3–4aubergine (eggplant), preferably of the long, slender variety
3–4Tbspwalnut oil, or olive oil, to brush the aubergine slices
salt and pepper
Walnut filling
½mediumred onion, finely chopped
125gshelled walnuts
1green chili, finely chopped
10gcoriander (cilantro), finely chopped, plus extra to garnish
75gpomegranate seeds, from c. ½ large pomegranate
½tspground coriander
½tspground fenugreek, or Georgian utskhosuneli, if you have it (optional)
2garlic cloves, crushed to a paste
1Tbspwhite wine vinegar
salt and pepper
How I make it
Preheat the oven to 220 °C. Cover an oven tray with baking parchment.
Mix the chopped red onion with a little salt. Set aside for half an hour.
At the same time, top and tail the aubergines. Cut into ½ cm (⅕ in) slices lengthwise. It's easiest to cut from the thickest part towards the thinner part. Discard the first and last slice (these are mostly skin). You need enough aubergine to make 12 slices.
Place the aubergine slices on the baking parchment. Brush both sides with oil and season with salt and pepper. Bake in a hot oven until softened, 15-20 minutes. Leave to cool.
Meanwhile, using a kitchen machine, whizz the walnuts to a paste. You'll need to stop to scrape down the sides multiple times. The process will take a few minutes. Transfer to a bowl.
Squeeze the liquids out of the red onion, then add to the walnut paste along with the remaining ingredients for the filling. Season to taste with salt and pepper.
Place the aubergine slices with the most beautiful looking side down. Add a little filling at one end and roll up. Place on a serving tray with the joint facing down. If you like, you can also use a toothpick to hold it together. Repeat with the remaining aubergine slices. Just before serving, garnish with a few extra pomegranate seeds and whole coriander leaves.
Tips & notes
For beautiful char marks, use a griddle pan instead of the oven to cook your aubergine slices.
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