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Eggplants with nuts

4 servings

30 minutes

The recipe is taken from the book "Holiday salads and appetizers.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
430.1
kcal
12g
grams
36.2g
grams
17g
grams
Ingredients
4servings
Eggplants
4 
pc
Walnuts
1 
glass
Garlic
5 
clove
Coriander
30 
g
Parsley
30 
g
Dill
30 
g
Vinegar
 
to taste
Vegetable oil
 
to taste
Ground white pepper
 
to taste
Salt
 
to taste
Cooking steps

  • 1

    Wash the eggplants, cut them into 1 cm thick strips, and fry in a large amount of boiling oil until golden brown.

    Required ingredients:
    1. Eggplants: 4 pieces
    2. Vegetable oil:  to taste

  • 2

    Strain to let the oil drain.

  • 3

    Chop cilantro, parsley, and dill finely.

    Required ingredients:
    1. Coriander: 30 g
    2. Parsley: 30 g
    3. Dill: 30 g

  • 4

    Grind the walnuts on a fine grater or crush them in a mortar.

    Required ingredients:
    1. Walnuts: 1 glass

  • 5

    Chop the garlic finely or grate it.

    Required ingredients:
    1. Garlic: 5 clove

  • 6

    Combine greens, nuts, and garlic, add pepper, salt, and vinegar, and mix.

    Required ingredients:
    1. Coriander: 30 g
    2. Parsley: 30 g
    3. Dill: 30 g
    4. Walnuts: 1 glass
    5. Garlic: 5 clove
    6. Vinegar:  to taste
    7. Salt:  to taste
    8. Ground white pepper:  to taste
    9. Vinegar:  to taste

  • 7

    Gradually pour in water until the mixture reaches a liquid porridge consistency.

    Required ingredients:
    1. Vinegar:  to taste

  • 8

    You can add mayonnaise instead of water.

    Required ingredients:
    1. Vinegar:  to taste
    2. Vegetable oil:  to taste

  • 9

    Use the resulting mixture to coat the fried eggplants and roll them into a tube.

    Required ingredients:
    1. Eggplants: 4 pieces

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