roasted EGGPLANT/AUBERGINE

Georgian Eggplant Appetizer

This traditional recipe originates from Georgia. While there isn't a perfect English equivalent, it could be described as an eggplant salad. It's best served cold and is made from roasted eggplant, briefly simmered with onion, garlic, and crucially, traditional Georgian adjika spice. Although adjika can sometimes be very spicy, this particular recipe contains no heat.

It's a perfect accompaniment to your dinner, and also ideal for vegetarians. Try spreading it on a baguette or simply enjoying it by the spoonful. It's also fantastic as a cold side dish with meat. While not a common pairing here, it can also be added to pasta. For drinks, feel free to open a bottle of wine or a beer – both pair well.