Eggplant With Walnut Sauce Recipe

Eggplant With Walnut Sauce

From mbe 16 years 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.

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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" It was excellent "
greekgirrrl ate it and said...
This is an EXCELLENT recipe! I'm really starting to love you, Mbe!! *wink*
Was this review helpful? Yes Flag
" It was excellent "
trigger ate it and said...
I love the coriander
wonderful
Michael
Was this review helpful? Yes Flag

mbe Vancouver, CN

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Reviewed by 2 people

I love the coriander
wonderful
Michael

trigger in loved it
This is an EXCELLENT recipe! I'm really starting to love you, Mbe!! *wink*

greekgirrrl in Long Island loved it