Badrijani Nigvzit

Method

Slice the aubergines lengthways into strips approximately 5mm thick, salt lightly and leave for 15 minutes to release moisture, then pat dry. Heat the oil in a large frying pan over medium-high heat and fry the aubergine strips in batches until golden and tender on both sides, approximately 3-4 minutes per side, draining on kitchen paper. Finely chop the walnuts, garlic, coriander and parsley together, then mix with the red wine vinegar, chilli powder and salt to create a paste. Spread the walnut mixture onto one side of each cooled aubergine strip and roll up tightly. Arrange the rolls seam-side down on a serving platter and refrigerate for at least 2 hours, or until chilled. Garnish generously with pomegranate seeds before serving.