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Eggplant Pkhali

6 Servings
1 lg eggfruit,1.5 to 1.75 lb
1 walnut sauce [georgian] [*]
1 coriander,fresh, for
Preheat the oven to 375^F.

Pierce the eggfruit 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 eggfruit lengthwise in half. Scoop out the pulp, removing some but not all of the seeds, then 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. Serves 6.

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