Eggplants with nut sauce

Name: Eggplants with nut sauce
Total time: 45 min
Yield: 1
Ingredients: Eggplants 200 g; Peeled walnuts 20 g; Vegetable oil 15 ml; Salt 0 to taste; Ground black pepper 0 to taste; Parsley 0 to taste; Vinegar 0 to taste

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

313.7

kcal

5.4g

grams

28.2g

grams

10.4g

grams

Ingredients

1serving

Eggplants

200

g

Peeled walnuts

20

g

Vegetable oil

15

ml

Salt

to taste

Ground black pepper

to taste

Parsley

to taste

Vinegar

to taste

Cooking steps

1
Cut the peeled eggplants into circles, squeeze them after 10-15 minutes, and fry in oil.
Required ingredients:
1. Eggplants: 200 g
2. Vegetable oil: 15 ml

2
To prepare the sauce, put crushed walnut kernels in a pot.
Required ingredients:
1. Peeled walnuts: 20 g

3
Add finely chopped parsley, salt, pepper, 30-50 g of hot water, vinegar, bring to a boil twice, then cool.
Required ingredients:
1. Parsley: to taste
2. Salt: to taste
3. Ground black pepper: to taste
4. Vinegar: to taste

4
Serve the eggplants drizzled with nut sauce.

Eggplants with nut sauce

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