Christmas Badrijani: Walnut Eggplant Rolls
From In Praise of Veg by Alice Zaslavsky
When I’m asked to sum up Georgian food, I always fire back "walnuts, garlic, coriander" — it may as well be our holy trinity. It’s this dish that is always aligned with big celebrations. I particularly love this version, where the trinity is whizzed into a paste, along with some classic spices. It’s then wrapped in golden-roasted eggplant, its bitterness and bite sweetened and mellowed through some quality time in the oven.
