Bazhi sauce is almost universal, it is extremely simple to prepare it. The only thing with which it is usually not customary to use it is meat, but this sauce goes well with eggplant.
It is necessary
- For two servings:
- - 2 eggplants;
- - 200 g of shelled walnuts;
- - 50 g fresh cilantro;
- - 4 carnations;
- - 2 tbsp. tablespoons of sunflower oil;
- - 2 teaspoons of wine vinegar;
- - 1 teaspoon utskho-suneli;
- - 5 cloves of garlic;
- - 1/2 head of onion;
- - 2 g adjika;
- - 1 g of cinnamon;
- - salt.
Instructions
Step 1
Peel the eggplants, beat on all sides with a fork every two centimeters. Place the eggplant in a baking dish and top with wine vinegar or lemon juice. Add sunflower oil, sprinkle lightly with water to keep the eggplant dry. Cover with foil, put in the oven for an hour, heated to 200 degrees. After half an hour, salt the eggplants and add more water - you get half-steamed, half-baked eggplants.
Step 2
5 minutes before cooking, remove the eggplants from the oven, make a longitudinal deep cut in them, fill with a mixture of chopped cilantro and garlic. Add a little more oil and vinegar, return to the oven. Then cool the finished eggplants.
Step 3
Peel the onions, cut them into half rings - they should be felt in the sauce. Fry the onions in sunflower oil and water. It should be soft and slightly golden in color.
Step 4
Put walnuts, a couple of garlic cloves, clove buds, red adjika, cinnamon and utskho-suneli in a blender bowl, pour in 200 ml of plain water, chop to a sauce state. Taste it - if it comes out bland, then add adjika. Pour 0.5 teaspoon wine vinegar into the sauce and add the fried onions. Stir, refrigerate to thicken the baji sauce.
Step 5
Put the prepared eggplants on a plate, pour abundantly with baji sauce, sprinkle with chopped greens on top. Serve as a light dinner or snack.
