Side Dish

Georgian eggplant with walnuts is for Side Dish.

Georgian eggplant with walnuts takes 25 minutes to prepare.

Georgian eggplant with walnuts takes 25 minutes to cook.

Georgian eggplant with walnuts makes 8 servings.

The ingredients for Georgian eggplant with walnuts are:

8 small eggplants (~2 lbs)
12 oz walnuts
3 Tbl white wine vinegar
1 1/2 tsp dried blue fenugreek
1 1/2 tsp dried coriander
1 1/2 tsp paprika
1 1/2 tsp dried marigold (Georgian saffron)
4 cloves garlic, minced
Salt to taste
Pomegranate arils/seeds (optional)

Here is how you make Georgian eggplant with walnuts:

Preheat oven to 425*F. Slice each eggplant lengthwise into 1/2-in thick slices. Spray two baking sheets with cooking spray, lay the eggplant slices out on the baking sheets, spray the eggplant with cooking spray, and sprinkle with salt and pepper. Flip the eggplant slices, spray this side with cooking spray, and sprinkle with salt and pepper. Roast for 20-25 minutes or until the eggplant is soft and caramelized. Let cool.Meanwhile, place the walnuts, white wine vinegar, blue fenugreek, coriander, paprika, marigold, and garlic in a food processor. Process, slowly adding 4-6 Tbl water, until a rough paste about the consistency of hummus forms. Add salt to taste.Spread the walnut paste on the top half of each eggplant slice. Fold the bottom half over the top half (like a quesadilla). If you have leftover walnut paste, you can spread it on the tops of the eggplant, too. Garnish with pomegranate seeds/arils and serve cold.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user BLUEHOO0810.

The nutritional information for Georgian eggplant with walnuts is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 319.0

• Total Fat: 28.7 g
• Cholesterol: 0.0 mg
• Sodium: 5.0 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 6.4 g
• Protein: 7.9 g

The dietary needs meet for Georgian eggplant with walnuts is Vegan