Eggplant Pkhali

• 1 lg. eggplant
• Georgian walnut sauce
• Fresh coriander, for garnish

1. Preheat the oven to 375F.
2. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, 50 minutes to 1 hour, turning midway through.
3. Remove from the oven and cool.
4. Cut the eggplant lengthwise in half.
5. Scoop out the pulp, removing some but not all of the seeds; coarsely chop.
6. Combine the eggfruit with the walnut sauce in a bowl.
7. Cover and refrigerate for 6 to 8 hours.
8. Place in a serving dish and serve at room temperature, garnished with the coriander.

eggplant, walnut sauce, fresh coriander

Taken from www.foodgeeks.com/recipes/3797 (may not work)