Eggplant satsivi
Description
Minimal ingredients — excellent result. As you know, satsivi is a popular thick Georgian paste made from walnuts and spices, served cold (the word "tsivi" means "cold" in Georgian) alongside various dishes. Today I'm sharing the authentic recipe for eggplant satsivi — a very tasty appetizer that you simply must try ;) I learned this recipe from a real Georgian, so authenticity is guaranteed. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Slice the eggplants into long, thin pieces. Place in a frying pan with heated oil and fry over medium heat, covered, until one side is browned.
- 2
Step 2
Remove the lid, turn the eggplants over, and fry on the other side until cooked.
- 3
Step 3
Garlic and walnuts need to be finely chopped (we used a meat grinder, but you can use a mortar or food processor). Add the chopped nuts, garlic, and spices to a bowl.
- 4
Step 4
Mix well. You should get a mixture similar to the one in the photo.
- 5
Step 5
Add vinegar. Then gradually add boiled cooled water, stirring the mixture with a spoon.
- 6
Step 6
Add water and mix until the paste reaches a consistency similar to the one in the photo. Actually, adjust the consistency to your own preference—some people prefer a thicker paste, others a thinner one.
- 7
Step 7
Place the paste in the refrigerator for 2 hours. Then pour the paste over the fried eggplants and leave them in the refrigerator for at least another half hour. Serve, garnished with pomegranate seeds.