Instructions

1. Preheat oven to 400°F (200°C).
2. Peel the eggplant leaving the tops untouched. Poke it all over with a fork and place onto the lined baking tray. Drizzle with a teaspoon of white wine vinegar and about a tablespoon of oil. To keep the eggplants moist also drizzle them with a little bit of water. Cover with foil and place in the oven for 30 minutes.
3. In 30 minutes take the eggplants out of the oven, season with salt and drizzle again with a touch of water. Cover and put back into the oven for 25 minutes.
4. Mix about 3/4 of chopped cilantro with minced garlic and set aside. Take eggplant out of the oven again. Make a lengthwise incision on each eggplant and stuff it with cilantro-garlic mixture. Add just a touch of oil and remaining vinegar and put back into the oven for 5 more minutes.
5. While eggplants are cooking prepare the sauce. Heat oil in a skillet over medium heat. Sauté onion until soft and caramelized.
6. Blend walnuts, garlic and spices with water, vinegar and salt until super smooth. Mix the sauce with sautéed onion and put in a fridge to chill.
7. Let the eggplants cool down before serving. Smother eggplant in walnut sauce and top with remaining fresh cilantro.