Description
One of my favorite recipes which I learned from my beloved grandfather.
Ingredients
-
Walnuts
350 g
-
Cilantro
100 g
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Garlic
4 tooth
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Chili
1 piece
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Shallots
2 piece
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Garnet
1 piece
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Eggplant
2 piece
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Zucchini
3 piece
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Sunflower oil
20 g
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Vinegar
1 Tbsp
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Water
100 ml
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Khmeli-suneli
1 tsp
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Adjika
1 tsp
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Salt
1 tsp
Cooking
Prepare all the ingredients
Walnuts mince
Cilantro finely chop
Garlic peel and squeeze through a press
Pomegranate peel and inner membranes., to get seeds
Chili pepper cut in half, remove the seeds and membrane. Cut into small dice
Shallots cut into small dice
Eggplant peel. Prepared eggplant and zucchini and slice lengthwise into thin slices
Fry the slices of vegetables in vegetable oil
While frying vegetables, make nut butter. In a bowl with walnuts, add shallots, garlic, chilies, cilantro, salt and spices. Mix thoroughly. Then add vinegar and water. Weight brighten and slightly increased in volume. In the end, add pomegranate seeds.
On the edge of the roasted vegetables, put peanut butter and a collapsible roll. Serve cold, garnished with pomegranate seeds and fresh herbs.
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