Eggplant with peanut butter

3

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 114.85kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  114.85kcal

• Rating

• Recipe

Having cooked eggplant according to this recipe at home, you are sure to discover a new dish that will appeal to all family. Eggplant with nut pasta – it is very tasty!

Let’s get started!

Ingredients

0/10 ingredients

• Eggplant – 1 kg
• Peeled Walnut – 250 g
• Garlic – ½ head
• Wine Vinegar – 50 ml
• Utsho Suneli – 1 tbsp. l
• Ground red pepper – ½ tsp.
• Cilantro – 30 g
• Pomegranate – for decoration
• Water – 500 ml
• Vegetable oil

50 мин50 мин 114,85

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Scale whole eggplants with boiling water. Cut them along thin pieces, the thickness should not exceed 1 centimeter.

2. Cover the baking sheet with foil, grease it with vegetable oil. Put eggplant on top, bake them in the oven, preheated to 220 degrees. When a golden crust appears on the surface – get out of the oven.

3. While eggplant is baked, you need to cook the filling. Peeled pass walnuts through a meat grinder, it should turn out powder consistency. You may have to twist nuts repeatedly.

4. Pour 500 ml of water and 50 ml of wine vinegar into the pan, put put it on fire, add chopped nuts. Cook for 7-10 minutes, while not forgetting to constantly stir the mass. Through Pour uzo-suneli for 10 minutes.

5. Peel the garlic, chop it well and add to the pan to nuts, you should also put chopped cilantro. Turn off the heat mix again and set aside until completely cooled.

6. Spread baked eggplant with nut paste, wrap rolls and put on plates. Sprinkle pomegranate on top.