Stuffed Eggplant with Satsivi (Walnut) Sauce
Cut eggplant across into rounds approximately 2/5" (1cm) thick. Fry the eggplant slices in batches in olive oil, on both sides, until golden brown. Remove onto a platter covered with paper towels. Sprinkle with freshly ground black pepper.
To prepare the filling, mixed together crumbled feta cheese, finely chopped cilantro, pureed garlic and salt (to taste).
Place a teaspoon or so of the filling on a slice of eggplant and cover by another slice. The result should look like Oreo cookies.
To make the sauce, sweat a finely chopped onion in a little bit of olive oil; add garlic and spices (black pepper, red pepper flakes, coriander, dried herbs such as basil, tarragon, mint, coriander etc.). Add a teaspoon of flour and cook it out. Add smashed walnuts (about 1 cup), half a cup of pomegranate juice and enough water to make it a thick fluid consistency. Mix well. It should flow not fall of the spoon. Cool and add more water if necessary to keep it fluid.
Chill the sauce and the eggplant "Oreos" and place the sauce over the eggplants. Served chilled.
Lobio (Green beans) with Tkemali (Wild plum) Sauce
Clean the green beans and cut them into bite-sized chunks. Steam them until they are soft but still crispy. Set aside.
To prepare the sauce, sweat a finely chopped onion in a little bit of olive oil; add garlic and spices (black pepper, red pepper flakes, coriander, dried herbs such as basil, tarragon, mint, coriander etc.). Add finely chopped wild plums (or small red plums). Stew over low heat until the plums are soft. Add a tablespoon of tomato paste, some lemon juice, a little bit of sugar (to taste; depending on the sourness of the plums), chopped cilantro.
OR used a prepared tkemali sauce.
Pour the sauce over the green beans and let cool. Served chilled.
Lamb in Pomegranate Sauce
Sear lamb stew pieces on all sides until well browned. Do it in batches in necessary. Return all lamb to the Dutch oven, with juices. Deglaze the bottom with some finely chopped onion. Add a cup of pomegranate juice, red wine and water to barely cover the meat. Add a handfull of dark or golden raisins. Stew over low heat until the meat is tender, about 60-90 minutes. Serve hot over rice.
GAAMOTH (bon appetit)!