Eggplant rolls with nadugi
4 servings
2 minutes
A classic of Georgian cuisine from Badri Lemonjava, chef of Megobari. Unlike those rolls that Soviet housewives usually prepared for the holiday table, inside the eggplants here is not rough mayonnaise, but young nadugi cheese with a neutral milky taste and creamy texture. This completely changes the final taste of the dish: fried eggplants in combination with nadugi have a nutty flavor, and green adjika sharpens the long-known culinary plot.
1
Mix nadugi with sour cream and cream. Add adjika, finely chopped mint and cilantro leaves, lightly salt, and refrigerate.
- Naduri cheese: 120 g
- Sour cream: 60 g
- Whipping cream 33%: 40 ml
- Green ajika (hot herb paste): 3 g
- Fresh mint: 2 sprigs
- Cilantro: 2 g
- Salt: to taste
2
Slice the eggplants lengthwise into thin 'tongues' (4 slices per serving). Fry in vegetable oil on both sides until soft, then cool.
- Eggplant: 2 pieces
- Vegetable oil: 30 ml
3
Place 1 tablespoon of filling on each slice of eggplant and roll it up.
- Naduri cheese: 120 g
4
Garnish with greens and tomato slices and serve.
- Fresh herbs: to taste
- Tomatoes: 2 pieces
