Hot Eggplant with Walnuts

These eggplant rolls will make you feel in Georgia, but make sure you are ready for a real hot treat. This is an ultimately spicy dish – if you find this too much, feel free to omit some spices!

Serves 6

Ingredients

1 lb (450g) large and long eggplants
½ lb (220g) crushed walnuts
1 tsp Blue Fenugreek
1 tsp paprika, dried coriander and marigold
2-3 cloves of garlic
4 tbsp of wine vinegar
1/2 cup oil
Salt and pepper to taste

Directions

1. Combine the crushed walnuts with garlic, and flavor with spices, as well as vinegar and 4 tbsp of warm water.
2. Mix well, until you get a homogeneous mass.
3. Slice eggplants lengthwise. Each eggplant will make 3-4 slices.
4. Fry on both sides and let cool, as well as drain.
5. Spread the walnut/garlic mixture over the eggplant slices and roll. Use toothpicks to fix the rolls and arrange them on a plate, decorating with pomegranate, olives and mayonnaise.