Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce) | Saveur

Ingredients

• 1 cup toasted walnuts
• ¹⁄₃ cup packed cilantro leaves
• ¹⁄₄ cup packed basil leaves
• ¹⁄₄ cup packed parsley leaves
• 1 tsp. ground fenugreek
• ¹⁄₂ tsp. hot paprika
• ¹⁄₄ tsp. ground turmeric
• 1 tbsp. red wine vinegar
• 1 clove garlic, minced
• ¹⁄₂ small yellow onion, roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 ¹⁄₂ cups canola oil
• 4 small Japanese eggplant, trimmed and sliced lengthwise 1/2" thick
• ¹⁄₂ small red onion, thinly sliced crosswise into rings