Eggplants with nuts are great appetizer also they can be paired with meat. This dish is always in time.
Eggplants With Nuts (Baklagani s orehami)
Ingredients: • 500 g Eggplants • 1 cup Walnuts, ground (or passed through a meat grinder) • 2-3 cloves Garlic • 1 tsp Imeretian Saffron, ground • 1 tsp Coriander, ground • ½ tsp Salt • 2 tbsp Wine Vinegar • 4-5 sprigs Cilantro • Khmeli Suneli to taste 100 ml Olive oil
Preparation: Wash eggplants and cut lengthways to slices 0.5 cm thick. Fry slices in olive oil to a golden crust. Prepare stuffing: mix walnuts, saffron, coriander, khmeli suneli, garlic and cilantro. Chop finely, add salt and mix well making grinding movements help nuts absorb the spices. Add gradually about half a glass of boiled water to give the sauce consistency of thick sour cream. Then pour in vinegar. Allow eggplants to cool slightly. At that time taste the stuffing; if something is not to your liking, fix the problem. Spread the stuffing on a half of the eggplant slice and fold it into a small roll. Repeat with the rest of the slices. Arrange rolls on a plate. If desired, the rolls can be coated with the remaining stuffing and garnished with pomegranate arils. Bon appétit!
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