Herbed Eggplant Salad

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

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.