EGGPLANT WITH HAZELNUTS AND HERBS
Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make eggplant with hazelnuts and herbs.
Ingredients: 1 kilo of eggplants, 400 grams of hazelnuts, 1 large onion, 4-5 cloves of garlic, 20 grams of fresh parsley, 20 grams of fresh green coriander, 20 grams of fresh basil, 1 level tsp of marigold, 1 heaped tsp of red pepper, 1 level tsp of blue fenugreek, 1 level tsp of dried coriander, 70 ml of oil, 5 tbs of white wine vinegar,100 ml of water, and salt (amount dependent upon personal preference).
Preparation: Shell the hazelnuts. Add to a hot pan and heat on a low-medium heat for 2-3 minutes. Stir continuously with a wooden spoon to loosen the skins.
Remove from the heat and allow to cool a little. Remove the skins from the warm nuts with your fingers.
Slice the eggplants and add to a pan with 70 ml of oil. Sprinkle with salt and fry (covered) on a medium heat until one side is fried. Remove cover and fry the other side.
Grind the hazelnuts and crush the garlic. Add to a mixing bowl together with 1 level tsp of marigold, 1 heaped tsp of red pepper, 1 level tsp of blue fenugreek, 1 level tsp of dried coriander, and salt (amount dependent upon personal preference). Add 5 tbs of white wine vinegar and 100 ml of water. Mix thoroughly.
Chop the onion, fresh parsley, fresh green coriander and fresh basil and add to the mixing bowl.
Serving: Spread the hazelnut and herb mixture onto the fried eggplant and serve cold.
Enjoy your Eggplant with Hazelnuts and Herbs!