Back to restaurant

Baked eggplant with suluguni

Baked eggplant with suluguni is a warm, hearty appetizer in the finest tradition of Georgian cuisine.

Tender eggplant, infused with the aromas of spices, is baked until soft and juicy, then topped with stretchy, melted suluguni. The dish is complemented by homemade mayonnaise with spicy adjika and Svan salt, which add a slight heat and depth of flavor. Fresh tomatoes and cilantro add brightness and freshness, while pomegranate seeds provide a slight tartness and an elegant accent.

The harmonious combination of textures and flavors creates a rich, comforting, and truly welcoming dish.

 

 

 

 

 

Baked eggplant with suluguni

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Mineral water Borjomi
Mineral water Borjomi

Goes with

Mineral water Borjomi

Nikita Eremeyev

Recipe author

Nikita Eremeyev

Ingredients

Eggplant

1 piece

Sulguni

120 gram

mayo

40 gram

Adzhika

20 gram

Svanetian salt

5 gram

Coriander

25 gram

Pomegranate

1 piece

step

droplet

1

chef

Prepare all the ingredients:

Eggplant, suluguni cheese, cilantro, pomegranate, as well as mayonnaise, adjika, and Svan salt for the sauce.

 

 

 

 

 

step

droplet

2

chef

Slice the eggplant. You don’t have to cut all the way through—this will create a nice fan shape.

 

 

 

 

 

step

droplet

3

chef

Place in a ketsi or baking dish.

 

 

 

 

 

step

droplet

4

chef

Place slices of suluguni between the eggplant slices.

 

 

 

 

 

step

droplet

5

chef

Spread mayonnaise mixed with adjika and Svan salt on the eggplant.

 

 

 

 

 

step

droplet

6

chef

Bake in the oven at 200°C for 10–12 minutes.

 

 

 

 

 

Serve

droplet

7

chef

Garnish with pomegranate seeds and cilantro.

 

 

 

 

 

Comment