Eggplants in sauce
Description
The dish is prepared without unnecessary complications. I want to note that this dish is very tasty both warm and cold. I took it to work as a snack—it was very delicious. I used dried garlic, which doesn't cause bad breath, yet gently enhances the flavor of the dish. The finished dish can be served.
Instructions
- 1
Step 1
To prepare the dish, get the eggplants ready. Wash each eggplant and remove moisture. Cut off the stems and slice the eggplant into small rounds. It's better to use young eggplant, where the seeds are soft and small. Sprinkle the eggplant with salt and pepper. Rub them in well so the spices are evenly distributed.
- 2
Step 2
To prepare the eggplant, I will use a grill pan. Preheat the pan well. Drop a little vegetable oil onto the pan. Use a brush to spread the oil evenly over the pan. Place the eggplant slices on the hot, oiled pan. Sear for 2-3 minutes on each side, until grill marks appear and the eggplant is nicely browned.
- 3
Step 3
Remove the eggplants from the grill pan and set aside. To prepare the bazhe sauce, take 20-25% sour cream. Add a teaspoon of ground fenugreek (chaman), salt, ground black and red pepper, paprika, and dried garlic. Instead of dried garlic, you can use fresh garlic, pressed through a garlic press.
- 4
Step 4
Grind the walnuts in a blender. It's better to pre-toast the walnuts in a dry skillet. Add the ground walnuts to the sour cream sauce.
- 5
Step 5
Mix the sauce. Spread the sauce over the eggplants and serve the dish.