Eggplants with Walnut Sauce
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Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
1
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Eggplants - 7.1 oz
- Shelled pumpkin seeds - 0.7 oz
- Vegetable Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Vinegar essence - to taste
Step by Step guide
Step 1
Cut the peeled eggplants into slices, let them sit for 10–15 minutes, then squeeze out excess moisture and fry in oil.
Step 2
To prepare the sauce, place the crushed walnut kernels in a pot.
Step 3
Add finely chopped parsley, salt, pepper, 30–50 ml of hot water, vinegar, bring to a boil twice, and then cool.
Step 4
Serve the eggplants drizzled with walnut sauce.
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