walnut brinjal rolls

walnut brinjal rolls

serves 4

01 Ingredients

  • 2 medium brinjals

  • 2 tbs lemon juice

  • One garlic clove 

  • 1 cup raw walnuts

  • 1tsp freshly ground fenugreek

  • 1 tsp freshly ground coriander 

  • Water room temp

  • Pomegranate seeds

  • 2 tbs fresh mint thinly sliced

  • Salt 

  • Olive oil

  • Griddle pan 

02 Preparation

  1. Slice the brinjal 6mm thick on the length 

  2. Salt them both sides and leave to sweat on a grid for 45 minutes 

  3. Combine the walnut, spices, lemon juice, garlic and some salt to taste in a blender

  4. Slowly add water to create a thickish paste

  5. Heat some olive oil in the griddle pan

  6. Wipe the moisture off the brinjal and fry the brinjal slices till browned

  7. Drain the cooked brinjal slices on paper towels

  8. Stir 2 tbs of pomegranate seeds, and 1tbs of the mint, into the walnut paste

  9. Lay the brinjal slices on a board 

  10. Gently spread on a layer of the walnut paste and roll 

03 Plating

Rolls can be arranged on a board for a small plate table, served on individual plates as a starter or great as a snack. Garnish with some of the pomegranate seeds and the mint

Cook’s Notes

If the slices are too thin they will break when cooking or rolling them