John Myers
Ingredients for 6 servings:
- 1 kg eggplant(s)
- 1 onion(s)
- 300 g ground walnuts
- oil
- 1 tbsp vinegar
- 3 garlic cloves
- 3 sprigs of coriander, finely chopped
- Parsley, finely chopped
- Salt
- Paprika powder
- Saffron
- possibly pomegranate
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
A must on every Georgian table!
Cut the eggplants lengthwise, sprinkle with salt, and let stand for about 30 minutes. Pat dry and fry in oil on both sides. Meanwhile, prepare the nut and spice mix. Mix crushed garlic, coriander, chopped nuts, saffron, a pinch of salt, and paprika in a bowl. Chop the onions, add a spoonful of vinegar and fresh parsley, and perhaps pomegranate seeds. Brush the fried eggplant slices on both sides with the spice mix, fold them in half, and serve. Serve with bread. You can use dried coriander instead of the coriander leaves, but use less, as it has a very strong flavor. Not everyone likes it. I prefer more parsley; flat-leaf parsley has a stronger flavor than curly parsley.
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