Eggplant Satsivi - A Recipe With A Photo Step By Step. How To Cook Eggplant Satsivi In Georgian?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59

Awesome Georgian eggplant satsivi recipe (with nut filling). This lean dish will appeal to all eggplant lovers.

Ingredients

Walnuts - 200 g

Eggplant - 600 g

Bulb onions - 1 pc.

Garlic - 2 cloves

Cilantro - 1 bunch

Wine vinegar - 1 tsp

Hot red pepper - to taste

Hops-suneli - 1 tsp

Salt - 0.5 tsp

Imeretian saffron - 0.5 tsp

Vegetable oil - for frying

• 176 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

It would be more correct to call this dish - eggplants in satsivi sauce. There may be several cooking options.

The first is when the sauce is prepared in a more liquid form and the fried eggplant slices are poured over with this sauce. For me, the appearance of the dish turns out to be not very presentable, and to see what is there and how simply impossible))).

This particular cooking option is considered more popular, when the satsivi sauce is similar in density to curd paste and eggplant plates are smeared with this sauce. The taste is the same, but the view is much more advantageous.

Instead of vinegar, they traditionally take pomegranate sauce, but in the absence of it, what is.

To prepare eggplant satsivi in Georgian, let's take the products from the list.

Wash and peel the eggplants. I do not remove the whole skin, it tastes better for me.

Cut the eggplants into 1 cm thick plates. If your eggplants are bitter, salt them, leave them for a while until the dark juice comes out. Drain the juice, rinse and pat dry the eggplant. My eggplants do not taste bitter and I never soak them.

Fry the eggplants in vegetable oil, lightly salt them. Try not to pour too much oil into the pan. Put the finished eggplant plates on napkins to remove excess oil.

Then prepare the satsivi sauce. To do this, the walnuts must be ground into powder. I did it with a blender, which is designed to grind spices, so the grind immediately turned out to be very fine. If you use a meat grinder, then you should scroll the nuts twice.

Also chop onions, garlic and cilantro. Add to nuts.

Then pour in the vinegar and add all the spices and salt.

Stir the sauce until smooth, the taste should suit you - add what is missing. In consistency, it turns out like sour cream. If it's too thick, add a little vinegar or boiled water, depending on taste. The sauce should be moderately spicy, but not sour.

Place a teaspoonful of satsivi sauce on top of the eggplant slice. You can spread the filling and fold the slice in half, or you can skip it and roll it up as you like.

Place the eggplants in the satsivi sauce on a platter. Garnish, if desired, with pomegranate seeds, onion rings or herbs. But I always lack tomatoes in Georgian eggplant satsivi)))

Enjoy your meal!

And with black bread is also very tasty).

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