Cooking process
It would be more correct to call this dish – aubergines in sauce satsivi. There are several options for cooking.
First, when the sauce is cooked in a more liquid form, and the fried eggplant circles are filled with this sauce. For me, the view of the dish turns out not very presentable, and to see what is there and how simply it is impossible))).
More popular is this particular preparation, when the satsivi sauce is similar in density to the curd pasta and the eggplant plates are smeared with this sauce. The taste is the same, but the view is much better.
Instead of vinegar, traditionally take a pomegranate sauce, but for want of it, something that is.
To prepare satsivi from aubergine in Georgian, we take the products listed.
Eggplant wash and peel off the skin. I do not take off all the skin, I’m so delicious.
Cut the eggplant into plates 1 cm thick. If your eggplants are bitter, then salt them, leave for a while until the dark juice separates. Drain the juice, rinse and dry the eggplant. My aubergines do not bitter, and I never soak them.
Fry eggplants in vegetable oil, lightly salting them. Try not to pour a lot of oil on the pan. Lay out the finished eggplant plates on the napkins, so that the excess oil is gone.
Then cook satsivi sauce. To do this, the walnuts must be ground into powder. I did this with a blender, which is intended for grinding spices, so the grinding immediately turned out to be very shallow. If you use a meat grinder, you should scroll the nuts twice.
Just chop the onions, garlic and cilantro. Add to the nuts.
Then pour the vinegar and add all the spices with salt.
Stir the sauce to homogeneity, the taste should suit you – add what is missing. By consistency, it turns out like sour cream. If too thick, then pour a little vinegar or boiled water, depending on taste. The sauce should be spicy, but not sour.
Put a full teaspoon of satsivi sauce on a slice of eggplant. You can smear the filling and fold the slice in half, and you can not smear and roll up the roll as you like.
Lay the eggplants in saucivi sauce on the dish. Decorate, if desired, with pomegranate seeds, onion rings or greens. And I’ve always lacked tomatoes in Georgian satsivi from eggplants)))
Bon Appetit!
And with black bread is also very tasty).
Satsivi from eggplant
Awesome recipe for satsivi from aubergines in Georgian (with a nut filling). This lean dish will taste to all lovers of eggplant.
Ingredients
Walnut nuts – 200 g
Eggplant – 600 g
Onion – 1 pc.
Garlic – 2 cloves
Cilantro – 1 bundle
Wine vinegar – 1 tsp.
Pepper red spicy – to taste
Hops-Suneli – 1 teaspoon
Salt – 0.5 tsp.
Saffron imeretinsky – 0.5 tsp.
Vegetable oil for roasting
Cooking process
It would be more correct to call this dish – aubergines in sauce satsivi. There are several options for cooking.
First, when the sauce is cooked in a more liquid form, and the fried eggplant circles are filled with this sauce. For me, the view of the dish turns out not very presentable, and to see what is there and how simply it is impossible))).
More popular is this particular preparation, when the satsivi sauce is similar in density to the curd pasta and the eggplant plates are smeared with this sauce. The taste is the same, but the view is much better.
Instead of vinegar, traditionally take a pomegranate sauce, but for want of it, something that is.
To prepare satsivi from aubergine in Georgian, we take the products listed.
Eggplant wash and peel off the skin. I do not take off all the skin, I’m so delicious.
Cut the eggplant into plates 1 cm thick. If your eggplants are bitter, then salt them, leave for a while until the dark juice separates. Drain the juice, rinse and dry the eggplant. My aubergines do not bitter, and I never soak them.
Fry eggplants in vegetable oil, lightly salting them. Try not to pour a lot of oil on the pan. Lay out the finished eggplant plates on the napkins, so that the excess oil is gone.
Then cook satsivi sauce. To do this, the walnuts must be ground into powder. I did this with a blender, which is intended for grinding spices, so the grinding immediately turned out to be very shallow. If you use a meat grinder, you should scroll the nuts twice.
Just chop the onions, garlic and cilantro. Add to the nuts.
Then pour the vinegar and add all the spices with salt.
Stir the sauce to homogeneity, the taste should suit you – add what is missing. By consistency, it turns out like sour cream. If too thick, then pour a little vinegar or boiled water, depending on taste. The sauce should be spicy, but not sour.
Put a full teaspoon of satsivi sauce on a slice of eggplant. You can smear the filling and fold the slice in half, and you can not smear and roll up the roll as you like.
Lay the eggplants in saucivi sauce on the dish. Decorate, if desired, with pomegranate seeds, onion rings or greens. And I’ve always lacked tomatoes in Georgian satsivi from eggplants)))
Bon Appetit!
And with black bread is also very tasty).