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| + | ====== Nigvziani Badrijani ====== | ||
| + | (Makes 10-12 eggplant rolls) | ||
| + | |||
| + | == Rolls == | ||
| + | * 2 small eggplants | ||
| + | |||
| + | == Filling == | ||
| + | * 2 tsp salt | ||
| + | * 1 cup walnuts | ||
| + | * 2 garlic cloves, peeled | ||
| + | * 1/4 cup lukewarm water | ||
| + | * 1 tbsp chmeli suneli | ||
| + | * 2 tbsp white wine vinegar | ||
| + | |||
| + | == Garnish == | ||
| + | * ½ cup pomegranate seeds | ||
| + | * parsley | ||
| + | |||
| + | Peel off a small strip on opposite sides of each eggplant, then cut lengthwise into 2-3 mm slices. Shallow fry in oil until lightly brown (don't overdo it otherwise they' | ||
| + | |||
| + | In a food processor, mix the walnuts, salt and garlic, blend until you get a coarse sand consistency. Add the rest of the ingredients, | ||
| + | |||
| + | Put a portion of the filling at the wider end of each eggplant slice and roll them up. Garnish with pomegranate seeds and parsley. | ||