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Aubergines with walnuts

Aubergines (eggplants) with walnuts is a popular Georgian family dish and a perfect appetizer for a party. Its very easy to make and very healthy! Ingredients 500g aubergine 250g chopped walnuts 2 cloves garlic Spices: ground coriander (1 tsp), ground fenugreek (½ tsp), chilli (1 tsp), fresh parsley, pomegranate seeds as garnish and vinegar Method 1. Cut aubergines on the long edge so that you get 4-5 slices and season them. Traditionally, slices are seasoned and fried in oil on a medium heat but baking aubergines in the oven is a much healthier alternative. If you decide to fry them, when both sides have turned a deep golden brown, remove the slices onto kitchen towels so that the extra oil is absorbed. 2. Combine walnuts, garlic, vinegar, spices and a little bit of water and blend together until you get a paste. 3. Place the aubergines on a board and wait until they have cooled before smoothing them with paste. You can fold them or roll them into parcels and put seeds of pomegranate on top of the aubergines.

Kharcho (beef soup)

Kharcho is beef and rice soup from Western Georgia. You will find many variations of Kharcho soup - this recipe is without walnuts and plum puree (tkemali). Ingredients Stew meet – 400 g 3 Onions 4 tablespoons of rice Tomatoes – 500 g Garlic – 1 clove Parsley, dill, coriander 1 Bay Leaf Method 1. In a large saucepan bring water to the boil, and put the whole piece of beef in it. Boil for a couple of hours until you get broth. 2. Take beef out of the broth, remove all bones, and cut into pieces. 3. Saute chopped onions in oil and add meat. Peel tomatos, cut into small cubes and add to the onions and meat. 4. Add the vegetables and meat back into the broth, add a bay leaf and rice. Cover and simmer until rice is tender and rice is tender. 5. Add garlic, parsley, dill and coriander. Season to taste with salt and pepper.

Chikhirtma (chicken soup)

Chikhirtma is a delicious chicken soup from eastern Georgia. Chikhirtma is also one of hangover cures Georgian men swear by. The soup appears creamy because of use of eggs but it contains no dairy. Ingredients Chicken breasts - 300 g Onion 2 eggs 1 table spoons flour 3-4 cloves of garlic Fresh coriander and dill Method 1. Place chicken breasts in a pot and pour water over them. Bring the liquid to simmer until the chicken is cooked. 2. Sauté in deep pan chopped onion in fat skimmed from broth. Sprinkle flour, salt and over the onions, stirring well. Slowly pour in the chicken broth. 3. Separate egg white and yolks. Add some water to the yolks and mix well. Add to the mixed eggs wheat flour and spices. Sprinkle vinegar. Mix well to dissolve the ingredients. Sieve the mixed eggs and add to the broth. 4. Leave the broth on heat for about 5 minutes, to let the eggs and flour cook. Sprinkle Chikhirtma with dill and coriander and serve hot.

Aubergines with walnuts

Kharcho (beef soup)

Chikhirtma (chicken soup)

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