This recipe was brought by my mother from a cooking class. To him in the club often come to the chef of various restaurants in our city and learn to cook simple meals, restaurant quality of the available products. The dish turns out elegant, nutritious, well suited for both a holiday and dinner at home. Just a godsend for those who do not eat meat. Mom shared it with me, and I shared it with you.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant
- 100 gram Walnuts
- 100 gram Butter
- 400 gram Tomatoes in own juice
- 4 cloves garlic
- 40 ml olive oil
- 1 bunch Parsley
- 0,5 bunch Cilantro
- Salt to taste
- Sugar to taste
- Khmeli-suneli to taste
- Coriander to taste
- Chili pepper to taste
Ingredients
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Instructions
- Prepare all the necessary ingredients.
- Cut the eggplant lengthwise, add salt and soak in cold water for 20 minutes to get rid of the bitterness.I've heard there are varieties of eggplant that don't taste bitter, but I'm not taking any chances
- Red pepper to clear from seeds, wash then hands.
- To half of walnuts add cold oil, half parsley and cilantro
- There are also 3 cloves of garlic and red hot pepper
- Grind everything to a homogeneous paste, allow to stabilize in the refrigerator for 15 minutes.
- Soaked eggplant cut lengthwise and across. So they will be easier to cut on a plate and it will be more convenient to eat. Drizzle with half the olive oil.
- Grease the eggplant with butter-nut paste and send in the oven for 15 minutes. Temperature 200* C
- Finely chop the onion and garlic.
- Fry them until Golden in the remaining oil with half the walnuts
- Put the pulp of tomatoes. Bring to taste with salt and sugar, add hops-suneli, herbs and coriander. Let simmer for a couple of minutes.
- Baked eggplant, pour tomato sauce and send to topcats another 15 min.
- Cool slightly before serving. Bon appetit!
