Eggplants with nut sauce

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 313.7
• Proteins: 5.4g
• Fats: 28.2g
• Carbohydrates: 10.4g

Ingredients

• Eggplants: 200 g
• Peeled walnuts: 20 g
• Vegetable oil: 15 ml
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste
• Vinegar: to taste

Cooking steps

1. Cut the peeled eggplants into circles, squeeze them after 10-15 minutes, and fry in oil.

   Required ingredients:

   • Eggplants: 200 g
   • Vegetable oil: 15 ml

2. To prepare the sauce, put crushed walnut kernels in a pot.

   Required ingredients:

   • Peeled walnuts: 20 g

3. Add finely chopped parsley, salt, pepper, 30-50 g of hot water, vinegar, bring to a boil twice, then cool.

   Required ingredients:

   • Parsley:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Vinegar:  to taste

4. Serve the eggplants drizzled with nut sauce.