MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Boris's Georgian Eggplant w/Walnut Filling (Badrijani Nig
Categories: Vegetables, Nuts, Herbs, Chilies
Yield: 4 Servings
2 Italian eggplants
Salt
Oil for frying
3 c Shelled walnuts
2 cl Peeled garlic
2 oz Water
1 ts Red or white wine vinegar
1 ts Ground coriander seed
1/2 ts Ground fenugreek
1 ts Dried chile flakes
MMMMM--------------------------GARNISH-------------------------------
1/2 c Cilantro
1/2 c Italian parsley leaves
+=OR=+
1/2 c Pomegranate seeds
Cut eggplant lengthwise in 1/4" slices. Sprinkle
generously with salt and let stand at least 30 minutes.
Rinse, pressing out any bitter juices that have leached
out. Pat dry with paper towels.
Heat a thin layer of oil in a skillet over medium heat.
Brown eggplant slices on both sides, working in batches
so as not to crowd the pan. Add additional oil if the
slices start to char or stick. When the slices are no
longer stiff and turn a deep golden brown, transfer to a
plate lined with paper towels. Continue until all the
slices are fried. Set them aside to cool.
MAKE THE FILLING: In a meat grinder or food processor,
process walnuts to the consistency of coarse sand. Empty
into a medium bowl. Grind garlic cloves and add to the
walnut mixture. Add the water, vinegar, coriander,
fenugreek, chile flakes, and salt to taste. Mix well.
Spread a generous layer of filling in the middle of each
eggplant strip. Do a letter fold to enclose the filling
and form a square. For shorter strips, fold the top and
bottom ends like a clamshell.
Arrange the stuffed eggplant on a dish with cilantro
leaves and parsley or pomegranate seeds as a garnish.
By Boris Portnoy
Serves: 4 to 5 people
RECIPE FROM: https://www.chowhound.com
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