“I have been cooking since I was a child. Now I am trying to discover old Georgian tastes and merge them with contemporary cuisine. The inspiration for this dish also became one of the recipes in Barbara Jorjadze’s XIX century book.
I love discovering new and different flavors. For sure, the dish should be simple as well so that everyone had desire to prepare and enjoy it. That’s the purpose of my blog.
I love experimenting and watching faces satisfied and surprised by my results.” - Tekla Mikaberidze is 23 years old. She is the author of blog - if.ge.
4
4
piece
eggplants
1
1
piece
garlic
1
1
piece
chicken fillet
400
400
gr.
strained Matsoni
50
50
gr.
coriander
50
50
gr.
mint
50
50
gr.
basil
1/2
1/2
teaspoon
sumac
70
70
gr.
butter
150
150
gr.
Mchadi flour
3
3
tablespoon
oil
1
1
рinch
salt
1
1
рinch
pepper
Cut eggplant longwise. Place in a bowl and salt, leave for 30 minutes.
Cut the chicken fillets finely. Marinate in salt, pepper and sumac. Put butter on a hot pan and fry the chicken fillets, add finely chopped garlic until golden brown. Fry well.
Place dehydrated eggplant on a hot oiled pan and fry. Put Mchadi flour in a bowl, pour over water and knead. Give it a round and thin shape, so that you can put it on your hand palm, fry it in an oiled pan.
Place finely chopped chicken and greens in a large bowl. Add shredded eggplant.
Pour strained Matsoni and mix well. Place the obtained mass on Mchadi chips.
How To Serve
Bon Appetite!
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