Eggplant with nuts and prunes with cheese sauce
3 servings
15 minutes
This exquisite recipe is a harmonious blend of Greek traditions and rich flavors. Eggplants, gently fried in oil, absorb the sweetness of honey, the nutty richness of walnuts and Brazil nuts, and a smoky hint of whiskey. Prunes add a light fruity tang, creating depth of flavor. The finishing touch is a delicate cheese sauce made from Gouda and mozzarella that smoothly envelops the dish. The origins of the recipe can be found in Greek cuisine where nuts and dried fruits are often paired with vegetables to create rich, balanced compositions. The dish is perfect for both festive dinners and cozy family gatherings, highlighting the warm character of Mediterranean cuisine.
1
Wash the eggplants and slice them into rounds, lightly fry in a deep pan with vegetable oil.
- Eggplant: 2 pieces
- Vegetable oil: 10 ml
2
Chop the nuts finely, cut the prunes coarsely. Add the prune-nut mixture, honey, whiskey, and a little water to the eggplants.
- Walnuts: 50 g
- Brazil nuts: 50 g
- Prunes: 100 g
- Honey: 2 tablespoons
- Whisky: 40 ml
3
Salt and add spices to taste (like rosemary, for example).
4
Cook on low heat for a few minutes until the whiskey evaporates and the eggplant absorbs the flavor and aroma of prunes, honey, and nuts.
- Eggplant: 2 pieces
5
Cheese sauce. Melt any cheese (in my case, Gouda and mozzarella) in a saucepan with butter over low heat.
- Mozzarella cheese: 50 g
- Gouda cheese: 50 g
- Butter: 1 tablespoon
6
Continuously whisking the melted cheese, add flour, salt, and a little water. Use enough water to achieve the sauce thickness you prefer.
- Wheat flour: 1 teaspoon
7
Add sauce to the eggplants.
