(Makes 10-12 eggplant rolls)

• 2 small eggplants

• 2 tsp salt
• 1 cup walnuts
• 2 garlic cloves, peeled
• 1/4 cup lukewarm water
• 1 tbsp chmeli suneli
• 2 tbsp white wine vinegar

• ½ cup pomegranate seeds
• parsley

Peel off a small strip on opposite sides of each eggplant, then cut lengthwise into 2-3 mm slices. Shallow fry in oil until lightly brown (don't overdo it otherwise they'll crack when rolling), soak off excess oil.

In a food processor, mix the walnuts, salt and garlic, blend until you get a coarse sand consistency. Add the rest of the ingredients, blend.

Put a portion of the filling at the wider end of each eggplant slice and roll them up. Garnish with pomegranate seeds and parsley.