Subj : Eggplant - 07
To   : All
From : Dave Drum
Date : Mon Aug 15 2022 10:57:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Rolls (Nigvziani Badrijani)
 Categories: Nuts, Vegetables, Herbs, Chilies
      Yield: 3 servings
 
  1 1/2 c  (7 oz.) walnuts
      3 sm Garlic cloves
    1/2 ts Coriander seeds
    1/4 ts Ground fenugreek
  1 1/2 ts + 2 tb kosher salt; divided
      3 tb Cilantro; rough chopped
      3 tb Fresh basil; rough chopped
      1 tb Fresh mint; rough chopped
      1 ts Fresh dill; rough chopped
      1 tb Medium-hot red chile; fine
           - chopped
      7 sm Eggplants; stemmed, cut
           - lengthwise in 1/2" slices
           Oil for frying
      2 tb Pomegranate seeds and/or
           - additional chopped herbs
           - for topping
 
  Combine the walnuts, garlic, coriander seed, fenugreek,
  1 teaspoon salt, cilantro, basil, mint, dill, chilli (if
  using), ++ cup of water in the bowl of a food processor
  and pulse until you have an even, spreadable paste. If
  the mixture seems too dry, thin with up to 3 additional
  tablespoons of water.
  
  Sprinkle each eggplant slice with a little salt on both
  sides and place in a large bowl for 30 minutes to draw
  out some of the water. Drain the slices in a colander
  and rinse well under cold running water. Squeeze each
  slice carefully to remove excess liquid, then pat dry
  with paper towels.
  
  Line a baking sheet with several layers of dry paper
  towels and set by the stove. In a large, deep skillet,
  add enough oil to come up ++ inch and set over
  medium-high heat. When the oil is hot (350+XF on a
  deep-fry thermometer), add a single layer of eggplant
  slices to the pan. DongCOt crowd them or the oil
  temperature will drop and the eggplant will become
  greasy. Fry until golden, 3-4 minutes per side, then use
  tongs or a slotted metal spoon to transfer them to the
  lined baking sheet. Continue frying the rest of the
  slices in batches.
  
  When the eggplant is cool enough to handle, spread a
  tablespoon of the walnut paste onto each slice, then
  roll them up up and transfer to a serving platter.
  Sprinkle with pomegranate seeds, fresh herbs, and
  additional salt if you like.
  
  by Carla Capalbo
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You are far too smart to be the only thing standing in your way.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.