Georgian-style eggplants

Ingredients

• • 1 eggplant
• • Olive oil
• • 2 handfuls of walnut kernels
• • 1 garlic clove
• • 2 tbsp fresh coriander
• • ½ tsp salt (to taste)
• • 1 tbsp white vinegar
• • 2 tsp khmeli suneli (or an Eastern spice blend)
• • A little water (to adjust texture)

Method

1. Preheat the oven to 200 °C.
2. Trim the eggplant stalk and slice it into rounds about 1 cm thick.
3. Brush each slice with olive oil on both sides.
4. Lay them on baking paper and bake about 20 minutes, until tender but still firm enough to roll.
5. Alternative: brown the slices in a pan with a little oil.
6. Meanwhile, finely chop the walnuts with the garlic, coriander, salt, vinegar and spices.
7. Add a little water to get a soft, spreadable paste.
8. Spread the paste on each eggplant slice and roll up gently.
9. Serve cold, garnished with walnuts, pomegranate seeds or fresh coriander.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).