of plum tomatoes, chopped 1/2 cup olive oil 1 large onion, chopped
1 bunch cilantro, chopped
  • Heat 1/2 cup of olive oil in a large sauté pan.
  • Add chopped onion. Sauté on low.
  • Add 1 tbsp of salt, 1 tsp of pepper, 3/4 tsp of paprika.
  • Add potatoes and sauté until golden.
  • Stir periodically. If it sticks, turn off flame and stir.
  • Return to flame. Add eggplant and tomatoes. Cook on low, covered until eggplant is cooked.
  • Stir periodically. Stir in the cilantro at the end.