Georgian
Eggplant Salad (Badridzhani Mtsvanilit)
(appetizer
for 6-8)
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Slice: |
| 2 - 3 |
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italian or japanese eggplants,
in half lengthwise |
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and sprinkle the cut faces with kosher
salt. Let them sit for 30 minutes, then rinse well and pat dry.
Place them face-down on an oiled baking sheet and bake at 400 degrees for
about 20 minutes or until they are cooked through. |
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Grind together to make a coarse mixture: |
| 3/4 |
c |
walnuts, toasted lightly and chopped
finely |
| 2 |
cloves |
garlic, minced |
| 1/2 |
t |
coriander seed, ground |
| 1/2 |
t |
fenugreek, ground |
| 1 |
t |
marigold petals |
| a |
pinch |
cayenne |
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Chop finely: |
| 1/4 |
c |
fresh cilantro |
| 1/4 |
c |
celery leaf |
| 1/4 |
c |
parsley |
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and stir them into the nut mixture, along
with: |
| 1 |
medium |
onion, chopped and sauteed in olive
oil |
| 2 |
t |
red wine vinegar |
| 1/2 |
t |
salt, to taste |
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Scoop the cooked eggplant out of its skin
and cut into bite-size pieces. Stir together with the nut and herb
mixture and serve warm or at room temperature. |
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Notes &
Variations:
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This recipe was adapted from The Georgian
Feast, by Darra Goldstein (University of California Press, 1999).
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Calendula blossoms are often substituted for
marigold, but if you can't find either, simply omit them.
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Fresh mint may be added with the herbs.
Fresh dill may be substituted for the cilantro.
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