Eggplant with Bazhe Walnut Sauce
Baked eggplant is covered with a thick bazhe sauce made from walnuts, garlic, and Georgian spices. Water gives the sauce a smooth texture without flour or cream. After chilling, the dish is easy to serve as an appetizer.
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Inventory: Blender, Mixer, Oven
526
Servings: 6 (1 serving ≈ 110 gram)
Digestion time: 3 hour
Eggplant
Slice eggplant (400 g) into rounds and bake for 18 minutes at 210°C until tender.
Bazhe sauce
Grind walnuts (170 g) with garlic (6 g), coriander (1 g), and utskho-suneli (1 g), gradually adding water (60 g) to make a smooth sauce.
Add wine vinegar (10 g) and table salt (4 g), mix the sauce, and pour it over the baked eggplant.
Cool the dish for 30 minutes and garnish it with cilantro (10 g).
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