So I took off to beautiful Olympia, Washington State in the U.S of A in the middle of August. I felt the calling to renew a long distance friendship with my good friend and Brain Trainer, Linda Terry. Linda does fabulous work both with elders and youth and is the founder of STEP Share Teens Elderly Project but mostly I just miss her beautiful, smile and our far ranging, endless chats! Let me tell you, if Linda and I ran the world it would be a much happier healthier place, and everyone would have a percussion instrument for spontaneous music jams!
One of the best days of visit was our trip to Portland, Oregon, a city I have wanted to visit for a long while. Naturally FOOD TRUCKS happened and we enjoyed some of the best sushi I have tasted in ages. I also picked up an intriguing little dish of Aubergine Badrijani from a truck that sold Georgian Food. Georgia is not a country I know much about, to my shame and I know it is a cuisine that I have never before tasted, so it was pure curiosity that drove me to pick up a little taste of the Georgian nation. I snapped the photo below. Badrijani to the left!
Now, dense nutrition is not something you immediately associate with food truck dining, but these Badrijani or eggplant slices roasted and filled with ground walnuts and garlic,presented some of the most delicious nutrient dense food I had tasted in a while……so I knew I had to recreate them at home.
For a woman like myself, staring down the back end of her forties(!) walnuts are a super-food. Packed with anti-oxidant vitamin E, fibre and healthy fats, walnuts are going to help preserve your youthful looking skin, prevent that mid-forties fuzzy thinking and, what was it?!?………. yeah mind-drops. The vitamin E fibre is going to help ameliorate symptoms of menopause and the healthy fat and fibre combo makes the perfect snack to balance blood sugar levels and prevents the monster you appearing during that mid-afternoon crash and burn.
I include walnuts daily in my diet in my Super Nutrition Nut and Seed Mix which I eat with berries, sprinkle on salads and blend into smoothies. I also carry a secret stash of 8 raw walnuts in my purse so that I am never caught out when my blood sugar crashes.
I paired my filling with anti-oxidant and vitamin C rich pomegranate and fresh parsley to amp up the nutrition. Both are high in vitamin C another nutrient beneficial to gorgeous skin, as vitamin C is heavily involved in the bodies production of collagen. Yes ladies Vitamin C helps to banish the sag!
I cooked my eggplant wrappers during a summer BBQ and kept them refrigerated until I found time to blend my nut filling mix. You could also place them on a griddle or into a large frying pan.
I would also use the filling from this recipe as a healthy dip with vegetables and pile it into cucumber or celery boats as it only takes 5 minutes to whip up and is satisfying, rich and delicious.
Just a little shout out to my friend Linda and a thank you to Georgian cuisine and my education from the Food Trucks of Portland.
- 1/2 Eggplant sliced thinly lengthwise
- 4 tbsp extra virgin olive oil for brushing
- 1/2 cup raw organic walnuts
- 1/4 cup extra virgin olive oil
- 1 tsp pomegranate molasses
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 cup finely chopped parsley
- Slice the eggplant lengthways thinly and brush both sides with oil.
- You will need six slices.
- Griddle the eggplant on both sides until it is softened and golden.
- Place all the other ingredients in a blender and pulse to a paste.
- Take each slice of eggplant and lay lengthways on a cutting board.
- Place 1 tbsp walnut filling on one end of each eggplant slice.
- Carefully roll up each eggplant roll and filling and place on a small plate.
- Decorate each roll with a parsley leaf and enjoy as an appetizer or light lunch.
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