Badrijani Nigvzit

Method

1. 1

   Salt the eggplant slices and let them sit 15 minutes, then pat dry.

   💡 Salting draws out water so the slices fry instead of stewing in oil.

2. 2

   Fry the slices in oil over medium heat until golden and floppy, about 3 minutes per side. Drain on paper towels.

3. 3

   Blitz the walnuts, garlic, cilantro, coriander, khmeli suneli, vinegar and salt with 3–4 tablespoons of water into a thick, spreadable paste.

   💡 Add water gradually — the paste should spread like soft butter, not pour.

4. 4

   Spread a spoonful of walnut paste along each eggplant slice and roll it up.

5. 5

   Arrange seam-down, scatter generously with pomegranate seeds, and serve at room temperature.