Ingredients
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Eggplants – 3
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Walnuts – 7 oz (200g)
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Garlic – 5 cloves
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Yellow Onions – ¼
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Salt – 1 tsp
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Coriander – ½ tsp
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Eggs – 2
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Mayonnaise – 3 ½ oz (100 g)
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Cilantro – 1 bunch
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Lemon Juice – 2 tbsp
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Curry – ½ tsp
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Vegetable Oil – to taste
Recipe
Eggplant wedges are delicious, simple and quick to make. I spend so little time preparing this amazing eggplant appetizer! But I know exactly which dish will disappear from the table first.
Cooking eggplant with nut filling is very easy. Let me tell you one secret: it is best to use homemade mayonnaise for the filling. This is how the dish turns out the most delicious.
Steps
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1
Done
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Slice the eggplants into thick circles. Transfer them to salted water and let sit for 30 minutes. Pat them dry with a paper towel. |
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2
Done
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Combine eggs and pour over the eggplants, stir and leave for 10–15 minutes. |
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3
Done
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In the meantime, prepare the nut filling. Pour ½ cup (100 ml) of water into a blender, add onion, cilantro, lemon juice, garlic, mayonnaise, walnuts, salt and spices. Grind the ingredients until smooth. Place in the fridge to thicken. |
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4
Done
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Fry the eggplants on both sides in vegetable oil until golden brown. Place on a paper towel. |
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5
Done
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Place the nut filling on each eggplant slice and fold in half. |
You might be asking, why mix an egg with eggplant while cooking? Thanks to this trick, the vegetable does not absorb much oil during the frying. This is how you get a delicious eggplant appetizer!
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