Name: Eggplant Caviar (Badridzhnis Khizilala)
Yield: Serves 12
Cuisine: Georgian
Ingredients: 3 large tomatoes, peeled and finely chopped (or one 28-ounce can plum tomatoes, drained and finely chopped); 1 generous teaspoon honey; 4 garlic cloves, peeled and crushed; Juice of 1 lemon; 1 tablespoon salt; Freshly ground black pepper; 2 medium onions, peeled and finely chopped; 3 small eggplants (about 2½ pounds total); 1 green pepper, cored, seeded, and finely chopped; ½ cup olive oil

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Strictly speaking, this eggplant preparation is native not to Georgia but to the Caucasus region in general. This is such a good recipe, however, that I am including it anyway, precision aside. The “caviar” may be eaten plain or spread on slices of black bread.