Enjoy this eggplant appetizer bursting with flavors, also served in every Los Angeles Armenian banquet hall for weddings & celebrations. Rooted in Georgian dishes, this recipe is a variation of “nigvziani badrijani.” While most places fry the eggplant, I’m happy to bake them, which will use less oil & my active cooking time.
Whether fried, grilled, or baked, these appetizers are a tasty addition to your next dinner party.
Whether fried, grilled, or baked, these appetizers are a tasty addition to your next dinner party.
Ingredients
2 large eggplants
1/3 cup chopped walnuts, toasted
2 garlic cloves, minced or pestled
2 tbsp lemon juice
1 tsp coriander powder
5 tbsp kosher salt, divided
1 tsp black pepper, divided
1/3 cup sour cream
1 tbsp chopped fresh dill
Instructions
Slice unpeeled eggplants lengthwise into 1/2” discs. Sprinkle slices with 4 tbsp salt and let stand in a colander for 30 minutes to 1 hour to draw moisture out of the eggplant. Rinse the slices with cold water to remove excess salt. Layer the slices between two clean kitchen towels and press over each one to dry.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper. Arrange eggplant slices on the prepared baking sheet in a single layer, making sure they don’t overlap. Give each slice a couple of pricks using a fork and sprinkle both sides with salt, pepper and a touch of oil. Use a brush or oil pourer with a narrow spout to control the oil.
Bake eggplant slices for 30 minutes until they are tender and lightly browned. Flip the eggplant slices halfway through roasting.
While eggplant is roasting, make the topping. Crush walnuts using a food processor or pestle and mortar.
In a small mixing bowl, combine walnuts, garlic, salt, pepper, coriander, lemon juice, and sour cream. Mix well until smooth. Taste for additional seasoning or sour cream.
Arrange baked eggplants over a platter and top each one with 1 teaspoon of walnut mixture.
Generously sprinkle with dill and garnish with mint if desired. Dill is not the garnish and part of the finishing touch for this dish.
2 large eggplants
1/3 cup chopped walnuts, toasted
2 garlic cloves, minced or pestled
2 tbsp lemon juice
1 tsp coriander powder
5 tbsp kosher salt, divided
1 tsp black pepper, divided
1/3 cup sour cream
1 tbsp chopped fresh dill
Instructions
Slice unpeeled eggplants lengthwise into 1/2” discs. Sprinkle slices with 4 tbsp salt and let stand in a colander for 30 minutes to 1 hour to draw moisture out of the eggplant. Rinse the slices with cold water to remove excess salt. Layer the slices between two clean kitchen towels and press over each one to dry.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper. Arrange eggplant slices on the prepared baking sheet in a single layer, making sure they don’t overlap. Give each slice a couple of pricks using a fork and sprinkle both sides with salt, pepper and a touch of oil. Use a brush or oil pourer with a narrow spout to control the oil.
Bake eggplant slices for 30 minutes until they are tender and lightly browned. Flip the eggplant slices halfway through roasting.
While eggplant is roasting, make the topping. Crush walnuts using a food processor or pestle and mortar.
In a small mixing bowl, combine walnuts, garlic, salt, pepper, coriander, lemon juice, and sour cream. Mix well until smooth. Taste for additional seasoning or sour cream.
Arrange baked eggplants over a platter and top each one with 1 teaspoon of walnut mixture.
Generously sprinkle with dill and garnish with mint if desired. Dill is not the garnish and part of the finishing touch for this dish.