Oven-Baked Eggplant in Bazhe Sauce

Oven-Baked Eggplant in Bazhe Sauce

35 min
Medium
1 serv.
444 g / 1 serv.

Rating

Average rating:—

Description

Oven-baked eggplant with spicy Georgian walnut bazhe sauce

  1. Slice the eggplant into rounds about 1 cm thick, salt and let stand for 10 minutes to remove bitterness
  2. Pat the eggplant dry with paper towels, brush with a mixture of sunflower and olive oil
  3. Place the eggplant on a baking sheet and bake in a preheated 200°C oven for 20-25 minutes until soft
  4. For the bazhe sauce, grind the walnuts in a blender until fine crumbs
  5. Add garlic, khmeli suneli, wine vinegar, salt and pepper to the walnuts, blend again
  6. Gradually add water, blending until the sauce reaches the consistency of thin sour cream
  7. Pour the bazhe sauce over the baked eggplant
  8. Sprinkle with pomegranate seeds and chopped cilantro before serving
440
99 kcal / 100 g
kcal
9.9 g
2.2 g / 100 g
Protein
38.8 g
8.7 g / 100 g
Carbohydrates
31.2 g
7.0 g / 100 g
Fats