Recipe - Fried Eggplant With Walnuts

2 pound Medium eggplants
One half cup Vegetable oil
1 cup Walnuts, shelled
1 tablespoon Vinegar
1 tablespoon Cilantro, chopped
1 tablespoon Parsley, chopped
1 tablespoon Celery, chopped
1 tablespoon Basil, chopped
3 Cloves garlic, cleaned
1 teaspoon Ground hot red pepper
1 teaspoon Ground coriander
1 teaspoon Ground fenugreek
One half cup Water
Salt

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 until browned.

Grind walnuts and garlic together. Stir in spices, herbs, vinegar and
salt. Add just enough water to walnut mixture until it reaches consistency
of thick sour cream.

Spread mixture 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.

Posted to FOODWINE Digest 14 November 96

Date: Thu, 14 Nov 1996 08:25:34 0800

From: Linda McCullough loulou@U.WASHINGTON.EDU