👨‍🍳 作り方

1. 1

   Lay the eggplant slices on a baking sheet and sprinkle generously with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Pat them thoroughly dry with paper towels.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.

3. 3

   In a medium bowl, combine the ground walnuts, crushed garlic, khmeli suneli, chopped cilantro, pomegranate molasses, and balsamic vinegar. Mix well to form a paste. Add a tablespoon or two of water if the mixture is too dry.

   💡 プロのコツ: Adjust the amount of garlic and khmeli suneli to your preference.
4. 4

   Spread a thin layer of the walnut mixture onto each fried eggplant slice.

   💡 プロのコツ: Be generous with the filling, but don't overstuff, or it will be difficult to roll.
5. 5

   Carefully roll up each eggplant slice, starting from the narrower end. If needed, secure with a toothpick.

   💡 プロのコツ: You can also fold the eggplant slices in half if rolling is difficult.
6. 6

   Arrange the rolled eggplants on a serving platter. Garnish with fresh pomegranate seeds.

   💡 プロのコツ: Serve at room temperature or chilled.