This classic recipe is found throughout Georgia as part of the vegetable starters for a supra. Small aubergines are sliced lengthwise, salted, rinsed and fried before being spread with walnut paste and rolled or folded. They’re great with drinks before dinner too. If you don’t have any walnut paste ready, make it while the aubergines / eggplants are being salted. By the way, the main reason to salt them nowadays is to reduce the amount of oil they absorb during frying. The bitterness has been bred out of most aubergines / eggplants.
Wash the aubergines / eggplants and cut off their stems. Slice them lengthwise into 1-cm / ½-in slices, discarding the outer first and last slices. Sprinkle each slice with a little salt on both sides. Leave in a bowl for 30 minutes.
Rinse the slices very well under cold running water. Squeeze them in your hands to remove any excess water and pat dry with paper towels.
Loosen the walnut paste with
When the aubergine / eggplant slices are cool, spread a spoonful of the walnut paste onto each slice, roll them up and decorate with pomegranate seeds or fresh herbs.
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