Badrijani is a Georgian meze classic made by frying thin slices of aubergine and rolling them tightly around a walnut and garlic paste. Slicing the aubergine thin without tearing it takes a careful hand, so it helps to have a few extra slices ready on your first attempt.
Salt the thinly sliced aubergine and let it sit in a colander for 20 minutes, then pat dry with paper towel.
Blend the walnuts with the garlic, vinegar and water in a food processor until smooth, and season with salt.
Heat the oil in a pan and fry the aubergine slices for 8 minutes until golden on both sides, then drain on paper towel.
Spread a spoonful of walnut paste on each aubergine slice and roll tightly, then garnish with pomegranate seeds and serve.
Salt the aubergine and let it sit for 20 minutes first, or it will soak up too much oil while frying. Do not thin the walnut paste too much, or it will squeeze out while rolling. Allergens: contains tree nuts (walnut).
Adding a few drops of pomegranate molasses to the walnut paste gives it a tangier, livelier flavour; reducing the salt by a pinch keeps the balance.
Admin DadaGastro · verified in test kitchenSarma 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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