Georgian Eggplants: Preparing for Winter with a Tasty Appetizer! 🍆

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

Slice the 2 medium eggplants into thin strips.

Sprinkle salt over the eggplant slices and let them sit for 30 minutes to draw out moisture.

Rinse the eggplant slices under cold water and pat them dry with paper towels.

Heat 1/4 cup of olive oil in a 12-inch skillet over medium heat until shimmering.

Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side.

Remove the fried eggplant and drain on paper towels to absorb excess oil.

In a mixing bowl, combine 1 cup crushed walnuts, 3 minced garlic cloves, 1/2 cup chopped fresh herbs (parsley and cilantro), 2 tablespoons vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper.

Mix the ingredients until well combined to create the filling.

Spread a layer of the walnut mixture on each eggplant slice.

Roll up each eggplant slice tightly and secure with a toothpick if needed.

Arrange the stuffed eggplant on a serving platter.

Garnish with 1/2 cup pomegranate seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens