Georgian Eggplant Rolls

Serves: 3

starter vegetarian eastern europe aubergine

Ingredients

Rolls

  • 2 large eggplants
  • 150 g walnuts
  • 100 ml very hot water
  • 2.5 g garlic
  • 2.5 g Khmeli Suneli
  • 1.25 g ground coriander
  • 10.0 ml apple vinegar
  • 45.0 g pomegranate seeds to serve

Khmeli Suneli

  • 0.83 g ground fenugreek
  • 0.83 g dry thyme
  • 0.83 g ground coriander
  • 0.83 g dry basil
  • 0.83 g dry dill
  • 0.83 g ground bay leaf
  • 0.83 g dry oregano
  • 0.33 pinch red chili pepper

Instructions

  1. Roast and season the eggplant slices. Pan, grill, or bake at 180°C for 15 minutes on both sides.
  2. Crush the walnuts with a mortar and pestle until desired consistency.
  3. Add minced garlic, Khmeli Suneli, ground coriander, apple vinegar, salt, and pepper to the walnuts. Mix well.
  4. Slowly add hot water to the mixture, stirring constantly until desired consistency is achieved.
  5. Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll them up.
  6. Optional: Garnish with pomegranate seeds before serving.