Zesty Georgian Badrijani Eggplant Rolls with Walnut Paste
Indulge in these savory eggplant rolls stuffed with a spicy walnut paste, capturing the classic flavors of Georgian cuisine.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Sprinkle eggplant slices with salt
Sprinkle eggplant slices with salt and let sit for 30 minutes to extract moisture.
Tip: Use fresh, pliable eggplants for the best texture in your rolls.
- 2
Rinse and pat dry
Rinse and pat dry with paper towels.
- 3
Brush with olive oil
Brush each slice with olive oil.
Making the Walnut Paste
- 1
Combine ingredients
In a food processor, combine walnuts, garlic, coriander, paprika, cayenne, water, and vinegar.
Tip: Toast the walnuts lightly for added depth of flavor.
- 2
Blend until smooth
Blend until smooth, adding more water if needed to reach a spreadable consistency.
Tip: Ensure walnut paste is not too thick; it should be smooth and spreadable.
- 3
Season
Season with salt and pepper.
How to Make Zesty Georgian Badrijani Eggplant Rolls with Walnut Paste
Total time: 2 h · Yields 4 servings
- 1
Grill the Eggplants
Preheat grill to medium heat and grill eggplant slices for 3-5 minutes per side until tender.
- 2
Stuff the Rolls
Spread walnut paste on each eggplant slice and roll up tightly.
- 3
Chill the Rolls
Refrigerate for 20 minutes to allow flavors to meld together.
Chef's Tips
Further reading
Frequently asked questions
Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 3 days.
What if I don’t have red wine vinegar?
You can substitute with apple cider vinegar or white wine vinegar.
Can I prepare the walnut paste in advance?
Yes, the paste can be made a day ahead and stored in the refrigerator.
Is there a substitute for walnuts?
Pecans can be used as an alternative to walnuts for a different flavor.
How can I make this vegan?
Use a dairy-free yogurt for the sauce to make this dish vegan-friendly.
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