Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)

Name: Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 cup toasted walnuts; 1 ⁄ 3 cup packed cilantro leaves; 1 ⁄ 4 cup packed basil leaves; 1 ⁄ 4 cup packed parsley leaves; 1 tsp. ground fenugreek; 1 ⁄ 2 tsp. hot paprika; 1 ⁄ 4 tsp. ground turmeric; 1 tbsp. red wine vinegar; 1 clove garlic, minced; 1 ⁄ 2 small yellow onion, roughly chopped; Kosher salt and freshly ground black pepper, to taste; 1 1 ⁄ 2 cups canola oil; 4 small Japanese eggplant, trimmed and sliced lengthwise 1/2" thick; 1 ⁄ 2 small red onion, thinly sliced crosswise into rings

Serves
serves 6-8

LANDON NORDEMAN

Tender Japanese eggplant work best in this appetizer of fried eggplant sandwiching pesto-like walnut sauce. Pomegranate seeds are often used for garnish.

Ingredients

1 cup toasted walnuts
¹⁄₃ cup packed cilantro leaves
¹⁄₄ cup packed basil leaves
¹⁄₄ cup packed parsley leaves
1 tsp. ground fenugreek
¹⁄₂ tsp. hot paprika
¹⁄₄ tsp. ground turmeric
1 tbsp. red wine vinegar
1 clove garlic, minced
¹⁄₂ small yellow onion, roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 ¹⁄₂ cups canola oil
4 small Japanese eggplant, trimmed and sliced lengthwise 1/2" thick
¹⁄₂ small red onion, thinly sliced crosswise into rings

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Instructions

Step 1

Place walnuts, half each of the cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄3 cup water in a food processor; purée until very smooth, about 2 minutes. Set sauce aside.

Step 2

Heat oil in a 12" skillet over medium-high heat. Working in batches, fry eggplant, flipping once, until golden and cooked through, about 4 minutes. Transfer to paper towels to drain and cool; season with salt and pepper.

Step 3

Spread each slice of eggplant with about 2 tbsp. walnut sauce and fold in half; transfer to a serving platter and garnish with remaining cilantro, basil, and parsley leaves, and the sliced red onions.

Place walnuts, half each of the cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄3 cup water in a food processor; purée until very smooth, about 2 minutes. Set sauce aside.
Heat oil in a 12" skillet over medium-high heat. Working in batches, fry eggplant, flipping once, until golden and cooked through, about 4 minutes. Transfer to paper towels to drain and cool; season with salt and pepper.
Spread each slice of eggplant with about 2 tbsp. walnut sauce and fold in half; transfer to a serving platter and garnish with remaining cilantro, basil, and parsley leaves, and the sliced red onions.