Badrijani

Badridschani (of Georgian ბადრიჯანი = aubergine) referred to in Georgia generally a dish that is prepared on the basis of eggplant, which are usually fried with a little oil. Within Georgia Badridschani enjoy great popularity and are available in many restaurants.

Preparation methods

Normally vegetarian variations of Badridschani be prepared. The cultural background is that the Orthodox Church, which is the largest religious group in Georgia, numerous fasts knows where, depending on the stage almost no animal products and no meat is to be consumed. For this reason, the Georgian cuisine has many vegetarian and vegan dishes that do not match the new fad, but a very old tradition.

Badridschani with garlic and onions

In this variant, eggplant, fry in oil on both sides and then seasoned with small chopped onion, garlic and vinegar.

Badridschani with walnuts

In this case, the eggplants are fried as possible so that they lose a lot of fluid. Then they are with, garlic - walnut paste of finely ground walnuts, a Georgian saffron type and Uzchuts suneli ( seasoning ) filled, garnished with pomegranate seeds and herbs, and served as an appetizer ..

Popular eating companion

Basically is often drunk to Badridschani a wine, especially dry white wine, such as Tsinandali. As to all the other dishes also, is served in Georgia Badridschani bread. During Lent Badridschani are usually eaten with bean dishes (Lobios ), otherwise they are also a popular accompaniment to grilled meats.