This recipe was brought by my mother from a cooking class. Chefs of various restaurants in our city often come to his club and learn how to cook simple restaurant-quality dishes from available products. The dish turns out to be elegant, nutritious, well suited for both a holiday and dinner at home. Just a godsend for those who don't 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 eggplants lengthwise, add salt and soak in cold water for 20 minutes to get rid of the bitterness. I've heard that there are varieties of eggplant that don't taste bitter, but I don't want to take any chances.
- Peel the red pepper from the seeds, then wash with your hands.
- Add cold butter to half of the walnuts, half of the parsley and cilantro
- There are also 3 cloves of garlic and red hot pepper
- Grind everything until smooth, let it freeze in the refrigerator for 15 minutes.
- Soaked eggplants cut lengthwise and across. So it will be easier to cut them on a plate and it will be more convenient to eat them. Drizzle with half of the olive oil.
- Brush the eggplants with creamy nut paste and place in the oven for 15 minutes. Temperature 200* C
- Finely chop the onion and garlic.
- Fry them until golden brown in the remaining oil with half the walnuts
- Lay out the pulp of tomatoes. Add salt and sprinkle with sugar to taste, add suneli hops, herbs and coriander. Let it simmer for a couple of minutes.
- Pour the baked eggplant with tomato sauce and send it to bake for another 15 minutes .
- Cool slightly before serving. Enjoy your meal!
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