Recipe courtesy of Kargi Gogo.
Directions for: Badrijani
Ingredients
4 large eggplants
3 cups walnut halves or pieces, shelled
4 cloves garlic
3 tsp red wine vinegar
cup water
3 Tbsp vegetable oil (preferably sunflower)
Tbsp kosher salt
1 Tbsp ground coriander seed
Tbsp blue fenugreek
Tbsp marigold flowers, crushed
vegetable oil, for cooking (preferably sunflower)
50 - 60 pomegranate seeds
fresh parsley, chopped
Directions
1. Cut off the tops and bottoms off the eggplant then slice in half through the flesh (not through the skin). Place the half eggplant on the cutting board so that the skin is facing up. Cut each half into slices slightly thicker than 1/4 inch; you should be able to get 4-5 slices per half.
2. Place the cut slices on baking sheets and lightly salt. Cover each sheet with paper towels and place something heavy on top to press out the bitter juices. Leave them for a few hours. Then, using paper towels, press as much moisture as possible out of the eggplant.
3. Next make the pure by combining walnuts, garlic, vinegar, water, oil, salt and spices in a food processor until smooth.
4. To cook the eggplant, cover the bottom of a large non-stick griddle or skillet with vegetable oil and heat over medium-high. Place the strips of eggplant in the skillet, cooking for 4-5 minutes each side or until golden brown. Remove and cool to room temperature.
5. Spread a small amount of the pure on each strip of cooked eggplant and roll up. Garnish with pomegranate seeds and parsley.
See more: Nuts, Vegetables, Vegetarian