Zrób autentyczne gruzińskie Badrijani dzięki temu prostemu przepisowi
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Dolina Suneli – Najlepsze miejsce na zakup gruzińskich składników online!
Jeśli szukasz tradycyjnych gruzińskich składników do przygotowania badrijani lub innych autentycznych potraw, koniecznie odwiedź Dolinę Suneli. W naszej ofercie znajdziesz szeroką gamę gruzińskich sosów, przypraw i innych produktów, które pomogą Ci stworzyć autentyczną gruzińską kuchnię we własnej kuchni. Już dziś zrób zakupy w naszym gruzińskim sklepie internetowym i skorzystaj z naszej oferty produktów.
Wniosek:
Gotowy do przygotowania tej smacznej, tradycyjnej gruzińskiej przystawki lub przystawki? Aby przygotować i przygotować badrijani, postępuj zgodnie z powyższym przepisem. Pamiętaj, aby przygotować to danie wcześniej, jeśli organizujesz przyjęcia lub spotkania towarzyskie. Niezależnie od tego, czy jesteś gospodarzem imprezy, czy po prostu szukasz pysznej przekąski, badrijani nie zawiedzie. Spróbuj tego dania i ciesz się niesamowitymi, autentycznymi smakami Gruzji!
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.
