This appetizer is a specialty of Georgian cuisine. The combination of eggplant and the filling of walnuts, spices, garlic and balsamic is really delicious!
- 2 large or 3 medium-sized eggplants
- 200 g ground walnuts (or crushed in a blender)
- 3-4 cloves of garlic
- 1 tablespoon wine vinegar
- bunch of parsley (or even better coriander)
- 0.5 teaspoon ground coriander seed
- 0.3 teaspoon saffron
- 0.4 teaspoon cayenne pepper
- 0.5 teaspoons minced basil
- 0.5 teaspoons minced mint
- 0.3 – 0.5 cups of hot water
- salt, pepper
Chop eggplants lengthwise into “plates” (the width of 0.5 – 1 cm). Add salt on the plates and set aside for about half an hour. In the meantime, prepare the filling.
Place ground walnuts in a large bowl. Stew onion and then add it to ground walnuts. Add also all spices except garlic, salt and parsley). Stir well all the ingredients in the bowl. Add hot water stirring frequently. Hot water will make walnuts swell and soft and their flavor will become stronger. Add mashed garlic, salt, vinegar and fresh parsley or coriander. Stir well until the mixture is thick and the filling is prepared.
Get back to the eggplants. Wash eggplants with water, drain and dry out with napkin. Pour olive oil in a pan and fry both sides of eggplant plates at high temperature. They are ready when they turn golden brown. Set aside fried eggplants to cool.
Finally, you can start preparing the rolls. Spread one half of the eggplant plate with walnut filling, arrange the filling with your fingers and roll the eggplants. Repeat the process with each plate. This appetizer is served cold.