Georgians use a lot of vegetables and nuts in their cooking. These yummy eggplant rolls filled with a garlicky walnut paste are the perfect example. They are vegan as well, are easy to make and a lovely appetizer everyone can enjoy. Recipe courtesy of No Frills Kitchen.
- 2 Medium Eggplants (Italian or globe).
- 200 grams (2 cups) walnut halves.
- 4 cloves garlic.
- 5ml (1 tablespoon) white wine vinegar.
- 1 teaspoon blue fenugreek (a herb similar to clover. The seeds taste similar to maple syrup).
- 1 teaspoon ground coriander seed.
- 1/2 teaspoon cayenne pepper.
- 120ml (1/2 cup) water.
- Salt & pepper.
- Pomegranate seeds, for garnish.
- Remove the tops from each eggplant and slice lengthwise into 1/4 inch thick slices. Arrange on a baking sheet and sprinkle generously with salt. Note: the salt helps draw out moisture so the eggplant doesn’t get mushy). Set aside for about 30 minutes.
- Meanwhile, finely grind walnuts and add to a bowl. Grate in garlic. Add vinegar, fenugreek, coriander and cayenne pepper and stir to combine. Add ¼ cup of water and stir, adding more water (up to ½ cup) if needed to loosen consistency -- you're looking for something similar to hummus.
- Pat eggplant slices dry. In a large skillet over medium heat, heat a few tablespoons of oil until shimmering and add eggplant slices -- it's likely that you will need to work in batches. Fry eggplants until softened and lightly golden brown, about 3-5 minutes per side. Transfer to a paper towel-lined baking sheet and allow to cool.
- Working one at a time, spread about a tablespoon of walnut paste evenly onto each eggplant slice. Roll up into a coil and repeat with the remaining eggplant slices.
- Garnish with pomegranate seeds and serve.