Eggplant satsivi with walnuts
6 servings
15 minutes
Eggplant satsivi with walnuts is a true gastronomic masterpiece of Georgian cuisine. This exquisite recipe has roots in ancient traditions when satsivi was made with walnut sauce for festive feasts. Here, eggplants serve as a tender base, while the filling of fried onions, garlic, and walnuts gives the dish a rich flavor with a hint of spiciness. Wine vinegar adds a subtle tanginess, and herbs refresh the composition. After marinating for several days, satsivi gains depth of flavor and becomes even more aromatic. It is enjoyed chilled, savoring the silky texture of the eggplants and the rich walnut dressing. This dish pairs wonderfully with Georgian bread and aromatic wine, highlighting the richness of Caucasian culinary traditions.
1
Wash the eggplants, do not remove the stems. Boil for five minutes, place on a board, make a cut along but not all the way through, and stuff with filling.
- Eggplants: 4 pieces
2
For the minced meat: peel and fry the onion, chop it with garlic, add crushed walnuts, herbs, and red pepper; mix well.
- Onion: 4 heads
- Garlic: 8 cloves
- Peeled walnuts: 0.5 glass
- Ground red pepper: 0.5 teaspoon
- Chopped cilantro (coriander): 4 tablespoons
3
Stuff the prepared eggplants with minced meat, set aside part of the minced meat. Dilute the remaining minced meat with wine vinegar and water, add a little salt, pour it over the stuffed eggplants, and place them in a cold place for 2-3 days.
- Wine vinegar: 0.8 glass
- Salt: to taste