Georgian green caviar with eggplant and cheese "Suluguni"

Even vegetarians will not refuse such fantastically delicious caviar. One summer, when eggplants were tested in all kinds and even wanted to take a break from them altogether, buying books, I took a wall calendar with recipes of Georgian cuisine for delivery. It is clear that I have a good dozen collections of Georgian culinary recipes, in which there are much more than a dozen dishes. But the calendar was beautiful and inexpensive and, most importantly, for the next year, although it was only August. Well, since it's August, why not see what is being prepared in August? I did so and was rewarded with a culinary recipe of Georgian green caviar with eggplant and cheese "Suluguni".

Arkady and Svetlana

The author of the recipe

Georgian green caviar with eggplant and Suluguni cheese

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Composition / ingredients

Servings:

Eggplant (large)

Suluguni

200

Vegetable oil

100

Vinegar

to taste

Table salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 68 % 21 g

Carbohydrates 13 % 4 g

221 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

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I had two eggplants, so I did not postpone cooking and started right away, stopping by the store on the way to buy Suluguni cheese. The food turned out to be one of those that are prepared literally "in three steps". I baked eggplants in the oven, cleaned them and put them to cool. "Suluguni" finely chopped and twisted in a chopper. Then he did the same with eggplants. I mixed the cheese mass with eggplant, as well as with salt, vegetable oil and vinegar. It remains only to put it on a platter and eat with boiled sausages. The first portion of food was eaten immediately and I had to run for eggplants on the same day and cook for the second round. Georgian green caviar with eggplant and Suluguni cheese can be smeared on sandwiches or eaten as a side dish to fried meat. I think everyone will find their own use for this food, decorating any table - from a weekday breakfast to a solemn banquet.