Low-Carb Baked Badrijani

by KetoDietApp.com

Step 1Preheat the oven to 190 °C/ 375 °F (fan assisted). Make sure your aubergines are fresh and firm. Remove the stalks and using a mandolin or by hand slice the aubergines into slices, lengthways, about 1/2 cm (1/4 inch) thick.

Step 2Using a silicone or pastry brush, coat both sides of the aubergine with olive oil and place on a greaseproof lined baking tray. Bake in the oven for 20 minutes until soft, able to roll but not too mushy. Flip after 10 minutes for even cooking.

Step 3Meanwhile, place all the walnut mix ingredients in a high speed food processor and mix until smooth. This can be made up to a day in advance.

Step 4Once the aubergines are cooked, remove from the oven and allow to cool slightly. Spread approximately 1 teaspoon of walnut paste per slice on the aubergine, sprinkle with a few pomegranate seeds and a pinch of fresh cilantro. Roll. Top with left over pomegranate seeds and cilantro.