georgian

Nigvziani Badrijani Eggplant Rolls With Walnut Garlic Filling

Name: Nigvziani Badrijani Eggplant Rolls With Walnut Garlic Filling
Yield: 1 serving
Cuisine: georgian
Ingredients: 230 g eggplant, sliced lengthwise; 62 g walnuts, finely chopped; 18 g sunflower oil; 8 g garlic, minced; 12 g cilantro, chopped; 10 g white wine vinegar; 29 g warm water; 1 g ground coriander; 2 g salt

This pan-fried dish pairs eggplant, sliced lengthwise with walnuts, finely chopped, garlic, minced and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

27 g Carbohydrates

59 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

230g eggplant, sliced lengthwise 57 kcal
62g walnuts, finely chopped 405 kcal
18g sunflower oil 159 kcal
8g garlic, minced 12 kcal
12g cilantro, chopped 4 kcal
10g white wine vinegar 8 kcal
29g warm water 0 kcal
1g ground coriander 3 kcal
2g salt 0 kcal

Cooking instructions

eggplantsalt
Slice eggplant lengthwise into thin strips. Salt lightly and let sit 10 minutes; pat dry.
eggplantsunflower oil
Pan-fry eggplant in oil over medium-high heat until tender and browned on both sides, 2-3 minutes per side. Drain on paper towel.
walnutsgarliccilantrowhite wine vinegarground coriandersalt
Grind or finely chop walnuts. Mix with garlic, cilantro, vinegar, ground coriander, and a pinch of salt.
warm water
Add warm water a little at a time until the mixture becomes a spreadable paste.
eggplantwalnuts
Spread a thin layer of walnut paste on each eggplant strip and roll up.
cilantro
Serve at room temperature, garnished with extra cilantro if desired.