Recipe for Georgian Stuffed Eggplant Rolls.
Regular black eggplants are the best choice for this recipe. A good eggplant is light as a feather and dark as the night. Pomegranate molasses is available at Whole Foods, Middle Eastern and Eastern European markets and online. You can use red wine vinegar as a substitute. Fenugreek is a spice that's available in specialty markets and online.
INGREDIENTS 3 regular eggplants Kosher salt 1/4 cup corn oil 1 1/4 cup walnuts 3 garlic cloves 1/2 cup chopped cilantro 2 tbsp. chopped mint 1/2 serrano pepper, seeded and chopped 3 tbsp. pomegranate molasses (or red wine vinegar) 1/4 tsp. fenugreek (optional) Pinch of turmeric 2 tbsp. pomegranate seeds for topping DIRECTIONS FOR SIX SERVINGS 1. Peel eggplants and slice lengthwise into 1/4-inch thick slices. Arrange in a colander and sprinkle each layer with kosher salt. Let eggplant stand in the colander over a large bowl (to catch drippings) for a half hour as the salt helps get rid of its slight bitterness. Wash under running water and dry with paper towels. 2. Preheat oven to 425 degrees. Spray two large baking sheets with oil. Arrange eggplant slices on baking sheets in one layer and brush oil on both sides of each slice. Roast in the oven for 12 minutes, switching tray locations in the oven after six minutes, until slices are golden brown on the bottom. Flip slices and roast for another 12 minutes until slices are golden brown on both sides. Make sure not to burn the slices, and adjust oven temperature if eggplant browns too quickly. Remove from oven and let cool on a rack. 3. Put walnuts, garlic, herbs, pepper, pomegranate molasses, spices and salt to taste in the bowl of a food processor and pulse to a paste. Taste and adjust salt, add more pomegranate molasses if you want more acidity, or a little water if the paste is too thick, 4. When eggplant has cooled down, spread a thin layer of the walnut paste on each slice, roll it up and transfer to a serving platter. Sprinkle with pomegranate seeds and serve.
By Vered Guttman