- 2 eggplants, cut in 5 mm thickness lengthwise
- 2 tbsp sour cream
- 4 cloves garlic
- 100 g walnuts, roasted and coarsely chopped
- 400 g ricotta cheese
- 2 tbsp curry powder
- 30 g fresh chopped dill
- salt & black pepper to taste
- oil for frying
- walnuts, coarsely ground
- few sprigs of fresh dill
- pomegranate seeds (optional)
Place the oil in frying pan and heat on medium high heat. When the oil is hot add eggplant pieces. Don’t overcrowd the pan. Caramelise eggplants from both sides. Take out and drain excess oil in kitchen towel.
Let eggplants cool before rolling them.
While eggplants are cooling down make the filling.
Place ricotta cheese and the rest of the ingredients in a bowl and mix well. Season.
Spread 1 tbsp of mixture on eggplant (lengthwise) and roll. Continue until all eggplants are rolled.
Place on the plate and sprinkle with walnuts, dill and pomegranate seeds.
Chef, MasterChef Australia Alumni
Growing up in an Armenian household, Anushka's food is a fusion of Armenian, Persian and Russian cuisines. With a love of cooking, she entered the 2019 MasterChef, reaching the last 6 contestants in the semi-finals. Her food philosophy transcends all barriers of language, age and race: no matter who you are or where you come from food brings us together. Anushka enjoys cooking anything from French to Middle Eastern inspired savoury and sweet, simple or more complex dishes. Sharing her knowledge, cooking skills and preparing seasonal meals for friends and family is her passion. For delicious recipes and more information about Anushka, visit her website anushkaskitchen.com.au.
- Brought to you by
- Anushka Zargaryan, Chef and MasterChef Australia Alumni