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.

Ingredients:

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

Onion-1 chopped.

Water-2 tablespoons.

White vinegar-1 teaspoon.

Salt.

Coriander ground-1 teaspoon.

Smoked paprika-1 teaspoon.

Oil for frying

Pomegranate for a decoration.

Directions:

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.

Serve chilled.