Badrijani Nigvzit

Ingredients

• 2 eggplants, sliced lengthwise
• 1.5 cups walnuts
• 3 cloves garlic
• 1/2 tsp ground coriander
• 1/4 tsp dried fenugreek (utskho suneli)
• 2 tbsp red wine vinegar
• 1/4 cup water
• Pomegranate seeds, for garnish
• Oil, for frying
• Salt, to taste

Instructions

1. 1Salt the eggplant slices and let sit 20 minutes to draw out bitterness, then pat dry.
2. 2Fry or grill the eggplant slices until tender and lightly browned on both sides.
3. 3Blend walnuts, garlic, coriander, fenugreek, vinegar, water, and salt into a thick, smooth paste.
4. 4Spread a spoonful of the walnut paste onto each eggplant slice.
5. 5Roll up each slice tightly.
6. 6Garnish with pomegranate seeds and chill briefly before serving.

Comments

Loading comments…