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.


  • 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)
  • 1 heaped tsp of ajika. Click here to see a step-by-step photo recipe for ajika (with walnuts).


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.