Cooking delicious eggplant in Georgian Bashny.Net

The Georgian response to Mexican guacamole and "overseas" caviar of the Soviet era. This spicy-scented snack - the soul of Tbilisi and its gastronomy. Such aubergine "pate" is ideal for lozenges or shoti dedas puri bread - means "mother's bread".

And though you will not be, however, a new interpretation of many favorite eggplant, you are guaranteed! V - indispensable in the summer at the cottage - elementary. In general, gamardzhoba, genatsvale gourmet and all the fun of Georgian cuisine!

Preparation time: 70 minutes
Servings: on request
The complexity of the food: the average




Ingredients:

Eggplant 500 grams
Walnut 100 grams
Cilantro 125 grams
Garlic 5 cloves
Hops suneli 1 tbsp
Fenugreek powder 1 tbsp
Ground paprika 1 tbsp
Cayenne pepper 1 tbsp
Adjika 1 tbsp
lemon juice 20 ml
Olive oil 20 ml
Sugar 1, 5 tbsp
Salt to taste
Pomegranate supply
Basil supply

How to cook:

1. Eggplant wash, dry, dense layer wrap in foil and bake until zhzhenok the skin. Roughly, it takes about 40-45 minutes at 225 degrees.

2. Baked Eggplant cool, remove the rough skin.

3. aubergine "fillets" slice, pour the lemon juice.

4. cilantro and garlic in a blender grind to coarse puree. You can grind in a mortar.

5. Nuts browned, chop with a knife. Permitting - this is a step can be carried out in a food processor or fudprotsessore. Do not use the grinder - this is important

! 6. aubergine "fillet", cilantro, garlic and nuts mix, add olive oil, salt, sugar and all the spices (fenugreek powder can be replaced utsho-suneli), stir and put into the refrigerator for at least 2-3 hours to spices "parted "appetizer and the present. It is better to keep the clock 8.

7. To submit pomegranate dismantle grain. Ready eggplant Georgian out onto a plate, abundantly sprinkled with pomegranate seeds and serve with fresh basil.

Author: Lena Moskalenko