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Eggplant Pkhali appetizers, dips, ethnic, russian, spreads 1 large eggfruit, 1.5 to 1.75 lb 1 walnut sauce [georgian] [*] 1 coriander, fresh, for garnish. Preheat the oven to 375^F. Pierce the eggfruit in several places with a knife and bake on a baking sheet until soft, 50 minutes to 1 hour, turning midway through. Remove from the oven and cool. Cut the eggfruit lengthwise in half. Scoop out the pulp, removing some but not all of the seeds, then coarsely chop. Combine the eggfruit with the WALNUT SAUCE [GEORGIAN] in a bowl. Cover and refrigerate for 6 to 8 hours. Place in a serving dish and serve at roon temperature, garnished with the coriander. Serves 6. [*] See separate recipe from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 09 Mar 98 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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