Eggplant satsivi (recipe of I.I.Lazerson)

Category: Cold meals and snacks
Kitchen: georgian
Eggplant satsivi (recipe of I.I.Lazerson)

Ingredients

Eggplant 2 pcs. (400 g)
Bulb onions 3 pcs. (250 g)
Garlic 40 g
Walnut kernels 60 g
Chilli taste
Wine vinegar 150 ml
Vegetable oil 2 tbsp. l.
Cilantro 40 g
Boiled water 80 ml
Salt 0.5 tsp

Cooking method

  • Rinse the eggplants, do not remove the stalks. Boil for 5 minutes and cool.
  • Prepare minced meat:
  • sort the walnuts and carefully remove the partitions, bake for 1 minute in the microwave;
  • Peel the onion, cut into half rings and fry in vegetable oil until golden brown:
  • Eggplant satsivi (recipe of I.I.Lazerson)
  • Rinse cilantro and cut off the roots, do not remove the coarse part of the stem:
  • Eggplant satsivi (recipe of I.I.Lazerson)
  • mince onion, garlic, nuts, cilantro and pepper:
  • Eggplant satsivi (recipe of I.I.Lazerson)
  • Set aside 1/3 of the minced meat.
  • Make an incision lengthwise on the eggplants, without cutting through to the end. Fill them with the main part of the minced meat. Place in tray.
  • Eggplant satsivi (recipe of I.I.Lazerson)
  • Dissolve the remaining minced meat with wine vinegar, diluted with water, add salt, mix well and pour the stuffed eggplant with it.
  • Eggplant satsivi (recipe of I.I.Lazerson)
  • Close the tray with a lid and place in the refrigerator for 2-3 days.
  • And now the appetizer is ready!
  • Eggplant satsivi (recipe of I.I.Lazerson)
  • Bon Appetit!

The dish is designed for

2 pcs.

Time for preparing:

30 minutes

Note

A source:
I. Lazerson, M. Match "FSB or Corporate Secrets of Grandmothers"






SATSIVI - cold boiled poultry filled with spicy sauce (satsivi) with nuts and spices; traditional Georgian dish.

Similar recipes


Satsivi (Gayane Atabekova)

Eggplant satsivi (recipe of I.I.Lazerson)

Anna1957
Oh, how delicious everything is. From somewhere, the lines surfaced: Ah, Givi, Komarik-Givi! He loves life, he drinks wine and eats satsivi)))
Only buckles are still expensive (((
Larssevsk
Checkmark, thanks for the recipe. Recently, I rarely rummage in recipes, because they began to eat according to the principle: "the simpler, the better." And then I put the second recipe of the day in the queue for cooking. Want Want want
gala10
Anya, Larochka, thank you, dear! Help yourself!
kavmins
here in the Caucasus we make a similar dish, but the method is much more complicated, the eggplants must be fried, spread and rolled up ... but here everything is so simple, and it will turn out no less tasty - there will definitely be a favorite dish! thanks for the recipe, I really love buckles)))
Rarerka
Oho, what is prepared here
Tireless Galinka is mastering Georgia!
In! It turned out gorgeous!
Oooooooo
gala10
Marinochka, Lyudochka, yes !!! Simple, fast, tasty - everything I like.
Rituslya
Never cooked satsivi.
I adjusted everything, looked closely, but in the end left it for later. It seemed complicated, something hurt.
Now I'll definitely cook it.
Checkmark, thanks!
gala10
Ritus, well, it's not difficult at all. Try to cook - you'll see for yourself.
dopleta
Eggplant satsivi? Oh, how interesting and how delicious! Smells all over the forum! Want Want want! Thank you, Gal!
gala10
Larochka, thanks for the tip. I am very, very pleased that you are interested in this recipe.
alba et atra
Oh, eggplants!
Galya, what delicious photos!
Thanks for the recipe!
I will definitely use it!
gala10
Lenochka, enjoy your health! This is me in a hurry to master as many interesting recipes from the Maestro as possible, until the coveted primary source has not been selected.
Podmosvichka
Checkmark, what beauty is delicious
And if there is no wine vinegar, what can be used instead?
Will the apple go?
And a little less? I can't be very spicy.
gala10
Lenochka, thanks! Yes, I think apple cider vinegar will do too. And you can take water, for example, 1: 1. But light acid should still be present.
Lazerson has a recipe for eggplant satsivi without vinegar at all. But you have to eat it right away.

Check out the recipe here: 🔗
There is also a video, from about 55 minutes - this recipe.

Podmosvichka
I looked. That's what you need. Thank you
gala10
To your health, Lenochka!
Yutan
Thanks for the recipe !!! I will try to do it. I have no doubt that it will be delicious! Lazerson - Master!
gala10
Tatiana, to your health!
Gayane Atabekova
Galina I beg your pardon in advance. I never criticize other people's recipes. But this time my Tbilisi soul was outraged. I'm sure your dish is very tasty, but it's more stuffed eggplant, but by no means satsivi. At the expense of Lazerson's recipe, I'm very surprised. This is not how Satsivi prepares. It should be golden in color. If fresh cilantro is put, then 1 tbsp. l juice of crushed cilantro. And this incomprehensible white-green mass, a pitiful parody of the real satsivi. The onions are stewed in fat from the broth, not fried. Once again, forgive me for my interference.
alba et atra
Gayane Atabekova, with all due respect, your message is incorrect ...
This is a recipe from the book of Mr. Lazerson, and complaints about, in your opinion, improper cooking should send him ...
The indignation of your soul, against the performer of the recipe, is extremely inappropriate ...
Would you remove this criticism from here ...
Gayane Atabekova
alba et atra, I did not criticize the author of the recipe. On the contrary, she noted that the dish would be very tasty. It was only about the name. It's just that since Lazerson's recipe was exposed, I just expressed my opinion. I remember very well how you discussed the whole page, my phrase about washing the eggplant. But I didn’t write to you that it was not correct and didn’t demand to delete it. Let's be mutually polite. Me too with all due respect.
Natalia K.
Quote: alba et atra
The indignation of your soul, against the performer of the recipe, is extremely inappropriate ...
The indignation was directed at the recipe, but not by the artist.
Quote: alba et atra
Would you remove this criticism from here ...
Why? How many people, so many opinions ...
alba et atra
Ladies, the author of both the recipe and its title is Mr. Lazerson ...
Write to him, what is the problem?
gala10
Gayane, thank you for your opinion. Yes, I tried this dish in Tbilisi for a very long time. But in this case, it was Lazerson's version that was interesting to me, which is reflected in the name of the recipe. With my great respect for the Master, I have no doubts that the name of the dish corresponds to the truth. I think that the recipe has a right to exist, including on our forum.
After all, borscht is also cooked differently in every family.
Larssevsk
Quote: gala10
borscht is also cooked in every family in its own way
These are the golden words. I think if an ethnic Uzbek read the options for cooking pilaf on our forum, he would be horrified at the freedom to read their national dish
Gayane Atabekova
Girls, I wanted the best. With all due respect to Lazerson, his dish will turn sour on the second day. Forgive me if I offended anyone. Unfortunately I can't delete a post. I would do it with great pleasure.
Larssevsk
Quote: Gayane Atabekova
Unfortunately I can't delete a post
Gadget, firstly, you apologized at the beginning of the post, and secondly, there is a lot of useful information in your post, don't delete it!




I hope that Checkmark will not flog me now, for being the boss in her topic
Gayane Atabekova
Galina, Larisa, thank you for your understanding.
Irina F
I know ... satsivi ... eggplant ... 😎
This is all very cool!
With warm and tender love I love both Lazerson, our dear and dear, and our dear and beloved Checkmark❤❤❤ !!!
Lazerson is quite a significant figure in the culinary world, I don't think he sculpts recipes just like that!
And one more thing is understandable, authentic recipes differ in many ways from most of those recipes that live and flourish among the mass of people. Nevertheless, we create, get up, invent, add, masterpieces and get a delicious dish that we want to share with friends поделиться!
Why not! Moreover, we don't have a fight for authorship here.We are here, at xp, we just live deliciously))))
Cool recipe, Galyus! Thank you and our Chef😘😘😘
gala10
Quote: Gayane Atabekova
I do not know how to delete a post. I would do it with great pleasure.
Do not delete in any case! On the contrary, thanks. Every opinion has the right to be and so interesting. And correctly Larissa wrote:
Quote: Larssevsk
there is a lot of useful information in your post, do not delete it
Quote: Gayane Atabekova
his dish will turn sour on the second day
We will not have time! Have already eaten.
Irishka, thank you for your kind words.
Sima
Mnyamka what, she took it away. A recipe from a well-known and beloved buligan, but a master of his craft! And the little book is familiar
Thank you!
gala10
Natasha, Sima, Thank you! Lazerson's books are read like fiction. And I want to try everything.

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