Choose ripe eggplants with shiny, smooth skin. Slice eggplants lengthwise. Sprinkle eggplant slices with some salt and set aside for about 20-30 minutes. Wash and squeeze eggplant slices to remove excess liquid. Salting will draw out some if its moisture and lessens the bitterness of eggplant.
Heat oil in a large frying pan and add a single layer of eggplant slices. Fry them from both sides, until golden brown. Put fried eggplant slices on a kitchen paper.
Chop walnuts in a food processor. Add spices, crushed garlic, salt and vinegar. Add water little by little to make a thick paste. You can also add some fresh or fried onions, fresh coriander or other spices.
Spread the walnut paste on eggplant slices and roll them up or put them in half. Sprinkle with pomegranate seeds and serve.
About The Author
Food Journalist, Culinary Book Author, Editor
Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.