Poached eggplants

1 serving

45 minutes

"The recipe is taken from A. Piruzyan's book "Armenian Cooking" (1960)."

Energy value per serving

• Calories: 265
• Proteins: 4.2g
• Fats: 21.8g
• Carbohydrates: 13.4g

Ingredients

• Eggplants: 200 g
• Onion: 25 g
• Vegetable oil: 20 ml
• Matsoni: 50 ml
• Salt: to taste
• Ground black pepper: to taste
• Garlic: to taste
• Parsley: to taste

Cooking steps

1. Wash the eggplants, peel them, slice into rounds, and place in a pot.

   Required ingredients:

   • Eggplants: 200 g

2. Add finely chopped and fried onion, salt, pepper, finely chopped parsley, vegetable oil, a little water (35–60 ml), cover with a lid and simmer until cooked.

   Required ingredients:

   • Onion: 25 g
   • Vegetable oil: 20 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley:  to taste
   • Vegetable oil: 20 ml
   • Vegetable oil: 20 ml

3. Serve the eggplants drizzled with matsoni and minced garlic.

   Required ingredients:

   • Matsoni: 50 ml
   • Garlic:  to taste