Georgian eggplant rolls

Georgian eggplant rolls are one of the most popular Italian dish. Which is known as Nigvziani badrijani. This dish is served cold as an appetizer, often as an accompaniment.

These are thin, fried brinjal slices, which are filled with walnut paste and walnut crushed and decorated with sesame seeds and peanut butter.

Ingredients.......

2 eggplants

1 garlic clove

50 grams walnuts

Few crushes walnuts

4-5 tablespoons chopped fresh parsley

3 tablespoons mayo

Salt

Black pepper

Olive oil

Sesame seeds

Peanut butter

Preparations......

Wash eggplants, cut off and discard stems. On a cutting board, using a mandoline or sharp knife, slice each eggplant lengthwise in long pieces, ½-inch thick. Sprinkle eggplant slices with Kosher salt and place in a large colander to drain for 15 to 20 minutes. Discard liquid.

Preheat the oven to 400F. Place sliced eggplants onto a baking sheet, drizzle with olive oil, and season pepper both sides, here no need to add salt.

Bake for 20-25 minutes or until golden brown. Remove from the oven and allow them to cool down.

In a bowl, mix chopped walnuts, walnut crumbles, parsley, grated garlic, mayo, and season with salt and pepper.

Place a spoonful of the mixture onto the cooked eggplant slice and roll it loosely without giving pressure. Finish one by one and place another serving plate.

Sprinkle fried sesame seeds and mayo in top, enjoy your delicious appetizer.

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