Eggplant with nuts - recipe
Ingredients
- Eggplant - 1 kg
- Walnuts - 150 gr
- Bulb onions - 250 gr
- Garlic - 20 gr
- Parsley - 25 gr
- Pomegranate juice - 100 gr
- Pomegranate seeds - 150 gr
- Olive oil - 100 gr
- Chili pepper hot red - 1 pcs
- Salt
- Black pepper (ground)
For 1 batch(es) (
)
Eggplant with nuts Directions
Multicooker firm: MARTA
MT-1963,MT-1968,MT-1975,MT-1976
Prepare the sauce: crush walnuts together with garlic, add hot pepper, salt, chopped herbs, finely chopped onion, pomegranate juice and olive oil. Stir everything well.
Pour 1.5 liters of water into the multicooker bowl. Place the eggplants on a container steamer. Close the lid and start the Steamer program. Cool the prepared eggplants, pour in the nut sauce, season with salt, pepper, sprinkle with pomegranate seeds and pour over with olive oil.
MT-1965,MT-1970
Prepare the sauce: crush the walnuts along with the garlic, add hot pepper, salt, chopped herbs, finely chopped onion, pomegranate juice and olive oil. Stir everything well. Pour 1 liter of water into the multicooker bowl. Put the eggplants on a steamer container. Close the lid and run the Steamer program for 30 minutes. Cool the prepared eggplants, pour in the nut sauce, season with salt, pepper, sprinkle with pomegranate seeds and pour over with olive oil.
MT-1971,MT-1972,MT-1973,MT-1974,MT-1962,MT-1938,MT-1939
Prepare the sauce: crush the walnuts along with the garlic, add hot pepper, salt, chopped herbs, finely chopped onion, pomegranate juice and olive oil. Stir everything well. Pour 1.5 liters of water into the multicooker bowl. Put the eggplants on a steamer container. Close the lid and run the Steam program for 30 minutes. Cool the prepared eggplants, pour in the nut sauce, season with salt, pepper, sprinkle with pomegranate seeds and pour over with olive oil.
MT-1979,MT-1980,MT-1981
Prepare the sauce: crush the walnuts along with the garlic, add hot pepper, salt, chopped herbs, finely chopped onion, pomegranate juice and olive oil. Stir everything well. Pour 1.5 liters of water into the multicooker bowl. Put the eggplants on a steamer container. Close the lid and start the Cooking program for 30 minutes. Cool the prepared eggplants, pour in the nut sauce, season with salt, pepper, sprinkle with pomegranate seeds and pour over with olive oil.