Georgian Roasted Eggplant in Walnut Sauce

Anastasia

4 years ago

This roasted eggplant in walnut sauce is outstanding Georgian dish that is originally vegan. What can be better that this?

The walnut sauce is called Bazhe and it can be used in variety of dishes. You can go as creative as you wish: mix it with pasta or tofu, spread it onto your favorite bread or simply serve as a dip.

Taste the walnuts first! Some nuts can be bitter and it can ruin the sauce, so make sure that you use fresh quality ingredients.

Preheat oven to 400°F (200°C).

Peel the eggplant leaving the tops untouched. Poke it all over with a fork and place onto the lined baking tray. Drizzle with a teaspoon of white wine vinegar and about a tablespoon of oil. To keep the eggplants moist also drizzle them with a little bit of water. Cover with foil and place in the oven for 30 minutes.

In 30 minutes take the eggplants out of the oven, season with salt and drizzle again with a touch of water. Cover and put back into the oven for 25 minutes.

Mix about 3/4 of chopped cilantro with minced garlic and set aside. Take eggplant out of the oven again. Make a lengthwise incision on each eggplant and stuff it with cilantro-garlic mixture. Add just a touch of oil and remaining vinegar and put back into the oven for 5 more minutes.

While eggplants are cooking prepare the sauce. Heat oil in a skillet over medium heat. Sauté onion until soft and caramelized.

Blend walnuts, garlic and spices with water, vinegar and salt until super smooth. Mix the sauce with sautéed onion and put in a fridge to chill.

Let the eggplants cool down before serving. Smother eggplant in walnut sauce and top with remaining fresh cilantro.

Note: the amount of water is approximate, you can make this sauce as thick as you wish.

Georgian Roasted Eggplant in Walnut Sauce

Roasted eggplants, stuffed with garlic and cilantro, covered in flavorful walnut Bazhe sauce.

Author: Anastasia
Prep Time: 5 min
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Yield: 2
Category: Main course
Cuisine: Georgian, Vegan

Ingredients

2 medium eggplants
2 tsp white wine vinegar
1 bunch of cilantro, finely chopped
3 garlic cloves, minced
salt to taste
sunflower or olive oil for cooking

For the sauce:

1 small onion, sliced
1 C walnuts (125g)
1 C water
1 garlic clove
1/2 tsp blue fenugreek
1/2 tsp white wine vinegar
1/2 tsp salt or to taste
2 whole cloves
pinch of cayenne pepper
pinch of sweet paprika
pinch of cinnamon
oil for cooking

Instructions

Preheat oven to 400°F (200°C).
Peel the eggplant leaving the tops untouched. Poke it all over with a fork and place onto the lined baking tray. Drizzle with a teaspoon of white wine vinegar and about a tablespoon of oil. To keep the eggplants moist also drizzle them with a little bit of water. Cover with foil and place in the oven for 30 minutes.
In 30 minutes take the eggplants out of the oven, season with salt and drizzle again with a touch of water. Cover and put back into the oven for 25 minutes.
Mix about 3/4 of chopped cilantro with minced garlic and set aside. Take eggplant out of the oven again. Make a lengthwise incision on each eggplant and stuff it with cilantro-garlic mixture. Add just a touch of oil and remaining vinegar and put back into the oven for 5 more minutes.
While eggplants are cooking prepare the sauce. Heat oil in a skillet over medium heat. Sauté onion until soft and caramelized.
Blend walnuts, garlic and spices with water, vinegar and salt until super smooth. Mix the sauce with sautéed onion and put in a fridge to chill.
Let the eggplants cool down before serving. Smother eggplant in walnut sauce and top with remaining fresh cilantro.