Prep Time: 20 min
Total Time: 60 min
Yield: 2
I first tried this dish as a little girl at a family party and fell in love with it from the first bite. While there are many Lavangi recipes, I follow our family’s version to recreate that original taste. If you enjoy sour flavors, you’ll love this recipe.
Eggplant Lavangi is a vegetarian dish, perfect for meat-free days. Originating from Azerbaijan, Lavangi can be made with whole chicken or eggplant, stuffed with a filling of ground walnuts, onions, and pomegranate molasses. Some variations include herbs, raisins, or prunes. It’s delicious served with rice and fresh herbs or on its own.
4 Chinese eggplant
1 cup walnut
1 medium onion
2 tablespoons pomegranate molasses
1/2 teaspoon turmeric
1/4 teaspoon Golpar (optional)
1/2 teaspoon ground black pepper
1 teaspoon salt
Use a knife, cut a slit horizontally down the eggplants.
In a large pot bring water to boil, add 1 tablespoon salt.
Boil the eggplants for few minutes until soft, drain them in a colander. Set aside.
In a food processor, process the walnut and onion together.
Add pomegranate molasses, salt, Golpar, turmeric and ground pepper. Pulse for few more times.
Spoon the mixture into the eggplants.
Bake at 350F for 40 minutes, uncovered.
Broil for couple minutes and Lavangi is ready.
