Badrijani with Walnuts

Wash the eggplants, trim off the stems, and slice lengthwise into strips about 5 mm thick. Sprinkle with salt on both sides and set aside for 30 minutes to draw out excess moisture.

Pat the slices dry with paper towels. Heat sunflower oil in a wide skillet and fry the eggplant over medium heat for 2–3 minutes on each side, until soft and lightly golden. Transfer to paper towels to absorb excess oil.

Blend the walnuts and garlic in a blender or pass through a meat grinder until finely ground into a paste-like crumb.

Add khmeli-suneli, ground coriander, utskho-suneli, ground red pepper, salt, and wine vinegar to the walnut mixture. Pour in water in small amounts, stirring, until the paste is thick, smooth, and spreadable.

Let the fried eggplant slices cool completely. Spread about 1 tablespoon of the walnut paste over each slice, covering it evenly along its length.

Roll up each slice and arrange on a plate seam-side down.

Chill the rolls in the refrigerator for at least 60 minutes to let the flavors meld. Before serving, garnish with pomegranate seeds and finely chopped cilantro; serve cold or at room temperature.