Eggplant Pkhali

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, 50 minutes to 1 hour, turning midway through.
3. 3
   Remove from the oven and cool.
4. 4
   Cut the eggplant lengthwise in half.
5. 5
   Scoop out the pulp, removing some but not all of the seeds; coarsely chop.
6. 6
   Combine the eggfruit with the walnut sauce in a bowl.
7. 7
   Cover and refrigerate for 6 to 8 hours.
8. 8
   Place in a serving dish and serve at room temperature, garnished with the coriander.