Georgian eggplant with walnuts

8 small eggplants (~2 lbs)
12 oz walnuts
3 Tbl white wine vinegar
1 1/2 tsp dried blue fenugreek
1 1/2 tsp dried coriander
1 1/2 tsp paprika
1 1/2 tsp dried marigold (Georgian saffron)
4 cloves garlic, minced
Salt to taste
Pomegranate arils/seeds (optional)

Look online or in an Eastern European market for the spices.

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.