Badrijani Nigvzit

Method

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1. 1Slice the eggplants lengthwise into thin slices about 5 mm thick. Salt them, lay them in a colander for 20 minutes, then pat thoroughly dry with paper towels.
2. 2Heat the oil in a wide pan and fry the slices for 2-3 minutes, until golden on both sides and completely soft. Drain on paper towels and let cool.
3. 3Meanwhile, put the walnuts, garlic, cilantro, spices, vinegar and salt in a food processor. Add the water a spoonful at a time and blend into a spreadable, nearly smooth paste.
4. 4Taste the paste: garlic, tang and salt should all come through. Add a few drops of vinegar or a pinch of salt if needed.
5. 5Spread about a teaspoon of walnut paste over each eggplant slice and roll it up from the wide end.
6. 6Arrange the rolls on a platter and top with a few pomegranate seeds and cilantro leaves. Chill for at least 30 minutes and serve cold.