Name: Aubergine Rolls with Walnut and Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Prep time: 35 min
Cook time: 20 min
Total time: 1 h 25 min
Cuisine: Georgian
Ingredients: 700 g aubergines (about 2 medium), washed, trimmed and sliced lengthwise into 5 mm strips; 4 g fine salt, for drawing out moisture; 60 ml neutral sunflower oil, for frying in batches; 160 g walnut halves, finely ground; 15 g red ajika paste, or less if very hot or salty; 8 g garlic, finely grated; 20 ml red wine vinegar or white wine vinegar; 35 ml cold water, added gradually; 15 g fresh cilantro, finely chopped; 5 g flat-leaf parsley, finely chopped; 2 g ground coriander; 1 g ground fenugreek, preferably blue fenugreek if available; 1 g fine salt, or to taste after checking ajika; 40 g pomegranate arils, optional garnish

A generous platter of walnut and red-ajika eggplant rolls on a rustic Georgian-inspired table.

Yield4 starter portions (12 rolls; 3 each)

Serving size3 rolls (one-quarter of the recipe)

DifficultyModerate; fry the strips in batches and let them cool before filling.

Dietary classificationContains walnuts; vegetarian and vegan if the ajika is plant-based.

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The dish

About Aubergine Rolls with Walnut and Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Eggplant and walnuts are familiar in Georgian cooking, and ajika adds heat to vegetable dishes. This measured home preparation pairs them in a Georgian-inspired variation; it is not presented as a historically codified or exclusively Megrelian dish. Household methods and seasoning vary.

The filling should taste bright, garlicky and gently hot, with a coarse walnut texture. Ajika can be salty and vary sharply in heat, so begin with a little less if you are unfamiliar with the jar. Add the water gradually; the walnut mixture should spread without running off the aubergine.

Cook the dish

Ingredients

Aubergine

700 gaubergines (about 2 medium), washed, trimmed and sliced lengthwise into 5 mm strips
4 gfine salt, for drawing out moisture
60 mlneutral sunflower oil, for frying in batches

Walnut-ajika filling

160 gwalnut halves, finely ground
15 gred ajika paste, or less if very hot or salty
8 ggarlic, finely grated
20 mlred wine vinegar or white wine vinegar
35 mlcold water, added gradually
15 gfresh cilantro, finely chopped
5 gflat-leaf parsley, finely chopped
2 gground coriander
1 gground fenugreek, preferably blue fenugreek if available
1 gfine salt, or to taste after checking ajika
40 gpomegranate arils, optional garnish

Method

Salt and prepare the aubergine. Rinse the whole aubergines under running water and dry them. Trim the ends and slice lengthwise into even strips about 5 mm thick. Sprinkle with the 4 g salt and leave for 20 minutes. Blot both sides very dry with clean towels.
Fry the strips. Warm some of the sunflower oil in a large pan over medium heat. Fry the aubergine in batches in a single layer, adding oil as needed, until tender and golden on both sides, about 2–3 minutes per side. Transfer to a rack or paper towels and let the strips cool completely.
Make the filling. Stir the ground walnuts with the ajika, garlic, vinegar, cilantro, parsley, coriander, fenugreek and 1 g salt. Add cold water a little at a time until the mixture is thick, cohesive and easy to spread. Taste and adjust the salt or ajika cautiously.
Fill, roll and chill. Spread a thin layer of walnut mixture over each cooled aubergine strip, leaving a small border at one end. Roll gently and place seam-side down on a platter. Chill for 10 minutes, then garnish with pomegranate arils if using.

Excerpt

Tender aubergine strips wrap a garlicky walnut filling seasoned with red ajika, vinegar and fresh herbs. Chill these Georgian-inspired rolls briefly before serving as a cool appetizer.

Practical guidance

Success points

Slice the aubergine lengthwise into even strips about 5 mm thick so they soften at the same rate.
Salt, rest and thoroughly blot the strips before frying; excess surface water can make oil spit.
Fry in a single layer with enough space for browning, then cool the strips fully.
Grind the walnuts finely but stop before they turn oily; loosen the filling a teaspoon at a time.
Spread a thin layer so each roll closes neatly and stays intact.

Practical guidance

If the strips tear, they may be too thin or overcooked; reserve them and serve with the filling as a layered appetizer instead of rolling.
If the filling is crumbly, add water by the teaspoon. If it is loose, fold in a little more ground walnut.
Ajika paste differs in heat and salt. Start with 8–10 g, taste, then add more as desired.
Keep the completed rolls refrigerated if not serving promptly. Refrigerate leftovers within 2 hours at 4 °C or colder and use within 3–4 days.

Nutrition per serving

Serving size: 3 rolls, one-quarter of the batch
Calories: About 410 kcal
Carbohydrate: About 19 g
Protein: About 9 g
Fat: About 37 g
Dietary fibre: About 8 g
Sodium: About 620 mg

Figures are estimates based on standard raw ingredient composition and partial oil retention. Ajika salt, the amount of oil absorbed and finished yield can change the values.

Allergens and food safety

Contains walnuts, a tree nut. Check the ajika and vinegar labels for additional allergens and cross-contact information. Rinse aubergines thoroughly under running water before cutting; do not wash produce with soap or detergent. Keep finished rolls chilled and refrigerate them within 2 hours; use refrigerated leftovers within 3–4 days.

To finish

Serve cool with fresh herbs, pomegranate and bread or mchadi.
A crisp cucumber and tomato salad balances the rich walnut filling.

About Aubergine Rolls with Walnut and Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Ingredients

Aubergine

Walnut-ajika filling

Method

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

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