Tasty! eggplant with walnuts. Cottage cheese and mint in cheese plates, corn bread without yeast

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice is fresher, while apple cider vinegar is often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing good frying quality.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberry jam

Dried cranberries offer a similar tartness at a lower cost.

Slice eggplants lengthwise and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplants under cold water and pat dry with paper towels.

Heat vegetable oil in a skillet over medium heat until shimmering.

Fry eggplant slices until golden brown, about 3-4 minutes per side.

Remove eggplant from skillet and drain on paper towels to absorb excess oil.

In a food processor, blend walnuts, garlic, onion, coriander, vinegar, saffron, and spices until smooth.

Add a small amount of water to achieve desired consistency in the walnut mixture.

Spread a layer of the walnut mixture on each fried eggplant slice.

Stack the eggplant slices on a serving platter, layering with more walnut mixture.

Garnish with pomegranate seeds and additional coriander if desired.

Serve at room temperature or chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens