Eggplant Caviar

Badridzhnis Khizilala

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 3 small eggplants (about pounds total)
  • 2 medium onions, peeled and finely chopped
  • ½</


Place the eggplants in an ovenproof dish and bake in a preheated 375°F. oven until tender, about 45 minutes. Set aside to cool.

Meanwhile, sauté the onions in the olive oil until soft but not brown. Add the chopped green pepper and the garlic; <