Eggplants with Baji Sauce

Ingredients

• Ground coriander 0 oz
• Eggplants 2 pieces
• Malt Vinegar 2 spoons
• Safflower Oil 2 spoons
• Garlic 4 cloves
• Onion ½ heads
• Shelled pumpkin seeds 5 oz
• Adjika 0 oz
• Cinnamon 0 oz
• Clove 4 pieces
• Salt to taste
• Uchiko Suneli 1 tablespoon

Step-by-Step Guide

Step 1

Peel the eggplants and prick them all over with a fork, about every two centimeters. Place them in a baking dish. Drizzle with a teaspoon of wine vinegar (or squeeze some lemon juice) and a tablespoon of sunflower oil, then lightly spray with water to prevent them from drying out. Cover with foil and place in an oven preheated to 390°F for one hour. Halfway through, add salt and more water: the vegetables should end up being half-steamed and half-baked. Five minutes before they are done, take the eggplants out of the oven, make a deep lengthwise slit in each, and stuff them with a mixture of finely chopped cilantro (reserve a little) and garlic (three cloves). Drizzle with a bit more sunflower oil and vinegar, then return to the oven. Allow the finished eggplants to cool.

Step 2

Slice the onion into half-rings (to ensure its flavor is noticeable in the sauce) and sauté it in the remaining sunflower oil, adding a small amount of water, until golden and tender.

Step 3

In a blender, combine the walnuts, ucho-suneli, a clove of garlic, cloves, a pinch of red adjika (the amount on the tip of a knife), and the same amount of cinnamon. Pour in 200 ml of water and blend until it reaches a sauce-like consistency. Taste: if it’s bland, add more adjika. Finally, stir in half a teaspoon of wine vinegar and add sautéed onions. Mix well and refrigerate to let the sauce thicken.

Step 4

Pour the sauce over the eggplants, sprinkle with finely chopped cilantro, and serve.