Patladzhani s Orekhov Sos (Classic Eggplant with Walnut Sauce)
Традиционно ястие · Bulgarian
A traditional Bulgarian dish featuring tender baked or fried eggplant halves filled with a rich, savory sauce made from ground walnuts, garlic, herbs, and spices. It's a flavorful and satisfying vegetarian main or side dish.
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Съставки
- Eggplants2 large
- Walnuts200g
- Garlic4 cloves
- Fresh Parsley1 bunch
- Olive Oil4 tbsp
- Red Pepper Flakes1 tsp
- Cumin1/2 tsp
- Saltto taste
- Black Pepperto taste
- Water100ml
Стъпки
- 1
Preheat oven to 200°C (400°F). Cut eggplants in half lengthwise and score the flesh. Brush with olive oil, salt, and pepper. Bake for 30-40 minutes until tender.
- 2
While eggplants bake, prepare the sauce. Finely chop or process walnuts, garlic, and parsley. Mix in red pepper flakes, cumin, salt, and pepper.
- 3
Once eggplants are tender, scoop out some of the flesh, leaving a border. Chop the scooped flesh and add it to the walnut mixture. Mix well, adding water to achieve a thick, spreadable consistency.
- 4
Spoon the walnut mixture back into the eggplant halves.
- 5
Return to the oven for another 10-15 minutes until the filling is heated through and slightly golden.
- 6
Garnish with fresh parsley and serve warm.
