Badrijani Nigvzit: Georgian Eggplant Rolls with Walnuts
These eggplant and walnut rolls are a unique and super delicious appetizer that are commonly found on tables throughout the country of Georgia.
Ingredients
- 2 medium eggplants Italian or globe
- 200 g (2 cups) walnut halves
- 4 cloves garlic
- 1 tbsp white wine vinegar
- 1 tsp blue fenugreek
- 1 tsp ground coriander seed
- ⅛ tsp cayenne pepper
- Pomegranate seeds for garnish
Instructions
- Remove the tops from each eggplant and slice lengthwise into 5mm (1/4 inch) thick slices. Arrange on a baking sheet and sprinkle generously with salt. Set aside for about 30 minutes to allow the salt to pull the moisture from the eggplants.
- Meanwhile, finely grind walnuts and add to a bowl. Grate in garlic. Add vinegar, fenugreek, coriander and cayenne pepper and stir to combine. Add 60ml of water and stir, adding more water (up to 120ml) if needed to loosen consistency -- you're looking for something similar to hummus.
- Pat eggplant slices dry. In a large skillet over medium heat, heat a few tablespoons of oil until shimmering and add eggplant slices -- it's likely that you will need to work in batches. Fry eggplants until softened and lightly golden brown, about 3-5 minutes per side. Transfer to a paper towel-lined baking sheet and allow to cool.
- Working one at a time, spread about a tablespoon of walnut paste evenly onto each eggplant slice. Roll up into a coil and repeat with the remaining eggplant slices. Garnish with pomegranate seeds and serve.
Video
Nutrition
Calories: 263kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 518mg | Fiber: 7g | Sugar: 6g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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