GEORGIAN CUISINE
Fried eggplants in bazhe sauce
08 August, 2016
Eggplants poured with bazhe (Georgian walnut) sauce is yet another Georgian dish that is less popular than nigvziani badrizhani (Eggplant rolls with walnut filling) yet it is equally tasty and relatively easy to prepare. Eggplants are also cooked with a thicker bazhe sauce. You can achieve light cream consistency by adding a small amount of water. Bazhe is prepared manually: the walnuts should be passed a couple of times through a meat grinder or blender and then frayed through the
sieve. The sauce should become light, delicious and tender.


Ingredients:

Walnuts (clean them) – 200 grams
Imeretian saffron – 1\2 teaspoonfuls
Coriander (dry seeds) – 1\3 teaspoonfuls
Utskho suneli (fenugreek) – 1\3 teaspoonfuls
Garlic – 2-3 cloves
Megrelian red ajika (without tomatoes and sweet peppers) – 1 teaspoonful Salt – by taste
Clean ordinary water, boiled and hot
Eggplants - 3
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Preparation:

Prepare the nuts: sort and clean them. Pass through a fine grinder for fine texture. Separate a handful from the total mass and mince several times with adzhika and garlic. It will take 2-3 times to repeat this simple operation in order for the nuts to produce oil, which must be used for serving the dish.
After removing the oil, you get quite a tough mass and it is necessary to carefully separate it. The grated coriander seeds, petals of Imeretian saffron fenugreek, garlic and salt are added. Put the nuts in hot water. Add the liquid in parts, while carefully stirring until the sauce reaches the consistency of heavy cream. At last stage pass the sauce through a fine sieve to get more soft and clean consistency.

Cut each eggplant in two parts and then cut each half into 3-4 more pieces. Add salt and give it a little time by placing in a colander. After the excess liquid has drained, eggplant is ready for roasting. Fry them on vegetable oil until they are golden brown. Do not use too much oil. If you have used a large amount of vegetable oil, put the eggplant slices on paper towels, in order for the oil to soak up. Pour bazhe sauce over fried eggplants and leave it for at least half an hour in order the eggplant to absorb the sauce. In general, the longer time it’s given, the tastier it becomes. You can both serve the dish cold or room temperature, but not hot. Serve dish with some walnut oil, with shoti Georgian bread baked in the clay oven), lavash (flat bread)or corn beard mchadi.

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Photo courtesy of http://zernograd.com

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