Steamed eggplant with Indian sauce
4 servings
80 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
1
Wash and dry the eggplants and cut them lengthwise into two parts.
- Eggplant: 2 pieces
2
Generously rub the eggplants with coarse salt on the cut surface.
- Coarse salt: to taste
3
Place the eggplants on a rack (cut side down) and bake in the oven with steam. Set the temperature to 100 degrees and turn on the steam (you can also bake eggplants in a regular oven at 140 degrees for 40 minutes).
- Eggplant: 2 pieces
4
Prepared eggplants can be stored in the refrigerator for 2-3 days.
5
For the Indian sauce, roast the nuts in the oven until golden brown. Then place all the ingredients for the sauce in a blender and blend until pureed.
- Cashews: 30 g
- Granny Smith apples: 15 g
- Garlic: 3 g
- Sunflower oil: 40 ml
- Sesame seeds: 7 g
- Soy sauce: 12 ml
- Rice vinegar: 12 ml
- Sesame oil: 2 ml
6
To make green oil, blend parsley and olive oil in a 1:1 ratio.
- Parsley: to taste
- Olive oil: to taste
7
Before serving, fry the eggplants in a pan until golden brown, then place them on a plate.
- Eggplant: 2 pieces
8
Garnish with arugula, sprinkle with seeds, and serve with Indian sauce and green oil.
- Rocket (arugula): to taste
- Sesame seeds: 7 g
