📝 About This Recipe
Transport your senses to the ancient Silk Road with this quintessential Bukharan Jewish delicacy. This dish features medallions of eggplant fried to a golden, buttery consistency, topped with a rich, aromatic walnut sauce known for its deep earthy notes and sharp garlic bite. It is a staple of the 'Zabuzki' (appetizer) spread, perfectly balancing the richness of the vegetables with the bright acidity of vinegar and fresh herbs.
🥗 Ingredients
Main Ingredients
- 2 large Eggplants (Italian or Globe variety, firm and shiny)
- 2 tablespoons Kosher Salt (for sweating the eggplant)
- 1/2 cup Vegetable Oil (neutral oil like sunflower or canola for frying)
For the Nut Sauce
- 1.5 cups Walnuts (shelled, raw halves or pieces)
- 4-6 pieces Garlic Cloves (peeled and roughly chopped)
- 2 tablespoons White Vinegar (or fresh lemon juice)
- 1/3 cup Warm Water (to adjust consistency)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Salt (to taste)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Pomegranate Seeds (for a pop of color and sweetness)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Slice the eggplants into rounds about 1/2-inch thick. If the eggplants are very large, you can cut the rounds into half-moons.
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2
Arrange the eggplant slices on a baking sheet lined with paper towels. Sprinkle generously with kosher salt on both sides and let them sit for 30 minutes. This draws out bitterness and prevents them from absorbing too much oil.
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3
While the eggplant is sweating, prepare the walnut sauce. Place the walnuts in a food processor and pulse until they reach the consistency of coarse sand.
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4
Add the garlic, ground coriander, cumin, black pepper, and salt to the processor. Pulse again until the garlic is fully incorporated.
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5
With the processor running, slowly drizzle in the vinegar and then the warm water. Continue blending until the sauce is creamy and pale, similar to the texture of thick hummus. If it's too thick, add a tablespoon more water.
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6
Transfer the sauce to a bowl, cover, and let the flavors marry at room temperature while you fry the eggplant.
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7
Rinse the eggplant slices under cold water to remove the excess salt and the bitter beads of moisture. Pat them extremely dry with clean kitchen towels; moisture is the enemy of a good fry.
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8
In a large heavy-bottomed skillet, heat the vegetable oil over medium-high heat until shimmering. You'll know it's ready if a small piece of eggplant sizzles immediately upon contact.
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9
Fry the eggplant slices in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side until they are deep golden brown and tender in the center.
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10
Remove the fried eggplant and place on a wire rack or fresh paper towels to drain any excess oil.
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11
To assemble, arrange the warm eggplant slices on a serving platter in a single layer or slightly overlapping.
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12
Dollop a generous teaspoon of the walnut sauce onto the center of each eggplant slice, or spread it thinly across the top.
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13
Garnish with a shower of fresh cilantro, pomegranate seeds, and a light dusting of red chili flakes if desired.
💡 Chef's Tips
Always salt and drain your eggplant to ensure a creamy interior rather than a soggy one. If the walnut sauce breaks or looks oily, add a teaspoon of hot water and whisk vigorously to re-emulsify. For an even deeper flavor, lightly toast the walnuts in a dry pan for 3-5 minutes before grinding. Use a neutral oil with a high smoke point; olive oil's flavor can be too overbearing for this specific Central Asian profile. This dish actually tastes better after sitting for 30 minutes, as the eggplant absorbs the garlic and vinegar from the sauce.
🍽️ Serving Suggestions
Serve at room temperature as part of a traditional Bukharan 'Meze' spread. Pairs beautifully with warm, crusty Lepyoshka (Central Asian flatbread). Serve alongside a fresh 'Achichuk' salad of thinly sliced tomatoes, onions, and basil. Accompany with a glass of chilled green tea, as is customary in Uzbekistan. Excellent as a side dish to a hearty Bukharan Plov (rice pilaf).