Stuffed vegetables and leaf rolls
Badrijani is a classic Georgian appetizer made by frying thin slices of eggplant, filling them with a garlicky walnut paste, and rolling them up tightly. Slicing the eggplant thinly without tearing it takes care, so it helps to set aside a few extra slices for a first attempt.
Salt the thinly sliced eggplant and let it sit in a colander for 20 minutes. Pat dry with paper towels.
Process the walnuts with the garlic, vinegar, and water until smooth, then season with salt.
Heat the cooking oil in a skillet and fry the eggplant slices for 8 minutes, until golden on both sides. Drain on paper towels.
Spread 1 spoonful of walnut paste on each eggplant slice and roll it up tightly. Garnish with pomegranate seeds and serve.
Salt the eggplant and let it sit for 20 minutes before cooking; otherwise, it may absorb too much oil while frying. Do not thin the walnut paste too much, or it may spill out while rolling. Allergen: contains tree nuts (walnuts).
Sarma tekniği ilk seferde biraz zorladı, 8 dilimden 2'si elimde yırtıldı, ama kalan 6 tanesi görünüş olarak da tat olarak da tam bir şölendi.
Patlıcanı tarifte önerildiği gibi 20 dakika tuzlayıp kuruladım, kızartırken gerçekten çok daha az yağ çekti; ceviz ezmesine editör notundaki gibi nar ekşisi eklemem tadı bir üst seviyeye taşıdı.
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