Georgian dishes from aubergines are famous for their variety. Eggplants fry, stew, marinate and bake. But the most popular combination of blue and walnuts. This is the famous satsivi , and snack rolls. Preparing these cult dishes of Georgian cuisine, we will today!
Recipe for aubergine with nuts in Georgian
Ingredients:
- eggplant - 2 pieces;
- onion - 1 piece;
- walnuts (peeled) - 100 g;
- garlic - 5 teeth;
- garnet - 1/3 pcs .;
- celery - 2 sprigs;
- coriander - 1/2 beam;
- lettuce green - 1 head;
- hops-suneli - 1 teaspoon;
- vinegar grape - 1 tbsp. a spoon;
- vegetable oil - 1/2 st .;
- salt - 1/2 tsp.
Preparation
Eggplant sliced along thin plates, generously sprinkled with salt and leave for half an hour to leave unnecessary bitterness. In the bowl of the blender we load the peeled onions, garlic and nuts. We grind everything into a homogeneous mass. We add oil, vinegar, hops-suneli and half a teaspoon of salt, once again we mix everything. In the end, we combine the filling with finely chopped greens of celery and cilantro.
Eggplant washed under cold running water, well soak with paper towels and spread on the pan heated with oil. Fry the plates from two sides to a golden brown. And when they cool down a bit, wrap them in a nut filling in the form of rolls. We lay out a ready snack on a dish lined with lettuce leaves, and sprinkle with pomegranate seeds. It should "stand" in the refrigerator for at least an hour, and eggplant rolls in Georgian can be served to the table.
Stuffed eggplant in Georgian style
Another option is to prepare satsivi from aubergine in Georgian.
Ingredients:
- eggplant - 4 pcs .;
- walnuts (peeled) - 1 item;
- onion - 1 piece;
- garlic - 6 teeth;
- celery - 4 branches;
- butter - 50 g;
- vinegar wine (white) - 4 tbsp. spoons;
- hops-suneli - 1 teaspoon;
- cinnamon (ground) - 1 pinch;
- cloves (ground) - 1 pinch;
- salt - to taste.
Preparation
For this, it is better to choose young, not very large eggplants. We do for everyone along the entire length a deep longitudinal incision and a spoon, carefully choose a little pulp. Sprinkle the eggplant with vegetable oil and send it to the oven for about 10 minutes, until soft.
At the same time, we throw celery stalks into the boiling water, and cook for 10 minutes. And after we put it into the bowl of the blender, we add nuts, garlic, spices, vinegar and greens to them. We transform everything into a homogeneous gruel.
Fry in a skillet finely chopped onions, until golden. Add to it the nut paste from the blender and the ground pulp of the eggplant. Salt and simmer on low heat for about 10 minutes. After stuffing this mass of baked eggplants and sending for a while in the fridge, as it is a cold snack.
How to cook burglam with eggplant in Georgian?
Ingredients:
- eggplant - 4 pcs .;
- potatoes - 4 pcs .;
- lamb - 600 g;
- broth of meat - 2 items;
- onion - 2 pieces;
- Bulgarian pepper - 2 pieces;
- tomatoes - 2 pcs .;
- carrots - 1 piece;
- pepper red bitter - 1 pc .;
- garlic - 3 teeth;
- basil - 4 branches;
- coriander, parsley - 1 bunch;
- уцхо-сунели - 1 teaspoon;
- salt - to taste.
Preparation
The most laborious in this dish is his preparation. And as soon as you fill the cauldron under the cover itself, then everything will be done by itself. So, at the very bottom lay out cut into small pieces of mutton.
Bring to a boil, remove the fire to a minimum and languish under the closed lid for about 2 hours. We do not succumb to the temptations of aromas and we stand the required time. And 10 minutes before the readiness, we add crushed garlic and hot pepper, spices and chopped greens. In case of need, dosalivayem. We mix and serve deliciously rich meat stew to hungry guests.