Eggplants with Walnut Sauce
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Eggplants 5 oz
- Shelled pumpkin seeds 0 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
- Vinegar essence to taste
Step-by-Step Guide
Step 1
Cut the peeled eggplants into slices, let them sit for 10–15 minutes, then squeeze out excess moisture and fry in oil.
Step 2
To prepare the sauce, place the crushed walnut kernels in a pot.
Step 3
Add finely chopped parsley, salt, pepper, 30–50 ml of hot water, vinegar, bring to a boil twice, and then cool.
Step 4
Serve the eggplants drizzled with walnut sauce.
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