Baji sauce is almost universal, cooking it is extremely simple. The only thing that is usually not accepted with it is meat, but this sauce goes well with eggplant.
Pick your recipe
You will need
- In two servings:
- - 2 eggplants;
- - 200 g of peeled walnuts;
- - 50 g of fresh cilantro;
- - 4 cloves;
- - 2 tbsp. tablespoons of sunflower oil;
- - 2 teaspoons of wine vinegar;
- - 1 teaspoon of uzo-suneli;
- - 5 cloves of garlic;
- - 1/2 head of onion;
- - 2 g adjika;
- - 1 g of cinnamon;
- - salt.
Instruction manual
1
Peel the eggplant, from all sides beat with a fork every two centimeters. Put the eggplant in a baking dish, top with wine vinegar or lemon juice. Add sunflower oil, sprinkle lightly with water so that the eggplant does not dry out. Cover with foil, put for an hour in the oven, heated to 200 degrees. After half an hour, salt the eggplant and add more water - you get half-steamed, half-baked eggplant.
2
5 minutes before cooking, remove the eggplants from the oven, make them along a longitudinal deep cut, start with a mixture of chopped cilantro and garlic. Add a little more oil and vinegar, return to the oven. Then cool the cooked eggplant.
3
Peel onions, cut into half rings - it should be felt in the sauce. Fry the onions in sunflower oil with added water. It should become soft and slightly golden.
4
Put walnuts, a couple of cloves of garlic, clove buds, red adjika, cinnamon and uchi-suneli in a blender bowl, pour 200 ml of ordinary water, chop to a sauce. Try it - if it turned out fresh, then add adjika. Pour 0.5 teaspoon of wine vinegar into the sauce and add the fried onions. Stir, refrigerate to thicken bazhi sauce.
5
Put the prepared eggplant on a plate, pour plenty of baj sauce, sprinkle chopped greens on top. Serve as a light dinner or snack.