- Eggplant (medium-sized) - 4 Pieces
- Walnuts (peeled) - 1 glass
- Celery celery - 4 pieces
- Garlic - 6 Teeth
- Bow - 1 piece
- Butter - 50 Grams
- Wine (white) vinegar - 4 items. spoons
- Spices - - To taste (hops-suneli, salt, cinnamon, cloves)
Eggplants should be taken young, medium-sized. So, at first the eggplant should be washed. On each eggplant we make a longitudinal deep incision. A little higher or slightly below it - one more. Using a teaspoon, gently remove a small amount of flesh from the eggplant, as if forming a pocket in each eggplant. In these pockets, we will later put the filling, but for now - sprinkle with vegetable oil and put the incised eggplant in the oven and bake for about 10 minutes. Celery we put in boiling water and cook for 10-15 minutes. We put boiled celery, walnuts, garlic, hops-suneli, salt, a little cinnamon and cloves in the bowl of the blender. Fill in the vinegar - and grind to the consistency of the paste. Finely chopped onions are fried until golden, then add the nut butter to it. Simmer on low heat for about 10 minutes. The resulting mixture is stuffed with baked eggplants. We put eggplants in the fridge - they need to be served cold. Serve cold. Bon Appetit!
Servings: 8-10