Ingredients with Measurements:
- 2 medium-sized eggplants
- 1 cup of walnuts, finely chopped
- 1/2 cup of fresh parsley, finely chopped
- 1/2 cup of fresh cilantro, finely chopped
- 1/2 cup of pomegranate seeds
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 1/4 cup of granulated sugar
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- A grill or grill pan
- A food processor
Step-by-step instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Cut the eggplants lengthwise into thin slices, about 1/4 inch thick.
3. Brush the eggplant slices with olive oil and season with salt and pepper.
4. Grill the eggplant slices for 2-3 minutes on each side, or until they are tender and have grill marks.
5. In a food processor, pulse the walnuts, parsley, cilantro, pomegranate seeds, red wine vinegar, sugar, coriander, cumin, salt, and pepper until they form a paste.
6. Spread a tablespoon of the walnut paste onto each eggplant slice and roll it up tightly.
7. Place the eggplant rolls on a serving platter and garnish with additional pomegranate seeds and fresh herbs.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- Makes 12-15 eggplant rolls
Nutritional information:
- Calories: 120 per serving
- Fat: 9g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- If you don't have pomegranate seeds, you can use dried cranberries or raisins instead.
- You can substitute the walnuts with almonds or pecans.
- If you don't have red wine vinegar, you can use apple cider vinegar or white wine vinegar.
Variations:
- You can add crumbled feta cheese to the walnut paste for a tangy flavor.
- You can use mint instead of cilantro for a fresh taste.
Tips and tricks:
- Make sure to slice the eggplants thinly and evenly for even cooking.
- You can make the walnut paste ahead of time and store it in the fridge for up to 3 days.
- If the eggplant slices are too thin, they may tear when rolling them up. Make sure they are thick enough to hold the filling.
Storage instructions:
- Store the eggplant rolls in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can reheat the eggplant rolls in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Arrange the eggplant rolls on a platter and garnish with fresh herbs and pomegranate seeds.
Garnishes:
- Fresh herbs, such as parsley, cilantro, or mint
- Pomegranate seeds
- Crumbled feta cheese
Pairings:
- Serve with a side of hummus or tzatziki for dipping.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the eggplant slices are sticking to the grill or grill pan, brush them with more olive oil.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing them.
Food history:
- Badrijani is a traditional Georgian dish made with eggplant and a walnut paste filling.
Flavor profiles:
- Savory, nutty, tangy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or a side dish.
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Region: Georgian