Eggplant Satsivi
4 servings
35 minutes
Eggplant Satsivi is an exquisite dish infused with the spirit of culinary traditions. Its base consists of tender eggplants fried to a golden hue and then drenched in a rich nut sauce with hints of pomegranate juice and fresh herbs. This dish balances the spiciness of green pepper, the tartness of pomegranate, and the soft texture of nuts, creating a unique flavor harmony. Satsivi can be served cold, making it an ideal appetizer for summer evenings. Its roots trace back to Georgian cuisine where meat is traditionally used, but the eggplant variation has gained popularity among gourmets who appreciate plant-based alternatives. This dish is perfect for festive tables, enchanting guests with its rich taste and aroma.
1
Slice the eggplants into thin rounds, salt them. Fry in vegetable oil until cooked, let the oil drain.
- Eggplant: 6 pieces
- Salt: to taste
- Vegetable oil: 3 tablespoons
2
Grind the nuts twice in a meat grinder with a fine mesh.
- Shelled walnuts: 200 g
3
Finely chop the cilantro and pepper, mix with nuts. Add pomegranate juice, dilute with water to a thick sour cream consistency, put on the heat and cook for 10-15 minutes.
- Fresh cilantro (coriander): 1 bunch
- Green bell pepper: 1 piece
- Pomegranate juice: 0.5 glass
- Water: 1 glass
4
Chop parsley and basil. Place the eggplants on a plate, sprinkle with herbs, and pour hot nut sauce over them. Cool before serving.
- Parsley: 1 bunch
- Basil: 1 bunch
