We have not tried stuffing eggplants before this Georgian dish. Plus it can be made the day before, since it is served cold.
ადრიჯანი ნიგვზით
/badrijani nigvzit'/
Serves 4-8
8 Japanese eggplants (more than 4 inches/10 cm long and 2 inches/5 cm wide)
1 tsp. (5 ml) salt
1/2 cup (120 ml) organic walnut pieces
2 large cloves of garlic
4 sprigs fresh cilantro
3 Tbs. (45 ml) chopped onion
1 small chopped stock of celery
1/2 tsp. (2,5 ml) Hungarian paprika
5 Tbs. (75 ml) tarragon vinegar
3 Tbs. (45 ml) fresh chopped parsley (= 3 tsp. /12 grams of dry)
3 Tbs. (45 ml) water
black pepper to taste
1/3 cup (80 ml) olive oil
garnishes: cilantro or parsley sprigs, red onion rings, pomegranate seeds
A. Eggplant:
1. Stem (5 minutes).
2. Cut lengthwise in half.
3. Place in a colander, sprinkle with salt, and stand (30 minutes).
4. Rinse and pat dry with paper towel.
B. Preparation:
1. Grind the walnuts, garlic, and cilantro in a food processor or blender.
2. Put the mixture in a bowl.
3. Add the onion, celery, paprika, vinegar, parsley, water and salt and pepper. Stir.
3. Heat the oil over medium heat.
4. Add the eggplants and sauté on both sides until soft when pricked with a folk (about 15 minutes).
5. Cool the eggplant mixture.
6. Scrape off about 1 Tbs. (15 ml) of the pulp from each half of the eggplants.
7. Spread the eggplant halves with walnut mixture.
8. Cover and refrigerate for 2 hours or overnight.
C. Serve:
1. Garnish with cilantro springs or parsley and red onion rings
-modified Please to the Table by Anya von Bremzen and John Welchman
