Eggplant satsivi – a Georgian cuisine recipe, although everyone knows that the classic satsivi is made from turkey, but satsivi can be cooked from other products. Eggplant satsivi can also be cooked in fasting.
Eggplant satsivi ingredients
Eggplant satsivi recipe
To cook a Georgian cuisine recipe eggplant satsivi, you need to cut off the stems from the eggplants, cut a deep pocket in each side and fill with water. Cover the eggplant and cook over medium heat for 30 minutes. Tie the petioles or stalks of celery and put them in a saucepan with eggplants for 1-3 minutes. Remove the celery, remove the thread and dry on a napkin. You can use green onions instead of celery, but you don't need to cook them. Transfer the finished eggplants to a sieve, let the water drain, cool slightly and gently squeeze out the excess liquid.
Crush walnuts in a mortar or grind in a blender and combine with grated garlic, coriander, utskho-suneli, pepper and salt. Dissolve the vinegar in a glass of water and mix with the nut mixture until smooth. Add the nut mixture to the onion pan, stir and bring to a boil. Simmer the filling for 7-8 minutes.
Fill the eggplant pockets with the walnut mixture and tie up with celery stalks or green onions cut lengthwise. When serving eggplant satsivi garnish with basil, parsley or cilantro.