• Eggplant - 07

    From Dave Drum@1:18/200 to All on Mon Aug 15 10:57:42 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggplant Rolls (Nigvziani Badrijani)
    Categories: Nuts, Vegetables, Herbs, Chilies
    Yield: 3 servings

    1 1/2 c (7 oz.) walnuts
    3 sm Garlic cloves
    1/2 ts Coriander seeds
    1/4 ts Ground fenugreek
    1 1/2 ts + 2 tb kosher salt; divided
    3 tb Cilantro; rough chopped
    3 tb Fresh basil; rough chopped
    1 tb Fresh mint; rough chopped
    1 ts Fresh dill; rough chopped
    1 tb Medium-hot red chile; fine
    - chopped
    7 sm Eggplants; stemmed, cut
    - lengthwise in 1/2" slices
    Oil for frying
    2 tb Pomegranate seeds and/or
    - additional chopped herbs
    - for topping

    Combine the walnuts, garlic, coriander seed, fenugreek,
    1 teaspoon salt, cilantro, basil, mint, dill, chilli (if
    using), ++ cup of water in the bowl of a food processor
    and pulse until you have an even, spreadable paste. If
    the mixture seems too dry, thin with up to 3 additional
    tablespoons of water.

    Sprinkle each eggplant slice with a little salt on both
    sides and place in a large bowl for 30 minutes to draw
    out some of the water. Drain the slices in a colander
    and rinse well under cold running water. Squeeze each
    slice carefully to remove excess liquid, then pat dry
    with paper towels.

    Line a baking sheet with several layers of dry paper
    towels and set by the stove. In a large, deep skillet,
    add enough oil to come up ++ inch and set over
    medium-high heat. When the oil is hot (350+XF on a
    deep-fry thermometer), add a single layer of eggplant
    slices to the pan. DongCOt crowd them or the oil
    temperature will drop and the eggplant will become
    greasy. Fry until golden, 3-4 minutes per side, then use
    tongs or a slotted metal spoon to transfer them to the
    lined baking sheet. Continue frying the rest of the
    slices in batches.

    When the eggplant is cool enough to handle, spread a
    tablespoon of the walnut paste onto each slice, then
    roll them up up and transfer to a serving platter.
    Sprinkle with pomegranate seeds, fresh herbs, and
    additional salt if you like.

    by Carla Capalbo

    RECIPE FROM: https://www.saveur.com

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