Aubergine / Eggplant Rolls

Nigvziani Badrijani แƒœแƒ˜แƒ’แƒ•แƒ–แƒ˜แƒแƒœแƒ˜ แƒ‘แƒแƒ“แƒ แƒ˜แƒฏแƒแƒœแƒ˜

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Preparation info

  • Difficulty

    Easy

  • Makes about

    24

Appears in

Tasting Georgia: A Food and Wine Journey in the Caucasus

Tasting Georgia

By Carla Capalbo

Published 2017

  • About

This classic recipe is found throughout Georgia as part of the vegetable starters for a supra. Small aubergines are sliced lengthwise, salted, rinsed and fried before being spread with walnut paste and rolled or folded. Theyโ€™re great with drinks before dinner too. If you donโ€™t have any walnut paste ready, make it while the aubergines / eggplants are being salted. By the way, the main reason to salt them nowadays is to reduce the amount of oil they absorb during frying. The bitterness has been bred out of most aubergines / eggplants.

Preparation 45 minutes (including salting)
Cook 20 minutes

Ingredients

  • 500 g / 1 lb 2 oz / about 7 small aubergines / eggplants
  • oil for frying
  • salt
  • 1 recipe walnut paste
  • 1 tbsp medium-hot red chilli pepper, minced (optional)
  • 3 tbsp finely chopped basil
  • pomegranate seeds, to garnish

Method

Wash the aubergines / eggplants and cut off their stems. Slice them lengthwise into 1-cm / ยฝ-in slices, discarding the outer first and last slices. Sprinkle each slice with a little salt on both sides. Leave in a bowl for 30 minutes.

Rinse the slices very well under cold running water. Squeeze them in your hands to remove any excess water and pat dry with paper towels.

Heat about 1 cm / ยฝ in of oil in a frying pan. When itโ€™s hot enough (test this by dropping a small piece of bread or aubergine / eggplant in: it should immediately start to bubble and fry), lay the first batch of slices in, side by side. Donโ€™t crowd the pan or the oil will not be hot enough. Fry until golden, about 4 minutes per side. Remove to a paper towel and continue with the next batch, adding more oil as necessary.

Loosen the walnut paste with 2โ€“3 tablespoons of water and stir in the red chilli and chopped basil.

When the aubergine / eggplant slices are cool, spread a spoonful of the walnut paste onto each slice, roll them up and decorate with pomegranate seeds or fresh herbs.