Georgian eggplant with walnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 small eggplants (~2 lbs)12 oz walnuts3 Tbl white wine vinegar1 1/2 tsp dried blue fenugreek1 1/2 tsp dried coriander1 1/2 tsp paprika1 1/2 tsp dried marigold (Georgian saffron)4 cloves garlic, mincedSalt to tastePomegranate arils/seeds (optional)
Preheat oven to 425*F. Slice each eggplant lengthwise into 1/2-in thick slices. Spray two baking sheets with cooking spray, lay the eggplant slices out on the baking sheets, spray the eggplant with cooking spray, and sprinkle with salt and pepper. Flip the eggplant slices, spray this side with cooking spray, and sprinkle with salt and pepper. Roast for 20-25 minutes or until the eggplant is soft and caramelized. Let cool.
Meanwhile, place the walnuts, white wine vinegar, blue fenugreek, coriander, paprika, marigold, and garlic in a food processor. Process, slowly adding 4-6 Tbl water, until a rough paste about the consistency of hummus forms. Add salt to taste.
Spread the walnut paste on the top half of each eggplant slice. Fold the bottom half over the top half (like a quesadilla). If you have leftover walnut paste, you can spread it on the tops of the eggplant, too. Garnish with pomegranate seeds/arils and serve cold.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEHOO0810.
Meanwhile, place the walnuts, white wine vinegar, blue fenugreek, coriander, paprika, marigold, and garlic in a food processor. Process, slowly adding 4-6 Tbl water, until a rough paste about the consistency of hummus forms. Add salt to taste.
Spread the walnut paste on the top half of each eggplant slice. Fold the bottom half over the top half (like a quesadilla). If you have leftover walnut paste, you can spread it on the tops of the eggplant, too. Garnish with pomegranate seeds/arils and serve cold.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEHOO0810.
Nutritional Info Amount Per Serving
- Calories: 319.0
- Total Fat: 28.7 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 6.4 g
- Protein: 7.9 g
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