Recipe

Eggplant With Walnut Sauce Recipe

Add Step-by-Step Photos	Mbe / All my dishes 1 year, 10 months ago 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. Prep:15m Cook:30m Servings:4	Mbe
	eggplant walnut sauce

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Ingredients

5-6 asian eggplants, or quite thin Italian eggplants

3 Tbsp olive oil

3 Tbsp butter

salt

1 ½ cups walnuts

2 cloves garlic

½ cup water

½ cup thin yogurt

1 small bunch coriander, washed and chopped, about ½- ¾ cups

1 Tbsp white wine vinegar

pinch of sugar

Directions

Split the eggplants in half lengthwise.

Cut crosswise as well to fit the pan if you need too.

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.

Repeat with the remaining oil and butter and eggplants until all are cooked. Let cool, then arrange on a serving plate.

Make the sauce by pureeing the walnuts, garlic, water, yogurt, coriander, vinegar, and sugar.

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).

Pour the sauce over the eggplants and garnish with some sprigs of fresh coriander.

The sauce can also be made with pomegranate juice and garnished with pomegranate seeds.

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