GEORGIAN SALAD ACETSILI #fantfood

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THE TRADITIONAL FESTIVE SALAD IS DIFFERENT IN THE METHOD OF COOKING: THE CHICKEN MEAT HERE IS TEARED BY HANDS ON THE FIBER. DUE TO THE Juiciness of the VEGETABLES, THE PICTURE OF THE GILLING - THE TASTE OF ORDINARY CHICKEN MEAT BECOMES INCREDIBLE AND TRANSMITS THE MUSIC OF THE MOUNTAINS! COOKING QUICKLY AND SIMPLY!

WE TAKE:
🔹 chicken breast 300g
🔹 medium eggplant 1 piece
🔹 1 bell pepper
🔹 1 red onion
🔹 garlic 2-3 heads
🔹 cilantro 1 bunch
🔹 ground walnuts 3-4 tbsp
(I have roasted pumpkin seeds)
🔹 pepper, salt to taste
🔹 pomegranate sauce with wine vinegar as a dressing to taste, I have 2 tbsp
🔹 vegetable oil 1-2 tbsp
🔹 pomegranate seeds (when serving)

WE DO:
✅ bake pepper and eggplant in the oven 180-200 degrees for 20-30 minutes
(you can grill, in foil, in a bag - make cuts so that the steam comes out)
✅ boiled chicken breast (can be smoked) is divided into fibers
✅ cut the onion and garlic into half rings and marinate in pomegranate sauce with wine vinegar (I have a mixture right away)
✅ lightly fry the nuts and grind in a blender - add to the salad
✅ Ready peeled vegetables, cut the pepper into strips, divide the eggplant into fibers
✅ finely chop the coriander greens
✅ mix the ingredients, add salt, pepper, a little vegetable oil to taste
✅ be sure to let it brew before serving, decorate with pomegranate seeds

BON APPETIT!
@fantfood
@bossochka

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