Spicy boiled eggplants

6 servings

60 minutes

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

Energy value per serving

• Calories: 296.9
• Proteins: 8.6g
• Fats: 22.3g
• Carbohydrates: 18.1g

Ingredients

• Eggplants: 1 kg
• Walnuts: 200 g
• Onion: 3 head
• Garlic: 3 clove
• Parsley: 4 sprig
• Coriander: 6 sprig
• Dill: 2 sprig
• Khmeli-suneli: 1 tsp
• Salt: to taste
• Pomegranate juice: to taste
• Nut butter: to taste
• Pomegranate seeds: to taste

Cooking steps

1. Cut the stems off the eggplants, slice them in half lengthwise, soak in water, and boil until cooked.

   Required ingredients:

   • Eggplants: 1 kg

2. Place the prepared eggplants under a press for 2 hours.

3. For the filling, pass nuts, greens, and garlic through a meat grinder, add salt, spices, and finely chopped onion.

   Required ingredients:

   • Walnuts: 200 g
   • Onion: 3 heads
   • Garlic: 3 cloves
   • Parsley: 4 sprigs
   • Coriander: 6 sprigs
   • Dill: 2 sprigs
   • Khmeli-suneli: 1 teaspoon
   • Salt:  to taste

4. Pour in pomegranate juice and 1/4 cup of water.

   Required ingredients:

   • Pomegranate juice:  to taste

5. Spread the nut filling on the eggplants and serve drizzled with nut oil and sprinkled with pomegranate seeds.

   Required ingredients:

   • Nut butter:  to taste
   • Pomegranate seeds:  to taste