Eggplant Kharcho with Georgian Gremolata

Cook Time 1 hour 20 minutes

Servings 4-6

Ingredients

800g eggplants (aubergines)

2 tsp salt flakes

grapeseed or rice bran oil, for deep-frying

250g cherry tomatoes

6 garlic cloves, thinly sliced

a handful of walnuts, toasted (optional)

coriander (cilantro), to garnish

Good olive oil, to serve

Khmeli Suneli Paste

100g walnuts, toasted and chopped

1 tbsp parsley sterns, finely chopped

1 tbsp coriander (cilantro) stems, finely chopped

1 tbsp mint stalks, finely chopped

1 tbsp dill stalks, finely chopped

1 tbsp ground coriander

1 tbsp salt flakes

1 tbsp ground fennel seeds

1 tbsp ground fenugreek

½ tsp cayenne pepper

1 tbsp olive oil

Soup Base

2 tbsp olive oil

1 brown onion, diced

2 carrots, diced

1 celery stalk, diced

5 garlic cloves, sliced

1 red chilli, seeded and roughly chopped

⅓ cup (75 g) medium-grain white rice, or 1 cup (185 g) cooked rice

2 tbsp tomato paste (concentrated purée)

2 stock cubes

1 tsp pomegranate molasses, plus extra if needed

2 potatoes, peeled and diced

2-3 bay leaves

Georgian Gremolata

⅐ cup chopped parsley

½ cup chopped coriander (cilantro)

⅙ cup chopped dill

⅐ cup chopped mint zest and juice of 1 lemon

1 garlic clove, finely grated I tablespoon walnuts, toasted and finely grated

Method

Slice the eggplants into 1 cm x 3 cm wedges. Sprinkle the salt over the exposed eggplant faces, rubbing it in a little, then leave the eggplant in a bowl to sweat. Meanwhile, using a mortar and pestle, pound all the Khmeli Suneli ingredients to a well-combined paste.

To make the soup base, heat the olive oil in a large heavy-based saucepan and saute the onion, carrot and celery for 10 minutes, or until the onion is translucent and starting to caramelise. Stir in the Khmeli Suneli paste, garlic, chilli and rice. Sizzle for 2 minutes, or until aromatic. Stir in the tomato paste, stock cubes and pomegranate molasses. Add the potato, bay leaves and 10 cups (2.5 litres) water. Bring to the boil, then simmer for 45 minutes, or until the potato is fork-tender and the flavours are starting to develop, skimming off any froth that rises to the surface.

While the soup is simmering away, heat 5 cm (2 inches) of oil in a large saucepan over medium-high heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden in 15 seconds.

Grab handfuls of the eggplant and squeeze the liquid out. Fry the eggplant in batches for 8-10 minutes, or until golden and crisp on the outside, yet soft in the middle. Remove with a slotted spoon and drain on paper towel.

Use a slotted spoon to drop the cherry tomatoes into the hot oil, being careful to only use tomatoes with their skin fully intact; stand back as the oil may spit.

Remove from the oil once they pop to the surface. Drain on paper towel; the skins will slip right off as soon as they're cool enough to touch. Set aside.

Fry the garlic slices in the oil for 1 minute, or until golden and crisp.

Remove with a slotted spoon and drain on paper towel.

Combine the gremolata ingredients in a bowl and set aside.

After the soup has been simmering for 45 minutes, check the seasoning.

Add extra salt and black pepper to taste, and extra pomegranate molasses for more acid if needed. The soup should have a bit of an agrodolce vibe - a little tangy, a bit sweet, and spicy and aromatic.

To serve, ladle the soup into bowls, blob in some gremolata, then arrange the tomatoes, crispy garlic and eggplant on top. If you like, grate the toasted walnuts over the top to create a fluffy cloud, then finish with fresh coriander and a glug of olive oil.