Eggplant with sauce of cheese and nuts

Description

A very summery dish, but at the same time satisfying

Ingredients

Eggplant

2 piece
Cheese

150 g
Tomato

4 piece
Nuts

0.75 cup
Nutmeg

1 tsp
Cilantro

0.5 coup
Dill

1 coup
Parsley

1 coup
Garlic

3 tooth
Vegetable oil

750 g

Cooking

Eggplant cut into slices, salt and leave for 30 minutes. Rinse, dry and fry with 2 sides in the oil. Fold the fried eggplant on a paper towel to remove excess oil.

Cut tomatoes into cubes and lightly fry.

Transfer to a blender the tomatoes, add the nutmeg, parsley and chop.

Cheese mash with a fork, beat together the tomatoes until smooth. Add chopped nuts and garlic. The number of nuts to adjust from the thickness of the sauce.