Agriculture Reference
In-Depth Information
After you've had your fill of grilled eggplant dressed simply with olive oil and herbs (see
page 150), there's no need to pack up the charcoal. This suave sauce made from pounded
walnuts and cilantro makes for an elegant dish with a haunting flavor that is vaguely Turk-
ish.
6 SERVINGS
In a bowl, combine the red pepper flakes, half the garlic and 1/2 cup of the olive oil. Let
stand for at least 5 minutes.
Using a mortar and pestle, crush the remaining garlic, the walnuts and 1/4 teaspoon salt to
a paste. Add the paprika and then slowly add about 3/4 cup olive oil, stirring it in with the
pestle, until the sauce has the consistency of loose, coarsely ground peanut butter. Stir in
the cilantro, grinding it with the pestle to release its oils. Stir in the lemon juice; taste and
adjust the salt and lemon juice. Be particularly careful with the salt. The sauce should not
be overtly salty, but I usually have to add a little more to get the full flavor of the walnuts.
Set aside until ready to use.
Slice the eggplants lengthwise about 'h inch thick, leaving the slices attached at the stem
end. Brush the cut surfaces with the flavored olive oil and grill over medium heat. Turn the
eggplants frequently so that they cook through without scorching. Before each turn, brush
lightly with the olive oil. You'll know that the eggplants are cooked through when the slices
flop lazily when you turn them.
