Badrijani nigvzit (aubergine rolls filled with walnut cream)

One of the favourite cold starters of Georgia's festive table (supra): fried aubergine slices rolled with a spiced walnut cream, garnished with pomegranate.

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Method

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1. Cut the aubergine lengthwise into 5-6 mm thick slices, salt, and let stand for 15 minutes. Pat dry afterward. ⏱ Timer: 15 min
2. Fry the slices in a little oil in a pan for 2-3 minutes per side until golden and soft, then drain on paper towel. ⏱ Timer: 2 min
3. Grind the walnuts with the garlic, spices, coriander and vinegar into a creamy paste in a food processor; if too thick, loosen with 2-4 tbsp water. Season with salt.
4. Spread a teaspoon of walnut cream over one end of each cooled aubergine slice, and roll up.
5. Arrange on a platter, and garnish with pomegranate seeds and coriander leaves. Serve chilled.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• With less oil: brush the slices with oil and bake at 200°C for 15-18 minutes instead.
• Can be made a day ahead; keep covered in the fridge.

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