Eggplant Rolls with Walnuts Spices and Herb Filling Georgian Style
Ingredients
- • 1 1/3 cups toasted walnut halves or pieces
- • 1/3 cup packed cilantro leaves
- • 1/3 cup packed basil leaves
- • 1/3 cup packed parsley leaves
- • 1 teaspoon of each, fenugreek and coriander, crushed
- • 1/2 teaspoon hot paprika or ground cayenne pepper
- • 1/4 teaspoon ground turmeric or saffron threads
- • 1 tablespoon red wine or sherry vinegar
- • 2 large garlic cloves, minced
- • Kosher salt and freshly ground black pepper, to taste
- • 4 whole medium eggplants, unpeeled, sliced lengthwise, about 1/4 inch thick, to get about 16 to 18 slices
- • Pure olive oil for roasting eggplant slices
Instructions
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