Satsivi from aubergine in Georgian: recipe and cooking features

Georgian cuisine is so varied, fragrant and unforgettable that once you try the soup kharcho or khachapuri, you fall in love with it forever. Many dishes have become everyday for people who have never visited Georgia.

The main feature of the Georgian cuisine is not the dish itself, but spices and, in particular, sauces, which there is a huge amount. Thanks to them, meat, vegetables, fish or pastries acquire unprecedented shades and open the consumer new horizons of taste.

What is Satsivi

This is the name of a special sauce, in the preparation of which the main ingredient is used - nuts, to which spices, sour juices or vinegar are added. It is served to fish, meat, vegetables. It is considered a truly Georgian dish.

The undoubted advantage of this sauce is its versatility. As a rule, satsivi is served to a chicken according to a classic recipe, but today one can meet it in a beautiful tandem with a turkey, fish, vegetables. And such a dish will be called "turkey satsivi", "satsivi vegetables", or, for example, "eggplant satsivi". In Georgian, satsivi is a cold snack, because the sauce is served only in a cold form. And what kind of sauce without spices? The main spice in this dish is saffron, which gives an unforgettable taste to the nut sauce .

Features of preparation

As in any other national cuisine, satsivi sauce can be prepared according to various recipes. After all, each hostess is preparing a "her" sauce satsivi, with the addition of favorite spices. But the main ingredients are still present. In the classic sauce satsivi must necessarily be walnuts, which are thoroughly crushed. In this case, you can grind the nuts in a meat grinder or in a blender, as well as in a mortar or even on a stone, as the Georgian housewives did for many centuries.

Spices are used almost unchanged, but you can add some spice to your discretion. The classic recipe for sazivi is saffron, garlic, pepper, acid, which can be in the form of sour pomegranate juice or lemon, or you can use wine vinegar. Due to the fact that the recipe contains natural fruit, the sauce acquires not only sourness, but also flavor. Also, an important role in satsivi is played by fresh greens, which can be added to taste. Most often, coriander, basil and parsley are used. To make the sauce become dense and silky, flour is added to it.

Satsivi sauce: the necessary ingredients

Since the sauce can be used to prepare various dishes, today you can move away from the rules and cook it with eggplant. In order for it to come out delicious, for an ideal we take a classic sauce and compose on its basis a recipe of satsivi from aubergines in Georgian.

To do this, you will need: eight onions, walnuts, previously peeled from the shell, three or four glasses, wheat flour - two tablespoons, garlic ground - three teaspoons, coriander and ground pepper - ten grams, cinnamon and suneli - five grams each, dried clove buds - five pieces, wine vinegar - ten grams, or sour sour - fifteen grams, two grams of hot pepper, five grams of saffron, half a glass of baked chicken fat and half a liter of chicken broth.

Technology of preparation of sauce

In a frying pan, melt half of the total volume of chicken fat. Onions finely chopped and fried until golden brown. Set aside. Using the second half of chicken fat, pass the flour to a golden color, then add it to the chilled chicken broth and bring to a boil.

Meanwhile, the walnuts to grind in a convenient way, adding to them garlic, pepper, coriander and salt. Then the mixture is thoroughly mixed and diluted with broth, which is added to roasted onions. Stew sauce for a quarter of an hour. At the end add the remaining spices, pour vinegar or sour juice, finely chopped greens and boil over low heat for five minutes. Now you can serve aubergines in Georgian with sazivi sauce.

Satsivi from aubergines

Today, more and more people are switching to healthy food and eating mainly plant products, which is why the satsivi, so loved by all, can be cooked with vegetables. So, for fans of dietary, delicious and healthy Caucasian dishes, the recipe for satsivi from eggplant in Georgian.

"Why eggplant?" - there is a natural question. The fact is that this vegetable is rich in useful trace elements, and it is much faster and easier to cook than, for example, chicken or turkey, besides it contains much less calories, and gives more strength.

To prepare satsivi from aubergine in Georgian it will be required:

• Eggplant - 1 kg;
• Fresh greens (coriander, basil, parsley) - to taste;
• Hot pepper (fresh) - 1 piece;
• Walnuts, peeled - 1 glass;
• Garlic - 4 teeth;
• Onion - 3 pieces;
• Vegetable oil - 3 tablespoons;
• Pomegranate juice - 0.5 cup.

First of all, a nut sauce is prepared. Cut the walnuts with salt, garlic, fresh herbs, peppers, spices and pomegranate juice. Dilute the mixture with water (1.5 cups) and boil for twenty minutes. You can prepare and according to the classic recipe, but in this case, more time will be spent, and the dish will no longer be dietary due to the use of chicken fat. If it does not scare, then satsivi from aubergine in Georgian, cooked with a classic sauce, will be more delicious.

When the sauce is ready and cool, you can proceed with the main recipe. Onion peel and grind. Fry in a pan with red-hot vegetable oil for a few minutes. Then add the nut sauce, the whole mixture is boiled and cooked for fifteen minutes.

Eggplant, which is the main ingredient in a dish of Georgian eggplant satsivi, is cut into slices in the thickness of a centimeter, salt is added, and the vegetable stays at room temperature for a half an hour to "rest." As soon as the time comes out, rinse the sliced eggplant with water and put into a sieve to drain water. Now it remains to fry the slices on each side for five minutes. Finish the vegetables with a slide, sprinkle with herbs and pour over the sauce.

The greens are washed and thoroughly crushed, and then poured into boiling sauce. Just before serving, a cold sauce sprinkles with pomegranate seeds.

The result

Not many people have tried this divine dish, but if you cook it according to the recipe, it does not matter what it will be, a classic chicken with sauce or eggplants in Georgian with sazivi sauce. Reviews that this is an unmatched and tasty dish will accompany the hostess for many more years. Do not be afraid of experiments, you need to prepare satsivi with love, adding to each dish your individuality, and only then you can talk about your own recipe for sauce satsivi.