Machen Sie authentisches georgisches Badrijani mit diesem einfachen Rezept
:Rezeptset:
Um:
Suneli Valley – Der beste Ort, um georgische Zutaten online zu kaufen!
Wenn Sie nach traditionellen georgischen Zutaten suchen, um Badrijani oder andere authentische Gerichte zuzubereiten, sollten Sie unbedingt bei Suneli Valley vorbeischauen. Wir bieten eine Vielzahl georgischer Saucen, Gewürze und anderer Produkte an, mit denen Sie in Ihrer eigenen Küche authentische georgische Gerichte zubereiten können. Kaufen Sie noch heute in unserem georgischen Online-Lebensmittelgeschäft ein und profitieren Sie von unserer Produktauswahl.
Abschluss:
Bereiten Sie sich darauf vor, diese leckere traditionelle georgische Vorspeise oder Beilage zuzubereiten? Folgen Sie dem obigen Rezept, um Badrijani zuzubereiten. Bereiten Sie dieses Gericht unbedingt im Voraus zu, wenn Sie Gäste haben oder gesellige Zusammenkünfte veranstalten. Egal, ob Sie Gastgeber einer Party sind oder einfach nur nach einem leckeren Snack suchen, Badrijani wird Sie nicht enttäuschen. Probieren Sie dieses Gericht und genießen Sie die erstaunlichen authentischen Aromen Georgiens!
Badrijani nigvzit is a popular Georgian appetizer made of fried eggplant rolls filled with a walnut paste and garnished with pomegranate seeds. It originated in Georgia and is a staple at Georgian supras to this day. Usually, Badrijani nigvzit is served as an appetizer or side dish but can also be enjoyed as a main course as they are quite filling. Not only is this eggplant dish full of authentic Georgian flavors, but it is also vegetarian making it a great option for almost anyone!
Wash and dry eggplants. Remove the ends from each eggplant and carefully slice lengthwise into 1/4" inch slices. Arrange on a baking sheet and sprinkle generously with salt. Set aside for 30 minutes to allow the salt to withdraw the moisture from the eggplants.
Meanwhile, using a blender, blend the walnuts until they look like moist sand. Once blended, transfer to a medium-sized bowl. Season with adjika and svanetian salt. Add in cilantro and mix as you slowly add in the water until it reaches the consistency of hummus, smooth and creamy. Cover with plastic wrap and refrigerate.
Pat the eggplant slices dry with a paper towel.
In a large skillet, over medium heat, heat 2 tbsps of olive oil. When the oil is ready, add in the eggplant slices. You will need to work in batches as you don't want to overcrowd the skillet. Fry the eggplants until softened and golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined baking sheet and allow to cool.
Once cool, spread a tablespoon of walnut paste evenly onto an eggplant slice. Roll up into a spiral and repeat with the remaining eggplant slices.
Dear Sirs:
Recently, I bought your 4-pak of Georgian seasonings that was on sale, the 2 Sunelis, Svaneti Salt & Imeretian. I used them with chicken, bean soup, lamb stew & tomato sauce. I cook Mediterranean style but this time, I substituted your Georgian seasonings for my usual ones. Wonderful results--almost as if stumbling onto a new form of cooking--I call it "MediCauc". Very rich, satisfying results, with guests saying that it is hard to place where the taste comes from, but don't stop!! A few YouTube videos to Georgia assisted me, as well. Please remain here in the USA forever--I'm always with you!! Jim W. Las Vegas.
It has excellent flavor and is very fresh. It has a vibrant green color and a divine aroma. It is better than another company's Khmely Suneli I have ordered.
