Community recipe
Georgian-Style Braised Eggplant with Walnuts and Herbs
A richly savory Georgian-inspired vegetable braise in which eggplant, peppers, and tomatoes cook down until silky, then are finished with toasted walnuts and fresh herbs. Serve with warm flatbread or spoon over grains for a satisfying vegetarian supper.
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 900 g eggplants, cut into 2-cm cubes
- 1 tsp salt
- 3 tbsp olive oils
- 250 g onions, thinly sliced
- 200 g red bell peppers, thinly sliced
- 900 g eggplants, salted and drained
- 400 g tomatoes, coarsely chopped
- 4 garlic cloves, finely grated
- 2 bay leaves
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 120 ml waters
- 2 bay leaves, cooked
- 60 g walnuts, toasted and coarsely chopped
- 20 g cilantro, roughly chopped
- 1 tbsp red wine vinegar
Make it
Instructions
- 01
Salt and drain the eggplant
Toss 900 g eggplant with 1 tsp salt in a colander set over a bowl. Let stand to draw out excess moisture, then pat very dry.
- 02
Build the aromatic base
Warm 3 tbsp olive oil in a wide, heavy pot over medium heat. Add 250 g onion and cook, stirring often, until softened and lightly golden. Stir in 200 g red bell pepper and continue cooking until beginning to soften.
- 03
Braise until tender
Add the drained 900 g eggplant, 400 g tomato, 4 each garlic cloves, 2 each bay leaves, 1 tsp ground coriander, 1 tsp sweet paprika, 1 tsp salt, 1/2 tsp black pepper, and 120 ml water. Bring to a gentle simmer, cover, and braise, stirring once or twice, until the vegetables are very tender and the juices are saucy. Uncover and simmer briefly if a thicker consistency is desired.
- 04
Finish and serve
Discard 2 each bay leaves. Fold in 60 g walnut and 20 g cilantro, then brighten the braise with 1 tbsp red wine vinegar. Rest briefly, taste, and serve warm.
