Georgian Eggplant With Walnuts Recipes

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GEORGIAN EGGPLANT WITH WALNUTS



Georgian Eggplant with Walnuts image

Fabulous flavors come together with fenugreek, garlic, and walnuts in this naturally low carb traditional Georgian dish. One of my favorite Georgian foods, Georgian eggplant with walnuts, or badrijani nigvzit, is a staple at any Georgian dinner party.

Provided by Explorer Momma

Categories     Appetizer

Time 25m

Number Of Ingredients 11

3 medium-sized Chinese (or Japanese - long narrow style) eggplant
1 cup walnuts
2 cloves garlic
1/2 tsp white wine vinegar
1/2 tsp ground fenugreek (Georgian utskhro suneli)
1 tsp ground corriander
1/4 tsp red pepper
1/4 tsp salt
1/2 cup water
cilantro to garnish
pomegranate seeds to garnish

Steps:

  • Slice the Chinese eggplant lengthwise to about 1/3 of an inch thick. Use a mandolin slicer or regular knife.
  • Lay the eggplant out on towels and salt it liberally. Leave it for half an hour and turn it over and salt the other side. It should "weep" and the bitter liquid seeps out. Rinse and pat dry.
  • Heat the oil over medium heat and fry the eggplant slices in batches about 2 minutes on each side. Remove to a dish and cover.
  • For the filling, take out a food processor (or pestle and mortar) and place in it all the rest of the ingredients except the cilantro and pomegranate seeds for garnish. Process on high for forty seconds or so then unplug and push down the sides with a spatula. Continue to process on high until thoroughly combined in a rough paste.
  • Refrigerate the filling for 2 hours or overnight, as the flavors need time to set and blend together.
  • Take one strip of the eggplant at a time and fill each with about a tablespoon of filling, folding the strip evenly like a book with the filling in the middle.
  • Garnish with roughly chopped cilantro and pomegranate seeds. Serve at room temperature.

Nutrition Facts : Calories 78 calories, UnsaturatedFat 0 grams unsaturated fat

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