Putting a Georgian family feast together is a pretty serious business and everybody gets involved. Badrijani is actually one of dad’s responsibilities for such occasions and it was one of the first dishes I used to help him prepare for family feasts. I loved monitoring the eggplant slices in the pan and flipping them when they were ready (sneaking a couple when no one was looking). You could say this was one of the catalysts for my love of food. Incidentally, it was also my first audition dish for Masterchef, so I guess it holds a lot of significance for me on many accounts.
2-3 Eggplants (avoid those with big seeds as they are older and tend to be bitter)
3-4 cloves of fresh garlic
Coriander leaves with stems
1 teaspoon ground coriander seeds
Some ground fenugreek
Mild Madras curry (Keen’s from the supermarket works fine)
Mayonnaise
Some oil for brushing
Salt and Pepper, crushed or freshly ground
3-4 cloves of fresh garlic
Coriander leaves with stems
1 teaspoon ground coriander seeds
Some ground fenugreek
Mild Madras curry (Keen’s from the supermarket works fine)
Mayonnaise
Some oil for brushing
Salt and Pepper, crushed or freshly ground
