This recipe is a variation on a Georgian ( as in country not a state) classic eggplant rollatini, or sandwiches with eggplant stuffed with cilantro paste. I was too lazy to cut the eggplant into the strips and fry them, and then stuff them., and so this variation was born. I got to say, that I like this version much better than the classic – it’s lower in fat, faster, and the eggplant flesh turns a thick and creamy consistency that’s is just perfectly highlighted by the cilantro paste.  I made one medium Sicilian eggplant, we ate one half for dinner, and I had the other half for lunch the next day lightly warm- reheated in a microwave for 20 seconds. It’s simply addictive, a great do ahead for entertaining.

Ingredients

• 1 medium sized eggplant
• 1/4 cup walnuts chopped
• 3 tablespoons olive oil
• 2 small garlic cloves
• 8 sprigs cilantro
• salt & pepper to taste

Directions

1. Preheat oven to 400 F (200 C) (I baked these in the toaster oven, these would grill beautifully as well)
2. Cut the eggplant in half lengthwise through the stem
3. Using a paring knife cut a crisscross pattern in the flesh if the eggplant, being careful not to pierce the skin
4. Brush the eggplant with olive oil, until all of the oil is absorbed. Sprinkle with salt and pepper
5. Place in the oven and bake for 20 minutes.
6. Meanwhile, make the paste.  You can go about it three ways: – 1) Add cilantro, garlic and walnuts into a blender or food processor and puree, you might want to add a little water.  2) Chop everything together with a knife and then grind with a mortar and pestle.
7. Drain the liquid from the eggplant and add it to the paste, mix well and spread the paste over the eggplant.
8. Bon Appetit!