Eggplant rolls with nut paste and adjika

4 servings

30 minutes

Eggplant rolls with nut paste and adjika are a refined dish of Georgian cuisine filled with Eastern aromas. It harmoniously combines the tender texture of fried eggplant, the richness of nut paste, and the spiciness of adjika. Walnuts add creaminess and a nutty note to the paste, while cilantro and parsley provide fresh herbal hints, and pomegranate seeds finish it off with a light tang. This appetizer is perfect for festive tables or friendly gatherings.

Energy value per serving

• Calories: 523.6
• Proteins: 8.7g
• Fats: 52.2g
• Carbohydrates: 7.5g

Ingredients

• Coriander leaves: 1 bunch
• Eggplants: 1 pc
• Walnuts: 200 g
• Parsley: 20 g
• Adjika: 1 tbsp
• Butter: 3 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Vegetable oil: 2 tsp
• Pomegranate seeds: 1 tbsp

Cooking steps

1. Slice the eggplant and fry on both sides in vegetable oil.

   Required ingredients:

   • Eggplants: 1 piece
   • Vegetable oil: 2 teaspoons

2. Afterward, place the eggplants on napkins to remove excess oil and let them cool.

   Required ingredients:

   • Eggplants: 1 piece

3. While the eggplants cool, grind the walnuts in a blender and add butter, salt, pepper, chopped cilantro, and adjika.

   Required ingredients:

   • Walnuts: 200 g
   • Butter: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Coriander leaves: 1 bunch
   • Adjika: 1 tablespoon

4. Wrap the prepared paste in a slice of eggplant to form a roll.

   Required ingredients:

   • Eggplants: 1 piece

5. Garnish the finished dish with fresh pomegranate seeds, cilantro leaves, and halves of walnuts.

   Required ingredients:

   • Pomegranate seeds: 1 tablespoon
   • Coriander leaves: 1 bunch
   • Walnuts: 200 g