Zrób autentyczne gruzińskie Badrijani dzięki temu prostemu przepisowi

Directions

1. Wash and dry eggplants. Remove the ends from each eggplant and carefully slice lengthwise into 1/4" inch slices. Arrange on a baking sheet and sprinkle generously with salt. Set aside for 30 minutes to allow the salt to withdraw the moisture from the eggplants.

2. Meanwhile, using a blender, blend the walnuts until they look like moist sand. Once blended, transfer to a medium-sized bowl. Season with adjika and svanetian salt. Add in cilantro and mix as you slowly add in the water until it reaches the consistency of hummus, smooth and creamy. Cover with plastic wrap and refrigerate.

3. Pat the eggplant slices dry with a paper towel.

4. In a large skillet, over medium heat, heat 2 tbsps of olive oil. When the oil is ready, add in the eggplant slices. You will need to work in batches as you don't want to overcrowd the skillet. Fry the eggplants until softened and golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined baking sheet and allow to cool.

5. Once cool, spread a tablespoon of walnut paste evenly onto an eggplant slice. Roll up into a spiral and repeat with the remaining eggplant slices.

6. Garnish with pomegranate seeds and serve.