Title: Patrijani (Stuffed Fried Eggplant)
Categories: Vegetable Israel Jewish Georgian
Yield: 1 Servings

2	lb	(abt 8 small) Italian-type eggplants
2 1/2	ts	Salt
2	sm	(3/4 cup) onions, chopped
3/4	c	Walnuts, shelled
3		Cloves garlic, sliced
3	ts	Ground coriander
1/4	ts	To 1/2 ts hot red chili flakes, to taste
3	tb	Red-wine vinegar
1/4	c	Corn oil
VARIATION
2	lb	(abt 8 small) Italian-type eggplants
6	c	Water
1	ts	Salt
8		Sprigs Chinese celery (see NOTE) OR
8		Sprigs flat-leaf Italian parsley
1		Recipe for walnut stuffing, as in basic recipe

Walnuts & garlic are combined w/many Georgian dishes. Where one is listed other is sure to follow. These stuffed baby eggplant can be prepared several days in advance of a party & refrigerated since they are eaten cold. All ingreds listed in recipe are characteristic of Georgian cooking.

1. Cut each eggplant lengthwise almost into halves so that they can be opened like a book, w/two halves still connected. Sprinkle insides lightly w/2 ts salt, put them in large pan & cover. Let stand for 1 hr. Rinse w/cold water. Close each eggplant & them gently to remove accumulated liquid. Open them again & dry on a kitchen towel.

2. Toss onions w/remaining 1/2 ts salt & let stand for 1/2 hr. Put them in a kitchen towel & firmly squeeze out liquid.

3. Prepare a stuffing. Put walnuts, onions, garlic, coriander, & red chili flakes in a processor & process to a smooth paste. Add vinegar & process for a few seconds more to mix well. Set aside.

4. Heat oil in a skillet, place eggplants cut side down in it and fry over moderate heat, covered, for 5 mins. Turn them over & fry for another 2 mins to brown skin side. Remove & cool. Do not separate eggplant halves.

5. Spread 1 tb stuffing over cut surface of half of the eggplant. Close, & tie together w/white thread if you wish. Return eggplants to skillet & fry them over low heat on both sides for 5 mins. Cool & remove thread, if used. Refrigerate. Serve cold as an appetizer or a side dish. Makes 8.

VARIATION: Instead of frying & stuffing, cook eggplant in water to soften, dry them on a kitchen towel, then stuff them.

1. Cut each eggplant lengthwise almost into halves so that they can be opened like a book, w/2 halves still connected. Put them in a large pan & add water & salt. Bring to a boil, cover pan, & cook for 10 mins. At end of 8 mins, add celery or parsley, whichever is used. Cook for remaining 2 mins & drain well. Reserve herbs.

2. Put eggplants, cut side down, on a kitchen towel, cover w/1 or 2 large plates to weigh them down, & let stand for 1 hr to absorb liquid.

3. Spread 1 tb stuffing on half of each eggplant; close them up. Tie each one w/celery or parsley, which has been soften by cooking. Refrigerate, then serve cold. Makes 8.

NOTE: The celery in Georgia grows in long, thin stalks; it does not have thick ribs of California style. The flavor is also more intense. This same celery is found in New York's Chinatown and, if available, can be used to tie up eggplant. If not, then use Italian parsley.

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

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