Georgian Eggplant with Walnut Sauce (Badrijani Nigvzit)

Steps

1. 1

   Trim the eggplants and slice them lengthwise into thin, even strips, approximately 1/4 inch thick. Arrange the slices in a single layer and sprinkle both sides with the salt. Let them stand for about 20 minutes; beads of moisture should form on the surface.

   Start 20-minute timer
2. 2

   Meanwhile, heat the broiler with an oven rack positioned about 6 inches from the element. Line a broiler-safe baking sheet with foil or parchment suitable for high heat.

3. 3

   Pat the eggplant slices thoroughly dry with paper towels. Do not skip this step: the surface should no longer look wet. Brush both sides of every slice with the full amount of olive oil.

4. 4

   Arrange the oiled eggplant slices in a single layer on the prepared baking sheet. Broil until tender and lightly browned, about 4 to 6 minutes per side, watching closely because the slices can scorch quickly. Work in batches if necessary.

   Start 6-minute timer
5. 5

   While the eggplant broils, combine the walnuts, garlic, cilantro, parsley, coriander, blue fenugreek, pomegranate molasses, lemon juice, and black pepper in a bowl. Stir in the water gradually until the mixture becomes a thick, spreadable paste. Taste and adjust the seasoning if needed.

6. 6

   Let the broiled eggplant and walnut filling cool to room temperature. For make-ahead preparation, each may be refrigerated separately for up to a day; bring both back to room temperature before assembling.

7. 7

   Spread a thin layer of walnut filling over each eggplant slice, leaving a small border around the edges. Roll each slice up from one short end into a compact roulade, keeping the filling enclosed.

8. 8

   Arrange the rolls seam-side down on a serving platter. Serve at room temperature, optionally with a light drizzle of pomegranate molasses and additional chopped herbs.