Disheveled eggplants (achicheli badrijani)
4 servings
90 minutes
Achichili badrijani is a traditional Georgian dish that conveys the depth of flavors from this region. Tender eggplants, cooked until soft and pressed, turn into silky strands that pair wonderfully with crushed walnuts, fresh cilantro, and aromatic pomegranate juice. This dish has a rich nutty flavor with a pleasant tanginess that adds special freshness. The combination of soft eggplants and crunchy nuts makes it incredibly textured. Achichili badrijani is often served as an appetizer on festive tables, accompanied by wine or traditional Georgian dishes. Its vibrant taste and rich texture reveal the beauty of Georgian cuisine, making it an exquisite addition to any feast.
1
Cut off the tails of the eggplants, make several lengthwise cuts to easily tear them into fibers later. Place in a pot of water, cover with a lid, and boil until cooked.
- Eggplant: 5 piece
2
Place on a baking sheet, cover with a cutting board, and put a press on the board. Leave for an hour. The eggplants should release water.
3
Release the press (in the photo – eggplants after pressing, by the way, notice how the cuts are made). Squeeze the eggplants by hand, peel them, and tear them lengthwise into fibers (long strips should result).
4
Crush the nuts in a blender. Finely chop the cilantro. Add to the eggplants. Also add Georgian spice tso (or pomegranate juice) and salt. Mix well.
- Walnuts: 200 g
- Pomegranate juice: 100 g
- Cilantro: 1 bunch
- Salt: pinch
