Eggplant Satsivi

Directions

1. 1

   Step 1

   

   Wash the vegetables. Peel the onion and garlic. Remove the seeds from the hot pepper. Rinse the herbs. Prepare a blender.

2. 2

   Step 2

   

   Place the nuts, saffron, hot pepper, garlic, and salt in the blender bowl. Add the pomegranate juice and water. Blend until smooth.

3. 3

   Step 3

   

   Finely chop the onion and fry in oil for about 5 minutes. Add the nut mixture to the onion, bring to a boil, and simmer over low heat for 15 minutes.

4. 4

   Step 4

   

   Slice the eggplants into rounds and place them in salted water for 15 minutes to remove bitterness. Then rinse, pat dry, and fry for 3 minutes on each side.

5. 5

   Step 5

   

   Finely chop the herbs and sprinkle them over the eggplants. Pour over the nut sauce and let cool.

6. 6

   Step 6

   

   Serve the eggplant satsivi with pomegranate seeds.