Badrijani — Walnut-Stuffed Eggplant Rolls

Ingredients

• 2 large eggplants, sliced lengthwise ¼-inch thick
• 1 cup walnuts
• 3 cloves garlic
• 1 tsp ground coriander + ½ tsp fenugreek or curry powder
• 2 tbsp red wine vinegar
• 3 tbsp water
• Neutral oil, for frying
• Pomegranate seeds and cilantro, to finish

Method

1. Salt the eggplant slices 15 minutes, pat dry, then fry in a lightly oiled pan until golden and floppy-tender, 2–3 minutes per side. They must roll without cracking.
2. Blitz the walnuts, garlic, spices, vinegar, water, and a big pinch of salt into a thick, spreadable paste — Georgia's all-purpose walnut engine, worth memorizing.
3. Taste the paste: it should be rich, tangy, and gently spiced. Loosen with water if it's stiff.
4. Spread a spoonful along each eggplant slice and roll it up snugly.
5. Arrange seam-down, scatter with pomegranate seeds and cilantro, and serve at room temperature — they get better as they sit, which makes them suspiciously perfect for guests.