‘Backcombed’ Aubergines / Eggplant

There is no limit to the imaginative ways the Georgians have of serving aubergines/ eggplant. Here the fruit - for it is a fruit - is baked until soft (fry it in oil for a heavier version) before being ‘backcombed’ or shredded with a fork and flavoured with nuts and herbs. It makes a great salad accompaniment. If you prefer, use hazelnuts instead of walnuts.