Georgian Eggplant Rolls with Walnuts

A traditional Georgian dish, (Nigvziani Badrijani or Badrijani Nigvzit) these rolls marry the earthy bitterness of eggplant with the nutty sweetness of walnuts, enhanced by fenugreek and natural walnut oil. Seasoned with khmeli suneli, garlic, and vinegar, it creates a rich, aromatic flavor profile.

Ingredients:

• 3 medium-sized eggplants/aubergines

• 1 1/2 cups (150 g) walnuts

• 1/2 cup (100 ml) hot water

• 2 cloves garlic, minced

• 1 tsp khmeli suneli (recipe followed)

• 1/2 tsp ground coriander

• 2 tsp white wine vinegar

• 1 tbsp Walnut Oil

• Avocado Oil (for frying)

• Salt and black pepper

Khmeli Suneli Spice Blend:

• 2 tbsp dried fenugreek leaves or seeds

• 1/2 tsp ground fenugreek

• 2 tbsp dried coriander seeds

• 2 tbsp dried dill

• 1 tbsp dried basil

• 1 tbsp dried parsley

• 1 tbsp dried oregano

• 1 tsp dried bay leaf, crumbled

• 1 tsp dried mint

• 1/2 tsp black pepper

Instructions:

1. Spice Blend Preparation:

   • Grind whole spices if necessary. Combine all dried herbs and spices, mixing thoroughly. Store in an airtight container.
     

2. Eggplant Preparation:

   
   

   • Heat a cast iron skillet over medium-high heat, add avocado oil.

   • Fry the eggplant slices on both sides until they are cooked through and have achieved a crisp texture.

     
     

3. Filling Preparation:

   • Crush walnuts to a paste-like consistency. Mix with garlic, 1 tsp khmeli suneli, coriander, vinegar, walnut oil, salt, pepper, and slowly incorporate hot water for a spreadable paste-like consistency.

     
     

4. Assembly:

   • Spread walnut mixture on each aubergine slice, roll them up.

Notes:

• Nutritional info per roll; serving size is approximately 4-5 rolls.

• Adjust spice blend to taste.

• Use khmeli suneli sparingly due to its potency.