Eggplant Rolls with Walnuts - Badrijani Nigvzit
This is a vegan/vegetarian delight of rolled Eggplants layered with walnut sauce and garnished with ruby pomegranate seeds. It is a big classic of Georgian cuisine common at every supra (table), where it is served with other vegetable (pkhali) side dishes and appetizers.
Ingredients for Eggplant Rolls with Walnuts (Nigvziani Badrijani)
(Makes 22-24 eggplant rolls)
5 or 6 small eggplants (about 31/2 pounds total weight)
Coarse salt
1/2 cup sunflower or canola oil, plus additional as needed
2 cups walnuts
4 or 5 garlic cloves, peeled
1/3 cup lukewarm water
2 teaspoons ground marigold
2 teaspoons ground blue fenugreek
2 teaspoons ground coriander seed
1/2 teaspoon hot red ground pepper or cayenne
2 to 3 tablespoons distilled white vinegar
½ cup pomegranate seeds
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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How to Make Green Beans with Cilantro-Walnut Sauce | Julia at Home
Julia makes green beans with a cilantro-walnut based pesto sauce.
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Shrimp and Broccoli in Garlic Sauce 蒜香西兰花炒虾
Hi everyone! Please try the garlic sauce to make this dish and many more. It's easy to make and tastes delicious. Thank you!
大家好!请试试这蒜香调料,也可以用来做其他菜。谢谢!
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