/ / Recipe for eggplant satsivi with walnuts

Satsivi Eggplant Recipe with Walnuts

  • Eggplant (medium-sized) - 4 Pieces
  • Walnuts (peeled) - 1 glass
  • Celery celery - 4 pieces
  • Garlic - 6 Teeth
  • Bow - 1 piece
  • Butter - 50 Grams
  • Wine (white) vinegar - 4 items. Spoons
  • Spices - - To taste (hops-suneli, salt, cinnamon, cloves)

Eggplants should be taken young, medium-sized. So, at first the eggplant should be washed. On each eggplant we make a longitudinal deep incision. A little higher or slightly below it - one more. Using a teaspoon, gently remove a small amount of flesh from the eggplant, as if forming a pocket in each eggplant. In these pockets, we will later put the filling, but for now - sprinkle with vegetable oil and put the incised eggplant in the oven and bake for about 10 minutes. Celery we put in boiling water and cook for 10-15 minutes. We put in a bowl of blender boiled celery, walnuts, garlic, hops-suneli, salt, a little cinnamon and cloves. Pour vinegar - and grind to the consistency of the paste. Finely chopped onion fry until golden, then add to it a nut butter. Stew on low heat for about 10 minutes. The resulting mixture is stuffed with baked eggplants. We put eggplants in the fridge - they need to be served cold. Serve cold. Bon Appetit!

Servings: 8-10

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