Georgian Dish - Badze

1.Preheat the oven to 400°F (200°C).

2.Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Sprinkle salt over the cut sides of the eggplants and let them sit for 15 minutes to draw out the bitter juices.

3.Rinse the eggplants under cold water to remove the salt. Pat them dry with a paper towel.

4.Place the eggplants on a baking sheet, cut side up. Drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven for 25-30 minutes, or until the eggplants are soft and golden.

5.While the eggplants are roasting, prepare the walnut sauce. In a food processor, combine the walnuts, garlic, ground coriander, ground cumin, paprika, red wine vinegar, and salt. Process until well combined and the mixture has a creamy consistency.

6.Once the eggplants are roasted, remove them from the oven and let them cool slightly. Scoop out the flesh from the eggplants, leaving a thin shell intact. Place the eggplant flesh in a bowl and mash it with a fork.

7.Add the walnut sauce to the mashed eggplant flesh and mix well. Taste and adjust the seasoning if needed.

8.Finely chop the fresh parsley, cilantro, dill, and mint leaves. Add the chopped herbs to the eggplant and walnut mixture. Mix well to combine.

9.Transfer the mixture to a serving dish and garnish with additional fresh herbs and a sprinkle of cayenne pepper, if desired.

10.Serve the Badze as a dip with bread or as a side dish. Enjoy!