Georgian Culinary Delights: Traditional Recipes with Eggplants and More

Georgian cuisine is renowned for its vibrant flavors, fresh ingredients, and hearty dishes that bring people together. From savory stews to flavorful appetizers, these recipes highlight the versatility of eggplants, a staple in Georgian cooking. Below, we present a collection of traditional Georgian recipes, including tips for preparation, allergen warnings, and fascinating facts. Whether you’re a seasoned cook or a beginner, these dishes will add a touch of Caucasian flair to your table!

Recipe 1: Chanakhi – Traditional Georgian Stew

Ingredients (Serves 4–6):

• 500 g young lamb (preferably rib cuts)
• 500 g potatoes
• 5–6 medium eggplants
• 30 g lamb fat (or substitute with butter)
• 3–4 onions
• 5–6 garlic cloves
• 3–4 medium tomatoes
• Beef broth
• 1–2 bay leaves, 1 spicy chili pepper, a few sprigs of tarragon
• Salt to taste

Preparation:

1. Cut the lamb into pieces (30–40 g each). Traditionally, tender rib cuts are used for their fat content and flavor, but beef brisket can be a substitute. Sear the meat in lamb fat until golden brown.
2. Layer ingredients in a heatproof vessel (preferably clay, but a cast-iron pot or Dutch oven works). Start with the meat.
3. Chop vegetables into large pieces. Layer in this order: potatoes, onions, eggplants, tomatoes, and spices with garlic.
4. Pour beef broth over the ingredients, just covering them.
5. Bake in the oven at 160°C (320°F) for 1.5 hours until the meat is tender and falls apart.

Alternative Method: For a richer flavor, sear the vegetables separately in lamb fat or butter before layering. This enhances the dish’s depth and aroma.

Fascinating Fact: Chanakhi is a staple in Georgian feasts (supra), symbolizing hospitality. Georgia is a key producer of eggplants in the Caucasus, with its fertile lands yielding flavorful varieties.

Allergen Warning: Lamb and beef may cause allergic reactions in sensitive individuals (allergen: meat proteins, code M1). Butter, if used, contains dairy (allergen: lactose, code D1).

Recipe 2: Chanakhi in Clay Pots

Ingredients (Serves 4):

• 500 g lamb
• 4 potatoes
• 4 eggplants
• 4 onions
• 4 tomatoes
• 4 bell peppers
• 200 ml tomato juice
• 1 head of garlic
• Salt, black pepper, fresh herbs to taste

Preparation:

1. Cut lamb into small pieces, season with salt and pepper. Peel and dice potatoes into large cubes.
2. Wash and slice eggplants crosswise into large pieces.
3. Finely chop garlic and herbs, mix with salt and pepper. Spread half of this mixture over the eggplant slices.
4. Layer ingredients in clay pots: start with lamb, followed by potatoes, eggplants with spices, onion rings, quartered tomatoes, sliced bell peppers, and remaining herbs. Season each layer with salt and pepper.
5. Pour tomato juice over the contents.
6. Bake at 180°C (350°F) for 40–50 minutes.

Fascinating Fact: Clay pot cooking is a traditional Georgian method, preserving nutrients and enhancing flavors. Eggplants, widely grown in Georgia, are prized for their versatility in such dishes.

Allergen Warning: Tomato juice may cause reactions in individuals sensitive to nightshades (allergen: solanine, code N1).

Recipe 3: Chanakhi with Beans

Ingredients (Serves 6):

• 700 g lamb (or beef)
• 200 g red beans
• 500 g potatoes
• 300 g tomatoes
• 250 g eggplants
• 250 g onions
• 150 g red bell peppers
• 150 g carrots
• 2 tbsp tomato paste
• 1 head of garlic
• 4 tbsp flour
• 1 bunch of herbs (parsley, green onions, basil)
• Bay leaves, salt, pepper to taste

Preparation:

1. Soak and cook red beans until nearly tender.
2. Peel and dice potatoes into large cubes. Fry in oil until golden, then drain on paper towels.
3. Cut meat into large cubes and sear on high heat to form a crust.
4. Add chopped onions and sliced carrots to the meat, simmer for 5 minutes. Stir in pepper mix, salt, and flour, and cook for 3 more minutes.
5. Add tomato paste and water, bring to a boil.
6. Mix in chopped garlic, 2 bay leaves, 3–4 black peppercorns, and ½ tsp salt. Simmer for 15 minutes.
7. Peel tomatoes (blanch to remove skins) and slice into rounds. Chop eggplants and bell peppers into small pieces.
8. In clay pots, layer potatoes, beans, meat with vegetables, onion rings, eggplants, bell peppers, and tomatoes. Season with salt and pepper.
9. Bake at 220°C (430°F) in covered pots for 25 minutes.
10. Garnish with fresh herbs before serving.

Fascinating Fact: Beans are a staple in Georgian cuisine, often paired with eggplants to create hearty, protein-rich dishes. Georgia’s Black Sea region produces high-quality red beans.

Allergen Warning: Beans may trigger allergies in some individuals (allergen: legume proteins, code L1). Flour contains gluten (allergen: gluten, code G1).

Recipe 4: Badrjani – Georgian Eggplant Rolls

Badrijani is a traditional appetizer in Georgian cuisine, eggplant rolls.

Ingredients (Serves 4):

• 4 eggplants
• 200 g walnuts
• 3 g ground coriander
• 3 g khmeli-suneli spice mix
• 3 g ground red pepper
• Salt to taste
• 2 tbsp wine vinegar
• 1 pomegranate
• 1 bunch cilantro
• 1 onion
• Sunflower oil
• 4 garlic cloves

Preparation:

1. Slice eggplants lengthwise into thin strips and soak in salted water for 15–20 minutes to reduce oil absorption during frying.
2. Pat slices dry with paper towels to remove excess moisture.
3. Fry eggplants on both sides until golden, then drain on paper towels.
4. For the filling, blend or grind walnuts, onion, and garlic.
5. Finely chop cilantro (optional: add parsley), mix with walnut paste, coriander, khmeli-suneli, red pepper, and vinegar. If too thick, dilute with a little cold boiled water to achieve a dough-like consistency.
6. Spread filling over fried eggplant slices and roll them up.
7. Garnish with cilantro and pomegranate seeds before serving.

Fascinating Fact: Badrjani is a popular appetizer at Georgian feasts, reflecting the country’s love for walnuts, a major crop in Georgia’s orchards.

Allergen Warning: Walnuts are a common allergen (allergen: tree nuts, code T1). Handle with care to avoid cross-contamination.

Recipe 5: Eggplant Pkhali

Pkhali is a traditional Georgian appetizer, without which there is no feast in this sunny country. Pkhali from eggplants is one of the options. It can also be made from beets, spinach.

Ingredients (Serves 2):

• 3–4 eggplants
• 100 g walnuts
• 4–5 garlic cloves
• 1 large bunch cilantro
• Wine vinegar
• Salt
• Khmeli-suneli spices
• Green lettuce, garlic, chili pepper (optional)
• Nuts, herbs, red berries (e.g., pomegranate) for garnish

For this pkhali recipe, it is important that the eggplants are large but not overripe, with light colored seeds.

Preparation:

1. Bake eggplants at 180°C (350°F) for 30–40 minutes or microwave at full power for 10 minutes. Brush with a little oil and pierce with a fork to prevent burning.
2. Cover baked eggplants and let cool.
3. Peel cooled eggplants and mash the flesh. Alternatively, halve unpeeled eggplants and scoop out the flesh with a teaspoon.
4. For the dressing, blend walnuts, garlic, cilantro, salt, khmeli-suneli, and 1–2 tbsp wine vinegar. Optionally, add a seeded chili pepper for spice. Blend until smooth.
5. Mix dressing with eggplant flesh.
6. Shape into small balls, garnish with herbs, pomegranate seeds, or berries, and optionally sprinkle with crushed nuts and purple onion rings.
7. Serve chilled.

P.S. The appetizer is served chilled.

Fascinating Fact: Pkhali is a staple at Georgian feasts, showcasing the versatility of eggplants, which can be paired with various ingredients like spinach or beets.

Allergen Warning: Walnuts may cause allergic reactions (allergen: tree nuts, code T1). Chili pepper may irritate sensitive individuals (allergen: capsaicin, code C1).

Recipe 6: Ajapsandali – Georgian Vegetable Stew

Delicate vegetable stew made from eggplants.

Ingredients (Serves 6–8):

• 1 kg eggplants
• 500 g carrots
• 500 g bell peppers
• 1 chili pepper
• 250 g onions
• 6 garlic cloves
• 700 g tomatoes
• 10 g basil
• 30 g cilantro
• 10 g parsley
• ½ tsp utskho-suneli
• ½ tsp saffron
• ½ tsp ground black pepper
• ½ tsp ground coriander
• 1 tsp salt
• 80 ml oil

Preparation:

1. Slice eggplants into 1 cm thick rings, salt, and let sit for 30 minutes to release bitterness. Rinse and gently squeeze.
2. Fry eggplants until cooked.
3. Cut bell peppers into long strips and fry.
4. Dice onions and slice carrots into thin half-moons. Fry onions, add carrots, and simmer for 20 minutes.
5. Finely chop herbs, crush garlic with salt, and mix into a paste.
6. Peel and grate tomatoes.
7. In a Dutch oven, combine eggplants, peppers, onions with carrots, saffron, parsley, basil, and tomatoes. Stir and simmer on low heat for 15 minutes.
8. Before serving, add garlic-cilantro paste and mix.

P.S. Before serving, add garlic and cilantro paste to the vegetables and stir.

Fascinating Fact: Ajapsandali is a summer favorite in Georgia, celebrating the bounty of local vegetables. Georgia’s climate supports robust eggplant and tomato harvests.

Allergen Warning: Nightshades (eggplants, tomatoes, peppers) may cause reactions in sensitive individuals (allergen: solanine, code N1).

Recipe 7: Badrjanis Khizilala – Georgian Eggplant Caviar

Badrijanis hizilala is a delicious Georgian dish that is a kind of eggplant caviar. Here is a recipe on how you can prepare this dish.

Ingredients (Serves 4):

• 3–4 medium eggplants
• 1 large onion, finely chopped
• 3–4 garlic cloves, finely chopped
• 2–3 tomatoes, finely chopped
• ¼ cup olive oil
• Salt to taste
• Black pepper to taste
• Fresh herbs (cilantro or parsley) for garnish

Preparation:

1. Wash and cut eggplants into long strips or cubes. Salt and let sit for 15–20 minutes to release juice.
2. Prepare vegetables: chop onion, garlic, and tomatoes.
3. Rinse eggplants to remove excess salt and pat dry.
4. Heat olive oil in a skillet over medium heat. Fry eggplants, stirring, until soft and golden.
5. Add onions and garlic, cooking until soft.
6. Add tomatoes and cook until they soften.
7. Reduce heat, season with salt and pepper, and cook a few more minutes to blend flavors.
8. Serve chilled, garnished with cilantro or parsley.

P.S. This dish is ideal as a hot or cold snack, as well as an appetizer for main courses.

Fascinating Fact: Badrjanis Khizilala is a versatile dish, served as a dip or side, reflecting Georgia’s love for eggplant-based recipes.

Allergen Warning: Olive oil may cause reactions in rare cases (allergen: oil compounds, code O1).

Recipe 8: Eggplants with Celery

Ingredients (Serves 6):

• 6–8 small or long thin eggplants, halved
• 3–4 large ripe tomatoes
• 2 onions
• 1 large carrot
• 5–6 garlic cloves
• 200 g leafy celery
• 100 g purple basil
• 100 g cilantro
• 100 g butter
• 100 ml vegetable oil
• Salt, pepper, bay leaves

Preparation:

1. Peel eggplants thinly. Cut lengthwise without slicing through to form a “book,” rub with salt, and set aside.
2. Finely chop garlic and celery for the filling. Cut butter into sticks.
3. Squeeze excess moisture from eggplants and stuff with celery-garlic mix and a butter stick.
4. Heat vegetable oil in a skillet and fry eggplants until golden, then cover, reduce heat, and simmer until fully cooked.
5. In another skillet, prepare the sauce: fry chopped onions, add grated carrots, cilantro, basil, and optionally parsley, then add peeled, mashed tomatoes. For spice, add finely chopped green chili. Cook on medium heat, stirring.
6. Pour sauce over eggplants, add bay leaves, cover, and simmer on low for 10–15 minutes.
7. Serve hot or chilled.

P.S. You can also eat it chilled in hot weather.

Fascinating Fact: Celery, grown in Georgia’s temperate regions, adds a unique aroma to this dish, balancing the richness of eggplants.

Allergen Warning: Butter contains dairy (allergen: lactose, code D1). Celery is a common allergen (allergen: celery proteins, code C2).

Recipe 9: Eggplants Stuffed with Herbs

Ingredients (Serves 6):

• 10–12 small eggplants
• 4–5 tomatoes
• 2–3 onions
• 1 bunch cilantro
• 1 bunch basil
• A few sprigs of dill
• A few sprigs of parsley
• 4–5 garlic cloves
• 1 green pepper
• Vegetable oil
• Salt

Preparation:

1. Remove eggplant stems, wash, and drain in a colander.
2. Finely chop herbs, garlic, and green pepper, mix with salt.
3. Cut each eggplant lengthwise on one side and stuff with the herb mixture.
4. Fry chopped onions in oil until golden.
5. Place eggplants over onions, top with grated tomatoes, cover with a plate, add a weight, and cook covered on low heat until done.

Fascinating Fact: Herb-stuffed eggplants are a summer delicacy in Georgia, showcasing the country’s abundant fresh herbs, grown in its lush valleys.

Allergen Warning: Nightshades (eggplants, tomatoes, peppers) may cause reactions (allergen: solanine, code N1).

These Georgian recipes celebrate the rich flavors of eggplants, walnuts, and herbs, reflecting the culinary heritage of Georgia, a country known for its vibrant produce and warm hospitality. From hearty Chanakhi to elegant Badrjani, these dishes are perfect for any occasion. Georgia’s fertile lands make it a leading producer of eggplants and walnuts in the Caucasus, contributing to the authenticity of these recipes.

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