Eggplants with Nuts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg aubergine (s)
- 1 onion (s)
- 300 g walnuts, round
- oil
- 1 tablespoon vinegar
- 3 clove (s) garlic
- 3 sprigs coriander greens, finely chopped
- Parsley, finely chopped
- salt
- Paprika powder
- saffron
- possibly pomegranate
Print Recipe
Pin Recipe Instructions
- Cut the aubergine lengthways, sprinkle with salt and let stand for approx. 30 minutes. Dry and fry in oil on both sides.
- The nut-spice mixture is now being prepared. Mix the crushed garlic, coriander, chopped nuts, saffron and a little salt and paprika in a bowl. Chop the onions, add a spoonful of vinegar and fresh parsley, possibly also pomegranate seeds.
- Now the fried aubergine slices are coated with the spice mixture on both sides, folded in half and served. Bread is served with it.
- You can also use dried coriander instead of coriander green, but then correspondingly less, as it tastes very intense. Not everyone likes. I prefer to use more parsley, the flat-leaf parsley tastes stronger than the curly one.
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