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Eggplants With Nuts (Baklagani s orehami) || Around the World: Georgian Dinner || Gastrolab

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Published on Nov 9, 2013

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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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