Eggplant with walnuts (magadinos)
100 g eggplant
100 gr. peeled walnuts,
5 gr. garlic
20 gr. parsley root
10 gr. salt
there is enough vegetable oil to cover eggplant.
Prepare the eggplants for the filling, as indicated for the dish "storats". Prepare the filling as follows: peel walnuts and finely chop, add finely chopped garlic, peeled and finely chopped parsley roots, various greens, mix and stuff the eggplant with the resulting mass. Fry them from all sides and put them in jars, pour in sunflower or olive oil on which the eggplants were fried, and leave for a while so that the oil is absorbed. After that add a little more oil so that it covers the top layer of eggplant. Then cover the banks with parchment paper, bandage and store in a cool place.
100 g eggplant
100 gr. peeled walnuts,
5 gr. garlic
20 gr. parsley root
10 gr. salt
there is enough vegetable oil to cover eggplant.
Prepare the eggplants for the filling, as indicated for the dish "storats". Prepare the filling as follows: peel walnuts and finely chop, add finely chopped garlic, peeled and finely chopped parsley roots, various greens, mix and stuff the eggplant with the resulting mass. Fry them from all sides and put them in jars, pour in sunflower or olive oil on which the eggplants were fried, and leave for a while so that the oil is absorbed. After that add a little more oil so that it covers the top layer of eggplant. Then cover the banks with parchment paper, bandage and store in a cool place.
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