Eggplant satsivi

1. Washed eggplants should be cut lengthwise or across, at least 1 cm thick.
2. Lightly rub with salt and leave for 20-30 minutes.
3. Chop the onion, fry until golden brown in vegetable oil.
4. Put garlic, chili pepper, walnuts in the blender bowl and chop them.
5. We choose dishes for cooking satsivi – it can be a small saucepan. We put the resulting mixture from a blender into it, fried onions, salt and enrich with spices. Spices will perfectly complement the taste of cinnamon, cloves, cardamom, saffron.
6. Next, pour vegetable broth (or water) into a saucepan, add vinegar and a little flour.
7. Gently mix and send to the fire until boiling.
8. Meanwhile, fry the eggplants in oil on both sides until golden brown. Spread on a paper towel to absorb excess oil.
9. We put the ready-made ruddy eggplants in the resulting satsivi sauce. Add chopped coriander, decorate with pomegranate seeds.
10. When the dish cools down, we additionally cool it in the refrigerator for at least 30-40 minutes.

You can serve eggplant satsivi as a snack, or you can serve it as a main dish.

Experiment and surprise your loved ones with your skill!

Bon appetit!