L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Traditional French stew pot-au-feuFrench cuisine
Paella dish
Azerbaijani omelet kukuAzerbaijani cuisine
Paella dish
Monkey BreadAmerican cuisine
Paella dish
Twice-cooked porkChinese cuisine
Paella dish
Spaghetti alla puttanescaItalian cuisine
Paella dish
Oatmeal CookiesAmerican cuisine
Paella dish
KoldunyBelarusian cuisine
Paella dish
Turkish pizza pideTurkish cuisine
Paella dish
Salad NiçoiseFrench cuisine
Paella dish
Cabbage Georgian StyleGeorgian cuisine

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
CaloriesProteinsFatsCarbohydrates
313.7
kcal
5.4g
grams
28.2g
grams
10.4g
grams
Ingredients
1serving
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:
    1. Eggplants: 200 g
    2. Vegetable oil: 15 ml

  • 2

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

    Required ingredients:
    1. 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:
    1. Parsley:  to taste
    2. Salt:  to taste
    3. Ground black pepper:  to taste
    4. Vinegar:  to taste

  • 4

    Serve the eggplants drizzled with nut sauce.

Similar recipes