Georgian-Style Aubergine & Walnut Rolls
This Georgian-style aubergine is an absolute dream. For your take on nigvziani badrijani, you'll bake aubergine slices before stuffing them with walnut and roasted garlic. Roll tight and serve over spicy tomato bulgur wheat.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient
Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Trim the green stalk[s] off your aubergine[s] and slice, lengthways into approx. 1cm thick slices
Add the aubergine slices to a baking paper-lined baking tray (or two!), then drizzle with olive oil and season with salt
Tip: Try to spread the aubergine slices out as much as you can!
Put the tray[s] in the oven for 15 min or until the aubergine is tender
Once cooked, remove from the oven and set aside to cool
Peel and finely chop your shallot[s]
Combine half the chopped shallot (save the rest for later!) with your white wine vinegar and a pinch of salt and sugar
Give everything a good mix up – this is your quick-pickled shallot
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat
Once hot, add your walnuts and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Add the toasted walnuts to a food processor (reserve the pan!) and grind until very fine
Tip: No food processor? Bash the walnuts in a pestle & mortar until very fine!
Combine the ground walnuts and ground paprika in a small bowl with your roasted garlic paste, a pinch of salt and pepper and 2 1/2 tbsp [3 3/4 tbsp] [5 tbsp] cold water – this is your walnut filling
Return the reserved pan to a medium-high heat with a drizzle of olive oil
Once hot, add the remaining diced shallot, tomato paste, chilli flakes (can't handle the heat? Go easy!) ground coriander and bulgur wheat
Add your vegetable stock mix with 400ml [520ml] [750ml] boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 15 min or until tender – this is your spicy bulgur
Once the aubergine slices are cool enough to handle, spread the walnut filling on each slice, then roll up the aubergine so the filling is encased – these are your Georgian-style aubergine rolls
Chop your coriander finely, including the stalks
Combine your mayo and most of the chopped coriander (save some for garnish!) in a small bowl with a splash of cold water and a pinch of salt – this is your coriander mayo
Serve the Georgian-style aubergine rolls over the spicy bulgur
Garnish with the quick-pickled shallot and the reserved chopped coriander
Drizzle over your pomegranate molasses and coriander mayo
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame, gluten, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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