Georgian roasted eggplant with walnut pesto and pomegranate seeds, badrijani nigvzit

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.

Cut the top and end part of the eggplant and peel them, leaving some skin on.

Season eggplants with salt on both sides and let sit for at least 15 minutes to draw out moisture.

Pat dry the eggplants with paper towels.

Drizzle canola or vegetable oil over the eggplants and mix well to coat.

Spread eggplants in a single layer on a baking tray, spraying with non-stick spray to prevent sticking.

Preheat oven to broil and place eggplants in the oven for about 10 minutes on the upper shelf.

While eggplants are broiling, prepare the walnut pesto by pulsing walnuts, spices, salt, apple cider vinegar, and half a garlic clove in a food processor.

Add 2 tablespoons of water to the walnut mixture to achieve desired consistency and pulse again.

After 10 minutes, flip the eggplants and return them to the oven for another 5 minutes.

Chop fresh cilantro and mix it with the walnut pesto along with pomegranate seeds.

Assemble the dish by placing eggplant slices on a plate, spreading about a tablespoon of pesto over each piece.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens