Eggplant Pkhali

1. 1

   Preheat the oven to 375F.

2. 2

   Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, 50 minutes to 1 hour, turning midway through.

3. 3

   Remove from the oven and cool.

4. 4

   Cut the eggplant lengthwise in half.

5. 5

   Scoop out the pulp, removing some but not all of the seeds; coarsely chop.

6. 6

   Combine the eggfruit with the walnut sauce in a bowl.

7. 7

   Cover and refrigerate for 6 to 8 hours.

8. 8

   Place in a serving dish and serve at room temperature, garnished with the coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.