Adjarian Eggplant
Adjarian Eggplant is a delicious dish prepared with walnut sauce. This recipe has been passed down through generations in our family and is loved by everyone.
Ingredients
- Garlic6 cloves
- Vinegar30 ml
- Vegetable oil100 ml
- water100 ml
Instructions
9 steps- 1
Cut the eggplant into large pieces, sprinkle with salt, and let it sit for 30 minutes to release the juice.
30 min
- 2
Cut the bell pepper into 4 pieces. Mince or blend the tomatoes.
10 min
- 3
Cut the onion into thin rings.
5 min
- 4
Squeeze the eggplant and fry in oil on both sides until golden brown.
15 min
- 5
In the same oil, quickly fry the bell pepper.
5 min
- 6
In a pan, sauté the onion, add the tomato puree, and simmer until the puree thickens.
15 min
- 7
Grind the walnuts, garlic, dried blue fenugreek, vinegar, and salt together. Add boiled hot water and mix until you get a thin sour cream consistency.
10 min
- 8
Mix the walnut sauce with the sautéed tomato puree.
2 min
- 9
In a thick-bottomed pot, layer the eggplant, bell pepper, and chopped herbs. Pour the walnut-tomato sauce over the top and simmer for 10 minutes.
10 min
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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