Eggplant with Walnut Sauce

1. 1

   Cut the eggplant into long slices, sprinkle with salt and let it sit for 15 minutes to release excess liquid.

   15 min

2. 2

   Brush the eggplant with oil.

   2 min

3. 3

   Bake in a preheated oven at 240 degrees Celsius for 25-30 minutes, until golden brown.

   30 min

   240°C

4. 4

   Place walnuts, garlic, green chili pepper (if using), part of the cilantro, wine vinegar and salt in a blender and blend until smooth. Add a little water if needed.

   5 min

5. 5

   Cut the baked eggplant into strips.

   5 min

6. 6

   Mix the eggplant and walnut sauce well.

   2 min

7. 7

   Sprinkle with the remaining cilantro and serve.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.