Stuffed Baked Eggplant Rolls with Nut Paste

1. 1 Eggplant≈ $4.33 per kg 220 g
2. 2 Walnutspack 150 g ≈ $4.00 35 g
3. 3 Garlic≈ $10.00 per kg 4 g
4. 4 Cilantropack 50 g ≈ $1.20 10 g
5. 5 Khmeli-suneli 2 g
6. 6 Vinegar 9% 6 ml
7. 7 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
8. 8 Sunflower oil 12 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice eggplant¹ lengthwise into 5–6 mm (¼-inch) thick planks, sprinkle with salt, and let sit for 10 minutes.

2. Pat slices dry with a paper towel, then fry in oil for 3–4 minutes per side until tender.

3. Blend walnuts², garlic³, cilantro⁴, hmel-suneli (a Georgian spice blend), vinegar, and salt into a thick paste.

4. If the paste is too stiff, stir in 1–2 tablespoons of water until spreadable.

5. Spread paste onto eggplant¹ slices, roll tightly, and sprinkle with pomegranate⁷ seeds.