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Ingredients
- 2 lb Medium eggplants
- 1/2 c. Vegetable oil
- 1 c. Walnuts, shelled
- 1 Tbsp. Vinegar
- 1 Tbsp. Cilantro, minced
- 1 Tbsp. Parsley, minced
- 1 Tbsp. Celery, minced
- 1 Tbsp. Basil, minced
- 3 x Cloves garlic, cleaned
- 1 tsp Grnd warm red pepper
- 1 tsp Grnd coriander
- 1 tsp Grnd fenugreek
- 1/2 c. Water Salt
Directions
- Cut eggplants into two lengthwise, salt and let sit for an hour. Wash well and squeeze out excess water. Heat vegetable oil in skillet and fry eggplants on both sides till browned.
- Grind walnuts and garlic together. Stir in spices, herbs, vinegar and salt. Add in just sufficient water to walnut mix till it reaches consistency of thick lowfat sour cream.
- Spread mix on half of an eggplant, then cover with other half. Serve in slices.
- This was in the paper yesterday..from a new restaurant here, "Pirosmani", the chef, Laura Drewel, is from Georgia...formerly part of Russia.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1052g | |
| Calories 1560 | |
| Calories from Fat 1237 | 79% |
| Total Fat 141.62g | 177% |
| Saturated Fat 11.41g | 46% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 2161mg | 62% |
| Total Carbs 71.67g | 19% |
| Dietary Fiber 33.1g | 110% |
| Sugars 26.27g | 18% |
| Protein 19.22g | 31% |
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