An Iranian appetizer of eggplant and nuts has long captured the hearts of lovers of oriental cuisine. This vegetable caviar has an unusual taste: it is light, but satisfying, tender, but spicy, and most importantly, it will not be difficult to cook it even for a novice hostess. Share the appetizer recipe.
Read also: Greek Lasagna: Eggplant Moussaka and Ground Beef for Lunch
- Eggplant 750 grams
- Mayonnaise 100 gm
- Peeled walnuts 50 gm
- Garlic 3 cloves.
- salt to taste
Rinse the eggplant well under running water and dry it with a paper towel.
Heat the oven to 200 degrees. Put baking paper on a baking tray, put the eggplant on it and bake for 40 minutes.
Remove the eggplant from the oven, peel it and place it at an angle on an inclined surface to drain the liquid. Leave the vegetables in this position for two hours.
After two hours, finely chop the eggplant and put in a bowl for future caviar. We chop the walnuts finely and send them to the caviar. Squeeze the garlic there, add mayonnaise and salt to taste. Mix all ingredients well.
Eggplant caviar can be spread on bread or served as an appetizer for side dishes – cereals or potatoes.
I remember it earlier the realist We shared a recipe for canned green peas.