Vegan Eggplant with Walnut Paste

1. 1

   Cut the eggplant lengthwise into thin slices, sprinkle with salt, and leave in a colander for 30 minutes to drain excess liquid.

   30 min

2. 2

   Heat oil in a pan and fry the eggplant slices on both sides until golden brown.

   10 min

3. 3

   Grind the walnuts and garlic in a meat grinder or blender.

   5 min

4. 4

   Add utskho suneli, coriander seeds, and vinegar to the walnut mixture and mix well. Add a little boiling water to get the desired consistency.

   5 min

5. 5

   Finely chop the bell pepper, onion, and cilantro. Add to the walnut mixture.

   5 min

6. 6

   Take each fried eggplant slice and spread with the walnut mixture. Roll them up into rolls.

   5 min

7. 7

   Arrange the rolls on a plate and sprinkle with pomegranate seeds.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.