Atsitsili Salad
Atsitsili Salad
Ingredients
- 3 eggplant, sliced
- 50 g walnuts
- 10 g hot pepper
- 1 onion
- 3 cloves garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon khmeli suneli
- 1/2 teaspoon coriander
- 15 g cilantro
- 3 tablespoons apple cider vinegar
- 3-4 tablespoons water
- to taste salt
- as needed vegetable oil, for frying
Instructions
- 1
Slice the eggplants into rounds or strips. Salt the sliced eggplants and let them sit for 15 minutes to release their juices. This helps remove bitterness and excess moisture.
⏱️ 5 min
- 2
After 15 minutes, thoroughly rinse the eggplants under cold water and squeeze them well to remove excess moisture. Fry the eggplants in a pan with a little vegetable oil on both sides until golden brown and soft. Let the fried eggplants cool slightly.
⏱️ 15 min
- 3
To prepare the dressing, place walnuts, hot pepper, onion, garlic, black pepper, khmeli suneli, coriander, cilantro, apple cider vinegar, and water in a blender. Blend all ingredients until smooth. If the dressing is too thick, add a little more water.
⏱️ 5 min
- 4
Tear the cooled eggplants into fibers by hand. Transfer the torn eggplants to a deep bowl.
⏱️ 5 min
- 5
Pour the prepared dressing over the eggplants. Mix thoroughly to ensure all eggplant pieces are coated with the sauce. Serve Atsitsili salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Atsitsili Salad
- 3 eggplant, sliced
- 50 g walnuts
- 10 g hot pepper
- 1 onion
- 3 cloves garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon khmeli suneli
- 1/2 teaspoon coriander
- 15 g cilantro
- 3 tablespoons apple cider vinegar
- 3-4 tablespoons water
- to taste salt
- as needed vegetable oil, for frying
Instructions
- 1
Slice the eggplants into rounds or strips. Salt the sliced eggplants and let them sit for 15 minutes to release their juices. This helps remove bitterness and excess moisture.
⏱️ 5 min - 2
After 15 minutes, thoroughly rinse the eggplants under cold water and squeeze them well to remove excess moisture. Fry the eggplants in a pan with a little vegetable oil on both sides until golden brown and soft. Let the fried eggplants cool slightly.
⏱️ 15 min - 3
To prepare the dressing, place walnuts, hot pepper, onion, garlic, black pepper, khmeli suneli, coriander, cilantro, apple cider vinegar, and water in a blender. Blend all ingredients until smooth. If the dressing is too thick, add a little more water.
⏱️ 5 min - 4
Tear the cooled eggplants into fibers by hand. Transfer the torn eggplants to a deep bowl.
⏱️ 5 min - 5
Pour the prepared dressing over the eggplants. Mix thoroughly to ensure all eggplant pieces are coated with the sauce. Serve Atsitsili salad.
⏱️ 5 min