Badrijani | FoodieAtlas

Ingredients

2 large eggplants, sliced into 1/4-inch rounds
Salt, for sprinkling
1/2 cup vegetable oil (for frying)
1 cup walnuts, finely chopped
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)
1 tablespoon red wine vinegar or lemon juice
Pomegranate seeds, for garnish (optional)

Instructions

Prepare the Eggplants

Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse off the salt and pat the slices dry with paper towels.

Fry the Eggplants

Heat the vegetable oil in a large skillet over medium heat.

Fry the eggplant slices in batches until they are golden brown and tender, about 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.

Prepare the Walnut Filling

In a bowl, combine the finely chopped walnuts, minced garlic, chopped cilantro, ground coriander, ground cumin, paprika, black pepper, salt, and red wine vinegar or lemon juice. Mix well.

Assemble the Dish

Spread a small amount of the walnut mixture onto each eggplant slice.

Roll or fold the eggplant slices to enclose the filling.

Serve

Arrange the stuffed eggplant rolls on a serving platter.

Garnish with pomegranate seeds if desired.