Flavorful Walnut-Garlic Paste wrapped in eggplant slices
The spices used in the walnut-garlic paste, such as coriander and fenugreek, provide a well-balanced flavor profile. They add warmth and complexity to the dish without overpowering the natural flavors of the eggplant and walnuts
Nigvziani Badrijani - Georgian Eggplant Rolls
2- 3 aubergines
180 g walnuts
2 cloves of garlic
½ teaspoon of chili
40 g coriander
2 teaspoon ground coriander
Salt , Pepper to taste
Vegetable oil to fry
Directions
1.Slice your eggplants lengthwise with a knife.
2. Heat oil in a skillet over medium heat. Once the oil shimmers, add just enough of the eggplant so as not to overcrowd the pan. Brown on both sides, adding oil as necessary to prevent the eggplant from sticking or burning. Repeat, working in batches, until all the slices have been fried.
4. Combine the walnuts, garlic, coriander and spices with water in the bowl of a food processor and pulse until you have an even, spreadable paste. If the mixture seems too dry, thin with additional water.
5. When the eggplant is cool enough to handle, spread a tablespoon of the walnut paste onto each slice, then roll them up and transfer to a serving platter. Sprinkle with pomegranate seeds, fresh herbs, and additional salt if you like.
Happy Cooking 👩🍳👩🍳👩🍳
