Excessive summer time is the time to make and revel in this roasted eggplant dish with a spicy walnut sauce. Historically served as a starter, it additionally makes a great aspect dish or the star of a mezze meal. Walnuts are floor with garlic and contemporary coriander. Pink wine vinegar and cayenne add tang, coriander seeds add spice, and celery provides a little bit of crunch. It may not be French—but it surely’ll get you speaking ooh-la-la.

Aubergines farcies aux noix / Eggplant with walnut sauce

I am posting this recipe in honor of my good friend Beatrice, an excellent prepare dinner and lover of all issues eggplant. Beatrice thought it’d make an fascinating addition to her cooking repertoire. Since she already has a ebook of 159 eggplant recipes — Mainly Eggplantby Nina Kehayan — I could not resist the problem.

The dish is a Georgian specialty that I first tasted within the 80s whereas reporting from the USSR. The event was a go to by Margaret Thatcher to Tbilisi, the capital of Georgia. I went alongside and was invited to a gala dinner. The meals was wonderful and so was the environment – a person with a mustache singing Georgian songs whereas we sipped vodka. After we completed, everybody felt like dancing.

Thus started my love affair with Georgian delicacies. After I returned from Moscow to Paris, I seemed for a Georgian restaurant and instantly ran dry. So I realized to make my very own Georgian delicacies, helped by two cookbooks — by Anya von Bremzen Please go to the deskand Georgian Delicacies (sic), which is principally a pamphlet printed on tough paper in three languages: Georgian, Russian and English.

My model differs from the basic recipe in that the eggplant halves are coated in olive oil and baked, not fried. This makes for a lighter dish, which is nice in sizzling climate. Utilizing eggplant straight from the vine, you may get most taste with comparatively little effort for a brilliant wholesome vegetarian and vegan meal.

This dish goes effectively with different Georgian recipes on this website – crimson bean salad with walnuts, hen with walnuts, inexperienced beans with walnuts – or with herbed tomato salad, white bean dip, pomegranate dish, or grilled meat or hen.

Since I final communicated with you, I’ve spent a number of weeks in California, the place I loved myself — and loved meals not broadly out there in France. Boiled candy corn, barbecue ribs, lobster rolls, inexperienced enchiladas (with salsa verde), a correct Caesar salad, my brother’s well-known dal – a really fascinating change to the menu. And I’ve to confess it is also very nice to not prepare dinner something whereas on trip.

However I am now again within the kitchen, and have put collectively a dynamite lineup of recipes to put up for you within the coming months. On the listing: from Provence, a savory tart with goat cheese, figs and rosemary; from Normandy, hen cooked in cider and served in a creamy sauce; from the Dordogne, a salad with nation ham, inexperienced beans and foie gras; and from Burgundy, a house-bottled drink referred to as Ratafia. Proper now, I am additionally dying to make a blackberry tart, and if I can match it in someplace, I’ll.

So… watch this house. And pleased cooking.

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