Stuffed Eggplant

Badridzhani Bostneulis Satenit

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

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.


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


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