Lean Eggplant with Peanut Sauce

Lean eggplant with peanut sauce

Ingredients

• eggplant 300-350 g
• walnuts 220-270 g
• water 150-270 ml
• garlic 3 cloves
• fresh basil 1 bundle
• cilantro a few twigs
• wine vinegar (lemon juice) 1-2 tsp
• coriander 1.5 tsp
• hops-suneli ½ tsp
• salt ½ tsp
• ground red pepper ⅕ tsp
• saffron (turmeric) 1-2 g

Directions

1. Peel the nuts, sort out.
2. Grind with a meat grinder, blender, or simply grind.
3. The mass should be fine and uniform.
4. Add cilantro, chopped garlic, basil to the nuts, grind everything until smooth. It is easier to do this with a wooden spoon.
5. Put red pepper, saffron, hops-suneli, chopped coriander in a bowl with a nut mixture in any order.
6. Bring the sauce until thick.
7. Dilute the mass with boiled cold water, pour pomegranate juice or wine vinegar to taste, sprinkle with salt.
8. Choose the density depending on the purpose.
9. If it is intended for dressing vegetable sauté, then make the sauce like liquid sour cream. For fish and meat dishes, thicken the sauce.
10. Cut the eggplants into rings 1-1.5 centimeters thick.
11. Spread with vegetable oil, put on baking paper.
12. Cook in the oven for 5-7 minutes on each side.
13. Take out the eggplants, spread them on a napkin so that the oil is absorbed.
14. Place 1-2 small spoonfuls of peanut sauce on a heap of eggplant slices.
15. Decorate with herbs.