Georgian Eggplant Rolls With Walnut and Herb Filling

These look like Italian involtini, but the filling is unique and typically Georgian: pureed walnuts perfumed with fresh herbs (parsley and cilantro), garlic and vinegar. When pomegranates are in season, add fresh pomegranate seeds for crunch and flavor. I got this recipe from Marina Toporiya, a Georgian cook who used to own a modest restaurant in downtown Tel Aviv, where she turned out wonderful and unusual dishes from the old country.

Makes 12 to 14 rolls

For the eggplants

Unbleached all-purpose flour, for dredging
Salt
Vegetable oil for frying
2 to 3 eggplants, very thinly sliced lengthwise (you should have about 14 long, thin slices)

For the filling

12 ounces (350 g) walnuts
2 garlic cloves, crushed
1 onion, roughly chopped
1 teaspoon (or less) cayenne pepper
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper flakes
½ teaspoon sweet paprika
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
¼ cup white wine vinegar
2 tablespoons water
Salt
Seeds from ½ pomegranate (optional)

1) Prepare the eggplants Put some flour in a shallow bowl and season with salt.

2) Heat a frying pan over medium heat and coat with a ½-inch (1½-cm) layer of vegetable oil. Dip each slice of eggplant into the flour mixture, then put in the pan, being careful not to crowd the pan (work in batches, if necessary). Fry the slices for about 2 minutes per side, until lightly browned. Transfer to a paper towel–lined plate and allow to cool.

3) Prepare the filling Put the walnuts, garlic, onion, cayenne, turmeric, red pepper flakes, paprika, parsley, cilantro, vinegar, water and salt in a food processor and puree until smooth. Transfer to a bowl and stir in the pome¬granate seeds (if using).

4) Spread a heaping spoonful of the filling on a fried eggplant slice and roll up the slice tightly. Place, seam-side down, on a plate and continue with the remaining filling and eggplants. Serve promptly.

TIP

Certain eggplants, especially those with lots of seeds, tend to be bitter. To get rid of the bitterness, sprinkle the sliced eggplants with coarse salt and set in a colander for an hour. Wash, pat dry with paper towels and fry as directed.

Excerpted from JEWISH SOUL FOOD by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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