Eggplant rolls stuffed with nuts
Walnuts are probably the most consumed product in Georgia , except possibly Pomegranates. This wonderful fill they star in, is a great match for the tender melted texture of the eggplant.
Materials for 10 portions
3 large eggplant , sliced lengthwise half centimeter thick
Cornstarch for flouring
Oil for frying
For the filling :
300g coarsely ground walnuts
5 garlic cloves, crushed
1 / 2-1 chopped hot pepper
1/4 bunch of chopped cilantro
3-4 tablespoons of mixed chopped herbs: dill, basil and mint
1/4 cup white wine vinegar
Salt , pepper
+ Sprinkle salt on the eggplant slices, place in a colander for half an hour, wash and dry.
+ Heat oil in a pan, flour the slices with cornstarch and fry on both sides until golden brown. Transfer to paper towels.
+ Mix the filling materials and season. The obtained mixture must be easy to spread, like the texture of hummus as a spread. If the mixture is too thick, dilute with water.
+ Spread a thin layer of filling on the sliced eggplant and roll up the Galilee. Let it sit in the fridge an hour before serving so it’ll absorb the flavors. Place on each plate and serve rolls 2-3.