Eggplant - southern fruits, also known as blue (in Ukraine) and demyanka (in the Volga region). Fried, grilled, marinated, with pepper and garlic, eggplant caviar - there are many options for preparing these vegetables. Try one more: make eggplant in peanut sauce.
Pick your recipe
You will need
-
- 2 eggplants;
- 3 tablespoons of flour;
- 3 tablespoons of vegetable oil;
- For the sauce:
- 100 g of walnuts;
- 3 onions;
- 250 ml of chicken stock;
- 50 g butter;
- 1 tablespoon flour;
- 3 cloves of garlic;
- a bunch of cilantro;
- salt
- ground red pepper to taste.
Instruction manual
1
Wash the eggplants, cut the ends and cut into thin slices or cubes. Put them in a bowl, sprinkle with salt and leave for 20-30 minutes to leave the bitterness. After that, wash and dry the slices, and then roll in flour on both sides. Heat vegetable oil in a pan and fry eggplant in it until tender.
2
Make peanut sauce. Peel and chop walnuts in a mortar or using a blender. Rinse cilantro thoroughly with cold water and chop finely. Peel and chop finely three onions and two garlic cloves. Sasser the onions and garlic in preheated butter in a saucepan or in a deep frying pan, add one tablespoon of flour and continue to passer all together for another two to three minutes. Then pour the chicken stock into the stewpan and cook for another seven to ten minutes over low heat. Then add chopped walnuts, cilantro into the sauce, salt, add ground red pepper to taste. While stirring, bring the mixture to a boil and immediately remove from heat.
3
Transfer the fried eggplant slices to a dish, cover with hot peanut sauce and let cool. Serve chilled dishes to the table, garnishing with sprigs of greenery.
note
In cooking, only unripe eggplant fruits are used, with underdeveloped small seeds, with delicate pulp and with a rough skin. When choosing these vegetables in a store or market, keep in mind: the youngest fruits of the most common variety are dark purple shiny color, and overripe - lighten, becoming brownish-yellow. The pulp and seeds they become coarse and bitter. A good eggplant should be firm, resilient, in no case soft and wrinkled.
Useful advice
Eggplant - the fruit of the nightshade family - is a good source of potassium. In addition, it contains a lot of water, pectin, a few vitamins C, PP and group B.