Black Sea Badrijiany Rulety is one of the most typical and delicious starters of Black Sea Cuisine and it can be described as a Stuffed Eggplant Rolls. Most often, Black Sea Badrigiany Rulety is served as a snack or as appetizers.
Black Sea Badrijiany Rulety ingredients are eggplants, green flesh, garlic, walnuts, parsley, refined olive or sunflower oil, vinegar and salt.
The original recipe of Black Sea Badrijiany Rulety comes from the South-West Coast of Our Lovely Sea.
The name of this dish comes from the Georgian words «Badrijiany Rulety», which means in English «Eggplant Rolls».
Preparation of Black Sea Badrijiany Rulety is quite simple as cooking is going straight from fresh vegetables. Cut the eggplants along, not too thin, but not too thick, about half a centimeter thick or slightly thinner. Fry them on both sides in vegetable oil at low heat, covered with the lid until golden brown. Put fried eggplant slices on a dish, remove excess frying oil by kitchen paper and salt immediately. Let them cool down.
Prepare the filling. Crush peeled garlic cloves in the mortar with some salt and mix well into paste. Combine and mix ground walnuts, crushed garlic, utskho-suneli, ground coriander, red ground pepper, and wine vinegar. Mix everything well and dilute with cold boiled water until the consistency of sour cream. Add salt to taste. Spread the filling over the cooled eggplant and roll up. Chill down the ready dish a bit in a fridge and then serve decorated with pomegranate seeds.
Black Sea Badrijiany Rulety often cooked in advance. Traditionally it is served at ambient temperature or slightly chilled and it goes well with a glass of wine or Black Sea Ayran.
You can enjoy Black Sea Badrijiany Rulety with friends and family in #BlackSeaCuisine restaurants or at home as it is not very difficult to prepare.
Black Sea Cuisine is simple, tasty and inexpensive.