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A beloved Georgian appetizer featuring tender, fried eggplant slices rolled around a rich, savory walnut and garlic paste. Garnished with bright pomegranate seeds, it's a perfect blend of textures and flavors.
Prepare the Eggplant
Create the Walnut Paste (Nigvzis Sakmazi)
A staple of Georgian cuisine, Mchadi are simple, rustic cornbread patties fried to crispy perfection. Made with just three core ingredients, they are the perfect vessel for salty sulguni cheese or a hearty bowl of lobio (bean stew).
A hearty and flavorful Georgian stew made from tender red kidney beans, crunchy walnuts, and a fragrant blend of fresh herbs and spices. This classic comfort food is both rustic and deeply satisfying.
A beloved Georgian appetizer featuring tender, fried eggplant slices rolled around a rich, savory walnut and garlic paste. Garnished with bright pomegranate seeds, it's a perfect blend of textures and flavors.
This georgian recipe takes 65 minutes to prepare and yields 4 servings. At 454.13 calories per serving with 11.78g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Fry the Eggplant Slices
Assemble the Rolls
Garnish and Serve
Instead of frying, you can bake or grill the eggplant slices. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until tender and golden.
Add other fresh herbs to the walnut paste, such as parsley, dill, or a small amount of mint, along with the cilantro.
Finely chop a fresh red or green chili and add it to the food processor with the other paste ingredients for an extra kick.
Walnuts are an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that supports cardiovascular health by helping to reduce bad cholesterol and inflammation.
This dish is packed with antioxidants from garlic (allicin), eggplant (nasunin), and pomegranate seeds (punicalagins), which help protect your cells from damage caused by free radicals.
Eggplant is a good source of dietary fiber, which is essential for maintaining a healthy digestive system, promoting regular bowel movements, and feeding beneficial gut bacteria.
Walnuts provide a good amount of plant-based protein, which is crucial for building and repairing tissues, and can contribute to a feeling of fullness and satiety.
A typical serving of 3-4 rolls contains approximately 350-450 calories, primarily from the walnuts and the oil used for frying. Baking the eggplant can reduce the calorie count.
Yes, it can be part of a healthy diet. Walnuts provide heart-healthy omega-3 fatty acids, and eggplant is a good source of fiber and antioxidants. Frying adds fat, but portion control makes it a nutritious choice.
Blue fenugreek (utskho suneli) is a key Georgian spice with a unique, nutty, and slightly bitter flavor. If you can't find it, you can use a mix of regular fenugreek powder and a pinch of celery salt, but the taste will be slightly different.
This recipe is naturally vegan and dairy-free, making it a great option for plant-based diets.
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. They are delicious served chilled or at room temperature.
Absolutely! This is a perfect make-ahead dish. You can prepare the rolls a day in advance and store them in the fridge. Garnish with fresh pomegranate seeds and cilantro just before serving for the best presentation.
