Eggplant with walnuts Recipe

Cut the eggplant longitudinally into equal plates 0.5 cm thick. Sprinkle with coarse salt and let it sit on an inclined surface for 20 minutes to release the bitterness and solanine. Then gently squeeze each plate by hand and pat dry with paper. Heat the oil in the pan. Fry the eggplant on both sides over medium heat until golden brown. Strictly avoid drying out — the eggplant should remain elastic. Arrange the finished plates in layers on a napkin to remove excess oil.

Prepare-seasoning: Run walnuts, garlic, and dry seasonings in a meat grinder with a fine grate twice (or dip them in a heavy clay jar until the oil comes out). Add vinegar, salt, pepper and pour boiling cold water in small portions. Knead the mass vigorously by hand until you get a pasty, smooth structure.

Spread walnut paste on each plate of eggplant in an even layer on one side, fold it in half carefully, or roll it up into a roll. Place on a platter and garnish with pomegranate seeds on top. Eggplant with walnuts is ready.