Recipe Tip: Georgian-Style Stuffed Aubergines
Top Recipe for 4 Persons. All ingredients and tips for getting it right. These Georgian-style stuffed aubergines, known as Badrijani Nigvzit, are just too good to pass up. And they are vegetarian, too!
- 3aubergine, preferably longer Asian aubergine
- 1onion, diced
- 150 gwalnuts, roasted
- 1 teaspoon(s)blue fenugreek, roasted
- 2 teaspoon(s)coriander seeds, roasted
- 6saffron threads
- 2 clove(s)garlic
- fresh chillies, seeds removed (to taste)
- 1 stalk(s)coriander
- 50 mlred wine vinegar
- 60 mlwater or stock
- splash(es)olive oil
- ½pomegranate, seeds removed
Step 1Fry the onion in a little oil until translucent. Blend the nuts, spices, salt, garlic, chillies and coriander (reserve some for garnishing) in a food processor into a paste.
Step 2Add the vinegar and water or stock and mix well.
Step 3Leave to infuse in the fridge for at least four hours, or better still overnight.
Step 4Preheat the oven to 220 °C.
Step 5Cut the aubergine lengthwise into slices about 5mm thick.
Step 6Brush with a little olive oil, salt and bake in the oven until they are soft and have taken on some colour, but have not yet fallen apart.
Step 7Spread a thin layer of the nut paste on each slice and roll them up. Layer in a pan, and warm briefly in the oven.
Step 8Sprinkle with chopped coriander and pomegranate seeds and serve.
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