Eggplants with Nuts and Saffron
Appetizers • Georgian
Description
Despite being a very heavy dish — no matter how many rolls we make from eggplants with nuts, the dish tends to empty quite quickly.
Ingredients
- Eggplants 5 pieces
- Garlic 4 cloves
- Vegetable Oil to taste
- Cilantro 1 bunch
- Walnuts 5 oz
- Vinegar essence ½ teaspoon
- Saffron to taste
- Khmeli-suneli to taste
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the eggplants, cut off the stem, and slice them lengthwise into thin pieces about 5 mm thick, leaving the skin on.
Step 2
Place the slices on a plate, sprinkle with salt, and let them sit for about thirty minutes to remove the bitterness. Gently squeeze the eggplants by hand to avoid damaging the flesh.
Step 3
Prepare the dressing. In a mortar, thoroughly grind the herbs with garlic until a paste forms. Sprinkling the herbs with salt makes it easier to grind.
Step 4
Separately grind the walnuts until they also turn into a paste. If short on time, the walnuts can be processed a couple of times through a meat grinder.
Step 5
Mix the walnut paste with the crushed herbs, Imeretian saffron, and khmeli-suneli. To achieve a paste-like consistency, you can add a little water. Add half a teaspoon of vinegar.
Step 6
Heat a skillet over high heat and fry each slice of eggplant on both sides in vegetable oil until golden brown.
Step 7
Spread the dressing on each slice while still hot, and roll them up. Some people fold the slices in half, while others leave them as open-faced sandwiches — it's a matter of personal design.
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