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Stuffed Eggplant Slices

beef, jewish, russian, vegetables

1 large (abt 1 lb) eggplant
2 tablespoon corn oil
2 small (1/4 cup) onion, chopped fine
1/4 cup walnuts, shelled & chopped fine
1 teaspoon salt
1 tablespoon fresh coriander, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh flat-leaf italian parsley, ch; opped
1 tablespoon heaping pomegranate seeds-op
1 tablespoon red-wine vinegar

Another method of combining walnuts & eggplant, enriched w/herbs and the light crunch of pomegranate seeds, when available. 1. Trim ends of eggplant. Cut it lengthwise into 1/2-" thick slices. Heat oil in skillet, put eggplant slices in, cover pan, & fry over moderate heat until soft, abt 4 mins. Turn slices over once. The purpose of this is to cook eggplant but also to make slices flexible so they can rolled up. 2. Prepare stuffing. Mix onion, walnuts, salt, herbs, pomegranate seeds, if you have them, & vinegar. Spread heaping tb stuffing over each slab of eggplant & roll it up long way. Hold roll together w/toothpick. Refrigerate & serve cold or at room temp,. Makes 4 or 5 rolls. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

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