Eggplants with nuts, baked in the oven
2 servings
15 minutes
Eggplants with nuts baked in the oven are a refined dish of Greek cuisine, combining the tenderness of eggplants and the rich flavor of walnuts. This recipe has roots in Mediterranean traditions where nuts are often used to add depth to dishes. Baked eggplants become soft, and the aromatic nut-garlic filling adds spiciness and richness. Parsley gives fresh herbal notes, while a light salty aftertaste makes the dish harmonious. Perfect as a hot appetizer or a standalone dish that can be served with a light yogurt sauce or fresh bread.
1
Wash the eggplants well, cut them lengthwise, place in boiling water for 5 minutes, then squeeze and salt. Crush the peeled walnuts with salt and garlic or pass through a meat grinder. Add finely chopped parsley, a little boiled water to the crushed walnuts, and mix everything.
- Eggplants: 1 kg
- Salt: to taste
- Walnuts: 130 g
- Garlic: 2 cloves
- Parsley: 70 g
2
Stuff the eggplants with the prepared nut mixture and place in the oven for baking for 5-7 minutes.
- Eggplants: 1 kg
- Walnuts: 130 g