Badridzhani
Badridschani (from Georgian ბადრიჯანი = aubergine ) generally refers to a dish in Georgia that is prepared on the basis of aubergines , which are usually fried with a little oil. Badridzhani are very popular in Georgia and are available in many restaurants.
Preparation methods
Usually vegetarian variations of the Badridschani are prepared. The cultural background is that the Orthodox Church , which is in Georgia's largest religious community, numerous fasts knows where, depending on the stage almost no animal products and no meat is to be consumed. For this reason, Georgian cuisine has numerous vegetarian and vegan dishes that are not in line with a new wave of fashion, but rather a very old tradition.
Badridschani with garlic and onions
In this variant, eggplants are fried in oil on both sides and then seasoned with small pieces of onion, garlic and vinegar.
Badridschani with walnuts
In this case, the eggplants are fried as much as possible so that they lose a lot of liquid. Then they are filled with a garlic walnut paste made from finely ground walnuts, a Georgian type of saffron and Uzchut's suneli (spice mixture), garnished with pomegranate seeds and herbs, and served as a starter.
Popular food companions
Basically, people like to drink a wine with Badridschani, especially dry white wine such as Zinandali . As with all other dishes, bread is served with Badridzhani in Georgia. During Lent Badridschani are mostly eaten with bean dishes ( lobios ), otherwise they are also a popular accompaniment to grilled meat.
Individual evidence
- ↑ Merab Beradze: Georgian Dishes p. 82, ISBN 9789994066940
- ↑ Merab Beradze: Georgian Dishes p. 84, ISBN 9789994066940 .
