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Badrijani with walnuts
50 min · 4 servings
Ingredients
eggplant
2 pcswalnuts
150 ggarlic
3 clovecilantro
0.5 bunchwine vinegar
1 tbspkhmeli-suneli
1 tspvegetable oil
5 tbsppomegranate
0.5 pcssalt
to tasteHow to cook
1
Eggplants
Slice the eggplants lengthwise 5 mm thick, salt them and leave for 15 minutes. Pat dry with a paper towel.
2
Frying
Fry the slices in the oil for 2–3 minutes per side until soft and golden. Lay them on paper towels and let cool.
Damp eggplant makes the oil spit — dry it well first.
3
Filling
Blend the walnuts, garlic, half the cilantro, khmeli-suneli, vinegar and salt, adding 3–4 tbsp of warm water, into a thick paste.
4
Rolls
Spread each slice with a thin layer of filling and roll it up.
5
Serving
Arrange the rolls on a platter and sprinkle with pomegranate seeds and the remaining cilantro. Done!
Cook it step by step, with a timer, in the app