Eggplant rolls with nut filling
6 servings
30 minutes
Eggplant rolls with nut filling are a gem of Georgian cuisine, combining the rich flavor of fried eggplants with aromatic nut paste. This dish is rooted in Caucasian traditions where nuts and greens play a key role in cooking. The creamy filling of walnuts, garlic, and cilantro gains zest from wine vinegar and spices, while pomegranate seeds add a subtle tartness and refreshing note. Each serving is a harmony of textures: the softness of eggplants, the crunch of nuts, and the burst of juiciness from pomegranate. The rolls are served as an appetizer or light dish; they will adorn a festive table and become an exquisite treat for lovers of Eastern flavors. The magnificent combination of ingredients makes them not only tasty but also healthy, enriching the body with valuable oils and antioxidants.
1
Slice the eggplants lengthwise into pieces about 4 mm thick. Sprinkle with salt and let sit for 20 minutes. Squeeze out the liquid and fry the eggplants on both sides in vegetable oil until golden brown. Place on paper towels to remove excess oil.
- Eggplants: 500 g
- Salt: to taste
- Vegetable oil: 100 ml
2
Chop walnuts, garlic, and cilantro in a blender or pass through a meat grinder.
- Walnuts: 130 g
- Garlic: 2 cloves
- Coriander: 1 teaspoon
3
Add spices, wine vinegar, salt, mix, and dilute the mixture with hot water to a paste-like consistency.
- Wine vinegar: 2 tablespoons
- Salt: to taste
4
Spread a layer of nut paste on each slice of eggplant. Form rolls. Garnish with pomegranate seeds and greens.
- Grenades: to taste