Description
Another recipe young balaganchika. For this recipe they are delicious and crispy. And then, of course, all the zest in the sauce. Fans of eggplant, go!
Ingredients
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Eggplant
2 piece
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Olive oil
200 ml
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Green onions
3 piece
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Walnuts
100 g
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Shallots
1 piece
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Lemon juice
2 Tbsp
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Flour
2 Tbsp
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Salt
2 Tbsp
-
Parsley
1 piece
Cooking
Eggplant cut into circles 1 cm thick and leave in salt water for 20 minutes
Flour mixed with 1 tsp salt. Roll the circles of eggplant into the flour mixture.
Fry in very hot olive oil until crisp.
Spread on paper towel to soak up excess oil.
Prepare the filling: nuts, shallots, garlic grind in a blender in pulse mode to the sauce turned out with the textured pieces. Add the lemon juice, 100 ml. olive oil, and parsley.
Spread the eggplant on a dish.
Apply a liberal amount of peanut sauce.
Serve, garnished with chopped onions and parsley.
Bon appetit!
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