Badrijani Nigvzit (Walnut Eggplant Rolls)

Ingredients

• 2 eggplants, sliced lengthwise ¼ inch thick
• 1 cup walnuts
• 2 cloves garlic
• 1 tsp ground coriander
• ½ tsp ground fenugreek (or ¾ tsp if you can't find blue fenugreek)
• 1 tbsp white wine vinegar
• 3 tbsp water
• 4 tbsp oil
• Pomegranate seeds and cilantro, to finish

Method

1. Salt the eggplant slices and rest 15 minutes, then pat dry — this keeps them supple instead of spongy.
2. Fry the slices in oil over medium-high until golden and floppy, 2–3 minutes per side. Drain on a rack.
3. Blitz the walnuts, garlic, coriander, fenugreek, vinegar, water, and a big pinch of salt into a thick, spreadable paste — add water by the teaspoon until it just holds a swoosh.
4. Spread each slice with walnut paste and roll it up snugly, seam down.
5. Scatter with pomegranate seeds and cilantro and serve at room temperature, when the flavors are loudest.