Eggplants with nut sauce

Name: Eggplants with nut sauce
Total time: 45 min
Yield: 1
Ingredients: Eggplant 200 g; Shelled 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

Eggplant

200

g

Shelled walnuts

20

g

Vegetable oil

15

ml

to taste

to taste

to taste

to taste

Cooking steps

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

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