Georgian Eggplant Rolls with Walnuts

Preheat oven to 180ºC or 350ºF.

Slice eggplant lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You might need more than one baking tray for this amount of eggplant. Spray them with cooking spray, sprinkle with salt and black pepper and put in the oven for 15 minutes. Flip them over and bake for 15 more minutes. Remove from the oven and let cool.

Meanwhile prepare the filling. Crush the walnuts with a mortar and pestle. Chop garlic and add it to the walnuts. Add khmeli suneli and ground coriander, white wine vinegar, salt and pepper. Mix everything and start to pour hot water in the bowl, stirring constantly, until you like the consistency. Don’t pour all the water stated above at once.

Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Garnish with pomegranate seeds if desired. Enjoy!