page_title: Georgian cuisine
section_title: Vegetarian dishes
hierarchical_section_title: Georgian cuisine / Vegetarian dishes
caption_attribution_description: Русский: Лобио приготовленное с чабером садовым и аджикой
context_page_description: Georgian cuisine is a traditional cuisine of Georgia. Georgian cuisine has similarities with Caucasus cuisine. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
  Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the feast supra is so important in Georgia. Supra is offered spontaneously to relatives, friends or guests. Every supra has its tamada, who gives the toast and entertains the guests.
context_section_description: Ajapsandali (აჯაფსანდალი): Dish made of vegetables such as eggplants, potatoes, tomatoes, onions and herbs.
  Badrijnis Borani (ბადრიჯნის ბორანი): Chopped and fried eggplants with spices.
  Badrijnis Khizilala (ბადრიჯნის ხიზილალა - "Eggplant caviar"): Chopped eggplants with pomegranate seeds and herbs.
  Badrijani Mtsvanilit (ბადრიჯანი მწვანილით): Fried eggplants with fresh herbs (coriander, parsley and basil).
  Ekala Nigvzit (ეკალა ნიგზვით): Smilax with walnuts.
  Gogris Gupta (გოგრის გუფთა): Squash in a ball shape (vegetarian kefta).
  Lobiani (ლობიანი): Khachapuri filled with kidney beans.
  Lobio (ლობიო): Mashed kidney beans with spices.
  Lobio Nigvzit (ლობიო ნიგვზით): Kidney beans with walnuts.
  Pkhali (ფხალი): Minced vegetables with pomegranates.
  Qnashi (ქნაში): Boiled minced pumpkin seeds which is later spiced and given a circle shape.
  Shechamandi (შეჭამანდი): Different sorts of soup made by a principle ingredient, mostly made in Kartli. These soups can be made of spinach, malva, garlic, dogwood, grains, sorrel, pink peavine, and others.
caption: Lobio
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