Ingredients

• 2 medium Eggplants
• 200 g Shelled walnuts
• 3 cloves Garlic
• 0.5 bunch Fresh cilantro
• 0.25 bunch Fresh parsley
• 0.25 bunch Fresh mint
• 1 teaspoon Ground blue fenugreek (utskho suneli)
• 0.5 teaspoon Ground coriander
• 0.25 teaspoon Ground red chili (optional)
• 2 tablespoons White wine vinegar
• 3 tablespoons Water (or vegetable broth)
• 50 ml Olive oil
• 1 pinch Salt
• 1 pinch Black pepper
• 2 tablespoons, finely chopped Candied citrus peel (orange, lemon)
• 0.25 cup Pomegranate seeds

Instructions

1. 1

   Slice the eggplants lengthwise into thin strips (about 0.5 cm thick). Salt generously on both sides and let them sit for 20 minutes to draw out moisture. Rinse and gently squeeze to remove excess water, then pat dry thoroughly with paper towels.

2. 2

   Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and tender on both sides. Drain them on paper towels and let cool.

3. 3

   Meanwhile, prepare the walnut paste: In a food processor, combine the walnuts, garlic, cilantro, parsley, mint, blue fenugreek, ground coriander, red chili (if using), white wine vinegar, water, salt, and pepper. Blend until a smooth, homogeneous paste forms. Taste and adjust seasoning as needed. The texture should be spreadable.

4. 4

   Spread a thin layer of the walnut paste evenly over each cooled eggplant slice.

5. 5

   Sprinkle the finely chopped candied citrus peel evenly over the walnut paste.

6. 6

   Gently roll up each filled eggplant slice to form a small roll.

7. 7

   Arrange the rolls on a serving platter and garnish generously with pomegranate seeds and a few chopped fresh herbs. Serve at room temperature.