Fried Eggplant Roll-Ups | James Beard Foundation

Name: Fried Eggplant Roll-Ups | James Beard Foundation
Ingredients: 5 narrow Asian eggplants, about 12 inches long; or 10 Asian eggplants, about 8 inches long; or 2 pounds Mediterranean eggplant; Sea salt as needed; 3/4 cup walnuts or walnut pieces; 2 minced garlic cloves; 1 teaspoon ground coriander; 1 teaspoon ground blue fenugreek, or 3/4 teaspoon powdered dried fenugreek plus 1/2 teaspoon ground fenugreek leaves; 1/2 teaspoon sea salt; Scant 1/4 teaspoon powdered dried red chiles (optional); 1/2 cup minced fresh coriander; 1/2 cup minced fresh mint; 3 trimmed and finely chopped scallions; 1 tablespoon white wine vinegar or fresh lemon juice; About 3 tablespoons sunflower or extra virgin olive oil

www.jamesbeard.org

"These succulent roll-ups, or badrigiani, are one of the treasures of the Georgian table. Strips of fried eggplant are coated with spiced walnut paste and rolled up. They’re best if made an hour or...

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Ingredients

5 narrow Asian eggplants, about 12 inches long; or 10 Asian eggplants, about 8 inches long; or 2 pounds Mediterranean eggplant
Sea salt as needed
3/4 cup walnuts or walnut pieces
2 minced garlic cloves
1 teaspoon ground coriander
1 teaspoon ground blue fenugreek, or 3/4 teaspoon powdered dried fenugreek plus 1/2 teaspoon ground fenugreek leaves
1/2 teaspoon sea salt
Scant 1/4 teaspoon powdered dried red chiles (optional)
1/2 cup minced fresh coriander
1/2 cup minced fresh mint
3 trimmed and finely chopped scallions
1 tablespoon white wine vinegar or fresh lemon juice
About 3 tablespoons sunflower or extra virgin olive oil