Description
This dish is simple, hearty, beautiful and lean. With the home variation of the sauce Narsharab.
Ingredients
-
Eggplant
1 piece
-
Walnuts
100 g
-
Cilantro
30 g
-
Dill
30 g
-
Garnet
1 piece
-
Brown sugar
100 g
-
Olive oil
20 g
Cooking
Eggplant wash, cut in half, season with salt and pepper and coat with olive oil.
Wrap in foil and put in oven for 20 minutes at 180 degrees.
For the sauce, we need 1 pomegranate
Garnet divided into grain, a little set aside for decoration.
We put pomegranate grains on the stove, add 80ml water
Garnet cook for 20 minutes.
Noise grain through a sieve to leave only the juice and the bones we throw.
Again put it on the stove, add sugar and cook for another 10 minutes.
The sauce is ready pour in bowl and allow to cool.
Prepare the filling for the eggplants. We need the dill and cilantro.
We grind them.
In blender, finely grind walnuts.
Spread the nuts in a separate bowl.
Take out from the oven eggplant. They should be soft.
Lay the eggplant on a plate and remove the pulp.
The flesh of the eggplant spread in a blender, add the greens.
Beat to a pulp.
Add mixture to the walnuts.
Turkey-baste the eggplants with the mixture of our.
Garnish with pomegranate and pour sauce. Bon appetit!
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