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Aubergine with nut sauce
1 serving
Cut the raw washed eggplant lengthwise into slices with a thickness of 1-P/g cm, sprinkle with salt, put in one row on a hot frying pan with oil and fry on both sides until a ruddy crust forms. Thin the nuts or pass through a meat grinder with garlic, salt and cilantro greens, add capsicum, wine vinegar or pomegranate juice, mix well and dilute with two glasses of chilled boiled water. Put the fried aubergines on the dish and pour over the cooked nut sauce.
Cut the raw washed eggplant lengthwise into slices with a thickness of 1-P/g cm, sprinkle with salt, put in one row on a hot frying pan with oil and fry on both sides until a ruddy crust forms. Thin the nuts or pass through a meat grinder with garlic, salt and cilantro greens, add capsicum, wine vinegar or pomegranate juice, mix well and dilute with two glasses of chilled boiled water. Put the fried aubergines on the dish and pour over the cooked nut sauce.
eggplant - 8 pcs., walnut - 1 cup, butter - 50 g, cilantro - 2-3 brushes, capsicum - 1 pc., garlic to taste, wine vinegar to taste, or pomegranate juice to taste, salt to taste
