EGGPLANT WITH WALNUTS AND SPICES

In this recipe we will show how to make a popular Georgian family dish of eggplants with walnuts and spices. This is primarily summer dish and served cold.

INGREDIENTS:

500 grams of eggplants;

250 grams of walnuts;

1 tsp dried Blue Fenugreek;

1 tsp of dried coriander;

1 tsp of paprika;

1 tsp of dried marigold;

3 cloves of garlic;

3 tbs of white vinegar;

salt;

100 ml of oil.

Preparation:

Crush the walnuts and garlic together. It is common in Georgia to further crush the nuts with the back of a spoon to extract the walnut oil. The oil is later used to dress the prepared dish. Add the crushed walnuts and garlic to a mixing bowl and add spices, salt, vinegar and 3-4 tbs of water.

Mix thoroughly until the mixture looks like in the below:

Slice each eggplant length ways into 4 or 5 pieces. Add oil to a pan and fry the eggplant on a medium heat until cooked on both sides.

Remove eggplant from the pan and use kitchen paper to absorb excess oil. Spread the walnut mixture onto each slice of eggplant.

Fold the eggplant:

Spread more walnut mixture onto the top of each folded eggplant.

Serve Cold. It can be garnished with parsley.

Pomegranade seeds can also be used to garnish the eggplant. 

ENJOY IT!