Eggplant: .Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)

By blum099

Ingredients

• 1 cup toasted walnuts
• 1/3 cup packed cilantro leaves
• 1/4 cup packed basil leaves
• 1/4 cup packed parsley leaves
• 1 tsp. ground fenugreek
• 1/2 tsp. hot paprika
• 1/4 tsp. ground turmeric
• 1 tbsp. red wine vinegar
• 1 clove garlic, minced
• 1/2 small yellow onion, roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups canola oil
• 4 small Japanese eggplant, trimmed and sliced lengthwise 1/2" thick
• 1/2 small red onion, thinly sliced crosswise into rings

Preparation

Step 1

ENLARGE IMAGE
SERVES 6-8

INGREDIENTS
1 cup toasted walnuts
⅓ cup packed cilantro leaves
¼ cup packed basil leaves
¼ cup packed parsley leaves
1 tsp. ground fenugreek
½ tsp. hot paprika
¼ tsp. ground turmeric
1 tbsp. red wine vinegar
1 clove garlic, minced
½ small yellow onion, roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 ½ cups canola oil
4 small Japanese eggplant, trimmed and sliced lengthwise ½" thick
½ small red onion, thinly sliced crosswise into rings

INSTRUCTIONS
1. Place walnuts, half each of the cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and ⅓ cup water in a food processor; purée until very smooth, about 2 minutes. Set sauce aside.

2. Heat oil in a 12" skillet over medium-high heat. Working in batches, fry eggplant, flipping once, until golden and cooked through, about 4 minutes. Transfer to paper towels to drain and cool; season with salt and pepper.

3. Spread each slice of eggplant with about 2 tbsp. walnut sauce and fold in half; transfer to a serving platter and garnish with remaining cilantro, basil, and parsley leaves, and the sliced red onions.