Georgian dish with eggplant and pepper. Georgian eggplant rolls

Georgian eggplants - general principles and methods of preparation

Eggplants take pride of place in Georgian cuisine, and there are countless ways to prepare them. They are fried, baked, pickled, stewed or salted. It is cooked both separately, with garlic and nuts, and in combination with other vegetables or meat. White wine vinegar and garlic are often added to eggplant appetizers for a spicy and tangy flavor.

It is difficult to imagine Georgian cuisine without an abundance of greens. Cilantro, basil, green onions, parsley are present in almost every dish made from eggplant, which gives food a unique taste, additionally enriching it with vitamins and useful microelements.

Nuts are not the last place in Georgian cuisine. The favorites of which are undoubtedly walnuts. Numerous sauces and seasonings are prepared with them, which go well with meat, fish and vegetables. Especially often nuts are added to eggplants, in the form of a crushed mass with herbs and garlic.

Georgian eggplants - the best recipes

Recipe 1: Buglama with eggplant in Georgian

This is a delicious national Georgian dish, although its variety can be found in other oriental cuisines, such as Azerbaijani. It's easy to cook in the sense that you don't have to stand over it and stir constantly. Vegetables only need to be cut and put in a bowl. While they are boiling on the stove, you can do other things. Buglama belongs to the first courses, but it is prepared with the addition of a small amount of water. It can be cooked on the stove in a cauldron or in the oven in portioned pots. The recipe includes utskho-suneli - these are blue fenugreek seeds ground into powder, which add a hint of light and pleasant nutty taste to the dish. If you don't find utsho-suneli, add any other spices you like. It's not quite right, but it's still better than nothing.

Ingredients: 4 pcs. fairly large eggplants and potatoes, 600 g of meat (lamb or any other), 2 pcs. bell peppers, tomatoes and onions, 1 piece each of carrots and hot peppers, cilantro, dill and basil (or another, to your taste), 3 cloves of garlic, salt, utskho-suneli.

Cooking method

Put in the cauldron the first layer of meat, cut into small pieces, on top - potato wedges. The next layer is cut into circles eggplants. Sprinkle with salt. Then alternately lay onion half rings, salt, circles (or cubes) of tomatoes, grated carrots, bell peppers, cut into slices or strips.

Pour 2 cups of broth or water into a cauldron with vegetables and meat, bring to a boil, reduce heat and simmer with the lid closed for about two hours.

10 minutes before the end of cooking, add utskho-suneli, chopped garlic and herbs, add salt if necessary and add chopped hot pepper pod. Buglama is served hot.

Recipe 2: Georgian Eggplant

This dish is prepared on the basis of baked eggplants, so it is important to choose fruits that are large in size, but not overripe. Large, because when baked, the eggplants greatly decrease in size, and it is important that in the end not only the skin and tails remain, but also a lot of tasty pulp.

Ingredients: 2 large eggplants, 1 onion, 150g of shelled walnuts, 3 medium cloves of garlic, cilantro and parsley, juice of a small lemon, half a teaspoon of spices - basil and suneli hops, to taste hot ground pepper and salt, a pinch sugar, pomegranate grains.

Cooking method:

Bake whole eggplants in the oven (200C) for about 40-45 minutes until soft. Cool, peel, chop the pulp with a knife.

Finely chop the onion, chop the garlic (on a track or with a garlic squeezer). Add lemon juice, all spices, together with sugar and salt, mix.

Grind the walnuts in a mortar, blender or meat grinder. All ingredients are thoroughly mixed with each other and put in the refrigerator for a day. Of course, you can eat right away, but if the dish is infused, it acquires a special and unique taste. Therefore, it is better to have a little patience, at least 12 hours at least. Before serving, generously sprinkle the appetizer with pomegranate seeds.

Recipe 3: Adjapsandal - Georgian eggplant stew

To make it clearer what kind of dish it is, you need to find out what the word "ajapsandal" means. In a figurative sense, it means a mixture of a large number of ingredients, items. In Russian there is a similar definition - "vinaigrette". That is why in this dish, depending on the specific recipe, many different vegetables can be mixed - tomatoes, green beans, potatoes, onions, bell peppers, carrots, but the main product is eggplant. Those. for one part they take half, or even a third of the rest of the products.

Ingredients: eggplants - 1 kg, half a kilogram of bell peppers and tomatoes, 250 g each of green beans, onions and carrots, 1 bunch of cilantro, parsley and basil each, pepper and salt to taste, a pinch of saffron and ground coriander, vegetable oil - half a glass, 1 chili pod (hot pepper), 4 cloves of garlic, 1 bay leaf.

Cooking method

Cut onions into small cubes, pepper into strips, eggplants into slices (or halves of slices), coarsely grate carrots.

Fry the eggplants (you don't need to peel them, but soak them in salted water before frying), put them in a colander to let the oil drain. In the same pan, sauté the onion, add the pepper and carrots, fry everything together for 10 minutes, then transfer the vegetables to the eggplants.

Cut off the tails of the beans, break each pod into 2 or 3 parts with your hands, boil in water until half cooked, discard in a colander. Remove the skin from the tomatoes, after pouring boiling water over them, then chop them.

Grind the garlic with cilantro in a mortar and mix with the tomatoes. Chop the remaining greens with a knife, chop the chili thinly, removing the seeds. Send all the vegetable slices to the eggplant cauldron, as well as the bay leaf with spices and salt. Stir and simmer over low heat for 15 minutes.

Recipe 4: Georgian Eggplant with Nuts

Eggplant with peanut sauce is an original Georgian appetizer. She acts as an invariable attribute of any festive feast. It's easy to cook, but delicious to eat. Try it.

Ingredients: 4 eggplants, 150 g of walnuts (peeled), 1 bunch of parsley and cilantro, 1-2 medium onions, 3 cloves of garlic, a pinch of ground hot chili and coriander, salt, white wine vinegar (apple cider is possible) - 3 tbsp .l., vegetable oil.

Cooking method

Cut the eggplants into longitudinal tongue slices, put them in salted water for half an hour. Then dry (squeeze) and fry in oil.

For the filling: chop the nuts (in a mortar, through a meat grinder or in a blender), add finely chopped herbs, salt to them, pour in vinegar, add spices and squeeze out the garlic. Mix the mixture thoroughly.

Place a spoonful of filling on hot eggplant slices and fold in half. Cut the onion into thin rings. Put eggplants with nuts on a grater, shifting each roll with a ring of onion. Now let them cool down and stand for a while to soak. Garnish with pomegranate seeds and parsley leaves before serving.

You can cut the eggplants not into longitudinal tongues, but into transverse circles. Then the filling should be placed between two fried circles, and a ring of onion should be placed on top.

Georgian eggplants - useful tips from experienced chefs

While relaxing in nature, try to cook a barbecue according to one of the recipes of Georgian cuisine. Mtsvadi is a kebab in eggplant. For one serving, you will need 1 eggplant and 150-200 g of meat (in the original lamb, but you can also pork or poultry). Cut the eggplant lengthwise, place pieces of meat (salted and peppered) in the cut and string on a skewer so as to pierce all the pieces and the eggplant itself from both ends. Fry over coals until cooked like a regular barbecue, periodically greasing the eggplant and meat with vegetable oil.

Ingredients:

• one small onion;
• two medium-sized eggplants;
• two bulgarian green peppers;
• three medium sized tomatoes;
• hop-suneli seasoning - two teaspoons;
• a few sprigs of fresh dill;
• 2-3 tablespoons of vegetable oil;
• salt and black pepper to your liking.

Awesome Georgian eggplant stew. Step by step recipe

1. Why I love this Georgian eggplant recipe is its simplicity. We just take turns preparing the vegetables and sending them to the pan. Simple, fast, delicious.
2. Let's start cooking.
3. Peel the onion head, wash it and finely chop it with a sharp knife.
4. We put a frying pan on the stove (preferably with a thick bottom and high sides), pour vegetable oil into it (you can use any vegetable oil you like: sunflower, olive) and heat it up.
5. We send the chopped onion to the pan and fry it for one minute over medium heat.
6. In the meantime, wash the eggplants under running water, cut off the stalk and the opposite tip, cut into large circles. The circles are about one centimeter thick. You do not need to peel the eggplant peel. An exception is damaged and rotten places, which must be cut off.
7. If the eggplant is very thick (and it often happens), then we cut it in half, and then cut it in half rings.
8. We send the eggplants to the pan and fry them, but for now we are preparing the following vegetables.
9. We wash well the green bell pepper. We remove the stalk and seeds. Cut the pepper into small pieces.
10. Add prepared pepper to the pan and mix with a spoon (spatula).
11. Wash ripe juicy tomatoes and cut them into small cubes with a knife.
12. We send the tomatoes to the pan.
13. Now add the hop-suneli seasoning, salt the homemade eggplants to your liking, add a little freshly ground black pepper, and mix everything well with a spatula. It is the hop-suneli seasoning that gives Georgian-style stewed eggplant a special piquancy and aroma. After all, this is a traditional Georgian spicy mixture of spices that goes well with both vegetable dishes and meat.
14. We cover our vegetables with a lid and simmer over medium heat for 15 minutes.
15. Finely chop a bunch of fresh green dill with a knife.
16. Put ready-made eggplants in Georgian style on a plate and sprinkle with chopped dill. Also, stewed eggplant will perfectly complement cilantro greens.
17. Help yourself!

Awesome Georgian-style stewed eggplant is very tasty both hot and cold. They can be eaten as an independent dish, supplemented with fresh bread cake. The team of the site "Very tasty" wishes you bon appetit. Cook with us.

Nuts, spicy garlic cloves and tender eggplant pulp are essential ingredients of Georgian cuisine. Vegetables, which we call "blue", are used to prepare hot and first courses, bake them, marinate or serve as chilled snacks. And without nut crumbs and minced garlic, it is difficult to imagine the authentic cuisine of Georgia. Today we will make Georgian eggplants. This is a spicy, rather spicy snack, which is often closed as a preparation for the winter.

We offer all fans of Caucasian cuisine a recipe for spicy eggplants that will decorate any, even a festive table.

Prepare in advance:

• four eggplants;
• three onions and three carrots;
• three sweet peppers;
• a spoonful of honey;
• four tablespoons of vinegar;
• half a glass of oil;
• salt, pepper, herbs.

We will cook like this:

1. The first step is to boil the blue ones so that they become soft. Then they should be put, pressing down with any press, in a bulky dish so that all the water is glass from the fruit.
2. Cut the carrots into strips, chop the onions into half rings, chop the eggplants arbitrarily in small pieces.
3. For the marinade, combine vinegar, honey and spices.
4. We mix all the ingredients together with the resulting composition and leave for three hours. The snack can be placed in small sterilized containers and stored until winter.

Cooking with peanut sauce

Georgian cuisine cannot be imagined without wine and crushed walnuts. They cook meat dishes, soups and bake delicious pastries with them. We suggest cooking eggplants with peanut sauce, which gives the vegetable an exquisite and especially piquant taste.

Ingredients:

• kilo of "blue";
• 185 g of walnuts;
• head of garlic;
• a bunch of cilantro;
• salt, white fine sugar, butter;
• 25 ml of table vinegar;
• h. a spoonful of grain mustard;
• 1.5 tablespoons of Chinese sauce (if desired);
• 0.5 tsp of hops-suneli;
• 150 ml of water.

Cooking method:

1. Remove the skin from the eggplant and cut the pulp into not too thick circles. Add the vegetable and leave for half an hour to remove the bitterness.
2. Dry the nuts in a skillet (no fat) - this will enhance their aroma. Crush in a mortar.
3. Put the prongs of a spicy vegetable together with cilantro into the blender's thicket, grind. Cilantro is easy to replace with other greens. For example, parsley. But then you will not feel the real taste of Georgian cuisine.
4. Mix chopped vegetables and herbs with nuts, add water and vinegar to the products. We put sugar and salt to taste, hops-suneli and, if desired, pour in the sauce. True, the classic recipe does not provide for the presence of such a seasoning in the composition.
5. Fry eggplants in oil, combine with nut dressing, cover and leave for two hours.
6. The snack can be stored in the refrigerator for up to two months, or rolled up in jars for the winter.

A simple recipe with walnuts

Caucasian cuisine is distinguished by an interesting and unusual combination of ingredients. A striking example of this is Georgian eggplant with walnuts. If you want to get better acquainted with Caucasian cuisine, then start your acquaintance with just such snacks.

Ingredients:

• three "blue" fruits (500 g);
• 175 g of walnuts;
• three cloves of garlic;
• a small bunch of greens (cilantro or parsley);
• three tablespoons of sour cream (natural yogurt);
• salt, pepper, suneli hops;
• 80 g of pomegranate seeds.

Cooking method:

1. Cut the "blue" ones into strips, sprinkle with salt and set aside for half an hour, then rinse and dry.
2. Grind the nuts fried for three minutes with a blender, then mix with chopped herbs and cloves of a spicy vegetable. Sprinkle with seasonings, but do not overdo it, so as not to "kill" the taste and aroma of nuts. Mix everything together with sour cream or yogurt.
3. Fry eggplant strips on a grill or skillet until golden brown. Put the filling on the wide part of the "tongue" and wrap it in a roll.

Eggplant rolls in Georgian

Eggplant rolls are an excellent appetizer for a festive table. Their taste is delicate, with spicy notes. If you are looking for an unusual Georgian dish, you can leave your search - you just found it.

Ingredients:

• a large eggplant or two small ones;
• 110 g of nuts;
• bulb;
• three cloves of garlic;
• half a teaspoon of Georgian adjika and hops-suneli;
• 0.5 tsp of vinegar;
• five tablespoons of water;
• salt and pepper to taste.

Cooking method:

1. Grind the eggplants into thin plates, add salt. We wait half an hour, rinse and dry.
2. Pour oil into a frying pan, sauté the onion cubes until golden.
3. Put nuts, garlic cloves and golden onions in a blender bowl. Add spices, pour vinegar and water, add adjika. We grind everything.
4. Fry the eggplants in hot oil for one minute on each side. We transfer them to a napkin to remove excess fat.
5. Distribute the filling on each plate, roll the blanks into rolls and transfer them to the dish. Decorate with herbs and serve.

With the addition of garlic

We offer another original recipe for a Georgian appetizer made from eggplant with nuts and garlic.

Ingredients:

• five blue fruits;
• 110 g of nuts (already peeled);
• a small bunch of cilantro;
• a small head of garlic;
• oil.

Cooking method:

1. Cut the eggplants into plates or cubes, sprinkle with salt and rinse after half an hour.
2. Then fry the vegetables until golden and immediately transfer to a dish.
3. Grind the nuts in a blender, then mix with chopped spicy vegetables and chopped herbs. Pour some water into the food and add spices to taste. Transfer the resulting pasta to a gravy boat and serve with fried eggplants.

Georgian dish "Satsivi"

"Satsivi" is a nut sauce that is served with any meat, fish, vegetable appetizers or simple cuts.

But in Georgia, it is considered a full-fledged dish, therefore, meat cooked with such a sauce will be called Satsivi. Today we offer a vegetable version of Satsivi with eggplant.

Ingredients:

• up to a pound of "blue";
• a quarter of a kilo of nuts;
• bulb;
• two garlic cloves;
• a bunch of cilantro;
• h. a spoonful of wine vinegar;
• h. spoon of hops-suneli;
• 0.5 teaspoon of salt and Imeretian saffron;
• hot red pepper to taste.

Cooking method:

1. Satsivi sauce can be made quite thin to pour over overcooked eggplants. But often it is made thicker, like pasta, so the appetizer looks much more advantageous. Instead of vinegar in Georgia, they use pomegranate sauce, but in the absence of such a component, take another, more affordable one.
2. Peel off the skin from the eggplant. If they are bitter, then salt them and let stand for half an hour. Then we rinse and dry. Fry the vegetable in oil on both sides.
3. For the sauce, grind the nuts into powder, then twist in a blender again with cilantro, garlic cloves and onions. Add all the seasonings and vinegar to the resulting mass.
4. The sauce should not be sour. If it comes out too thick, then dilute it with cold water.
5. Put the sauce on the blue plates. You can simply spread the resulting composition and fold the vegetable in half, but the appetizer will turn out to be more elegant if you roll the eggplant "tongues" into rolls.
6. Serve the appetizer on a flat dish, sprinkle with pomegranate seeds and herbs.

Pkhali from eggplant in Georgian

Phali is a vegetable snack, which is prepared in Georgia from any plant products. However, be sure to put nuts, garlic and spices in it. The appetizer turns out to be healthy and incredibly satisfying.

Ingredients:

• two "blue";
• ten walnuts;
• two cloves of garlic;
• vinegar to taste (can be replaced with lemon juice);
• h. spoon of coriander;
• salt to taste.

Cooking method:

1. We will bake the eggplants. To do this, in several places we pierce them with a toothpick, after which we send the fruits to the oven for an hour (temperature - 180 ° C).
2. At this time, grind the nuts (the smaller the better.) Mix the nut crumbs with the spicy vegetable slices passed through the press, pour a little vinegar (preferably white wine vinegar) into the resulting composition.
3. Remove the skin from the baked vegetables, finely chop the pulp and mix with nut butter. Salt to taste.
4. We decorate phali with onion rings and pomegranate seeds.

Preparing Georgian snacks is not that difficult. They use simple and affordable ingredients that are easy to find in any store. But their unusual combinations give rise to a delicious taste and make up a special flavor of the Georgian national cuisine.

A variety of eggplant dishes are present in the national cuisines of many nations. Georgia is no exception. For a long time, amazingly delicious hot and cold appetizers, pickles, pickles, first and second courses have been prepared from this fruit. Georgian eggplants are many recipes in which, along with blue, a combination of different vegetables, meat, fresh herbs, nuts, aromatic spices, and spices is used. What unites them is their delicious taste and extraordinary aroma. To be convinced of this, it is enough to try at least once the dishes, the recipes for which are given below. We learn to cook a spicy vegetable appetizer in Georgian style, tender chicken buglama, traditional ajapsandali, rolls with nut butter.

How to cook spicy eggplant in Georgian style

According to this recipe, without any changes, they make a quick snack or preparation for the winter. Pickled vegetables are ready to eat in 5 hours after stewing, and sealed in a glass container, they are perfectly stored for a year.

For 8 servings (4 half-liter jars) you need:

• 6 eggplants (1200 g);
• 6 sweet red peppers (870 g);
• 4 chili pods (80 g);
• 200 g of garlic;
• 125 ml 9% vinegar;
• 125 ml of vegetable oil;
• a glass of granulated sugar (160 g);
• 2 tbsp. l. salt (60 g).

Preparation and processing time products 30 minutes.
The nutritional value 100 g of a dish: proteins - 1.43; fats - 4.51; carbohydrates - 11.73; calorie content - 93.71 kcal.

Recipe:

The finished salad is transferred to sterile jars. If it is a winter blank, it is sealed hermetically. Jars with snacks that are not intended for long-term storage are closed with nylon or euro covers. After cooling, put in the refrigerator.

Georgian chicken buglama with eggplant

This delightfully delicious dish is considered traditional not only in Georgian, but also in other Caucasian and Asian national cuisines. A distinctive feature of the Georgian buglama is the abundance of spices and fragrant herbs. The nutty flavor of the dish is given by a special seasoning of utskho-suneli - powder from blue fenugreek seeds.

For 6 servings of buglama you need:

• 4 slices of chicken fillet (1000 g);
• 3 eggplants (600 g);
• 2 onions (150 g);
• 4 tomatoes (380 g);
• 1 pod of hot pepper (20 g);
• leeks - 150 g;
• a bunch of greens of basil and parsley;
• 1 tsp utsho-suneli;
• 1 tsp dried thyme;
• 3 tbsp. l of vegetable oil (30 g);
• salt.

Cooking time- 45 minutes. The nutritional value 100 g of a dish: proteins - 10.46; fats - 1.86; carbohydrates - 3.47; calorie content - 74.56.

Recipe:

1. The fillets are washed and dried with a paper towel. Cut into cubes. The meat is poured into a cauldron. Fried with a drop of oil until golden brown.
2. Washed blue ones without tails are cut into cubes. Pour into a bowl, salt generously, shake. After 10 minutes, rinse from excess salt, squeeze lightly.
3. Onions are peeled, washed, finely chopped. Leeks are washed, cut into strips.
4. Plain onions are sautéed in vegetable oil.
5. Pour the blue ones into the pan, fry with onions for 5 minutes.
6. Add to the blue leeks and hot pepper cut into thin rings (remove the seeds beforehand). Mix vegetables, fry for a minute.
7. Tomatoes are washed, cut into cubes. Mix with the rest of the vegetables, stew for 1 minute.
8. The stewed vegetable mixture is transferred to a cauldron with chicken. Add dry seasonings, salt. The dish is stirred. The cauldron is closed with a lid. Buglama is stewed over low heat for 20 minutes.
9. Washed, coarsely chopped greens are placed in the dish 5 minutes before the end of cooking.

Buglama is cooked not only in a cauldron, but also in portioned pots in the oven. In addition to those indicated in the recipe, you can add other vegetables to the dish. It is not necessary to use chicken as a meat component - Georgian-style buglama can be cooked with lamb, beef or lean pork.

Eggplant saute (ajapsandal) in Georgian

The unfamiliar name hides a very simple recipe, a short-lived dish. Ajapsandal is a common vegetable sauté. It is made "Georgian" by a large number of various spices and herbs. The main rule of real ajapsandali is that eggplants make up most of the dish. The proportions of all other vegetables to the main ingredient are 2-3 times less.

For 6 servings of ajapsandali you need:

• 5 eggplants (1000 g);
• 4 sweet peppers (580 g);
• 3 carrots (225 g);
• 3 onions (225 g);
• 5 fleshy tomatoes (500 g);
• ½ tbsp. vegetable oil (125 ml);
• 3 large cloves of garlic (15 g);
• 2 bay leaves;
• a bunch of green basil and cilantro (100 g);
• 0.5 tsp ground coriander (3 g);
• 0.5 tsp red hot pepper (3 g);
• 0.5 tsp utsho-suneli (5)
• salt.

Cooking time- 30 minutes. The nutritional value 100 g of a dish: proteins - 1.29; fats - 4.62; carbohydrates - 5.19; calorie content - 67.32 kcal.

Recipe:

1. Washed eggplants without tails are cut into arbitrary pieces. You can use semicircles, cubes, cubes. In a bowl, sprinkle the vegetable with salt, shake. Leave for 20 minutes. Rinse with water, discard in a colander.
2. Heat oil in a frying pan. Fry blue pieces until golden brown (7 minutes). Pour into a saucepan.
3. Washed carrots are cut into strips by hand or tinder on a coarse grater. The peeled onions are chopped into cubes. The seed pods are removed from the sweet pepper and cut into strips.
4. In the frying pan used earlier, sauté the onion until golden brown. Then add carrots and peppers to it. Vegetables, stirring occasionally, are fried over low heat for 10 minutes. Transfer to a saucepan.
5. The tomatoes are cut crosswise. Scald with boiling water and peel off. Cut very finely.
6. Washed cilantro and peeled garlic are cut, ground together with salt to a state of gruel in a mortar. Stir in tomatoes.
7. The resulting dressing is poured over the fried vegetables. Stir. Stew over low heat for 3 minutes. Spices, seasonings, finely chopped basil are added to ajapsandal. Simmer on the lowest heat for 10 minutes.

Georgian style vegetable sauté with eggplant is ready. Ajapsandal can be eaten hot as a side dish for meat or cold as an appetizer.

Eggplant (fried) with nuts in Georgian style

Incredibly delicious vegetable appetizer, the special charm of which is added by the traditional Georgian cuisine satsivi nut butter. It is not difficult to prepare a dish; it takes a little time to create a culinary masterpiece.

For 6 servings you need:

• 3 eggplants (600 g);
• 3 cloves of garlic (12 g);
• 250 g walnuts (in shell);
• 2 onions (150 g);
• a bunch of cilantro and parsley (100 g);
• 1 tsp hops-suneli (10 g);
• 1 tsp white wine vinegar (15 g);
• 5 tbsp. l. vegetable oil (50 g);
• 0.5 tsp saffron (5 g);
• 0.5 tsp ground red pepper (2 g);
• 0.5 tsp salt.

Time of preparation and processing of products- 20 minutes. Total cooking time- 3 hours 20 minutes. The nutritional value 100 g of a dish: proteins - 4.36; fats - 18.29; carbohydrates - 6.15; calorie content - 201.96 kcal.

Recipe:

1. Washed eggplants without tails are cut lengthwise into strips up to 1.5 cm thick. Add salt, leave to let the juice go for half an hour.
   
2. Fry blue on both sides in hot oil. Spread on a paper towel to remove excess fat. Transfer the "tongues" into a wide plate.
   
3. Crack walnuts. Garlic, onions are peeled, cut into slices. Greens are washed, chopped coarsely. Everything is chopped in a chopper or twisted through a fine grinder grill.
   
4. Salt, spices, seasonings are added to the resulting mass, wine vinegar is poured. The paste is kneaded well with a spoon. If the mixture is dry, you can dilute it with a little boiled water.
   
5. On the edge of each strip of fried eggplant, put a little nut butter, roll it up. Or they distribute the satsivi over the strip and fold it in half.
   

Rolls are put in a saucepan. They send the finished snack to the refrigerator so that the dish acquires the desired taste. After 3 hours you can taste it.

Video recipe

You can also watch a video recipe for cooking eggplant with nuts.

To prepare a delicious eggplant dish of Georgian cuisine, you need to know many subtleties. But the most important thing is to be able to choose good vegetables.

What to look for when buying:

1. Appearance. Vegetables must be clean, always with a stalk. The skin is evenly colored, without scratches, cuts, dents.
2. Freshness. If the dent from the pressure on the fruit quickly disappears, you can buy the eggplant. If a fingerprint remains, the vegetables are stale.
3. The size. The vegetable should not be too large. Large size is a sign of feeding vegetables with nitrate fertilizers.
4. Colour. The skin can be blue, purple, white. A brown or brown tint indicates that the vegetable is overripe.

In the cut, the eggplant pulp should be light. A greenish tint indicates the presence of poisonous solanine in the fruit, which makes the vegetable unusable.

It would be more correct to call this dish - eggplant 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 it is simply impossible 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 don't taste bitter and I never soak them.

Fry the eggplants in vegetable oil, lightly salt them. Try not to add a lot of oil to 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 this 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)))

Bon Appetit!

And with black bread is also very tasty).