How to make Badrijani nigvzit

Ingredients

• 2 medium aubergines
• Salt and sunflower oil for frying
• 150 g shelled walnuts
• 2 garlic cloves
• A handful of fresh coriander, plus a little parsley
• 1/2 teaspoon ground coriander seed and 1/2 teaspoon ground fenugreek
• 1 tablespoon white wine vinegar, a pinch of chilli, and about 4 tablespoons water
• Seeds of half a pomegranate

Method

1. Cut the aubergines lengthwise into slices about 5 mm thick. Sprinkle with salt and leave for 20 minutes, then pat dry.
2. Fry the slices in hot oil for 2 to 3 minutes on each side until soft and golden. Drain on kitchen paper and let them cool.
3. Blend the walnuts, garlic, herbs, spices, vinegar and a pinch of salt with enough water to make a thick, spreadable paste.
4. Spread a spoonful of paste over each aubergine slice and roll it up from the narrow end.
5. Arrange on a plate, scatter with pomegranate seeds and chill for an hour before serving. The dish contains walnuts, so warn guests with nut allergies.