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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