Eggplant Sacivi ( Georgian Eggplant in Nut Sauce)

500 gr of eggplant
1 onion ( puree in blender)
2 table spoons of oil
1 cup of ground walnuts or pecans
2 cloves of garlic
pinch of saffron
2 tea spoons of ground coriander
1 tea spoon of ground fenugreek
pinch of red pepper
1 tea spoon of red wine vinegar
salt to taste

Clean eggplant, slice 1/2 cm slices and bake fro about 20 minutes, turning over after 10 minutes. Brush with a bit of oil.

Saute onion puree in table spoon of oil. Mix processed nuts, salt, onion, garlic, spices ( saffron, coriander, fenugreek, red pepper. Start adding water till sauce is the consistency of runny sour cream. Pour sauce over the eggplant and bring to boiling. Remove from heat. Refrigerate.