Badridzhani Mtsvanilit (Please don’t ask me how to pronounce it!)

1 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf, parsley and dill)
2 teaspoons of red wine vinegar

Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper towel for at least TWO HOURS. Rinse and pat dry. Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.

Saute the onion in olive oil until golden. Set aside. Chop or grind the walnuts with the garlic and spices. Turn out into a bowl and stir in the cooked onion. Add chopped herbs and the wine vinegar.

Let eggplant cool, then scoop out the soft center and discard the skin. Cut the eggplant into small (1-inch) pieces and mix thoroughly with nuts/onion/garlic/spice mixture.


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