Eggplant Rolls (Nigvziani Badrijani)

Name: Eggplant Rolls (Nigvziani Badrijani)
Ingredients: 1 1 ⁄ 2 cups (7 oz.) walnuts; 2-3 small garlic cloves (¼ oz.); 1 ⁄ 2 tsp. coriander seeds; 1 ⁄ 4 tsp. ground fenugreek; 1-1 1 ⁄ 2 tsp. plus 2 Tbsp. kosher salt, divided; 3 tbsp. cilantro, roughly chopped; 3 tbsp. fresh basil, roughly chopped; 1 tbsp. fresh mint, roughly chopped; 1 tsp. fresh dill, roughly chopped; 1 tbsp. medium-hot red chili pepper, such as Fresno, finely chopped (optional); 6-7 small or 3–4 medium eggplants (about 1¼ lb.), stemmed and cut lengthwise into ½-inch slices; Canola or vegetable oil for frying; 2 tbsp. pomegranate seeds and/or additional chopped herbs for topping

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These classic Georgian eggplant rolls are filled with a mixture of garlic, herbs, and ground walnuts. The savory bites are found throughout Georgia as part of the vegetable starters for a supra, but...

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Ingredients

1 1⁄2 cups (7 oz.) walnuts
2-3 small garlic cloves (¼ oz.)
1⁄2 tsp. coriander seeds
1⁄4 tsp. ground fenugreek
1-1 1⁄2 tsp. plus 2 Tbsp. kosher salt, divided
3 tbsp. cilantro, roughly chopped
3 tbsp. fresh basil, roughly chopped
1 tbsp. fresh mint, roughly chopped
1 tsp. fresh dill, roughly chopped
1 tbsp. medium-hot red chili pepper, such as Fresno, finely chopped (optional)
6-7 small or 3–4 medium eggplants (about 1¼ lb.), stemmed and cut lengthwise into ½-inch slices
Canola or vegetable oil for frying
2 tbsp. pomegranate seeds and/or additional chopped herbs for topping