{"id":14554,"date":"2020-04-14T06:11:06","date_gmt":"2020-04-14T05:11:06","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/04\/14\/georgische-auberginen-badridschani-eggplants-from-georgia\/"},"modified":"2024-10-24T17:32:28","modified_gmt":"2024-10-24T09:32:28","slug":"georgische-auberginen-badridschani-eggplants-from-georgia","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/04\/14\/georgische-auberginen-badridschani-eggplants-from-georgia\/","title":{"rendered":"Georgische Auberginen\/Badridschani \u2013 Eggplants from Georgia"},"content":{"rendered":"

Wir sind diesen Monat nach Georgien gereist mit der Kulinarischen Weltreise von Volkermampft,<\/a> ich nur virtuell, denn da war ich noch nie. Ich musste mich erkundigen, was den so dort gekocht wird und habe einige sehr einfache Rezepte gefunden. Dabei waren viele Rezepte mit Auberginen, die moisten Auberginerezepte waren die Roellchen mit Walnusspaste.  Ich aber habe aus mehreren einfachen Hausmacherrezepten dieses zusammen gestellt. Es ist ganz einfach!<\/p>\n

Georgien liegt suedlich von Russland, und noerdlich der Tuerkei, also schoen dazwischen geklemmt. Deshalb ist ihre Kueche auch eine Mischung aus Gerichten aus der Tuerkei, dem Iran, Russland, Griechenland und sogar China.<\/p>\n

************<\/p>\n

This month we travelled to Georgia for our culinary world travel from Volkermampft.<\/a> I just travelled virtual, as I have never been there. I had to read myself into their cuisine and found lots of interesting recipes. Most eggplant recipes are with served a walnut sauce. I found lots of recipes with eggplants, and so I read through some and put a very simple one together from all these recipes. It\u2019s a typically homemade recipe!<\/em><\/p>\n

Georgia is situated south of Russia and north of Turkey; I would say, nicely tucked between those countries. That\u2019s why their kitchen has lots of influences of many countries, like Turkey, Russia, Iran, Greece and also China.<\/em><\/p>\n\n\n

\"\"<\/figure>\n\n\n

Fuer 2 Personen:<\/p>\n

2 Auberginen, in kleine Wuerfel geschnitten<\/p>\n

1 Zwiebel, gehackt<\/p>\n

4 Knoblauchzehen, gehackt<\/p>\n

\u00bd TL Coriander Pulver<\/p>\n

\u00bd TL Paprika<\/p>\n

\u00bd TL Caraway Samen<\/p>\n

\u00bd TL Pfeffer<\/p>\n

\u00bd TL Fenugreek Samen<\/p>\n

\u00bd TL Chili Pulver<\/p>\n

1 rote Pepperoni, kleingehackt<\/p>\n

3 Tomaten, in kleine Wuerfel geschnitten<\/p>\n

Zuerst die Auberginenwuerfel in etwas Oel braten, dann zur Seite geben. In der selben Pfanne die Zwiebeln und den Knoblauch weich braten, dann die Auberginen dazu geben. Die Gewuerze darueber geben und die Tomaten und Pepperoni dazu mischen. Alles ca 10 Minuten gut braten lassen und mit Kruestenbrot oder als Beilage servieren.<\/p>\n

************<\/p>\n

For 2 Persons:<\/em><\/p>\n

2 Eggplants, diced<\/em><\/p>\n

1 Onion, chopped<\/em><\/p>\n

4 cloves of Garlic, chopped<\/em><\/p>\n

\u00bd tsp Coriander Powder<\/em><\/p>\n

\u00bd tsp Paprika<\/em><\/p>\n

\u00bd tsp Caraway Seeds<\/em><\/p>\n

\u00bd tsp Pepper<\/em><\/p>\n

\u00bd tsp Fenugreek Seeds<\/em><\/p>\n

\u00bd tsp Chili Powder<\/em><\/p>\n

1 red Pepperoni\/Capsicum, chopped<\/em><\/p>\n

3 Tomatoes, diced<\/em><\/p>\n

First fry the eggplants in a little oil, then set aside. Fry the onion and garlic in the same pan, then add the eggplants. Add the seasoning, the tomatoes and capsicum and let cook for 10 minutes. Serve with crusty bread or serve as a side dish.  <\/em><\/p>\n\n\n

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Hier werden alle Links zu meinen Mitreisenden gepostet:\u00a0<\/p>\n

Backmaedchen 1967:\u00a0Chatschapuri georgisches K\u00e4sebrot<\/a>\u00a0<\/p>\n

Turbohausfrau:\u00a0Georgischer K\u00e4sefladen \u2013 Chatschapuri adschraruli<\/a>\u00a0<\/p>\n

und: Georgische Melanzaniroellchen mit Walnussfuelle – Badrijani Nigvzit<\/a><\/p>\n

Fr\u00e4nkische Tapas: Tschurtschchela<\/a>\u00a0<\/p>\n

Pane-Bistecca:\u00a0Shkmeruli \u2013 Georgisches Huhn in Milch gekocht<\/a>\u00a0+\u00a0Khinkali \u2013 Georgische Dumplings<\/a><\/p>\n

Mein wunderbares Chaos: Chinkali \u2013 Teigtaschen aus Georgien<\/a>\u00a0<\/p>\n

Chili und Ciabatta:\u00a0Schqmeruli \u2013 georgisches Milch-Knoblauch-H\u00e4hnchen und ein Bohnen-Paprikasalat<\/a><\/p>\n

und: Chanakhi – georgischer Lammeintopf\u00a0 mit Aubergine<\/a><\/p>\n

und: Mzwadi – georgische Grillspiesse, gebratene Tomaten mit Walnuessen und Zucchini mit Knoblauch Yogurt<\/a><\/p>\n

und: Georgisches Lobiani – eine Art Chatchapuri mit Bohnenfuellung<\/a><\/p>\n

und: Pkhali – Rote Beete Paste, Spinatpaste und ein nussiger Tomaten-Gurken Salat<\/a><\/p>\n

Zimtkringel: Adzhika \u2013 scharfe W\u00fcrzpaste<\/a><\/p>\n

magentratzerl:\u00a0Chartscho \u2013 Rindfleischeintopf in Walnusssauce<\/a>\u00a0<\/p>\n

und: Ossetische Hefeteigfladen mit Spinat und Kaese<\/a><\/p>\n

Volkermampft: Chashushuli – ein Georgisches Gulasch Rezept<\/a><\/p>\n

Brittas Kochbuch: Tschanachi aus dem SlowCooker<\/a><\/p>\n

und: Odschakhuri<\/a><\/p>\n

und: Georgischer Apfelkuchen<\/a><\/p>\n

und: Chatschapuri<\/a>\u00a0<\/p>\n

Coffee2stay: Georgisches Satsivi mit suessem Pilav Reis<\/a><\/p>\n

Fliederbaum: Kalte Walnuss- Granatapfel Sauce<\/a><\/p>\n

Kuechenlatein: Georgischer Kiddneybohneneintopf mit fermentiertem Rotkohl<\/a><\/p>\n

und: Mamidas Alublis Namzxvari – Mamidas Kirschkuchen<\/a><\/p>\n

und: Chartscho – scharfe Georgische Rindfleischsuppe<\/a><\/p>\n

Kuechenmomente: Suesses aus Georgien<\/a><\/p>\n

Brotwein: Chartscho – Georgischer Fleisch Eintopf<\/a><\/p>\n

und: Mzwadi – georgische Schaschlik Spiesse vom Grill<\/a><\/p>\n

und: Chatschapuri – georgische Kaese-Brot-Fladen<\/a><\/p>\n

und: Spinat mit Walnuss – Spinatsalat georgischer Art<\/a><\/p>\n

und: Rote Beete Salat mit Walnuss georgische Art<\/a><\/p>\n

Schmeckt nach mehr: Der Geschmack von Georgien und Rezept fuer Wildkraeuter-Walnuss-Paste (Pchali)<\/a><\/p>\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

Wir sind diesen Monat nach Georgien gereist mit der Kulinarischen Weltreise von Volkermampft, ich nur virtuell, denn da war ich noch nie….<\/p>\n","protected":false},"author":5,"featured_media":161822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,61,639,76,139,1280,22,416,155,44,140,123,65,23,100],"tags":[66,26,1492,104,27],"class_list":{"0":"post-14554","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-eggplant","10":"category-from-around-the-world","11":"category-side-dish","12":"category-chili","13":"category-europa","14":"category-vegetables","15":"category-georgien","16":"category-seasoning","17":"category-main-dishes","18":"category-garlic","19":"category-capsicum","20":"category-tomato","21":"category-vegetarisch","22":"category-onion","23":"tag-eggplant","24":"tag-gemuse","25":"tag-georgien","26":"tag-herbs","27":"tag-vegetarisch","28":"post_format-post-format-gallery"},"yoast_head":"\nGeorgische 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