Stuffed Eggplant Rolls
Georgian vegetarian eggplant recipe
15 portions
45mAnthony Bourdain went to Georgia. The country, not the state. At one point, he ate these eggplant rolls. They looked awesome, so I had to try them. Boom! One of the best hors d'ouevres out there.
What you will need
200 g walnuts, shucked
1 pomegranate
3 medium eggplant
1 tsp curry powder
1 tsp paprika
About 1/2 bunch parsley
1 tbsp red wine vinegar
salt and pepper
(Nutritional facts 115 calories, 10.62 g fat, 5.39 g carbohydrates, 0.96 g protein, undefined mg cholesterol, 231 mg sodium)How to cook
1
I used fresh walnuts, so I had to crack them. A swift thwack with a heavy object, then peel by hand.
2
Shuck your pomegranate.
3
Remove the top of each eggplant and slice lengthwise to about 1/4". Coat lightly in salt on both sides and lay out for about 30 minutes to dry.
4
Chop walnuts, curry powder, paprika, parsley and vinager in a blender or food processor. You'll need to thin the paste out with a little water to get it to grind well.
5
Season with salt and pepper if needed. I like to fold some pomegranate into the paste at this point, but that's optional.
6
Heat some oil in a pan over medium heat. Fry each slice of eggplant on both sides until golden brown. Arrange them on a platter to cool.
7
Now you just take about a tbsp of your walnut filling and roll a slice of eggplant around it. Arrange each roll on a tray. Garnish with pomegranate and chopped parsley.
Comments