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Rus-Georgian Cuisine: A Primer of Georgian Foods and Cuisines - Page 10

© Dr. Donald R. Houston

Spread 1 tb stuffing over cut surface on 1/2 of each eggplant. Close, & tie together w/white thread if you wish. Return eggplants to skillet & fry over low heat on both sides for 5 mins. Cool & remove thread if used. Refrigerate & serve cold as an appetizer or a side dish.

VARIATION:
Cook eggplant in water to soften, dry them on a kitchen towel & then stuff them.

Cut each eggplant lengthwise almost into halves so that they can be opened like a book, w/2 halves still connected. Place them in a large pan & add water & salt. Bring to a boil, cover pan, & cook for 10 mins. At 8 mins, add parsley then cook for remaining 2 mins & drain well. Reserve herbs. Place eggplants, cut side down, on a kitchen towel. Cover w/1 or 2 large plates to weigh them down, & allow to stand for 1 hr to absorb liquid.

Spread 1 tb stuffing on 1/2 of each eggplant. Tie with white thread then boil them again for 5 mins. Remove from water gently, remove thread & allow to cool. Garnish with parsley, which has been softened by cooking. Refrigerate, then serve cold.

ORIGIN: Dr. Anna Urganadzhe, Tbilisi_Georgia, circa 1997

Title: Lobio Soup - Red Bean Soup
Categories: Ethnic, Soup, Vegetable, Georgian
Yield: 6 Servings

3/4 lb Dried red beans soaked in water overnight & drained
8 c Water boiling
1/2 c Walnuts shelled & made into a paste
Salt & pepper to taste
1 c Celery chopped
1 c Onions chopped fine
2 tb Fresh mint chopped
2 tb Fresh flat-leaf Italian parsley chopped
2 tb Fresh dill chopped
2 tb Fresh coriander chopped

Put beans & hot water in a pan, bring to a boil, & cook over moderate heat until soft, for 1 hr. Mash beans with 1 cup of liquid to a puree & return to pan. Add walnut paste, salt, pepper, celery & onions to pan and simmer over low heat for 10 mins. Add herbs & simmer for 10 mins more. Serve hot with bread.

ORIGIN: Dr. Ilya Shuvashili, Odessa_Ukraine, circa 1996

Title: Phali - Young Beets Leaves in Walnut Sauce
Categories: Ethnic, Appetizer, Salad, Georgian
Yield: 6 Servings

1 c Water boiling
1 lb Young beet leaves & stems
1 c Walnuts shelled
Salt to taste
4 ea Garlic cloves minced
2 ts Jalapeno chili seeded
1 ts Ground coriander
1 c Onion minced

Desserts1

tABAKA1

Khinkali Cookies

Shashlik1

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