If you LOVE eggplant like I do, these delicious Georgian eggplant rolls will change your life.They’re a popular menu item in Georgian resteraunts here in Russia, and one of my favourite discoveries since moving to Moscow.
So, here’s a summarised version of the notes I took as I watched Maya make them this afternnon.
Start by pan frying sliced eggplant (3 medium size) in a little olive oil till tender.Make sure you peel each side of the eggplant before you slice so you each slice has skin running all the way around it and there are no end pieces.
The filling is made by finely grinding 1 cup of walnuts in a food processor and adding 1 tsp of white vinegar, a pinch of salt, 3 crushed garlic cloves, and a little water (it needs to form a paste consistency, so add a teaspoon or so if it’s too dry)
The Georgian flavour comes from 3 spice mixes that I’m yet to identify (Maya brought them in mysterious recycled jam jars). She claims they’re impossible to find outside Georgia, but I’ll keep you posted on their true identity if and when I can crack the flavour code.
I’d suggest seasoning with a pinch of dried mint, a teaspoon of finely chopped parsley, half a teaspoon of cayenne pepper and perhaps 2 threads of saffron soaked in a little of the water used to moisten the paste.
Once the paste is made, simply roll each eggplant slice up with a tablespoon of paste inside and ta-da—done! You’ll die and go to heaven when you taste them. So delicious and so good for you too!