Badrijani (Eggplant Rolls with Walnut Filling) - The Local Palate

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon coarse salt
• 3 whole medium-sized eggplants*
• 2 tablespoons olive oil for brushing, plus another 2 teaspoons for sautéing
• 1 small yellow onion, diced
• 1 3⁄4 cups walnut pieces
• 3 garlic cloves, peeled
• 1⁄4 cup chopped fresh cilantro
• 2 teaspoons blue fenugreek
• 2 teaspoons white wine vinegar
• 1⁄2 teaspoon kosher salt
• 1⁄4 cup fresh pomegranate arils
• Cilantro leaves and more pomegranate arils for garnish
• *Note: The larger the eggplant, the more seeds you will be contending with. A medium-sized eggplant with fewer seeds will make the roll sturdier.