EGGPLANT WITH AJIKA AND MAYONNAISE

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 with ajika and mayonnaise. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot peppers, garlic, herbs and spices.

Eggplant with Ajika and Mayonnaise - Copy

Ingredients: 2 large eggplants, 100 grams of mayonnaise, 6 cloves of garlic, 2 hot green peppers, 3 green onions, 7 stalks of fresh coriander, 7 stalks of fresh parsley, 4 stalks of purple basil, 7 tbs of oil, salt (amount dependent upon personal preference), and 1 heaped tsp of ajika. Click here to see a step-by-step photo recipe for ajika (with walnuts).

Ingredients - Copy

Preparation: Slice the eggplant and add to a pan with 7 tbs of oil. Fry (covered) on a low temperature until one side is cooked. Remove cover and fry the other side.

Fried Eggplant - Copy

Slice the peppers and finely chop the green onions, coriander, purple basil and add to a mixing bowl together with 100 grams of mayonnaise and 1 heaped tsp of ajika. Mix and squash with a wooden spoon. Leave for 15-20 minutes.

Ingredients in Mixing Bowl - Copy

Finely chop the garlic and parsley. Add to the mixing bowl, together with salt (amount dependent upon personal preference). Mix thoroughly but do not squash.

Adding Garlic and Herbs - Copy

Serving: For a supra (feast) the mixture is spread on the fried slices of eggplant. The dish can also be served with the mixture and eggplant mixed together.

Ready for Serving - Copy

Enjoy your Eggplant with Ajika and Mayonnaise!

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Comments
One Response to “EGGPLANT WITH AJIKA AND MAYONNAISE”
  1. Love this, it sounds wonderful.

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