Eggplant Borani on Mchadi Chips
30-60 Min
500+ Kcal

“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 -

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
step 1
Cut eggplant longwise. Place in a bowl and salt, leave for 30 minutes.
step 2
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.
step 3
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.
step 4
Place finely chopped chicken and greens in a large bowl. Add shredded eggplant.
step 5
Pour strained Matsoni and mix well. Place the obtained mass on Mchadi chips.

How To Serve

Bon Appetite!