Stuffed Eggplant

vegan Georgian Aubergines

Stuffed Eggplant

Ingredients

4 medium eggplants 3-4 minced garlic

1.5 cup finely crushed walnuts 3 tbsp khmeli suneli* (see Tips for details)

2 tbsp white distilled vinegar 0.5 bunch fresh cilantro chopped to garnish

safflower oil for frying

salt (1 tsp) and ground red peppercorns to taste

handful of pomegranate seeds to garnish (optional)

Directions

1. Wash and cut the eggplants lengthwise in half, salt, and leave to draw for about 1-1.5 hour on a baking sheet, or in a large flat container.

2. Crush the walnuts in a food processor (or in a pestle and mortar) with garlic and peppercorns.

3. Add vinegar, khmeli suneli*, and cilantro, then mix to form a paste. Set aside.

4. Drain, then carefully press the liquid from the eggplants; dry using a paper towel.

5. Fry in hot oil (medium to high heat) on each side for about 4-5 minutes most, then set aside and let cool. Careful not to burn.

6. Divide the walnut paste into equal parts (you should have 8 eggplants to fill) then fill the eggplants while carefully pressing the inside softs in. Leave at room temperature for 1.5-2 hours for flavors to develop, then garnish with pomegranate seeds (optional) and enjoy.

Tips

*You can buy khmeli suneli online, or mix 1 tbsp of each, ground saffron, fenugreek, and coriander seeds (crushed).

Use small to medium eggplants to ease the frying and minimize oil usage (I used about 5 tbsp as I used a hot cast iron pan).

The flavors will develop more if you leave it for few hours.

Let the eggplants really absorb the salt and produce liquids as it will completely take out the bitterness and change the flavors before frying.

I prefer to leave some chunks of walnuts instead of entirely crushing them for texture and crunch.

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