Georgian Eggplant Salad with Walnuts & Pomegranate

Sometimes translated to "dishevelled eggplant" on menus across Georgia, this salad is essentially a deconstructed version of the famed eggplant and walnut rolls (known as badrijani nigvzit). Make sure not to skip on toasting the walnuts, as it really amplified the complexity and nutty flavour of the dish.

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Servings 6

Prep Time 5

Total Time 35

Ingredients

150 g (1¼ cups) walnut halves
2 small eggplants cut into strips
1 tbsp blue fenugreek divided
1½ tsp ground marigold also known as Georgian saffron, divided
1½ tsp ground coriander seed divided
⅛ tsp cayenne pepper
2 cloves garlic grated or very finely minced
1 tsp lemon zest
2 tsp lemon juice
½ red onion sliced thinly
50 g (⅓ cup) pomegranate seeds
20 g (¼ cup) cilantro/coriander roughly chopped

Instructions

Preheat oven to 180℃ (350℉). Add the walnuts to a baking tray. Once the oven is preheated, add the walnuts and toast for 5-7 minutes - until very fragrant and slightly darkened.
Increase the oven temperature to 200℃ (400℉). Line a large baking tray with parchment. In a large bowl, add the eggplant and drizzle with 45 ml (3 tbsp) of sunflower oil. Sprinkle over 1 tsp of blue fenugreek, ½ tsp ground marigold, ½ tsp ground coriander seed, ¼ tsp of coarse sea salt and a generous grind of pepper. Toss until thoroughly combined.
Spread the eggplant over the prepared baking tray (it may be slightly crowded, but they will shrink significantly during cooking). Move to the oven and cook for about 30 minutes, stirring halfway through, or until they have reduced in size and are extremely tender.
While the eggplant is cooking, grind the walnuts in a food processor (see note) until extremely fine and the consistency resembles wet sand. Add them to a medium bowl.
To the bowl with the walnuts, add the remaining 2 tsp of blue fenugreek, 1 tsp of ground marigold and 1 tsp of ground coriander seed along with the cayenne pepper, garlic, lemon zest, lemon juice, a generous pinch of salt and a good grind of black pepper. Pour in 90 ml (⅓ cup) of cool water and whisk to combine.
In a large mixing bowl, add the cooked and cooled eggplant, the onion, the pomegranate seeds and the cilantro. Pour over the dressing and toss to combine. Serve.

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Notes

If you don't have a food processor, you can grind the walnuts in a mortar and pestle or by finely chopping them with a sharp knife. Transfer the walnut bits to a zip-top bag and then bash with a rolling pin or the back of a pan until thoroughly ground. The walnuts won't be as ground as in a food processor, however, they will still be of an acceptable consistency.

It is also possible to use walnut meal if it's available at your local supermarket. If using walnut meal, then you can toast it in the same way as the walnut pieces.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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