Georgian Eggplant with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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