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Saturday, December 20, 2014

Roasted Eggplant with Cilantro and Garlic

 For a fresh-tasting vegetarian meal, serve this eggplant recipe for holidays. The incredibly versatile eggplant goes well with everything. My aunt made this recipe for my brothers wedding. I wanted to share this recipe with everybody. 
4 med eggplants
7-8 garlic cloves
1/2 cup walnuts
1 bunch cilantro
1/2 cup mayo
2 tbsp Khmeli-suneli seasoning

Preheat oven 325F.
Peel and slice the eggplants. 
 Sprinkle salt on it. 
Oil baking sheet and brush each circle with oil. Bake 20 min until soft.
 Cut walnuts in tiny pieces.
Pour boiling water over the walnuts and add 1 tbsp khmeli-suneli. Mix and let cool.

Chop cilantro in small pieces.
Mix mayo, 1 tbsp khmeli-suneli, cilantro, pressed garlic and walnuts. Add salt or vegeta to taste.
The ends take longer to bake. Check for softness.
Brush all the eggplants with the mix and arrange the way you like. Or you can cut eggplant into bite size pieces and just mix it all together like a salad. 


  1. Thank you so much for the recipe:) I have eggplant in the fridge and will try this.....

  2. Hi Lea, I have a question. How much water do you add to the walnuts? and do you add the water together with walnuts to the mixture or drain it? Thank you so much.

    1. Hi,
      Add water to just enough to cover the walnuts. No need to drain, the mixture will be thick.

    2. Thank you so much!!!

    3. Thank you so much!!!


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