Badridzhani: Georgian vegan badridzhani

Du bist auf der Suche nach einem leckeren veganen Sommerrezept? Dann haben wir genau das richtige für Dich: Vegane georgische Badridschani an Feldsalat mit Granatapfel- und Walnusskernen. Wie Du dieses leckere Rezept ganz einfach zubereitest, erfährst Du hier von uns. Unter dem Beitrag findest Du das Rezept als Video zusammen mit unserem Koch Michi.

Zutaten

2 Portionen

1
Eggplant
100 gram
Walnuts
0.5
Small onions
1
Garlic clove
1 Small handful
Pomegranate seeds
1 teaspoon
Paprika powder
0.5 teaspoon
Chili powder
0.5 teaspoon
Cumin
1 Pinch
Cinnamon
2 tablespoon
Olive oil
1 Small shot
White wine
5 Stems
Fresh leaf parsley
100 gram
Lamb's lettuce
1 Handful
Pomegranate seeds
50 gram
Walnut kernels
80 gram
Vegan shepherd's cheese
2 tablespoon
Lemon juice
Balsamic vinegar
Olive oil
Salt & pepper
Pomegranate juice (preferably from LiveFresh)

Benötigte Küchenutensilien

Chopping board

Knife

Spoon

Kitchen paper

Pan

Blender

Bowl

Zubereitung

Preparation time: 5 min.

Preparation time: 10 min.

Total time: 15-20 min.

1

Cut the eggplant lengthwise into 5-7 mm thick slices and sprinkle with salt on both sides.
2

Then place them on a few sheets of kitchen paper. Then deseed the pomegranate.
3

Heat the oil in the pan and fry the eggplant on both sides until golden brown. Then set aside to cool.
4

Chop the garlic and onion for the filling, pluck the parsley and put everything together with the walnuts, spices, olive oil and a dash of white wine in a blender or blender jug.
5

Blend the ingredients into a smooth cream and add a little more water or oil if necessary. Finally, spread about 1 tablespoon of the walnut cream on each slice of eggplant.
6

Squeeze in a few pomegranate seeds and roll everything up.
7

Stir together a salad dressing made from salt, pepper, lemon juice, balsamic vinegar and a dash of LiveFresh of pomegranate juice and a dash of pomegranate juice.
8

Then wash the lamb's lettuce and chop the vegan shepherd's cheese.
9

Place the pomegranate seeds in a bowl with the vegan shepherd's cheese, walnuts and lettuce and mix everything well with the dressing. Serve the salad with the vegan badirajani.

Naehrwerte

Pro Portion

961 kcal

29 g

23 g

83 g

Rezeptvideo

Rezeptempfehlungen

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Michael Klemm

Recipe developer

Michael Klemm is a recipe developer at LiveFresh. With his passion for healthy, creative cuisine, he develops innovative and delicious recipes. Let yourself be inspired and discover new ways to enjoy healthier food.

Andere Empfehlungen

Badridzhani: Vegan Georgian version of lamb's lettuce with pomegranate and walnut kernels

Zutaten

Benötigte Küchenutensilien

Zubereitung

Naehrwerte

Rezeptvideo

Healthy snack alternative - roasted chickpeas

Vegan tagliatelle with tomatoes, olives and arugula

Vegan rice pan with mushrooms

Healthy snack alternative - roasted chickpeas

Vegan tagliatelle with tomatoes, olives and arugula

Vegan rice pan with mushrooms