Baklazhany s orekhovym sousom 1 kg baklazhanov, 1/2 stakana podsolnechnogo masla, 1,5 stakana chishennykh greckikh orekhov, 2-3 bol'shie golovki repchatogo luka, 2-3 dol'ki chesnoka, nemnogo melko narezannoy petrushki, kinsy, sel'dereya, 3 stakana vody, struchkoviy gor'kiy perec, uksus, sol'.
Khorosho promytye baklazhany narezat' kruzhochkami tolshinoy 1,5- 2 sm, posolit', i polozhit' pod press mezhdu dvumya doshechkami, chtoby vytek gor'kiy sok. Zatem baklazhany podzharit' do zolotistoy korochki s obeikh storon. Goryachimi ulozhit' v glubokiy salatnik i sasypat' melko porublennym lukom, petrushkoy, sel'dereem i zalit' goryachim orekhovym sousom.
OREKHOVIY SOUS: Orekhi khorosho istoloch' s chesnokom i kinsoy, razmeshat' s sol'yu i uksusom po vkusu, zalit' vodoy i kipyatit' na slabom ogne 20 min.
Blyudo podavat' ostushennym.