Fried Eggplant With Walnuts
By: Helen Pitlick
Published: Monday, November 30, 2009 - 10:31pm

Ingredients




2 pounds Medium eggplants
1/2 cup Vegetable oil
1 cup Walnuts, shelled
1 tablespoon Vinegar
1 tablespoon Cilantro, chopped
1 tablespoon Parsley, chopped
1 tablespoon Celery, chopped
1 tablespoon Basil, chopped
3 Cloves garlic, cleaned
1 teaspoon Ground hot red pepper
1 teaspoon Ground coriander
1 teaspoon Ground fenugreek
1/2 cup Water
Salt

Preparation

1 Cut eggplants into two lengthwise, salt and let sit for an hour. Wash well and squeeze out excess water. Heat vegetable oil in skillet and fry eggplants on both sides until browned. 2 Grind walnuts and garlic together. Stir in spices, herbs, vinegar and salt. Add just enough water to walnut mixture until it reaches consistency of thick sour cream. 3 Spread mixture on half of an eggplant, then cover with other half. Serve in slices.

About


This was in the paper yesterday from a new restaurant-- Pirosmani. The chef, Laura Drewel, is from Georgia, part of the former Soviet Union.