This appetizer is served cold and goes very well with Hachapuri and Georgian cheese – Sulguni. From experience I’ve discovered that for those who have not tried Georgian cuisine before, this dish might be a hit or miss. I personally love it, as it is very filling, yet vegetable based and without dairy.
What you will need:
2 medium eggplants
1 cup of walnuts
Small bunch of cilantro
1 garlic clove
½ red onion
1 tsp Uckho Suneli (Georgian spices, mostly sold at Russian stores)
¼tea spoon Adjika (also sold at Russian stores)
Cooking olive oil for frying eggplants
¼ cup of fresh pomegranate seeds if you have them
Slice eggplants lengthwise in 1/3 inch slices (1/2 cm), sprinkle with salt and fry in olive oil on medium heat from both sides until golden brown and soft. Place on a plate covered with paper towel, so that the extra oil drains.
Place walnuts in food processor, with chopped onions and garlic. Add ¼ cup of boiling water and start processing until everything turns into very smooth, light beige paste. Remove from processor, add spices and salt and mix well.
With small tea spoon start covering eggplant slices with the walnut stuffing and fold them or roll them. Cover the top part with a bit of walnut paste as well. Sprinkle the top with finely chopped cilantro and pomegranate seeds.