Preheat the oven to 375°F. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, 50 minutes to 1 hour, turning midway through. Remove from the oven and cool.
Cut the eggplant lengthwise in half. Scoop out the pulp, removing some but not all of the seeds; coarsely chop. Combine the eggfruit with the walnut sauce in a bowl. Cover and refrigerate for 6 to 8 hours. Place in a serving dish and serve at room temperature, garnished with the coriander.
Instructions
Preheat the oven to 375°F. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, 50 minutes to 1 hour, turning midway through. Remove from the oven and cool.
Cut the eggplant lengthwise in half. Scoop out the pulp, removing some but not all of the seeds; coarsely chop. Combine the eggfruit with the walnut sauce in a bowl. Cover and refrigerate for 6 to 8 hours. Place in a serving dish and serve at room temperature, garnished with the coriander.
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