Vegetable Salad with Walnuts
This is a delicious and healthy salad, perfect for serving with Mchadi (Georgian cornbread) and cheese. Fried vegetables with walnut sauce create a unique flavor. Allow about 1 hour 30 minutes, including the 40-minute salted rest and frying the vegetables separately.
Ingredients
- Garlic2 cloves
- Utskho Suneli (Blue Fenugreek)1 tsp
- Dried Coriander1 tsp
- Wine Vinegar2 tbsp
- Black Pepper¼ tsp
- Vegetable oil50 ml
Instructions
5 steps- 1
Cut the eggplant and sprinkle with 5 g of the listed salt. Leave for 40 minutes, then blot away the released moisture before frying. Reserve the remaining 5 g salt for the walnut mixture.
40 min
- 2
Cut the bell pepper and carrots into medium pieces.
10 min
- 3
Fry the vegetables in vegetable oil on a skillet, separately, until softened and lightly browned.
10 min
- 4
Grind the walnuts, mince the garlic, and finely chop the fresh cilantro.
10 min
- 5
Combine the ground walnuts with the minced garlic, remaining 5 g salt, blue fenugreek, dried coriander, wine vinegar, black pepper, fried vegetables, and chopped cilantro. Mix well.
5 min
Nutrition
1 serving ≈ 213 g
Nutrition values are estimates. - means data is unavailable.
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