Georgian Fried Eggplant Rolls with Garlicky Walnut Paste

What you need

• 2 medium eggplants, about 700 g (1 1/2 lb) total
• 1 tbsp salt, for the eggplant slices
• 150 g (1 1/2 cups) walnut halves
• 4 cloves garlic
• 1 tbsp white wine vinegar
• 1 tsp ground blue fenugreek, utskho suneli
• 1 tsp ground coriander seed
• 1/8 tsp cayenne pepper
• 2 tbsp cilantro, finely chopped
• 100 ml (scant 1/2 cup) sunflower oil, for frying, more if needed
• 3 tbsp pomegranate seeds, for garnish

Method

Restated from the original video

1. 1

   Trim the eggplants and slice them lengthwise into slices 5 mm (1/4 in) thick.

2. 2

   Lay the slices on trays, sprinkle both sides with the salt and leave for 30 min to draw out water.

3. 3

   Grind the walnuts very fine in a food processor or with a pestle and mortar. Tip into a bowl.

4. 4

   Grate in the garlic, then add the vinegar, fenugreek, coriander and cayenne.

5. 5

   Stir in 60-100 ml (1/4-1/3 cup) of water, a little at a time, until the paste is thick and spreadable like a dip. Fold in the cilantro.

6. 6

   Rinse the slices briefly, squeeze them gently and pat dry.

7. 7

   Warm a few tbsp of oil in a wide pan on moderate heat. Fry the slices in batches, 3-4 min per side, until soft and golden. Add more oil as needed.

8. 8

   Drain on paper towels and cool completely.

9. 9

   Spread about 1 tbsp of walnut paste over each slice, leaving the ends bare.

10. 10

    Roll each slice up from the narrow end.

11. 11

    Arrange the rolls seam side down on a platter and scatter with pomegranate seeds. Serve at room temperature or lightly chilled.

Imported from nofrillskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.