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.
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).
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.
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.
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.
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.
Enjoy your Eggplant with Ajika and Mayonnaise!