Eggplant with nuts

im30_31182

im30_31182

 

Ingredients:

eggplant 500 grams
sunflower oil 1/3 cup
walnuts 1/2 cup
Garlic 3-4 cloves
coriander 1 h. a spoon
saffron powder 1 h. a spoon
red wine vinegar 3 Art. spoons
coriander 50 grams
burning pepper 1 piece
pomegranate seeds 1/2 cup
salt to taste

 

Cooking method:

 

crop-072c3030390c53e9c711dc7e3f69cfc2-step-1366106818
Eggplant cut into slices along the thickness of 0.3-0.5 cm, a little salt and leave the lid for 30-40 minutes, then rinse under running water. Sliced eggplant fry in sunflower oil on both sides, then put them on a napkin that drained excess oil.

 

crop-072c3030390c53e9c711dc7e3f69cfc2-step-1366106829
On each slice of eggplant put the nut filling (preparation see. Below).

 

crop-072c3030390c53e9c711dc7e3f69cfc2-step-1366106839
Hide slices rolls, put them on a dish, pour the liquid peanut sauce (preparation see. Below), sprinkle with the remaining chopped cilantro and pomegranate seeds.

 

Additionally:

Preparation of nut mixes:

Filling: walnuts grind or mince. Garlic with coriander and salt, crushed, add the saffron and mix with nuts. Pour the vinegar, add coarsely chopped red peppers. Half of this amount of cilantro finely chopped, add the walnut mixture. Pour a little bit of warm boiled water that has acquired the consistency of the mixture is very thick cream.

Sauce: postpone the 2 tablespoons of cooked nut mixture in a separate bowl, add as much warm water to obtain a liquid mixture.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>