Georgian eggplant appetizer

Step-by-step cooking

1. Step 1:

   

   Products necessary for the preparation of eggplant snacks in Georgian with satsivi paste.

2. Step 2:

   

   Cut the eggplants into strips about one centimeter thick, put them in a convenient container, sprinkle salt on all sides so that the slices give juice and the bitterness goes out of them.

3. Step 3:

   

   Grind two hundred and fifty grams of walnuts with a blender in a convenient bowl.

4. Step 4:

   

   Add three cloves of garlic, fifty grams of parsley, fifty grams of coriander greens, half a teaspoon of red hot pepper, half a teaspoon of saffron, one teaspoon of suneli hops, salt to taste and grind until smooth.

5. Step 5:

   

   Arbitrarily cut the onion head.

7. Step 6:

   

   Add the head of chopped onion to the container to the previous ingredients, pour out five tablespoons of vegetable oil, chop and get homemade satsivi paste in Georgian, which we transfer to a plate, then add one teaspoon of grape vinegar.

8. Step 7:

   

   Eggplants squeezed from the extracted juice are spread to fry in a frying pan heated on the stove with vegetable oil added to it.

9. Step 8:

   

   Fry the eggplants on both sides until golden brown and put all the excess fat on a napkin to stack.

10. Step 9:

    

    We serve eggplants beautifully on a plate, combining them with satsivi paste.

11. Step 10:

    

    We decorate the cooked eggplant appetizer with satsivi paste in Georgian with a tomato for contrast.