Aubergine / Eggplant Family Style

Badrijani Ojakhuri ბადრიჯანი ოჯახური

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

By Carla Capalbo

Published 2017

  • About

This colourful vegetable medley is a recipe from Marina’s mother that stars aubergines / eggplants and sweet peppers. It goes wonderfully with grilled meats and khachapuri. For the tomato pulp, either peel and seed fresh tomatoes or strain imported canned plum tomatoes. The pulp should not be too juicy.


  • 900 g / 2 lb aubergine / eggplant (about 3 medium)
  • 1


Wash the aubergines / eggplants and, using a peeler, remove half of the peel, in long, alternating strips from top to bottom: they’ll look like they’re striped black and white. Cut the aubergines / eggplants into 2-cm / 1-