Eggplant with Walnuts

Method

1. 01

   Trim the eggplants and cut them lengthwise into about 12 thin, flexible strips, each about 5-7 mm thick. Sprinkle both sides with most of the salt, arrange in a colander or tray, and let stand until moisture beads on the surface.

   ⏱ 20 min
2. 02

   Pat the eggplant strips very dry. Heat the 180 ml sunflower oil as a shallow layer in a wide skillet over medium heat, then fry the strips in batches until golden and soft enough to roll, about 3-4 minutes per side. Drain on paper towels and let cool.

   
3. 03

   While the eggplant cools, make the filling. Grind 200 g walnuts, garlic, cilantro, 2 tablespoons vinegar, 1 teaspoon coriander, 0.5 teaspoon blue fenugreek, dried marigold if using, cayenne if using, and a small pinch of salt in a food processor or mortar until finely textured.

   
4. 04

   Add up to 80 ml water a little at a time and mix until the walnut filling becomes thick, smooth, and spreadable, like a dense paste. Taste and adjust with more salt or vinegar so it is nutty, garlicky, and lightly tart.

   
5. 05

   Spread a generous spoonful of walnut paste over each of the cooled eggplant strips. Roll from the narrow end, or fold wider strips in half, and arrange about 12 finished rolls seam-side down on a serving plate.

   
6. 06

   Rest the rolls for at least 15 minutes so the flavors settle, then serve at room temperature or chilled with pomegranate seeds and extra cilantro scattered over the top.

   ⏱ 15 min