Georgian-Style Stuffed Aubergines

Stuffed Aubergine.

© Lena Staal

Stuffed Aubergine

Stuffed Aubergine.

© Lena Staal

Ingredients (Serves 4)

3
aubergine, preferably longer Asian aubergine
1
onion, diced
150
g
walnuts, roasted
1
teaspoon
blue fenugreek, roasted
2
teaspoon
coriander seeds, roasted
6
saffron threads
salt
2
clove
garlic
1-2
fresh chillies, seeds removed (to taste)
1
stalk
coriander
50
ml
red wine vinegar
60
ml
water or stock
splash
olive oil
1/2
pomegranate, seeds removed
  • Fry the onion in a little oil until translucent. Blend the nuts, spices, salt, garlic, chillies and coriander (reserve some for garnishing) in a food processor into a paste.
  • Add the vinegar and water or stock and mix well.
  • Leave to infuse in the fridge for at least four hours, or better still overnight.
  • Preheat the oven to 220 °C.
  • Cut the aubergine lengthwise into slices about 5mm thick.
  • Brush with a little olive oil, salt and bake in the oven until they are soft and have taken on some colour, but have not yet fallen apart. 
  • Spread a thin layer of the nut paste on each slice and roll them up. Layer in a pan, and warm briefly in the oven.
  • Sprinkle with chopped coriander and pomegranate seeds and serve.

Tip

Georgian spice mix
In Georgia, nut paste is seasoned with khmeli suneli, a complex, ready-made spice mixture. You can get it in some Asian food shops. If you do find it, use it in place of all the spices in your paste except for the salt.