Thursday, December 7, 2017

Eggplants with Walnut Sauce


1-2 eggplants
30 gr. The fresh leaves of Kinsey
½ bunch Green Onions
30 gr. fresh parsley leaves
5 cloves of garlic
1 cup walnuts
1 tsp of sunul
1 tsp apple cider vinegar
vegetable oil

Cooking process

Eggplant cut along thin strips (0,5-0,6 cm). Sprinkle with salt and leave for 10 minutes. Rinse the eggplant, dry with a paper towel, and fry the pan in the oil from the two sides to the gold color.
Put it on the paper towel to get rid of the extra oil.
Put the fresh leaves of Kinsey, the garlic and walnuts in the blender and mix.
Add Suneli, salt, and vinegar.
For each piece of eggplant, put 1 tsp. mixture, fold the slice in half, and add again a little mixture.
Decorate the grain of a grenade.