Anthony Bourdain went to Georgia. The country, not the state. At one point, he ate these eggplant rolls. They looked awesome, so I had to try them. Boom! One of the best hors d'ouevres out there.
What you will need
200 g walnuts, shucked
3 medium eggplant
1 tsp curry powder
1 tsp paprika
About 1/2 bunch parsley
1 tbsp red wine vinegar
salt and pepper(Nutritional facts 115 calories, 10.62 g fat, 5.39 g carbohydrates, 0.96 g protein, undefined mg cholesterol, 231 mg sodium)
How to cook
I used fresh walnuts, so I had to crack them. A swift thwack with a heavy object, then peel by hand.
Shuck your pomegranate.
Remove the top of each eggplant and slice lengthwise to about 1/4". Coat lightly in salt on both sides and lay out for about 30 minutes to dry.
Chop walnuts, curry powder, paprika, parsley and vinager in a blender or food processor. You'll need to thin the paste out with a little water to get it to grind well.
Season with salt and pepper if needed. I like to fold some pomegranate into the paste at this point, but that's optional.
Heat some oil in a pan over medium heat. Fry each slice of eggplant on both sides until golden brown. Arrange them on a platter to cool.
Now you just take about a tbsp of your walnut filling and roll a slice of eggplant around it. Arrange each roll on a tray. Garnish with pomegranate and chopped parsley.