Melting eggplant rolls filled with a Georgian walnut paste flavored with garlic, cilantro, and blue fenugreek. A fresh, rich, and tangy mezze, served with pomegranate and herbs.
Ingredients
- 3 pieces eggplants
- 180 g walnut halves
- 2 cloves garlic
- 0.5 bunches fresh cilantro
- 0.25 bunches flat-leaf parsley
- 2 tbsp white wine vinegar
- 5 tbsp cold water
- 1 tsp ground coriander
- 1 tsp ground blue fenugreek
- 1/2 tsp ground mild chili
- 1 tsp fine salt
- 8 tbsp sunflower oil
- 4 tbsp pomegranate seeds
- 12 leaves fresh cilantro leaves
Method
- Cut the eggplants lengthwise into thin, even slices; salt lightly, then let them drain until the surface beads with moisture and softens.
- Carefully pat the eggplant slices dry, then brown them in a skillet in hot oil until soft, amber, and easy to bend without breaking.
- Place the cooked slices on paper towels and let cool slightly; they should remain tender but no longer be piping hot to the touch.
- Blend the walnuts with the garlic, fresh cilantro, parsley, ground coriander, blue fenugreek, mild chili, vinegar, and salt until you get a thick, coarse paste.
- Loosen the walnut paste with the cold water, gradually, to a spreadable texture that holds on a spoon without running.
- Taste the filling and adjust the balance with salt or vinegar; it should be boldly flavored, slightly spicy, and tangy.
- Spread a layer of filling on each eggplant slice, then roll gently, tightening just enough to form neat rolls.
- Arrange the rolls on a ceramic plate, let rest in the fridge until the flavors meld, then garnish with pomegranate and cilantro leaves right before serving.
Nutrition
Per serving
- Energy
- 583.7 kcal
- Protein
- 7.85 g
- Carbohydrate
- 10.24 g
- Fat
- 59.62 g
- Fibre
- 4.34 g
- Calcium
- 15.79 mg
- Iron
- 0.43 mg
- Magnesium
- 10.62 mg
