Georgian Eggplant Rolls

Name: Georgian Eggplant Rolls
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium eggplant; 3 cloves garlic; 6 tbsp water; 1 cup chopped walnuts; 1 tsp ground coriander; 2 tsp red wine vinegar; 1 tsp cayenne; as needed salt; as needed olive oil

Ryan Goodwin @cook_3814251

San Francisco, California

Watching Parts Unknown this past weekend, I was really intrigued by this Georgian dish (country, not the state). Decided to do some hunting and piece this together.

Ryan Goodwin @cook_3814251

San Francisco, California

Watching Parts Unknown this past weekend, I was really intrigued by this Georgian dish (country, not the state). Decided to do some hunting and piece this together.

Saved

Ingredients

30 mins

4 servings

2medium eggplant
3 clovesgarlic
6 tbspwater
1 cupchopped walnuts
1 tspground coriander
2 tspred wine vinegar
1 tspcayenne
as neededsalt
as neededolive oil

Saved

Steps

30 mins

1

Slice eggplant to about 1/4". Salt both sides of the eggplant slices and lay them out on paper towels. Let them sit for about 30 minutes as you prepare the filling.
2

Combine garlic and water in a food processor and process until the garlic is pretty finely dispersed in the water. Remove this garlic liquid to a bowl.
3

Now toss the walnuts in the food processor and chop to a sand-like consistency.
4

Add the walnuts to the garlic liquid and add the vinegar and cayenne. Mix well and season to taste. Feel free to play with the spicy, salty, tangy balance to your liking.
5

Place a large nonstick pan over medium heat. Add a good amount of olive oil.
6

When the oil is nice and hot, start browning your eggplant slices on both sides. You'll end up needing to add oil continuously because eggplant tends to soak up a crazy amount of oil as it cooks. Transfer the cooked eggplant slices to a paper towel lined plate as they're finished cooking. The paper towels will soak up some of that oil.
7

Once the slices are cooled, one by one, spread a layer of walnut paste on each slice, and roll it up gently. I applied a layer of paste about as thick as i would use on a peanut butter sandwich.
8

Arrange the eggplant rolls on a platter and garnish with cilantro or pomegranate.