Aubergine rolls with walnut paste (Badrijani nigvzit)

1. Cut the aubergines lengthways into slices about 5 mm thick, salt both sides and leave for 20 minutes, then pat dry with kitchen paper.

2. Heat a little oil in a large frying pan over medium heat and fry the slices in batches for 2-3 minutes per side until soft and golden; drain on kitchen paper to remove excess oil and leave to cool.

3. Grind the walnuts with the garlic, utskho suneli and a pinch of salt to a fine paste in a food processor, then add the wine vinegar, half the finely chopped coriander and enough water (3-5 tablespoons) to make it creamy and spreadable.

4. Spread a teaspoon of walnut paste thinly over one half of each aubergine slice.

5. Roll up the slices from the narrower end, or fold them in half, and arrange on a platter.

6. Sprinkle with pomegranate seeds and the remaining coriander and serve after chilling for at least 30 minutes – one of the best-loved starters of the Georgian festive table.

Tip: Don't skimp on the frying: the aubergine should be really soft, or the rolls will crack. You can make them the day before – they're even better after a night in the fridge.