Title: Dhazmaruli Badrijani (Baby Eggplant Pickle)
Categories: Jewish Georgian Israel Vegetable Info
Yield: 1 Servings

3	tb	Corn oil
5		Or 6 small (1 lb)Italian- style eggplants, trimmed & cut le
1	md	(1/2 c) onion, cut in rings
1	c	;Water
3	tb	To 4 Tbsps red wine vinegar to taste
1		Bay leaf
4		Whole allspice
1/4	ts	Hot red chili flakes
1	ts	;salt

The Georgians enjoy this pickle for breakfast w/home-made bread. These pickled eggplants may also be considered a chutney in Indian style or they can be served as a rather tart salad.

1. Heat oil in skillet. Fry eggplant halves for 5 mins on both sides to brown lightly. Remove to glass bowl or jar & intersperse eggplant w/sliced onion. 2. Put water, vinegar, bay leaf, allspice, chili flakes, & salt in pan; bring to a boil. Boil over moderate heat for 3 mins to integrate seasonings. Cool. 3. Pour liquid over eggplant. Cover jar & refrigerate for 24 hrs before serving. Serve cold or at room temp w/any kind of food.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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