Note: This is not Nigvziani Badrijani — the traditional Georgian eggplant rolls filled with walnut paste.
Instead, this recipe offers a lighter Caucasian-style variation with a carrot and garlic filling, popular in many homes across the region.
Eggplant Rolls with Carrot and Garlic Filling – Georgian Appetizer
Eggplant is rightfully considered king among all vegetables. In the Caucasus, no festive table cannot do without it. Eggplant rolls are also made with a variety of fillings. I like most with walnuts, but today we will offer you, with carrots and garlic. Can be attributed to vegetarian snacks.Among healthy vegetables, eggplants are not the last place. Their popularity is due to the excellent taste and a wide variety of recipes. For example, rolls – the most simple that you can cook. This light, but very hearty snack is suitable even for a festive table.
Ingredients
Method
- How to cook
- Eggplants washed and cut into plates about 0.5 cm thick. As in the photo.
- Transfer to a bowl, sprinkle with a little salt and leave for 10 minutes. It is considered, in order, went to the bitterness. Off to the side and do some filling.
- Carrots wash, peel and grate the medium size.
- Add the garlic, chopped on the press for garlic, and mayonnaise. For cheese lovers, you can add grated cheese. Approximately as much as carrots. It will turn out also very tasty.
- All mix well.
- Add finely chopped cilantro and mix again. The filling is ready.
- Start frying the eggplant. To do this, we will squeeze them from the liquid that has appeared, pour oil into the frying pan and begin to fry our vegetables to a ruddy golden color. Roasted eggplant stacked on the prepared paper towels to cool for 5 minutes in order to leave all the fat.
- Then we take the cooled eggplant, put the stuffing on a wide part of it and wrap it in a roll. This procedure is done with all eggplants.
- Delicious snack is ready 🙂
