Description
I tried this meal in a Georgian restaurant and fell in love. Despite the fact that I don't like eggplant. The taste is rich, "elegant" and unusual. I hope You will share my enthusiasm for this flavor!
Ingredients
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Eggplant
3 piece
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Garlic
3 tooth
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Cilantro
5 sprig
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Red onion
1 piece
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Walnuts
150 g
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Narsharab
2 Tbsp
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Khmeli-suneli
1 tsp
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Salt
-
Black pepper
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Vinegar
3 Tbsp
Cooking
Aubergines cut along the thin, season with salt and pepper to taste.
Fry the eggplant in the pan (7-10 minutes) or bake in the oven until tender ( 25-30 minutes). I roasted.
Finely chop the onion, cilantro, and grind the walnuts (the finer the better).
The cooled eggplant't tear strip ("acelli" with gr. translated "torn")
In the bowl with the eggplant add the nuts, onion, coriander, Khmeli-suneli, press out the garlic. Pour the wine vinegar. Mix with your hands.
The finished dish spread on a plate and seasoned with pomegranate sauce Narsharab (original decorate with pomegranate seeds). Served cold. Bon appetit!
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