Follow these steps for perfect results
eggplant
pierced
Georgian walnut sauce
Fresh coriander
chopped
Preheat the oven to 375F.
Pierce the eggplant in several places with a knife.
Bake on a baking sheet until soft, turning midway through, for about 50 minutes to 1 hour.
Remove from the oven and let it cool.
Cut the eggplant lengthwise in half.
Scoop out the pulp, removing some seeds, and coarsely chop it.
Combine the chopped eggplant pulp with the walnut sauce in a bowl.
Cover and refrigerate for 6 to 8 hours.
Place in a serving dish.
Serve at room temperature, garnished with fresh coriander.
Expert advice for the best results
Adjust the amount of walnut sauce to your liking.
Serve with Georgian bread.
Everything you need to know before you start
10 minutes
Can be made a day ahead
Garnish with fresh coriander sprigs and a drizzle of walnut oil.
Serve as part of a meze platter.
Serve with Georgian bread.
Such as Rkatsiteli
Discover the story behind this recipe
Traditional dish often served at feasts.
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