Description
One on one cooking site I made this dish, calling it "Teschin language". What happened! All excitedly I began to convince her mother that language is irrelevant. To argue I did not, and decided to give it Sokrovishcha...
Ingredients
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Eggplant
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Cheese
300 g
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Walnuts
50 g
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Mayonnaise
2 Tbsp
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Garlic
6 tooth
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Cilantro
3 piece
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Salt
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Black pepper
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Vegetable oil
Cooking
Plump eggplant cut into slices not thicker than 0.5 cm Salt and give a little lie down. In skillet, heat oil for frying. Fry eggplant slices on both sides until brownish color. Place them in a colander and drain off the excess oil.
The average Balaganchik bake on an open burner to a black flaky crust.
Clean it under running water from burnt skin.
In a grinder, fold the cheese, peeled eggplant, garlic, nuts, mayonnaise, chopped cilantro. Salt-pepper to taste and grind until the formation of a solid oily mass (lumps are excluded).
To take apart the fried circles of eggplant on each spread milled mass. Fold in half and place them on a dish.
I usually make the dish with leaves of decorative lettuce as eggplant long release excess oil. For decoration you can sprinkle with grated on a fine grater cheese when it's slightly dry on, be interesting curls.
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