Eggplant With Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Inspired by a similar Georgian dish this is great as a cold appetizer. Alternately you can coarsely chop the roasted eggplant and make a salad. Ingredients:
5-6 asian eggplants, or quite thin italian eggplants |
3 tbsp olive oil |
3 tbsp butter |
salt |
1 1/2 cups walnuts |
2 cloves garlic |
1/2 cup water |
1/2 cup thin yogurt |
1 small bunch coriander, washed and chopped, about 1/2- 3/4 cups |
1 tbsp white wine vinegar |
pinch of sugar |
Directions:
1. Split the eggplants in half lengthwise.
2. Cut crosswise as well to fit the pan if you need too.
3. In a frying pan heat a portion of the oil and butter, salt the eggplants lightly and fry the on both sides until well browned and cooked through.
4. Repeat with the remaining oil and butter and eggplants until all are cooked. Let cool, then arrange on a serving plate.
5. Make the sauce by pureeing the walnuts, garlic, water, yogurt, coriander, vinegar, and sugar.
6. Taste the sauce and correct the consistency (it shouldn’t be too thick, probably a little thinner than in my picture) and the flavours (it should be well balanced between sweet and sour).
7. Pour the sauce over the eggplants and garnish with some sprigs of fresh coriander.
8. The sauce can also be made with pomegranate juice and garnished with pomegranate seeds.
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