Badrijani (Eggplant Rolls with Walnut Filling) - The Local Palate

Name: Badrijani (Eggplant Rolls with Walnut Filling) - The Local Palate
Ingredients: 1 teaspoon chili powder; 1 teaspoon coarse salt; 3 whole medium-sized eggplants*; 2 tablespoons olive oil for brushing, plus another 2 teaspoons for sautéing; 1 small yellow onion, diced; 1 3⁄4 cups walnut pieces; 3 garlic cloves, peeled; 1⁄4 cup chopped fresh cilantro; 2 teaspoons blue fenugreek; 2 teaspoons white wine vinegar; 1⁄2 teaspoon kosher salt; 1⁄4 cup fresh pomegranate arils; Cilantro leaves and more pomegranate arils for garnish; *Note: The larger the eggplant, the more seeds you will be contending with. A medium-sized eggplant with fewer seeds will make the roll sturdier.

thelocalpalate.com

Iryna Tarasenko of Keipi shares a recipe for traditional Georgian badrijani: eggplant rolls with walnut filling topped with pomegranate arils

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Ingredients

1 teaspoon chili powder
1 teaspoon coarse salt
3 whole medium-sized eggplants*
2 tablespoons olive oil for brushing, plus another 2 teaspoons for sautéing
1 small yellow onion, diced
1 3⁄4 cups walnut pieces
3 garlic cloves, peeled
1⁄4 cup chopped fresh cilantro
2 teaspoons blue fenugreek
2 teaspoons white wine vinegar
1⁄2 teaspoon kosher salt
1⁄4 cup fresh pomegranate arils
Cilantro leaves and more pomegranate arils for garnish
*Note: The larger the eggplant, the more seeds you will be contending with. A medium-sized eggplant with fewer seeds will make the roll sturdier.