MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Rolls (Nigvziani Badrijani)
Categories: Nuts, Vegetables, Herbs, Chilies
Yield: 3 servings

1 1/2 c (7 oz.) walnuts
3 sm Garlic cloves
1/2 ts Coriander seeds
1/4 ts Ground fenugreek
1 1/2 ts + 2 tb kosher salt; divided
3 tb Cilantro; rough chopped
3 tb Fresh basil; rough chopped
1 tb Fresh mint; rough chopped
1 ts Fresh dill; rough chopped
1 tb Medium-hot red chile; fine
- chopped
7 sm Eggplants; stemmed, cut
- lengthwise in 1/2" slices
Oil for frying
2 tb Pomegranate seeds and/or
- additional chopped herbs
- for topping

Combine the walnuts, garlic, coriander seed, fenugreek,
1 teaspoon salt, cilantro, basil, mint, dill, chilli (if
using), ++ cup of water in the bowl of a food processor
and pulse until you have an even, spreadable paste. If
the mixture seems too dry, thin with up to 3 additional
tablespoons of water.

Sprinkle each eggplant slice with a little salt on both
sides and place in a large bowl for 30 minutes to draw
out some of the water. Drain the slices in a colander
and rinse well under cold running water. Squeeze each
slice carefully to remove excess liquid, then pat dry
with paper towels.

Line a baking sheet with several layers of dry paper
towels and set by the stove. In a large, deep skillet,
add enough oil to come up ++ inch and set over
medium-high heat. When the oil is hot (350+XF on a
deep-fry thermometer), add a single layer of eggplant
slices to the pan. DongCOt crowd them or the oil
temperature will drop and the eggplant will become
greasy. Fry until golden, 3-4 minutes per side, then use
tongs or a slotted metal spoon to transfer them to the
lined baking sheet. Continue frying the rest of the
slices in batches.

When the eggplant is cool enough to handle, spread a
tablespoon of the walnut paste onto each slice, then
roll them up up and transfer to a serving platter.
Sprinkle with pomegranate seeds, fresh herbs, and
additional salt if you like.

by Carla Capalbo

RECIPE FROM: https://www.saveur.com

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