Classic Georgian eggplant rolls filled with a silky, rich walnut and garlic paste.
Slice eggplant into thin strips, brush with oil, and grill until soft.
Pulse walnuts, garlic, and vinegar in a food processor until it forms a spreadable paste.
Spread a spoonful of walnut paste on each grilled eggplant strip.
Roll the strips tightly.
Garnish with fresh pomegranate seeds before serving.
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