Atsetsili in Georgian means “tousled”, so all the ingredients are not cut with a knife, but are torn by hand.
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I want to tell all sorts of "connoisseurs and gourmets" of cuisines all over the world right away that this salad is like borscht in Russian (Belarusian, Ukrainian) cuisine - every housewife has her own! Remember this forever, and not only in relation to this recipe!
It is cooked with boiled chicken, smoked chicken, without chicken, with other meat, narsharab, vinegar or lemon juice are added, pomegranate is found in it and not found, onion is fried or fresh is added, or even served without onion, it is they put hot peppers and do not put them, add nuts and serve without them, eggplants are fried in a pan in oil or baked in the oven. But the fact that this salad is very tasty is a fact!
You can serve this salad as an independent dish or as a side dish if you wish. But, I can say that the salad is very satisfying and in itself.
Salad "Atsetsili" in Georgian
Кухня: European, cалат, калории: 70, время приготовления: 01:00
Ингредиенты
Eggplant - 2 pcs.
Bulgarian pepper - 2 pcs.
Onion - 1 pc.
Garlic - 2-3 cloves
Hot pepper - to taste
Salt, pepper - to taste
Vinegar 5% - 1 tbsp.
Cilantro - 20-40 g
Chicken breast - 1 pc.
Refined sunflower oil - 3 tbsp.
Рецепт
1. Put eggplant and pepper on a baking sheet covered with foil. Prick the eggplant with a fork in several places. Bake in an oven preheated to 190-200 degrees for 30-40 minutes.
2. Vegetables are ready. Pepper immediately, while hot, put in a bag and tie. This is done so that the skin can be easily removed from it. Leave the eggplants to cool slightly while you fry the onions.
3. Cut the onion into feathers, fry over high heat, stirring, for a couple of minutes.
4. Place the fried onion and shredded chicken breast in a bowl.
5. Remove the pulp from the eggplants and also tear it with your hands
6. Remove the skin from the pepper, remove the seeds and tear it too. I cut into thin strips.
7. Add chopped cilantro, vinegar, salt and pepper, and finely grated garlic. Stir. Georgian-style Atsetsili salad (with chicken and eggplant) is ready. Serve immediately, sprinkled with pomegranate seeds and chopped hot peppers.
