Abkhazian-Style Eggplants
Description
The appetizer is prepared quickly and simply. Classic Abkhaz-style eggplant recipe: 1. Slice the eggplants into 0.5–0.6 mm planks, salt lightly, and let stand for 30 minutes (the salt neutralizes unwanted bitterness). 2. Remove excess moisture with a clean paper towel and fry the eggplants in well-heated (not overheated) vegetable oil until golden brown. 3. For the filling: Shell the walnuts and dry them. Finely chop the cilantro. Run the dried, shelled walnuts and garlic through a meat grinder twice (using the pâté blade) and mix with the chopped cilantro. 4. Separately, clean the mushrooms, slice them into planks, and fry with chopped onion. Add the cooled mushrooms to the nut mixture. 5. Season the filling with salt, khmeli-suneli, and a pepper blend. Bring the mixture to a purée-like consistency by adding a little vegetable broth. 6. Stuff the fried eggplants with the nut and mushroom filling and refrigerate for 2–3 hours. Garnish with aromatic fresh herbs, brined suluguni cheese, and pomegranate seeds. The appetizer is ready. Serve immediately.