Quick Patladzhani s Orekhov Sos (Simplified Eggplant with Walnut Sauce)
75% автентично · Bulgarian-inspired
A faster version of the classic, this recipe uses pre-cooked or roasted eggplant slices and a simpler walnut mixture, perfect for a weeknight meal. It retains the core flavors of walnuts, garlic, and herbs.
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Съставки
- Eggplant1 large
- Walnuts150g
- Garlic2 cloves
- Fresh Parsley1/2 bunch
- Olive Oil2 tbsp
- Red Pepper Flakes1/2 tsp
- Saltto taste
- Black Pepperto taste
- Water50ml
Стъпки
- 1
Slice eggplant into 1cm thick rounds. Brush with olive oil, salt, and pepper. Roast at 200°C (400°F) for 15-20 minutes until tender and slightly browned.
- 2
While eggplant roasts, pulse walnuts, garlic, parsley, red pepper flakes, salt, and pepper in a food processor until coarsely ground.
- 3
Stir in water gradually to form a thick paste.
- 4
Top each roasted eggplant slice with a generous spoonful of the walnut mixture.
- 5
Serve immediately as an appetizer or side dish.
