Georgian Badrijani Nigvzit with Eggplant and Walnut Filling

1. 1

   Slice the eggplants lengthwise into 1/4 inch thick pieces and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.

2. 2

   Rinse the salted eggplant slices under cold water and pat them dry with paper towels.

3. 3

   In a skillet, heat olive oil over medium heat and fry the eggplant slices until golden brown on both sides, about 3-4 minutes each.

4. 4

   In a bowl, mix walnuts, garlic, cilantro, ground coriander, salt, and black pepper to create the filling.

5. 5

   Spread the walnut mixture on one side of each eggplant slice and roll them up; secure with toothpicks if needed.

6. 6

   Drizzle vinegar over the rolled eggplant and garnish with pomegranate seeds before serving.

Per serving