Poached eggplants
1 serving
45 minutes
"The recipe is taken from A. Piruzyan's book "Armenian Cooking" (1960)."
Calories265kcal
Proteins4.2grams
Fats21.8grams
Carbohydrates13.4grams
Eggplant
200
g
Onion
25
g
Vegetable oil
20
ml
Matsoni (yoghurt)
50
ml
Salt
to taste
Ground black pepper
to taste
Garlic
to taste
Parsley
to taste
1
Wash the eggplants, peel them, slice into rounds, and place in a pot.
- Eggplant: 200 g
2
Add finely chopped and fried onion, salt, pepper, finely chopped parsley, vegetable oil, a little water (35–60 ml), cover with a lid and simmer until cooked.
- Onion: 25 g
- Vegetable oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
- Vegetable oil: 20 ml
- Vegetable oil: 20 ml
3
Serve the eggplants drizzled with matsoni and minced garlic.
- Matsoni (yoghurt): 50 ml
- Garlic: to taste
