Savory & sauces
Georgian-Style Eggplant Rolls with Peanut-Garlic Filling
GULIANI's twist on the famous Georgian badrijani nigvzit. The classic uses walnuts; peanut butter makes the filling creamier and quicker to prepare.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Makes
- 4 servings
Ingredients
servings
Method
- Step 1: Slice the eggplants lengthwise into 0.5 cm strips, sprinkle with salt and leave for 15 minutes. Pat dry with paper towels.
- Step 2: Fry in oil on both sides until golden and soft — or brush with oil and bake at 200°C (400°F) for 15–20 minutes.
- Step 3: Drain on paper towels and let cool.
- Step 4: For the filling, mix the peanut butter, garlic, coriander, khmeli suneli and vinegar. Gradually add the warm water until you have a thick, spreadable paste. Season with salt.
- Step 5: Spread about 1 teaspoon of filling on each strip and roll it up.
- Step 6: Garnish with pomegranate seeds and chill for 30 minutes before serving.
