This is a very delicious snack that can be used as a starter too. it's quick and easy to make.
I would like to add that pomegranate seeds give a lovely taste to this snack but I did not have any when I was making this one. If you decide to make this snack one day and manage to get pomegranate seeds, then mix them into the walnut paste. You can also sprinkle the pomegranate seeds over the dish for lovely decoration, which will look like pink pearls on the plate!
Step 1: Walnut Paste
200 gm of walnuts (oily walnuts preferable – not to dry)
Bunch of fresh coriander
Half of a medium onion
2 or 3 medium garlic cloves
1 teaspoon of chilli
1 teaspoon of coriander powder
Salt by taste
About 200 ml of water
Mince (with a mincer or food processor) walnuts, finely chopped coriander, garlic and finely chopped onion. Add coriander powder, chilli and salt to the minced mixture. Mix it well with the spoon and start adding some water to it, so the mixture will become like a whiting paste. Paste is ready! As simple as that!
Step 2: Preparation of Aubergines (Eggplants)!
Small aubergines (eggplants) are the best! If you cannot get small aubergines then try to fine big long ones. Easy way to prepare them it to cut the top ends off, cut them in half and stick them into the microwave for 2 minutes to start with. In order to check if aubergines are ready, prick them with a knife in couple of places. If the insides of the aubergines are soft – they are ready and if they are hard then you need to put them into the microwave for a bit longer (till it gets soft).
When the aubergines are nice and soft take them out from the microwave and cool them down a bit. When the aubergines are cool enough to touch, take a spoon and scoop the insides out. Finely cut these insides and mix them with the walnut paste.
Step 3: Putting All the Ingredients Together!
Step 4: Decoration and Presentation of the Dish.
piping bag for the mayo
Dill or cress
(pomegranate will be great for sprinkling)
Put salad leaves on the plate and spread the stuffed aubergine pieces on them, decorate the plate with tomatoes or pomegranate seed or both and sprinkle the dish with cress or dill weed. Enjoy!