Supra Smoky Aubergine Salad

About This Recipe

A staple of the Georgian supra (feast), this smoky aubergine salad combines charred aubergine flesh with red pepper, walnuts, garlic and pomegranate seeds, dressed with red wine vinegar and herbs. It is served chilled at the start of the meal alongside other cold dishes — bread, cheese, pickled vegetables. The smoke from charring is essential and unforgettable.

Ingredients

Serves 4

• 2 largeaubergines
• 2red bell peppers
• 100 gwalnuts(roughly chopped)
• 4 clovesgarlic(minced)
• 1 small bunchfresh coriander(chopped)
• 1 small bunchfresh parsley(chopped)
• 3 tbspred wine vinegar
• 3 tbspextra virgin olive oil
• 1 tspground coriander
• 1/2 tspblue fenugreek (utskho suneli)(optional)
• 1 tspsalt
• 1/2 tspfreshly ground black pepper
• 1/2 tspred chilli flakes
• 80 gpomegranate seeds

Instructions

1. 1

   Char aubergines and peppers

   Place over an open gas flame, on a barbecue, or under the broiler. Char 12–15 min, turning, until skin is blackened all over and flesh is collapsed and soft.

2. 2

   Steam off

   Place charred vegetables in a covered bowl 10 min — steam loosens skin.

3. 3

   Peel

   Peel skins off both. Remove pepper seeds. Discard liquid that pools out.

4. 4

   Chop

   Chop aubergine flesh and peppers roughly — should have texture.

5. 5

   Mix dressing

   In a serving bowl combine garlic, vinegar, olive oil, ground coriander, fenugreek, salt, pepper, chilli.

6. 6

   Combine

   Add aubergine, peppers, walnuts and most of the herbs. Toss.

7. 7

   Rest

   Cover and chill 1 hour minimum to let flavours meld.

8. 8

   Serve

   Stir, top with pomegranate seeds and remaining herbs. Serve with toasted bread or mchadi.

Variations

• •

  Add 100g crumbled feta or sulguni for extra richness

• •

  Use smoked paprika instead of charring if no flame available

• •

  Stuff into pita with hummus for a fusion sandwich

Storage

Refrigerate up to 4 days — flavour develops further.

Frequently Asked Questions