![Nigvziani Badrijani (Eggplant Rolls with Walnut Filling)](https://cdn.statically.io/img/www.foodandwine.com/thmb/8RTCqV-MQOlSf3gK6ld5MPf4Ano=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/nigvziani-badrijani-eggplant-rolls-with-walnut-filling-XL-RECIPE1018-51f8d2ea0de64cbeaefdbca8e13530b6.jpg)
Ingredients
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1 pound small eggplants (about 3 eggplants), stemmed and cut lengthwise into 1/2-inch-thick slices
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2 teaspoons kosher salt
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2 teaspoons kosher salt
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Grapeseed oil or other neutral oil, for frying
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2 to 3 tablespoons water
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3 tablespoons finely chopped fresh basil
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1 tablespoon finely chopped jalapeño
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1/4 cup pomegranate arils
Directions
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Place eggplant slices in a large bowl; sprinkle with salt, tossing to coat both sides. Let stand, uncovered, until moisture forms on eggplant and water collects in bottom of bowl, about 30 minutes.
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Rinse eggplant slices well under cold running water. Squeeze each slice between paper towels to remove excess water, and pat dry with paper towels.
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Pour oil into a large, high-sided skillet to a depth of 1/2 inch. Heat over medium-high to 340°F. Working in batches, use a spider to drop eggplant slices into oil. Fry until golden, about 3 minutes per side. Remove from oil, and drain on a paper towel–lined baking sheet. Pat tops of eggplant slices with paper towels to remove excess oil.
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Stir together walnut paste and 2 tablespoons water in a large bowl, adding more water, 1 teaspoon at a time, if necessary, until mixture is spreadable. Add basil and jalapeño; stir to combine.
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Spread about 2 tablespoons walnut mixture on one end of each eggplant slice, and roll up. Arrange rolls, seam side down, on a serving platter. Spread tops with any remaining walnut mixture, and sprinkle evenly with pomegranate arils.