Eggplant Caviar

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

Badridzhnis Khizilala

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.

Ingredients

3 small eggplants (about 2½ pounds total)
2 medium onions, peeled and finely chopped
½</

Asia
Georgia
Caucasus
Side dish
Dinner
Gluten-free
Vegetarian

Method

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; <