Eggplants with Bazhi Sauce

Peel the eggplants and prick them all over with a fork — about every two centimeters. Place in a baking dish. Drizzle with a teaspoon of wine vinegar (or squeeze lemon juice) and a tablespoon of sunflower oil, lightly spray with water to prevent drying out. Cover with foil and place in an oven preheated to 200 degrees for one hour. Halfway through, add salt and more water: the vegetables should be half steamed-half baked. Five minutes before done, remove the eggplants from the oven, make a deep longitudinal cut in them and stuff with a mixture of finely chopped cilantro (leave some aside) and garlic (three cloves). Drizzle with a bit more sunflower oil and vinegar — then return to the oven. Let the finished eggplants cool.

Slice the onion into half rings (to feel it in the sauce later) and sauté in the remaining sunflower oil with a little water until golden and soft.

In a blender bowl, place walnuts, ucho-suneli, a clove of garlic, clove buds, red adjika (on the tip of a knife) with cinnamon (the same), pour in 200 ml of water and blend until it reaches a sauce consistency. Taste: if bland, add more adjika. Finally, add half a teaspoon of wine vinegar and sautéed onions. Mix and refrigerate to thicken the sauce.

Pour sauce over the eggplants, sprinkle with finely chopped cilantro, and serve.