Tsotskhali - Georgian Stuffed Eggplant Rolls

Ingredients

• 2 large eggplants 2 large eggplants
• 1 cup (200g) lentils, cooked 1 cup (200g) lentils, cooked
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. 3.
   Sprinkle salt on the eggplant slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
4. 4.
   In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
5. 5.
   Add the mushrooms and cook until they release their moisture and start to brown.
6. 6.
   Stir in the cooked lentils, cumin, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
7. 7.
   Take a spoonful of the lentil-mushroom mixture and place it on one end of an eggplant slice. Roll the slice tightly and place it seam-side down in a baking dish.
8. 8.
   Repeat the process with the remaining eggplant slices and filling.
9. 9.
   Pour the tomato sauce over the rolled eggplants, covering them evenly.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the rolls are golden.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lentils — Make sure to cook the lentils until they are tender but not mushy. Overcooked lentils may result in a softer filling.
• Eggplant — Salting the eggplant slices helps remove excess moisture and reduces bitterness. Rinse and pat dry before using in the recipe.

Tips & Tricks

• For a meaty variation, replace the lentils and mushrooms with ground beef or lamb.
• Add a sprinkle of grated cheese on top of the rolls before baking for a cheesy twist.
• Serve the Tsotskhali with a side of Georgian-style salad, such as the classic tomato and cucumber salad.
• Experiment with different herbs and spices to customize the flavor profile of the filling.
• Leftover Tsotskhali can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Tsotskhali hot, garnished with fresh parsley. Accompany it with warm bread or rice to soak up the delicious tomato sauce.

Presentation advice

Arrange the Tsotskhali rolls on a platter, with the vibrant tomato sauce drizzled over them. Garnish with sprigs of fresh parsley for an added pop of color.