Eggplant with Walnuts and Sour Pomegranate

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1/2 cup chopped onions
10 ounces walnut meats, about 2 3/4 cups
juice of 2 to 3 lemons or limes
2 tablespoons sour pomegranate syrup
1/2 teaspoon turmeric
1 teaspoon salt
5 japanese eggplant

Heat 2 tablespoons oil in skillet and fry onions until golden brown. Remove onions and set aside. Chop walnuts medium-fine. Sprinkle with lemon juice, pomegranate syrup, turmeric, salt, pepper to taste and 1/4 teaspoon cinnamon. Add to oil in skillet. Cook over medium-low heat until raw walnut flavor goes away, about 10 minutes; stir often and watch carefully to prevent scorching. Remove walnuts and set aside.

Peel eggplant. Slice each eggplant lengthwise twice from blossom end almost to stem end, making 4 fingerlike slices attached at base. Scrape seedy flesh from "fingers."

Fry eggplant in 1/4 cup oil until golden. Add reserved onions and walnuts with dash cinnamon and cook slowly, uncovered, adding water as needed, about 20 minutes.

Makes 6 servings.

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