2 or 3 largish aubergines
2/3 cup of walnuts
2 large garlic cloves
1 teaspoon of coriander seeds
small bunch of green coriander
1 or 2 sprigs of celery leaves or a small stick of celery
2 tablespoons vinegar
Fry the aubergine pieces cut side down in the olive oil with a lid on the pan. After five minutes, turn the pieces over and replace the lid. Fry for another five minutes then leave the aubergines on a piece of paper on a plate to cool while you prepare the stuffing. You will probably have to fry two lots if you use three aubergines unless you have a mighty big frying pan.
To make the stuffing, first pound the coriander seeds then add the walnuts and pound them till they're well smashed up. Add the garlic and carry on pounding until you get a fairly smooth oily paste. Add the chopped herbs and salt and give it all another good going over then mix in the vinegar. Spread the paste on the cool aubergine pieces and leave for at least another half hour or so before serving.