Georgia's rich culinary tradition is often overlooked, This small country on the eastern coast of the Black Sea was an important node on the Silk Road, which explains the similarities it shares with Persian cuisine.
Georgia's rich culinary tradition is often overlooked, This small country on the eastern coast of the Black Sea was an important node on the Silk Road, which explains the similarities it shares with Persian cuisine.
In Georgia, the concept of hospitality is deeply intertvvined with its food culture. Supras are traditional multi-course feasts that unite families and friends in moments of celebrations as well as mourning, No supra would be complete without these boldly flavoured aubergine rolls, They are a great way to take a first bite of the country's culinary heritage.
ACTIVE TIME 1 hour 5 minutes
TOTAL TIME 1 hour 30 minutes
SERVES 6-8
INGREDIENTS
- 3 aubergines, about 900g (2Ib)
- 1¾ tsp salt
- 150g (5½oz) walnuts
- 3 large garlic cloves
- 1 tsp khmeli suneli (see Note, below)
- 2 tbsp white wine vinegar
- 100ml (6½ tbsp) vegetable (or olive) oil for frying
- a few sprigs of coriander
- 20g (¾oz) pomegranate seeds
METHOD
- Trim the aubergines and cut them lengthwise into 5mm (¼in) slices. The outermost slices won't make good rolls but can be fried and eaten as a chef's treat to taste the filling. Season the slices with 1 teaspoon of the salt and place in a colander in the sink to draw out excess moisture (the aubergine will absorb less oil in the pan as a result).
- In a small food processor, finely grind the walnuts, peeled garlic, khmeli suneli and remaining ¾ teaspoon salt. Add the vinegar and 100ml (6½ tablespoons) of water and blend to a spreadable paste.
- Heat 2 tablespoons of the oil in a frying pan and line a cooling rack with kitchen paper. Pat the aubergine slices dry, then fry them in batches until golden (2-3 minutes each side), adding more oil if the pan runs dry. Transfer to the paper-lined rack and continue with the rest.
- Meanwhile, trim and discard the lower stems of the coriander and finely chop the rest. Once the aubergine slices have cooled a little, pat them again with kitchen paper to remove the excess oil. Spread a large teaspoon of the walnut mixture over each slice, roll it up and arrange on a platter. Sprinkle with the chopped coriander and pomegranate seeds and serve at room temperature.
Note: Khmeli suneli is a Georgian spice mix made with difficult-to-find ingredients including blue fenugreek, summer savory, and ground marigold petals. Good-quality khmeli suneli is available online and in speciality spice stores. For a similar flavour, combine 1/a tsp dried dill, 1/a tsp dried marjoram, 1/a tsp dried mint, 1/a tsp dried parsley, 1/a tsp dried tarragon, 1/a tsp ground coriander, 1/a tsp chilli powder, and 1/a tsp ground fenugreek.
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