#georgiancuisine
#badrijani
#aubergine
#eggplant
#georgia
#appetizer
#starter
#brinjal
#pureveg
#uniquerecipe

Ingredients:
Eggplants 2

For the Walnut paste:
Walnuts 1cup
Garlic 3
Coriander powder 2 tbsp
Fenugreek powder 1/4 tsp
Chilli powder 1/2 tsp
Salt 1 tsp
Vinegar 2tbsp
Coriander leaves little
water little
Marigold powder 1 tbsp ( optional) if available.

1 onion to fry
some pomegranate seeds


Method:
1. Apply salt on Egg plants and keep for 30 minutes. This will remove any bitterness in the Eggplants
2. Wash and Squeeze eggplant pieces and fry them on a pan with little oil until both sides are fried and cooked.
3.Make a paste of above ingredients given under " walnut paste".
4. fry one chopped onion and mix with the paste ..add some pomegranate pearls .
5. Apply the paste on fried eggplant pieces and roll them.
6. Serve them chilled.


Note:
You can also add 1tsp Marigold powder if available. This is a common ingredient in Georgian Cuisine....
Since I didn't have Marigold powder, I have skipped it. Still the taste is amazing and fulfilling.

* It tastes best when served chilled....
* You can prepare filling and the eggplants day before and keep in fridge...


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