Eggplant Rolls with Nuts
Appetizers • European
Description
Eggplant Rolls with Nuts
Ingredients
- Eggplants 20 oz
- Walnuts 1 cup
- Garlic 2 cloves
- Saffron 1 teaspoon
- Ground coriander 1 teaspoon
- Salt ½ teaspoon
- Malt Vinegar 2 tablespoons
- Khmeli-suneli to taste
- Cilantro 4 stems
Step-by-Step Guide
Step 1
Wash the eggplants and slice them lengthwise into 0.5 cm thick pieces. Fry the slices in sunflower oil until golden brown.
Step 2
Next, prepare the filling: to the crushed (or ground) walnuts, add saffron, coriander, khmeli-suneli, garlic, and cilantro.
Step 3
Chop finely, add salt, and mix with grinding motions so that the nuts are well infused with the spices. Gradually add about half a cup of boiled water to achieve a sauce consistency similar to thick sour cream. Pour in the vinegar.
Step 4
Allow the eggplants to cool slightly. In the meantime, taste the filling; if it seems lacking, add more ingredients.
Step 5
Place the filling on half of an eggplant and roll it up. Arrange on a plate. Repeat the same with the remaining eggplants. You can spread the leftover filling on the eggplants and sprinkle with pomegranate seeds.
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