Eggplant Rolls with Pomegranate
Description
A delicious appetizer for any gathering. Below I will tell you more in detail, serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants, cut off the stem and the top. Slice into pieces half a centimeter thick. Salt and let stand for half an hour.
- 3
Step 3
Dry-roast the walnuts in a dry skillet, then grind them in a meat grinder.
- 4
Step 4
Wash the herbs, pat dry, and chop finely. Add minced garlic, salt, pepper, and coriander.
- 5
Step 5
Combine the herbs and chopped walnuts. Season with khmeli-suneli and utskho-suneli, pour in the vinegar, and mix well.
- 6
Step 6
Pour in about 50-60 ml of water until the paste reaches a consistency similar to sour cream.
- 7
Step 7
Pat the eggplants dry with paper towels, then fry on both sides until golden brown. Place on a paper towel to absorb the excess oil.
- 8
Step 8
Place the filling of herbs and nuts along one edge and roll into a roll. Repeat until the ingredients are used up.
- 9
Step 9
Garnish the finished roll-ups with pomegranate seeds.
- 10
Step 10
Serve immediately or slightly chilled.