Svan salad is native to Georgia. And like many Georgian dishes, it is bright and very aromatic. A distinctive feature of this Georgian salad is an interesting combination of fresh and baked vegetables, dressed with a delicious sauce based on walnuts and yogurt.
Ingredients (6-8 per serving):
- Carrots – 2 pcs.
- Sweet pepper – 4 pcs.
- Eggplant – 1 pc. medium size
- Red onion – 2 pcs. medium size
- Cilantro – bunch
- Green onions – 4-5 feathers
- Peeled walnuts – 140 gr.
- Natural yogurt – 250 ml.
- Vegetable oil – 4 tbsp
- Ground fenugreek – 1 tsp
- Ground coriander – 0.5 tsp
- Chili pepper – to taste
- Ground black pepper
- Salt
Cooking process
1 Cut the peeled eggplant lengthwise into 1.5 cm thick slices. Cut the onion and 2 pcs. pepper into quarters. Put the vegetables on a baking sheet lined with foil. Sprinkle them with vegetable oil on top. We bake in an oven preheated to 200 degrees for 15 minutes. Then turn the vegetables over and bake for another 20 minutes.
2 While the eggplants, peppers and onions are baking, prepare the fresh vegetables. Peel and grate the carrots. Cut the remaining pepper (2 pcs.) Into thin strips.
Wash the cilantro and green onions and chop them finely.
3 Prepare the salad dressing. Grind the walnuts. Mix them with chopped chili (optional), spices and yogurt. Mix everything well.
4 Remove the baked vegetables from the oven and let them cool. Remove the peel from the pepper – it leaves very well. Cut everything into strips.
Put all the ingredients on a plate and season with the sauce. Mix well. Georgian salad (Svan salad) is ready! But before serving, it is advisable to put it in the refrigerator for half an hour to brew and soak.
Other recipes for tasty salads:
Salad with cilantro and tomatoes https://takajaeda.com/en/recipes-en/salad-with-cilantro-and-tomatoes/
Salad with couscous, feta and vegetables https://takajaeda.com/en/recipes-en/salad-with-couscous-feta-and-vegetables/
Tabbouleh salad https://takajaeda.com/en/recipes-en/tabbouleh-salad/