EGGPLANT WITH MAYONNAISE AND HERBS
Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make eggplant filled with spicy mayonnaise and herbs.
Ingredients: 3 eggplants, half a small garlic bulb, 15 grams of fresh parsley, 15 grams of fresh basil, 10 grams of fresh mint, 25 grams of fresh tarragon, half tsp of black pepper, 1 level tsp of dried coriander, 200 grams of mayonnaise, 12 tbs of oil, and salt (amount dependent upon personal preference).
Preparation: Thinly slice one eggplant and add to a pan with 4 tbs of oil. Fry (covered) on a medium heat until one side is fried. Remove cover and fry the other side. Repeat the process for the other eggplants.
Cut the mint and add, together with the garlic cloves, to a mortar and crush together.
Add the mayonnaise to a mixing bowl. Chop the parsley, basil and tarragon and add to the bowl. Mix thoroughly.
Add the crushed garlic and mint, together with half tsp of black pepper and 1 level tsp of dried coriander. Mix thoroughly.
Add several of the fried eggplant slices to a plate.
Use a spoon to add the mayonnaise/herb mixture to the eggplant slices. Repeat until all of the eggplant slices are covered.
Add 100 ml of water to the mayonnaise/herb mixture to make a sauce. Stir thoroughly.
Serving: The eggplant can be served unrolled or rolled up. Add the mayonnaise/herb sauce and serve cold.
Enjoy your Eggplant with Mayonnaise and Herbs!