| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Greek | 1 | Servings | |
INGREDIENTS
| 2 | lb | Medium eggplants |
| 1/2 | c | Vegetable oil |
| 1 | c | Walnuts, shelled |
| 1 | tb | Vinegar |
| 1 | tb | Cilantro, chopped |
| 1 | tb | Parsley, chopped |
| 1 | tb | Celery, chopped |
| 1 | tb | Basil, chopped |
| 3 | Cloves garlic, cleaned | |
| 1 | ts | Ground hot red pepper |
| 1 | ts | Ground coriander |
| 1 | ts | Ground fenugreek |
| 1/2 | c | Water |
| Salt |
INSTRUCTIONS
Cut eggplants into two lengthwise, salt and let sit for an hour. Wash well and squeeze out excess water. Heat vegetable oil in skillet and fry eggplants on both sides until browned. Grind walnuts and garlic together. Stir in spices, herbs, vinegar and salt. Add just enough water to walnut mixture until it reaches consistency of thick sour cream. Spread mixture on half of an eggplant, then cover with other half. Serve in slices. This was in the paper yesterday..from a new restaurant here, "Pirosmani", the chef, Laura Drewel, is from Georgia...formerly part of Russia. Posted to FOODWINE Digest 14 November 96 Date: Thu, 14 Nov 1996 08:25:34 -0800 From: Linda McCullough <loulou@U.WASHINGTON.EDU>
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