Four small Georgian-style cold eggplant rolls with a separate garlic-walnut paste and a few pomegranate arils, together one appetizer portion; all measured pan oil is retained.
160 gEggplant
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
1.5 gGarlic
1 gCilantro
6 gPomegranate
24 gWalnuts
1 tbspWater
0.3 gCoriander Seeds
0.1 gPaprika
0.03 gCayenne pepper
1.5 tspCooking oil
0.5 tspWine vinegar
To tasteSalt
Brush both faces of each of the four eggplant slices with 2 ml oil, using all the measured oil. In a nonstick frying pan, cook in two batches over medium-low heat for 3-4 minutes on each side until golden and completely soft enough to roll; cover for the first side to help soften. Transfer all slices to a plate without paper towels and scrape any pan oil onto them. Cool for 10 minutes.
Finely grind all the coriander seeds in a mortar. Add all the walnuts, garlic, paprika, cayenne and a little salt and pound to a very fine paste. Mix in all the vinegar, water and cilantro until thick and spreadable, without adding extra oil. Retain all the walnut mixture.
Divide all the walnut paste equally between the four cooled eggplant slices. Spread along each slice and roll up gently, keeping every bit of filling inside or against the rolls. Put all four on one small plate, cover and refrigerate for 60 minutes until completely chilled. Scatter all the pomegranate arils over them. Serve all four cold rolls and any filling as one appetizer portion; bread, cheese, extra walnuts and other garnishes are not included.