VOLUME 1 - Kilimanjaro Foods

Patrijani (Stuffed Fried Eggplant)
2 lb (abt 8 small) italian-type eggplant
2 1/2 t salt
2 sm (3/4 cup) onions,chopped
3/4 c walnuts,shelled
cloves garlic,sliced
t coriander,Ground
1/4 t to 1/2 ts hot red chili flakes,to,taste
3 T red-wine vinegar
1/4 c corn oil
VARIATION ======================
2 lb (abt 8 small) italian-type eggplant
6 c water
1 t salt
sprigs chinese celery (see note) or
sprigs flat-leaf italian parsley
recipe for walnut stuffing-as in basic recipe
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.
Toss onions w/remaining 1/2 ts salt & let stand for 1/2 hr. Put
them in a kitchen towel & firmly squeeze out liquid.
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.
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