Atsetsili Eggplant with Smoked Chicken
4 servings
90 minutes
Atsetsili style salad, which means "torn" in Georgian. The whole point is that the ingredients must be torn by hand and added to the dish in this form. Irakli Chelidze, chef of the Mziuri restaurant , assembles a fragrant puzzle of baked eggplants, "torn" chicken, walnuts crushed in a mortar, beans and sweet and sour narsharab sauce on a plate. Outwardly, the Atsetsili salad resembles pkhali, but not gathered in a bunch, but picturesquely disheveled . And due to the fine cutting and bright sauce, the ingredients in it become a single whole and sound in a harmonious Georgian polyphony. Recipe by Irakli Chelidze, chef of the Mziuri restaurant.
1
Coat the eggplants with vegetable oil, pierce them with a fork in several places, and place them on a baking sheet. Also add the oiled bell pepper and send it to a preheated oven at 180 degrees. After 15 minutes, take out the pepper, and after 20-30 minutes — the eggplants. The eggplants should become soft and shrink in size.
- Eggplants: 320 g
- Sweet pepper: 1 piece
- Vegetable oil: 50 ml
2
Place the peppers and eggplants in a bowl, cover with plastic wrap, and let them sweat.
- Eggplants: 320 g
- Sweet pepper: 1 piece
3
Remove the skin and seeds from the pepper, and cut the flesh into thin strips.
- Sweet pepper: 1 piece
4
Peel the eggplants and remove the stem. Tear the flesh by hand or, if you want to give the dish a neater appearance, cut it into strips like the pepper.
- Eggplants: 320 g
5
Cut the chicken fillet and onion into similar straw shapes.
- Smoked chicken fillet: 220 g
- Onion: 1 head
6
Chop the nuts.
- Walnuts: 60 g
7
Combine eggplant, pepper, nuts, onion, beans, and chicken fillet in a serving dish. Add narsharab and mix well.
- Eggplants: 320 g
- Sweet pepper: 1 piece
- Walnuts: 60 g
- Onion: 1 head
- Canned red beans: 40 g
- Smoked chicken fillet: 220 g
- Narsharab sauce: 60 ml
8
Before serving, sprinkle with chopped cilantro and pomegranate.
- Coriander: 1 bunch
- Pomegranate seeds: to taste