How to make eggplant in nut sauce

You’ll need
    • 2 eggplant;
  • 3 tablespoons flour;
  • 3 tablespoons vegetable oil;
  • For the sauce:
  • 100g walnuts;
  • 3 bulbs;
  • 250ml chicken broth;
  • 50g butter;
  • 1 tablespoon flour;
  • 3 garlic cloves;
  • bunch of cilantro;
  • salt
  • ground red pepper to taste.

Eggplant wash, cut the ends and cut into thin slices or bars. Fold them into a bowl, sprinkle with salt and leave for 20-30 minutes to leave the bitterness. After that, rinse and discuss the slices and then boulder in the flour on both sides. Heat the cooking oil in a pan and roast the eggplant in it until ready.


Cook the nut sauce. Peel the walnuts and grind in a notch or with a blender. Rinse the cilantro thoroughly with cold water and cut finely. Three onion bulbs and two garlic cloves peel and finely chop. Save the onions and garlic in the preheated butter in a sauteynik or deep frying pan, add one tablespoon of flour and continue to graze everything together for another two to three minutes. Then pour chicken broth into the sauteynik and cook for another seven to ten minutes over a low heat. Then enter the gravy crushed walnuts, cilantro, salt, add to taste ground red pepper. Stirring, bring the mixture to a boil and immediately remove from the heat.


Place the sautéed eggplant slices onto a platter, pour in hot nut sauce and let cool. Chilled dishes serve to the table, decorating with sprigs of greens.

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