Eggplant Satsivi
Appetizers • European
Description
Eggplant Satsivi
Ingredients
- Ground coriander 1 bunch
- Eggplants 6 pieces
- Salt to taste
- Vegetable Oil 3 tablespoons
- Shelled pumpkin seeds 5 oz
- Black Pomegranate Molasses ½ cup
- Water 1 cup
- Parsley 1 bunch
- Basil 1 bunch
- Ground ancho chili pepper 1 piece
Step-by-Step Guide
Step 1
Slice the eggplants into thin rounds, sprinkle with salt. Fry in vegetable oil until cooked, then let the oil drain.
Step 2
Grind the walnuts twice using a meat grinder with a fine grate.
Step 3
Finely chop the cilantro and pepper, mix with the walnuts. Add pomegranate juice, dilute with water to the consistency of thick sour cream, place on heat and cook for 10–15 minutes.
Step 4
Chop the parsley and basil. Arrange the eggplants on a plate, sprinkle with herbs and pour over the hot walnut sauce. Cool before serving.
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