Description
Fragrant and tasty dish.
Ingredients
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Eggplant
500 g
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Dill
1 Tbsp
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Parsley
1 Tbsp
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Mint
0.5 Tbsp
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Basil
1 Tbsp
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Thyme
0.5 tsp
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Chili
1 piece
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Garlic
3 tooth
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Vinegar
50 ml
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Honey
1 Tbsp
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Walnut oil
100 ml
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Walnuts
3 Tbsp
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Sauce
2 Tbsp
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Salt
Cooking
Slice the eggplant thin slices and sprinkle with salt, leave for 30 minutes.
Rinse eggplant with cold water and dry with paper towels, pressing out excess liquid. Sprinkle the eggplants with vegetable oil and stir.
Fry the eggplant in the pan.
Chop very finely with a knife greens, garlic and nuts. Finely chop the chili, pre-clearing it from the seeds.
Put in a jar the oil, honey, vinegar, chili sauce and shake well, add the greens and mix well.
Spread the eggplant on a dish, pour over sauce, cover with cling film and leave for at least 3 hours in the refrigerator. More than marinated, the tastier it is. Bon appetit!!!
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