Aubergine Rolls with Walnuts

This was a traditional Georgian dish I learned when I was invited to a technology company in London as guest chef. I was so lucky to co-create meals with chef Dali Davladze, who is an extremely experienced chef from Georgia. First the aubergine was cut into thin slices, then we brushed some oil and baked until they are soft.

The filling was made by walnuts, minced onion, garlic, coriander powder, turmeric powder, and salt to season. A small portion of water was added to adjust the consistency of the filling. Dali Ma Ma told me there is this condiment which is rarely to find but she would use back home, which is called “ucho-suneli.” But without it, the taste is still good if season well.

This was the first traditional Georgian dish that I made, I was surprised by how the pomegranate seeds and fresh corianders worked so well with the aubergine rolls. I love the idea that we spread the filling on the entire slice of aubergine then made a rose shape. As to the ingredient, walnut, can be replaced by other nuts or strained tofu, surely the taste will change but it will be fun to play around different ingredients as well!

Also, I really appreciate the way that every dish in this company restaurant comes with a sign for content indication, i.e. vegan, vegetarian, allium, nuts, to avoid possible allergies from happening. Little details make the difference!