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
walnut brinjal rolls
serves 4
02 Preparation
Slice the brinjal 6mm thick on the length
Salt them both sides and leave to sweat on a grid for 45 minutes
Combine the walnut, spices, lemon juice, garlic and some salt to taste in a blender
Slowly add water to create a thickish paste
Heat some olive oil in the griddle pan
Wipe the moisture off the brinjal and fry the brinjal slices till browned
Drain the cooked brinjal slices on paper towels
Stir 2 tbs of pomegranate seeds, and 1tbs of the mint, into the walnut paste
Lay the brinjal slices on a board
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