Eggplant Rolls with Nuts

Appetizers | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant Rolls with Nuts

Ingredients

Eggplants - 17.6 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.