Eggplants with Nuts and Saffron

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

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 - 4.6 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.