After you’ve had your fill of grilled eggplant dressed simply with olive oil and herbs (see recipe), 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 Turkish.
6 SERVINGS
½ |
teaspoon red pepper flakes |
2 |
garlic cloves, minced |
|
About 1¼ cups olive oil |
¼ |
pound shelled walnuts |
|
Salt |
1 |
teaspoon paprika |
3 |
tablespoons chopped fresh cilantro |
2 |
tablespoons fresh lemon juice |
1½ |
pounds long, thin eggplants |
In a bowl, combine the red pepper flakes, half the garlic and ¼ cup of the olive oil. Let stand for at least 5 minutes.
Using a mortar and pestle, crush the remaining garlic, the walnuts and ¼ teaspoon salt to a paste. Add the paprika and then slowly add about ¾ 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 ¼ 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.
Arrange the eggplants on a platter, spreading the cut slices slightly. Spoon half of the walnut pesto over the top and serve, passing the remaining pesto at the table.