‘Backcombed’ Aubergines / Eggplant

Achechili Badrijani აჩეჩილი ბალრიჯანი

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

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

By Carla Capalbo

Published 2017

  • About

There is no limit to the imaginative ways the Georgians have of serving aubergines/ eggplant. Here the fruit - for it is a fruit - is baked until soft (fry it in oil for a heavier version) before being ‘backcombed’ or shredded with a fork and flavoured with nuts and herbs. It makes a great salad accompaniment. If you prefer, use hazelnuts instead of walnuts.