Badrijani Sunelebit (Eggplant with Garlic & Basil)
Submitted by Risener
Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minGeorgian cuisine doesn’t get nearly enough love, and this dish is a perfect example of what the world is missing.
Thin slices of eggplant are salted, patted dry, and pan-fried until golden, then stacked in layers with generous amounts of fresh chopped basil, sharp raw garlic, and a splash of white wine vinegar.
The whole thing rests at room temperature to let the flavors soak in, then gets chilled before serving.
What comes out is silky, garlicky, herbal, and tangy. It eats like a cold salad or a side dish alongside grilled meats, and it only gets better after a night in the fridge.
Kitchen Tips
- Salt the eggplant slices and let them sit for a full hour. This draws out bitter moisture and helps them fry up golden instead of spongy.
- Rinse off the salt and pat each slice bone dry before it hits the oil. Wet eggplant splatters and steams instead of browning.
- Season each layer as you build. The garlic and basil between the slices act like a marinade as the dish rests.
- Use the best fresh basil you can find. Dried basil won’t give you the fragrant, peppery punch this dish needs.
Ingredients
Directions
Cut eggplants lengthwise in slices about ¼ inch thick. Sprinkle with salt to taste and let stand 1 hour. Rinse and pat dry. Heat several tablespoons oil in heavy skillet. Sauté 1 slice eggplant until golden on both sides.
Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar. Repeat with remaining slices, building up several layers of cooked eggplant on plate.
Let stand ½ hour at room temperature, then chill. Serve as salad or side dish. Makes 6 servings.
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