Ingredients: 2 large eggplants, a glass of walnuts, a bunch of cilantro, 2 cloves of garlic, suneli hops (utskho suneli, suneli hops, dry cilantro, saffron), salt, olive oil, a handful of pomegranate seeds
Preparation:
Slice the eggplant lengthwise into 5-7 millimeter slices, sprinkle with salt and leave overnight. In the morning, drain the eggplant water that has formed overnight. Fry each wedge in butter until golden brown. Place on paper towels to absorb excess oil. Filling for rolls: in a meat grinder or blender, grind walnuts along with cilantro, garlic, suneli, salt, add boiling water if necessary. Place 1-2 teaspoons of the filling on each slice of balkajan and roll into rolls. Serve chilled and sprinkled with pomegranate seeds.