Eggplants with nut sauce
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories313.7kcal
Proteins5.4grams
Fats28.2grams
Carbohydrates10.4grams
Eggplant
200
g
Shelled walnuts
20
g
Vegetable oil
15
ml
Salt
to taste
Ground black pepper
to taste
Parsley
to taste
Vinegar
to taste
1
Cut the peeled eggplants into circles, squeeze them after 10-15 minutes, and fry in oil.
- Eggplant: 200 g
- Vegetable oil: 15 ml
2
To prepare the sauce, put crushed walnut kernels in a pot.
- Shelled walnuts: 20 g
3
Add finely chopped parsley, salt, pepper, 30-50 g of hot water, vinegar, bring to a boil twice, then cool.
- Parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: to taste
4
Serve the eggplants drizzled with nut sauce.
