Filling for eggplant rolls
10 servings
20 minutes
The filling for eggplant rolls is an exquisite and aromatic mix inspired by the culinary traditions of the Caucasus. It combines the rich flavor of walnuts, the spiciness of adjika, and the fragrant notes of khmeli-suneli. Fresh cilantro adds brightness and freshness to the mixture, while salt and cold boiled water help achieve a perfectly smooth consistency. This filling can be used not only for eggplant rolls but also for other snacks – spread on toasts or served as a dip for vegetables. Its rich taste makes it a versatile addition to festive tables, while its spicy aroma offers an unforgettable gastronomic experience.
1
Mix crushed walnuts in a bowl with red adjika, finely chopped cilantro, salt, khmeli-suneli spice, and cold boiled water (405 ml).
- Crushed walnuts: 540 g
- Adjika: 35 g
- Fresh cilantro (coriander): 65 g
- Salt: 16 g
- Khmeli-suneli: 3 g
2
Mix everything thoroughly until a uniform consistency.
