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Georgian Eggplant with Walnuts

Yield 8 servings

Ingredients

  • 1 to 2 eggplants, cut into 24 (1/4-inch-thick) slices
  • 1 tablespoon salt
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1 cup diced walnuts
  • 1 teaspoon curry powder
  • 1 to 2 teaspoons ground cloves
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons water
  • 1 1/2 tablespoons red wine vinegar
  • Vegetable oil

How to Make It

  1. Sprinkle eggplant slices evenly with 1 tablespoon salt; let stand 1 hour. Rinse and pat dry with paper towels.

  2. Sauté onion and garlic in hot olive oil in a saucepan over medium heat 5 minutes or until tender.

  3. Stir in walnuts, curry, and ground cloves; cook, stirring constantly, 1 minute. Remove walnut mixture from heat; stir in cilantro and next 5 ingredients. Set aside.

  4. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry eggplant, in batches, 3 to 5 minutes or until golden; drain on paper towels.

  5. Top each eggplant slice with walnut mixture, and fold in half. Lightly coat each half with walnut mixture.