Eggplants in Nut Sauce
Description
It works both for a holiday and for everyday meals. Eggplants baked in the oven and generously seasoned with nut sauce will become a bright and original addition to your table. The dish is suitable for fasting days and, of course, works for vegans and vegetarians. At the same time, preparation won’t take much of your time. Bake the eggplants, prepare the nut sauce, and don’t forget to add real Georgian seasoning khmeli-suneli—it will further highlight the nutty flavor of this dish. More details. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all necessary ingredients.
- 2
Step 2
Cut the eggplants lengthwise into 1-centimeter-thick slices.
- 3
Step 3
Arrange the sliced eggplants on a baking sheet greased with oil, brush them with oil on top as well, and bake in an oven preheated to 200 degrees for about 15 minutes. The eggplants should turn golden and soft.
- 4
Step 4
Meanwhile, prepare the nut sauce. Grind the walnuts in a blender or run them through a meat grinder.
- 5
Step 5
In a saucepan, bring 250 milliliters of water to a boil and add the nuts. Simmer over low heat for 7 minutes.
- 6
Step 6
Then pour in the vinegar and add chopped cilantro; cook for 1 minute.
- 7
Step 7
Then add salt, black pepper and hot pepper to taste, minced garlic, and utskho-suneli. Stir and remove from heat. Let cool.
- 8
Step 8
Brush the baked eggplant slices with nut sauce and roll them into rolls.
- 9
Step 9
Place the eggplant rolls on a plate, sprinkle with pomegranate seeds, cilantro leaves, and chopped nuts. Eggplants in nut sauce are ready.