Aubergine with nuts
Cooking time:
2 hours 30 minutes
Active time:
20 minutes
Complexity:
Average
To cool
Fragrant, slightly islandish snack in Georgian style - benefit and taste in one dish.
5
Recipe "Eggplant with nuts"
Ingredients for 6 servings
Medium eggplant
4 pieces
Ground walnut
1 cup
Garlic
2 cloves
Basil, cilantro, parsley
1 bunch
Mint
1 sprig
Lemon juice
1 tablespoon
Chicken broth
50-100 ml
Salt
Freshly ground pepper
Step 1/3
Prick the Baklazhany with a fork in several places, wrap in foil and bake in the oven at 180S until soft (15-20 minutes).
Step 2/3
Prepare the filling: dilute the nuts ground in a blender or meat grinder with a small amount of broth to a thick paste (you can use water or vegetable broth, but it tastes better with chicken), add finely chopped greens, chopped garlic, lemon juice, salt and pepper to taste.
Step 3/3
Cut the cooled eggplants lengthwise, without cutting to the end, put the nut mass in the middle. Put the stuffed eggplants on a dish, press lightly and leave in the refrigerator for 2 hours. Cut the finished eggplants across and serve!
Ingredients for 6 servings
Medium eggplant
4 pieces
Ground walnut
1 cup
Garlic
2 cloves
Basil, cilantro, parsley
1 bunch
Mint
1 sprig
Lemon juice
1 tablespoon
Chicken broth
50-100 ml
Salt
Freshly ground pepper
Nutritional value per 100 g
Calories
139 kcal
Proteins
4 g
Fats
11 g
Carbohydrates
8 g
Saturated fat
1 g
Dietary fiber
4 g
Added sugar
0 g