Eggplant Rolls with Walnuts - Badrijani Nigvzit

This is a vegan/vegetarian delight of rolled Eggplants layered with walnut sauce and garnished with ruby pomegranate seeds. It is a big classic of Georgian cuisine common at every supra (table), where it is served with other vegetable (pkhali) side dishes and appetizers.

Ingredients for Eggplant Rolls with Walnuts (Nigvziani Badrijani)
(Makes 22-24 eggplant rolls)
5 or 6 small eggplants (about 31/2 pounds total weight)
Coarse salt
1/2 cup sunflower or canola oil, plus additional as needed
2 cups walnuts
4 or 5 garlic cloves, peeled
1/3 cup lukewarm water
2 teaspoons ground marigold
2 teaspoons ground blue fenugreek
2 teaspoons ground coriander seed
1/2 teaspoon hot red ground pepper or cayenne
2 to 3 tablespoons distilled white vinegar
½ cup pomegranate seeds

Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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