Herbed Eggplant Salad

Name: Herbed Eggplant Salad (Badridzhani Mtsvanilit)
Yield: Serves 6
Cuisine: Georgian
Ingredients: ¾ cup finely chopped mixed fresh herbs (cilantro, celery leaf, parsley, dill); 2 tablespoons olive oil; 1 medium onion, peeled and minced; 2 large garlic cloves, peeled; 1 large (1¼-pound) eggplant; 2 teaspoons red wine vinegar; ½ teaspoon ground coriander seed; Generous ½ cup shelled walnuts; ½ teaspoon dried fenugreek; ½ teaspoon ground marigold; Pinch cayenne; ¾ teaspoon salt

Badridzhani Mtsvanilit

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

This salad goes well with grilled poultry or meat. It is wise to salt the eggplant here to ensure that it is not bitter. Otherwise the aromatic taste of the spices and herbs will be lost.

Ingredients

1 large (1¼-pound) eggplant
1 medium onion, peeled and minced
2

Asia
Georgia
Gluten-free
Vegan
Spicy

Method

Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper toweling for at least 30 minutes. Rinse and pat dry.

Preheat the oven to 500°F.

Place the eggplant pieces cut side down on an oiled baking sheet.