ORIGIN: Dr. Genya Lashavilli, Odessa-Ukraine, circa 1998
Title: Badridzhani Khvelit Da Matsvnit - Eggplant W/ Cheese & Yogurt Sauce
Categories: Georgian, Ethnic, Vegetable, Sidedish
Yield: 4 Servings
3/4 lb Eggplant
Olive Oil as needed
1/4 lb Feta cheese crumbled
1 ea Hard-boiled egg mashed
4 tb Butter softened
3/4 c Yogurt
Pre-heat the oven to 500 deg-F. Trim ends from eggplant, cut them in 1/2 lengthwise. Scoop out seeds.
Place eggplant in a greased baking dish & brush cut surfaces with olive oil. Bake until 1/2 done approx. 15 mins.
Stir cheese & hard_boiled egg into softened butter. Remove eggplant from oven & reduce heat to 350 deg-F.
Stuff cavities of eggplant with cheese mixture & return to oven. Bake for 45 mins.
Serve with a pitcher of beaten yogurt to pour over eggplant.
ORIGIN: Dr. Genya Lashavilli, Odessa-Ukraine, circa 1998
Title: Lobio Mtsvanilit - Herbed Kidney Beans
Categories: Ethnic, Georgian, Vegetable, Sidedish
Yield: 6 Servings
1/2 lb Dried kidney beans
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Ground coriander seed
1/2 c Mixed chopped fresh herbs cilantro, parsley, basil dill & tarragon
Salt & black pepper
Soak beans overnight in water to cover. Next day, drain & rinse them well.
Place in large pot & cover with fresh water. Add 1/2 ts salt. Bring water to a boil & simmer until beans are tender, about 1 hr. Then drain beans.
While beans are warm, stir in remaining ingredients. Add salt & pepper to taste. Then allow beans to cool to room temp before serving.
ORIGIN: Dr. Mikhail Versivili, Tbilisi_Georgia, circa 2000
Title: Charkhlis Chogi - Beets W/ Cherry Sauce
Categories: Vegetable, Fruit, Ethnic, Sidedish, Georgian
Yield: 2 Servings
1 lb Beets
1 ea Onion minced
1 tb Butter
1/3 c Tart dried cherries
1 tb Dill
1/8 ts Salt
2 tb Minced parsley
1 tb Minced cilantro
10 tb Water
Preheat oven to 375 deg_F. Scrub beets but do not peel. Bake until tender, 1_1 1/2 hrs.
Meanwhile, saute onion in butter until soft, 10_15 mins. Simmer cherries in water until they are very soft 12-15 mins.
Force cherries through a sieve or food mill. Add additional water if needed to make 1/4 cup of thick sauce.
When beets are ready, peel & slice them thinly. Place into a bowl & add cooked onion & cherry sauce. Stir in minced herbs & salt.
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