Description
Offer the option of a snack from aubergines for a Lenten table. Very flavorful dish with a delicate flavor!
Ingredients
-
Eggplant
2 piece
-
Figure
100 g
-
Walnuts
50 g
-
Cilantro
1 coup
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Garlic
2 tooth
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Vinegar
1 tsp
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Water
70 ml
-
Salt
1 tsp
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Black pepper
-
Vegetable oil
-
Cherry tomatoes
5 piece
Cooking
Take 100g of rice from TM "Mistral" Kuban, rinse under cold water, pour 200 ml of water, bring to the boiling point of water decreases gas and cook the rice until complete evaporation of the liquid, about 20-25 minutes.
Eggplant cut here on these "plates", soak them in salted water for 20 minutes, went to the bitterness, then rinse them and gently squeeze.
Fry the eggplant until cooked in vegetable oil.
Now for the preparation of the filling for her... I'll need walnuts, garlic, coriander, water boiling, vinegar, salt and pepper.
In a blender, meat grinder or mortar, grind the coriander (1 Puig.), garlic (2 tooth.) and walnuts (50 gr.), add about 70 ml of water, 1 tsp vinegar, 1 tsp salt and pepper to taste.
Then mix the resulting sauce with the rice filling is ready!
Rice stuffing spread across the length of the eggplant and roll it a ring, fixing a skewer (toothpick).
On top of the skewers and garnish with tomatoes-cherry.
Here is the finished dish!
Bon appétit!
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