“This dish has been part of Georgian Jewish culture for centuries, and I will proudly continue it in my family for generations to come.”

— Anna Miladze
JDC youth program coordinator in Tbilisi, Georgia

Ingredients

  1. 2 medium eggplants
  2. 1 cup walnuts, ground or finely chopped
  3. 2–3 garlic cloves, minced
  4. 1 tsp. blue fenugreek
  5. 1 tsp. ground coriander
  6. 1 tsp. red pepper flakes
  7. 1 tsp. saffron
  8. 3 tbsp. white wine vinegar
  9. 4 tbsp. boiled water, then cooled
  10. ½ cup sunflower oil, for frying
  11. Salt, to taste
  12. 1 bunch cilantro, chopped and used as garnish
  13. Pomegranate seeds, as garnish

Instructions

  1. Crush the walnuts and garlic together using a meat grinder or chop them very finely.
  2. Add saffron, coriander, blue fenugreek, and red pepper flakes to the mixture, then add the salt, water, and vinegar. Mix until it’s smooth.
  3. Remove the “tail” of the eggplant, and make long slices just shy of a half-inch wide. Place the slices in a bowl and cover fully with about 1 tablespoon of cold water for 20 minutes.
  4. Wipe eggplant off with a cloth, and fry in oil, flipping to ensure both sides are cooked so they’re crispy on the outside but tender in the middle. Place the cooked slices on a paper towel to drain.
  5. Spread the garlic and nut mixture on every eggplant slice, and roll them slightly. Add cilantro and pomegranate seeds as garnish.