Along the Grapevine


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Walnut and Sumac Eggplant Rolls

The sumac shrubs are at their height now in terms of colour. There are masses of them along the roadside, but I decided to photograph my own for this post. The first one is the focal point in one of my flower beds, and the others are just little shrubs growing next to the shed.

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I need to collect more of the berries, but the weather has been so wet, I have to wait until they are drier, as they lose some of their flavour when rained on. We might need to reach freezing temperatures before they are pickable, but at least it will be dry, and the berries will wait. If you need any information regarding sumac, please refer to this post.

Meanwhile, I used some of my store of powdered sumac to use in this recipe using walnuts and eggplant (or aubergine). It is a very popular Georgian recipe which I discovered in Russia. I was told the stuffing was made with just ground walnuts, but additions can be and are made. In Georgia, there are often several spices added, and sometimes petals of edible flowers to give it some colour. I have made it many times, always trying to duplicate the distinct flavour of the ones I bought in the Russian market. This is the recipe I came up with.

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Walnut and Sumac Eggplant Rolls

  • Servings: approx. 10 rolls
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Ingredients

2 medium eggplants

oil for frying

1 cup walnuts

1 clove garlic

2 Tbsp rice wine vinegar

1/2 tsp fenugreek

1 Tbsp sumac powder

Method

Slice the eggplants (skin on) lengthwise  about 1/4 inch thick

Place them in a shallow dish and sprinkle liberally with salt. Leave them for 30 minutes to 2 hours. Rinse the salt off completely, and pat dry.

This step can be omitted, but it helps to remove any bitterness from the eggplant. Because I always detect some salt even after rinsing them, I did not put salt in the recipe.

Fry each piece in some oil on both sides until they are lightly browned and cooked right through.

For the paste, put all the ingredients in a food processor and blitz really well until it all holds together. If it is too crumbly, add a few drops more vinegar.

Place a spoonful of the walnut mixture along the base of the aubergine slice and roll up.

That’s it! These little rolls are a great appetizer, picnic food or served with a salad or rustic bread. They are eaten either chilled or at room temperature, which is how I prefer them. I wish I could describe how they taste, so much better than the sum of their parts, but there are no words that convey their distinct flavour.

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I am bringing these tasty appetizers to Angie’s 38th fabulous Fiesta Friday. I hope you will drop by this virtual party, and if you have a dish you would like to bring along, click here for the simple instructions.

 


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Stuffed Milkweed Pods

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Milkweed pods late in the season

It is a little late in the season to be collecting milkweed pods. There are still a few small ones on the plants, and by small I mean under two inches, but for the most part they are going to seed now. When I collected pods for my first recipe, I had extra which I blanched and froze for future use. If you don’t have young plants with immature pods or some pods stowed away in your freezer, you could make this recipe just as easily with okra (which has a very similar taste), peppers or zucchinis. In any case, blanche the vegetables first. If you are collecting milkweed pods, please refer to my post on “Milking the Weeds”.

I chose to make a vegan and gluten free recipe. Using polenta, mixed with dried mushrooms and chili peppers, I found there was enough flavour as is – but if you want a richer and non-vegan recipe, add 1/2 cup of shredded hard cheese and/or sprinkle some cheese on top before baking. Use whichever herbs you prefer, fresh if possible. I used thyme, but parsley, basil, tarragon etc. would all be good. I also used powdered sumac as a garnish, but paprika would work just as well. Choose your peppers according to how hot you want it – the serrano peppers I used with seeds made it noticeably hot, but not overwhelming.

Milkweed Pods Stuffed with Polenta

  • Difficulty: Easy
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Ingredients

36 cleaned (seeds removed) and parboiled milkweed pods, between 1 and 2 inches

1 Tbsp olive oil

1 onion, chopped finely

3 cups boiling water

3 Tbsp dried mushrooms, chopped

2 dried chili peppers, chopped

1/2 cup cornmeal

1/2 tsp salt

1 Tbsp chopped fresh or 1/2 Tbsp dried fresh herbs

a light sprinkling of oil and sumac or paprika

Method

Pour boiling water over the mushrooms and chilis and set aside until the water cools.

Fry the onion in olive oil until translucent, but not browned.  Add the water, mushrooms, salt, chili, herbs and cornmeal, and cook over a medium-low heat, stirring constantly, until the mixture comes away from the sides of the pan Рabout five minutes.

Fill the pods while the mixture is still hot. Place them in a shallow casserole dish, and spray or drizzle with olive oil and sprinkle some sumac or paprika on top. Bake in a preheated 400 F degree for about 15 minutes, until they are heated through and beginning to brown on top.

Serve warm. Makes approximately 36 pods.

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Stuffed pods before baking

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Stuffed pods after baking

These make a delicious side dish, or can be served as an appetizer.