Recipe courtesy of Kargi Gogo

Badrijani

  • Level: Intermediate
  • Total: 4 hr 15 min (includes salting and cooling times)
  • Active: 1 hr 15 min
  • Yield: 4 to 6 servings
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Ingredients

4 large eggplant

3 cups shelled walnut halves or pieces

3 tablespoons vegetable oil (preferably sunflower), plus more for cooking eggplant

1 tablespoon ground coriander seeds 

1 tablespoon red wine vinegar 

2 teaspoons blue fenugreek 

2 teaspoons crushed marigold flowers 

3/4 teaspoon kosher salt 

4 cloves garlic 

50 to 60 pomegranate seeds 

Chopped fresh parsley, for garnish

Directions

  1. Cut the tops and bottoms off the eggplant, then slice in half vertically. Place the eggplant halves on the cutting board so that the skin is facing up. Cut each half into long vertical slices slightly thicker than 1/4 inch; you should be able to get 4 to 5 slices per half. Place the cut slices on baking sheets and lightly salt. Cover each sheet with paper towels and place something heavy on top to press out the bitter juices. Leave them for a few hours. Then, using paper towels, press as much moisture as possible out of the eggplant.
  2. Next, make the puree by combining the walnuts, oil, coriander, vinegar, fenugreek, marigold flowers, salt, garlic and 3/4 cup water in a food processor until smooth.
  3. To cook the eggplant, cover the bottom of a large nonstick skillet or griddle with vegetable oil and heat over medium-high heat. Place the strips of eggplant in the skillet, cooking until golden brown, 4 to 5 minutes each side. Remove and cool to room temperature.
  4. Spread a small amount of the puree on each strip of eggplant and roll up. Garnish with pomegranate seeds and parsley.

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