Eggplant and Bell Pepper with Walnuts
A delicious and simple dish featuring fried eggplant and bell peppers in a walnut sauce. Perfect as an appetizer, lunch, or dinner. Allow about 1 hour 30 minutes, including the 40-minute salted rest and frying in batches.
Ingredients
- Garlic3 კბილი
- Utskho Suneli (Blue Fenugreek)1 ჩაის-კოვზი
- Vinegar2 სუფრის-კოვზი
- Salt1 ჩაის-კოვზი
- Vegetable oil50 ml
- Boiled Water50 ml
- Ground Red Pepper½ ჩაის-კოვზი
- Marigold (Saffron)¼ ჩაის-კოვზი
Instructions
7 steps- 1
Slice the eggplant lengthwise and sprinkle with half the listed salt. Leave for 40 minutes, then blot away the released moisture before frying. Reserve the remaining salt for seasoning.
40 min
- 2
Cut the bell pepper into desired sizes.
5 min
- 3
Use 40 ml of the listed oil to fry the eggplant and bell pepper in batches until softened. Reserve 10 ml oil for the onion.
15 min
- 4
Grind the walnuts. Mix with crushed garlic, the remaining salt, blue fenugreek, cilantro, ground red pepper and the listed ground marigold.
5 min
- 5
Sauté the chopped onion in the reserved 10 ml oil until golden.
5 min
- 6
Add the fried onion, boiled cold water, and vinegar to the walnut mixture. Mix well. Adjust the thickness to your liking by adding more water.
5 min
- 7
Spread the walnut mixture over the fried vegetables and enjoy!
Nutrition
1 serving ≈ 213 g
Nutrition values are estimates. - means data is unavailable.
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