Eggplant with walnut paste

Ingredients for 4 servings:

• 5 m.-large eggplant(s)
• 300 g walnuts
• 2 garlic cloves
• 1 tbsp spice mix, Georgian (coriander seeds, cumin, false saffron, savory, some cinnamon, always taste
• 2 tbsp wine vinegar
• some salt
• possibly pomegranate seeds
• some oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Georgian cuisine, vegan

* The spice mix consists of: coriander seeds, cumin, false saffron, bluebells, and a little cinnamon. Always season to taste. Cut the eggplants lengthwise into approximately 1 cm thick slices and sprinkle with salt to soften them. After a while, you can squeeze out the bitter juice. Fry the eggplants in a little oil on both sides in a pan and immediately place them on a paper towel to prevent the fat from sticking. Mix the vinegar, crushed garlic, spices, salt, and a little water into the walnuts until everything has a creamy consistency. Puree everything in a blender. The paste should have the consistency of sour cream. Then spread the eggplants with the walnut mixture, like a roll with butter, and roll them up, as in the pretty picture above. Garnish with pomegranate seeds. Eat cold with cutlery. Store the rolls in the refrigerator; they will keep for up to 3 days.