3 medium-sized eggplants

salt

black pepper

olive oil

150 grams or 1 1/2 cups walnuts

100 ml or 1/2 cup very hot water

2 cloves garlic minced

1 teaspoon khmeli suneli

1/2 teaspoon ground coriander

2 teaspoons white wine vinegar

3 tablespoons pomegranate seeds

1 bunch of flat-leaved parsley

Slice eggplants lengthwise and brush or spray them with olive oil

Sprinkle salt and pepper

Bake in the oven at 180ºC (350 ºF) for 15 minutes , then flip them over and bake for 15 minutes more

The filling: crush the walnuts with a mortar and pestle or mixer. Add minced garlic, khmeli suneli, ground coriander, white wine vinegar, salt and pepper. Mix everything and slowly add hot water in the bowl, stirring constantly, until you get a paste-like consistency. Don't pour in all the water at once, as you may not need that exact amount.

Fill each eggplant slice with 1-2 heaped teaspoons of the walnut filling and roll. Garnish or fill the rolls with pomegranate seeds and flat-leaved parsley. Enjoy!