Eggplant with walnuts
This is a dish that decorates every table. In restaurants, special attention is paid to the appearance of the eggplant (so that it does not fall apart) and the uniformity of the sauce. Ingredients: * Eggplant: 1 kg (long and thin) * Walnuts: 250-300 g (well spent) * Garlic: 3-4 cloves * Herbs: coriander, a little foreign spice, dried coriander, yellow flower * Vinegar: 1-2 tablespoons (to taste) * Pomegranate seeds: for garnish * Salt and pepper: to taste
Method of preparation: 1. Preparation of eggplant: cut the eggplant into long, thin plates. Sprinkle with salt, leave for 15 minutes and then drain well. 2. Frying: Fry in oil on both sides until golden. Drain on a paper towel to remove excess oil. 3. Preparation of sakazma: add chopped garlic, spices, salt, pepper and vinegar to the soaked walnuts. Slowly pour in a little boiling warm water until you get a smooth, thick sour cream mass. 4. Serving: spread walnut mass on each eggplant plate and roll it up. Garnish the top with pomegranate seeds.
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