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.