Aubergine / Eggplant Family Style

Name: Aubergine / Eggplant Family Style (Badrijani Ojakhuri ბადრიჯანი ოჯახური)
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: Serves 6–8
Cuisine: Georgia
Ingredients: 30 g / 1 oz / ½ cup chopped opal or green basil; 15 g / ½ oz / 4 garlic cloves, or more to taste; 30 g / 1 oz / ½ cup chopped coriander / cilantro; 1 tsp coriander seeds, crushed; 6 tbsp sunflower oil; salt and freshly ground black pepper; 900 g / 2 lb aubergine / eggplant (about 3 medium); 480 ml / 16 fl oz / 2 cups chopped tomato pulp; 1 yellow pepper (about 150 g / 5 oz); 1 red pepper (about 150 g / 5 oz); 1 orange pepper (about 150 g / 5 oz); 150 g / 5 oz / 1½ cups walnut halves, ground; 15 g / ½ oz / ¼ cup chopped parsley

Badrijani Ojakhuri ბადრიჯანი ოჯახური

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 35

Appears in

Tasting Georgia

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.

Ingredients

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

Asia
Georgia
Main course
Gluten-free
Vegan
Spicy

Method

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-