Torn Eggplants (Achichili Badrijani)
⏳ Time
1 hour 30 minutes + 1 hour
🥕 Ingredients
6
🍽️ Servings
4
Description
Torn Eggplants (Achichili Badrijani)
Ingredients
- Eggplants - 5 pieces
- Walnuts - 7.1 oz
- Pomegranate juice - 3.5 oz
- Cilantro - 1 bunch
- Garlic - 1 head
- Salt - a pinch
Step by Step guide
Step 1
Cut off the stems of the eggplants, make several cuts along them to make it easier to tear them into fibers later. Place them in a pot of water, cover with a lid, and boil until cooked.
Step 2
Place on a baking sheet, cover with a cutting board, and put a weight on top. Leave for an hour. The eggplants should release water.
Step 3
Remove the weight (in the photo – eggplants after pressing, by the way, notice how the cuts are made). Squeeze the eggplants by hand, peel off the skin, and tear them lengthwise into fibers (long strips should result).
Step 4
Crush the walnuts in a blender. Finely chop the cilantro. Add to the eggplants. Also add Georgian spice tsots (or pomegranate juice) and salt. Mix well.
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