Stuffed Eggplant

Name: Stuffed Eggplant (Badridzhani Bostneulis Satenit)
Yield: Serves 8 to 10
Cuisine: Georgian
Ingredients: 4 eggplants (2 pounds total); 5 medium tomatoes; Diced hot red or green pepper; 2 tablespoons each minced cilantro, parsley, and basil; ¼ cup chopped celery leaves; 1 small onion, peeled; 1 large red pepper, cored and seeded; 4 garlic cloves, peeled and minced; ¼ teaspoon freshly ground black pepper; ¼ cup corn oil; 1 teaspoon salt

Badridzhani Bostneulis Satenit

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

A simple and elegant way to highlight a number of garden vegetables, this excellent dish is like imam bayeldi with a Georgian flair.

Ingredients

4 eggplants (2 pounds total)
1 large red pepper, cored and seeded
1

Asia
Georgia
Starter
Side dish
Dinner
Vegan
Gluten-free

Method

Cut the eggplants in half lengthwise and with a spoon scrape out most of the seeds, creating a hollow in each half.

Dice the red pepper and the onion. Place them in a bowl with the minced herbs, celery leaves, garlic, and hot pepper to taste. Peel, seed, and chop the tomatoes; add to the other vegetables. Stir in the salt, pepper, and 2