Eggplant rolls with pistachios
Serves 4-5 | Preparation & cooking time 1,5 hours
These eggplant rolls are inspired by Georgian eggplant rolls; Nigvziani badrijani, which are filled with a paste made of walnuts, garlic, herbs (like cilantro and fenugreek), vinegar and water and garnished with pomegranate seeds. I added meat and substituted the walnuts with pistachios. Because of the meat I served these rolls as a hot main course instead of a hot/cold appetizer.
Preparation
Rinse and discard the stems of the eggplants and cut them into thin (0,8–1,0 cm) longitudinal slices. Lay the pieces on a piece of parchment paper, sprinkle the fruit with a generous amount of finger salt/coarse salt, let sit for 30-45 minutes (until clear droplets/dribbles appear on top), rinse well and pat dry before cooking. The salt removes excess moisture, breaks the plant cells and softens the texture. Present-day eggplants are seldom bitter but soaking removes the hypothetical bitterness as well.
Set the oven to +225°C (430°F/gas mark 7, no fan). Place the eggplant pieces on top of parchment paper on a baking sheet. Sprinkle black pepper on top, drizzle with olive oil and cook/baste in the oven for ~25 minutes or until nicely browned and partially crispened.
Instructions
Prepare the filling while the eggplants are soaking and cooking.
Mince the garlic. Brown the minced meat on a skillet/frying pan on high heat in olive oil (10-15 minutes). Add the minced garlic and cook for a couple of minutes more and set aside. Rinse and chop the herbs. Grind the pistachios in a mixer, blender or mortar. Mix the herbs, pistachios, white wine vinegar, dried coriander, fenugreek, cayenne pepper and salt to taste with the lukewarm meat and garlic. Add hot water until the mixture is moist but not wet.
Line a rectangular oven dish with parchment paper. Place a generous amount of filling on top of the cooked eggplant pieces. Form rolls by turning the edges on top and flipping the bundles. Place the rolls next to each other in rows and tuck the rest of the filling in between. Warm the rolls in the oven for 10-15 minutes.
Roll and press the pomegranate gently on the floor or between your hands to loosen the seeds. Halve the fruit and tap the bottoms of the halves with a wooden spatula to drop/release the seeds. Garnish the rolls with pomegranate seeds and serve them steaming hot.
Serves 4-5 | Preparation & cooking time 1,5 hours
These eggplant rolls are inspired by Georgian eggplant rolls; Nigvziani badrijani, which are filled with a paste made of walnuts, garlic, herbs (like cilantro and fenugreek), vinegar and water and garnished with pomegranate seeds. I added meat and substituted the walnuts with pistachios. Because of the meat I served these rolls as a hot main course instead of a hot/cold appetizer.
Eggplants
600-700 g (2 medium-sized) eggplants
2-3 handfuls of finger salt/coarse salt to prepare/soak the eggplants (recommended in terms of silkier texture)
4-5 tblsp ev olive oil
A pinch of black pepper
Preparation
Rinse and discard the stems of the eggplants and cut them into thin (0,8–1,0 cm) longitudinal slices. Lay the pieces on a piece of parchment paper, sprinkle the fruit with a generous amount of finger salt/coarse salt, let sit for 30-45 minutes (until clear droplets/dribbles appear on top), rinse well and pat dry before cooking. The salt removes excess moisture, breaks the plant cells and softens the texture. Present-day eggplants are seldom bitter but soaking removes the hypothetical bitterness as well.
Set the oven to +225°C (430°F/gas mark 7, no fan). Place the eggplant pieces on top of parchment paper on a baking sheet. Sprinkle black pepper on top, drizzle with olive oil and cook/baste in the oven for ~25 minutes or until nicely browned and partially crispened.
Ingredients / Filling
150 g peeled, unsalted pistachios -> ~300 ml when ground
120-150 g (600-700 ml) mixed fresh herbs; e.g. oregano, parsley, dill and cilantro
700 g (~730 ml) ground meat (beef, lamb or poultry; I used beef)
2 tblsp ev olive oil
7-9 cloves of garlic
6-7 teaspoons white wine vinegar
4 teaspoons dried cilantro (or 2-3 teaspoons dried coriander)
2 teaspoons fenugreek (or 1,5 teaspoons turmeric)
~2 teaspoons salt (to taste)
~1 teaspoon cayenne pepper (to taste)
200-250 ml hot water
Seeds of 1 pomegranate to garnish
Instructions
Prepare the filling while the eggplants are soaking and cooking.
Mince the garlic. Brown the minced meat on a skillet/frying pan on high heat in olive oil (10-15 minutes). Add the minced garlic and cook for a couple of minutes more and set aside. Rinse and chop the herbs. Grind the pistachios in a mixer, blender or mortar. Mix the herbs, pistachios, white wine vinegar, dried coriander, fenugreek, cayenne pepper and salt to taste with the lukewarm meat and garlic. Add hot water until the mixture is moist but not wet.
Line a rectangular oven dish with parchment paper. Place a generous amount of filling on top of the cooked eggplant pieces. Form rolls by turning the edges on top and flipping the bundles. Place the rolls next to each other in rows and tuck the rest of the filling in between. Warm the rolls in the oven for 10-15 minutes.
Roll and press the pomegranate gently on the floor or between your hands to loosen the seeds. Halve the fruit and tap the bottoms of the halves with a wooden spatula to drop/release the seeds. Garnish the rolls with pomegranate seeds and serve them steaming hot.
Last edited:
- and I have an absorbing magnet in my brain 
, stealing all your ideas like a spiritual parasite. Not.
). I'm waiting eagerly for your entry.
My daughter has had an ultrasound and is awaiting result. The consultant she saw thinks its probably a nodule/cyst. Fingers crossed...
