Some of my best friends are from Georgia! And I spent numerous holidays there. Hospitality in Georgia is beyond everything, they welcome you with lots of love, food and amazing Georgian wine.
Eggplant-1huge one or 3 medium, sliced into 7-10 mm thick slices.
Walnuts-1 cup roasted in the oven and ground.
Garlic-3 decent size cloves grated.
Coriander-1 bunch chopped.
Dill- 1 teaspoons chopped leaves only
White vinegar-1 teaspoon.
Coriander ground-1 teaspoon.
Smoked paprika-1 teaspoon.
Oil for frying
Pomegranate for a decoration.
Salt eggplant pieces and leave them for 30 minutes till water comes out, press with your fingers and put on a paper towel to dry.
While eggplants are getting ready prepare the rest of ingredients .
Fry an onion on a pan till soften and browned. Set aside.
Chop coriander and dill.
Mix walnuts, garlic, coriander, dill, cooked onion, vinegar, water and spices in a blender. You will get a wonderful paste. Smells absolutely delicious.
The spices that are traditionally used called Hmely-Sunely, but there is no way I can get it here. If you can get it, then use 2 teaspoons.
Heat an oil in a pan, and cook eggplants till nice and golden.
Put a layer of paste on top of each slice and roll it.
Decorate with pomegranate and fresh coriander.