Eggplants with Baji Sauce

Description

At the end, it would be good to drizzle the eggplants with nut oil mixed with ajika. It's best to make the oil yourself: for 200 grams of walnuts, add a teaspoon of warm water, mash the nuts until the oil starts to release, and then squeeze the oil by hand. The amount of oil for each individual eggplant, as well as the amount of ajika mixed in, is to taste.

Ingredients

• Ground coriander - 0 oz
• Eggplants - 2 pieces
• Malt Vinegar - 2 spoons
• Safflower Oil - 2 spoons
• Garlic - 4 cloves
• Onion - ½ heads
• Shelled pumpkin seeds - 5 oz
• Adjika - 0 oz
• Cinnamon - 0 oz
• Clove - 4 pieces
• Salt - to taste
• Uchiko Suneli - 1 tablespoon

Step by Step guide

Step 1

Peel the eggplants and prick them all over with a fork, about every two centimeters. Place them in a baking dish. Drizzle with a teaspoon of wine vinegar (or squeeze some lemon juice) and a tablespoon of sunflower oil, then lightly spray with water to prevent them from drying out. Cover with foil and place in an oven preheated to 390°F for one hour. Halfway through, add salt and more water: the vegetables should end up being half-steamed and half-baked. Five minutes before they are done, take the eggplants out of the oven, make a deep lengthwise slit in each, and stuff them with a mixture of finely chopped cilantro (reserve a little) and garlic (three cloves). Drizzle with a bit more sunflower oil and vinegar, then return to the oven. Allow the finished eggplants to cool.

Step 2

Slice the onion into half-rings (to ensure its flavor is noticeable in the sauce) and sauté it in the remaining sunflower oil, adding a small amount of water, until golden and tender.

Step 3

In a blender, combine the walnuts, ucho-suneli, a clove of garlic, cloves, a pinch of red adjika (the amount on the tip of a knife), and the same amount of cinnamon. Pour in 200 ml of water and blend until it reaches a sauce-like consistency. Taste: if it’s bland, add more adjika. Finally, stir in half a teaspoon of wine vinegar and add sautéed onions. Mix well and refrigerate to let the sauce thicken.

Step 4

Pour the sauce over the eggplants, sprinkle with finely chopped cilantro, and serve.

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