Satsivi is a popular dish of Georgian cuisine, which is a thick paste made from walnuts and spices. It is served cold as a supplement to various dishes. Today we want to tell you how to prepare satsivi from eggplant.
Satsivi from aubergines in Georgian
Ingredients:
- eggplant - 4 pcs .;
- walnuts - 300 g;
- garlic - 4 cloves;
- vinegar - 1 teaspoon;
- spice;
- Garnet grains - for decoration;
- vegetable oil - 6 tbsp. spoons.
Preparation
Eggplant washed, dried, cut into long, thin brusochki and put in a frying pan with a warmed oil. Fry over medium heat with the lid closed until one side is browned. Then remove the lid, carefully turn the vegetables and fry until ready on the other side. Garlic is cleaned, squeezed through the press, and the walnuts are twisted through a meat grinder.
Now we put nuts, garlic and spices in a bowl, mix everything thoroughly. Next, gently pour the wine vinegar and gradually add the cooled boiled water, while stirring the mixture with a spoon. Consistency of the paste is regulated at our own discretion and we remove it for 2 hours in the refrigerator. Then we fill it with fried eggplants and send them for another half an hour to the refrigerator. When serving, decorate the dish with pomegranate seeds.
Recipe for satsivi from eggplant
Ingredients:
- eggplant - 4 pcs .;
- peeled walnuts - 1 item;
- celery cherry - 4 pcs .;
- garlic - 6 denticles;
- bulb - 1 piece;
- butter - 50 g;
- white wine vinegar - 4 tbsp. spoons;
- hops-suneli, ground cinnamon, cloves - to taste.
Preparation
Eggplant to prepare this dish is better to take young and medium-sized. So, at first we thoroughly wash vegetables and on each eggplant we make a deep longitudinal incision with a knife. Then a little higher or slightly below it - another. Next, take a teaspoon and carefully take out a small amount of pulp, forming a kind of pocket in each eggplant. In them we will then put stuffing, but in the meantime, we spray with vegetable oil, put it on a baking tray and put them in a preheated oven for about 10 minutes.
Celery washed, put in boiling water, add salt to taste and cook for 10-15 minutes until soft. Now add the boiled celery, peeled walnuts, garlic, hops-suneli, a little cinnamon, salt and cloves to the blender bowl. Fill the wine vinegar and grind everything at high speed to the consistency of a homogeneous paste.
We clean the bulb, shred the semicircles and pass until golden on the hot oil, and then spread out the nut butter to it. Simmer everything on a slow fire, stirring, about 10 minutes, and remove from the fire. The resulting mixture is filled with baked eggplants and we remove them for about 2 hours in the refrigerator. We serve the dish cold on the table, sprinkling on top of chopped fresh greens of dill.
Tasty satsivi from aubergines
Ingredients:
- eggplant - 500 g;
- bulb - 2 pieces;
- garlic - 4 cloves;
- walnuts - 70 g;
- spice.
Preparation
So, the eggplant is washed, dried and carefully removed the peduncle. Then make a deep cut and place the vegetables for 15 minutes in a container of cold water to remove the bitterness. Then put them in a pan with hot water, cover with a lid and cook for 15-20 minutes. After that
Do not waste time in vain, let's take care while preparing the nut sauce. Finely chopped onions fry on vegetable oil. In a separate bowl we put garlic, walnuts, spices, greens and blender all to a homogeneous mass. Now merge a little water, shift the paste to the onions and mix. Bring to a boil, stew for 5 minutes, and pour the sauce into the incision of each eggplant. We send the dish to the fridge for 2 hours, and then serve it on the table.