Georgian Eggplant Rolls with Walnut Filling

Ingredients

• 2 large eggplants 2 large eggplants
• 1 cup (120g) walnuts, finely ground 1 cup (120g) walnuts, finely ground
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying
• Pomegranate seeds or fresh herbs for garnish Pomegranate seeds or fresh herbs for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 5g)
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
2. 2.
   Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
3. 3.
   In a bowl, combine the ground walnuts, minced garlic, chopped parsley, chopped cilantro, ground coriander, ground cumin, paprika, salt, and pepper. Mix well to form a thick paste.
4. 4.
   Take a spoonful of the walnut mixture and spread it evenly onto each eggplant slice.
5. 5.
   Roll up the eggplant slices tightly and secure with toothpicks if needed.
6. 6.
   Heat olive oil in a frying pan over medium heat. Fry the eggplant rolls until golden brown on all sides.
7. 7.
   Remove the rolls from the pan and place them on a paper towel to absorb any excess oil.
8. 8.
   Once cooled, remove the toothpicks and garnish the rolls with pomegranate seeds or fresh herbs.
9. 9.
   Serve the Badrijani rolls as an appetizer or a side dish. Enjoy!

Treat your ingredients with care...

• Eggplants — Choose firm and shiny eggplants with smooth skin. Avoid eggplants that are wrinkled or have soft spots.
• Walnuts — For the best flavor, use fresh walnuts and grind them just before preparing the filling. Toasting the walnuts lightly before grinding can enhance their nuttiness.

Tips & Tricks

• To make the rolls more visually appealing, choose eggplants with a uniform diameter for even slices.
• If you prefer a smoother texture, you can blend the walnut filling ingredients in a food processor instead of mixing them by hand.
• Experiment with different herbs and spices in the filling to customize the flavor to your liking.
• Serve the Badrijani rolls chilled for a refreshing twist.
• If pomegranate seeds are not available, you can substitute them with a sprinkle of sumac for a tangy flavor.

Serving advice

Serve the Georgian Eggplant Rolls as an appetizer or a side dish. They pair well with a fresh salad or as part of a mezze platter. Arrange the rolls on a platter and garnish with additional pomegranate seeds or fresh herbs for an elegant presentation.

Presentation advice

Arrange the eggplant rolls neatly on a serving platter, ensuring they are evenly spaced. Drizzle a little olive oil over the rolls for a glossy finish. Sprinkle some pomegranate seeds or fresh herbs on top to add pops of color. Serve with a side of yogurt or a tangy tomato sauce for dipping.