Badrijani nigvzit

// Ingredients

• Aubergines — 3
• Walnuts — 150 g
• Garlic — 3 cloves
• Coriander — a bunch
• Khmeli-suneli — 1 tsp
• Wine vinegar — 1 tbsp
• Vegetable oil for frying
• Salt
• Pomegranate seeds to serve

// Method

1. 01Slice the aubergines lengthways 5–7 mm thick, salt for 15 minutes and pat dry.
2. 02Fry the slices in oil on both sides until soft and drain on paper towels.
3. 03Grind the walnuts with the garlic into a paste and add chopped coriander, khmeli-suneli, vinegar and salt.
4. 04Loosen the filling with 2–3 tablespoons of warm water until spreadable.
5. 05Spread each slice with filling and roll up.
6. 06Garnish with pomegranate and chill for 30 minutes.