Badrijani Nigvzit

Ingredients

• 1.5 pounds eggplant – sliced lengthwise 0.25 inch thick
• 0.75 cup sunflower oil
• 8 ounces walnut
• 3 cloves garlic – crushed
• 0.25 cup yellow onion – finely grated
• 0.5 cup cilantro – finely chopped
• 1 teaspoon ground coriander
• 0.5 teaspoon ground blue fenugreek (utsko suneli)
• 0.5 teaspoon ground dried marigold petals (imeretian saffron)
• 1 teaspoon sweet paprika
• 0.25 teaspoon red pepper flakes
• 1.25 teaspoons kosher salt
• 2 tablespoons white wine vinegar
• 0.33 cup water
• pomegranate arils – for garnish
• cilantro leaves – for garnish

Instructions

1. Trim stems and slice lengthwise into 0.25-inch-thick planks.
2. Heat the sunflower oil in a large skillet over medium heat until shimmering. Fry the slices in batches until golden at the edges and fully flexible, 2–3 minutes per side. Transfer to paper towels to drain and cool to room temperature, 15–20 minutes.
3. In a food processor, pulse the walnuts to a fine, sandy meal, 15–20 quick pulses.
4. Add the garlic, yellow onion, fresh cilantro, ground coriander, blue fenugreek (utsko suneli), dried marigold petals (imeretian saffron), sweet paprika, red pepper flakes, and kosher salt. Process to a thick, cohesive paste, scraping the bowl as needed, 30–60 seconds.
5. With the machine running, pour in the white wine vinegar and water until the mixture is spreadable but not runny. Let stand 10 minutes to hydrate and mellow.
6. Lay a cooled slice on a board. Spread about 1 to 1.5 teaspoons paste over the wider end in a thin, even layer. Roll up snugly toward the narrow tip. Repeat with remaining slices and paste.
7. Arrange rolls seam side down on a platter. Cover and chill 30–60 minutes until set and flavors meld.
8. Serve slightly cool or at room temperature. Top with pomegranate arils and cilantro leaves.