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About Georgia

from 30 April, 1999

 

Georgian Cuisine : Vegetables : Badridzhani Nivrit
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Badridzhani Nivrit
(Eggplant with Garlic)

Serves 4 to 6

1 large (1 1/4-pound ) eggplant
Salt
3/4 cup of olive oil (approximately)
3 large garlic cloves, peeled and roughly chopped
Chopped cilantro

Slice the unpeeled eggplant into rounds of 1/2 inch thick, then cut each round in half crosswise. Rinse and place on paper towel to drain. Sprinkle with salt and let the eggplant stand for at least 30 minutes. Pat dry.

In large skillet heat 1 tablespoon of oil. Place some eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.

Remove the eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.

In a mortar with a pestle, pound 1 teaspoon salt and the garlic to make a paste. Spread the paste lightly on the cooked eggplant slices; let sit for 1 minute, then gently scrape most of the paste off. Place the eggplant on a dish and serve at room temperature, garnished with chopped cilantro.

 


 

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