Remember the days, before the internet, when you wanted to find a new recipe and you had to actually buy a cookbook? Or ask a friend to write their favorite recipe down on one of those cute (but always impossibly small) recipe cards? Or you maybe you joined a recipe-exchange chain letter to recieve new recipes from someone you didn’t even know?!? I still love cookbooks, but these days I frequently turn to sites like pinterest and foodgawker for cooking inspiration. Still, there is something extra special about a recipe from a friend.
After I posted one of my favorite eggplant recipes last week, one of my friends sent me a recipe for Armenian Eggplant. (I’m sure this has a specific name, but so far it has eluded me on the google.) Her recipe consists of strips of grilled eggplant stuffed with walnuts, sour cream, pomegranate (or dried cranberries when pomegranates are not in season), and cilantro. Since I’m allergic to walnuts, I substituted pecans. I also swapped the sour cream for greek yogurt, and added a squeeze of lemon juice to balance my unusually sweet pomegranate.
This dish is perfect as an appetizer, or along side a salad as part of a light lunch!
- 1 egg plant (long thin eggplants work best with this recipe)
- 1 small clove garlic (minced)
- ⅔ cup ground pecans (or walnuts)
- ¼ cup greek yogurt (or sour cream)
- scant ¼ cup cilantro
- 1 teaspoon lemon juice
- seeds of ½ pomegranate
- olive oil
- Thinly slice the eggplant length-wise into long strips. Sprinkle both sides of each strip with salt and allow to rest for about 15 minutes. Blot with a paper towel to remove excess water.
- Heat olive oil in a pan and fry eggplant slices on both sides until golden brown.
- Mix together pecans, minced garlic, pomegranate seeds, coriander, sour cream, lemon juice, and salt.
- Put one heaping tablespoon of the pecan filling on the end of the eggplant strip and roll.
- Garnish with pomegranate seeds and chopped cilantro.