Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h 10 min total65 min hands-onServes 6Medium
275 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDOil temperature does the work: under 175C the slices drink the pan, and no amount of draining afterwards brings them back.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Aubergines000 g
Walnuts000 g
Garlic000 g
White wine vinegar000 g
Blue fenugreek000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Picking aubergines: weight, skin gloss, and the seed line inside
Frying aubergine: the window between translucent and collapsed
Thermometers, oil depth and pan choice for small-batch frying
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 19 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: holding oil temperature across batches — step 11 of 19.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Tamar Nizharadze watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Cold oil and the slices drink the pan
Filling made too stiff tears the slice as it rolls
Garlic used straight away tastes only of raw garlic
The filling is finished with a liquid held back to the end, and the temperature it goes in at decides whether the paste stays glossy or splits.
Written by Tamar Nizharadze. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
225 people cooked it, 82% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 275 more cooks the price becomes $14.99. Your copy never does.
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