Make Ahead: The filling benefits from a few hours' rest in the refrigerator. The salted eggplant slices need to sit for 30 minutes. The filling can be made up to 3 days in advance (and should ideally be made a day ahead for eating). The eggplant can be fried 1 day before eating. Store the filling and eggplant, separate and covered, in the refrigerator. It's best to assemble the rolls no more than a couple of hours before you eat it that is how you make Badrijani.
Tuesday, October 29, 2019
Rugby World Cup - Food in Georgia
In Georgia one of the famous food is Badrijani to make it you have to choose straight eggplants whose bottoms are not significantly larger than their tops for this recipe, as they yield more-uniform slices. Slender Chinese eggplants work well and are the type most commonly found in Georgia.
Make Ahead: The filling benefits from a few hours' rest in the refrigerator. The salted eggplant slices need to sit for 30 minutes. The filling can be made up to 3 days in advance (and should ideally be made a day ahead for eating). The eggplant can be fried 1 day before eating. Store the filling and eggplant, separate and covered, in the refrigerator. It's best to assemble the rolls no more than a couple of hours before you eat it that is how you make Badrijani.
Make Ahead: The filling benefits from a few hours' rest in the refrigerator. The salted eggplant slices need to sit for 30 minutes. The filling can be made up to 3 days in advance (and should ideally be made a day ahead for eating). The eggplant can be fried 1 day before eating. Store the filling and eggplant, separate and covered, in the refrigerator. It's best to assemble the rolls no more than a couple of hours before you eat it that is how you make Badrijani.
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