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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