Georgian Creamy Walnut-Stuffed Eggplant Rolls
[Vegan]

To Prep the Eggplant:

1. Preheat the oven to 350 ºF.
2. Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You might need more than one baking tray, depending on the size.
3. Spray them with cooking spray, sprinkle with salt and black pepper and put them in the oven for 15 minutes. Flip them over and bake for 15 more minutes. Remove from the oven and let cool.

To Make the Filling:

1. Crush the walnuts with a mortar and pestle or food processor. Chop garlic and add it to the walnuts. Add khmeli suneli and ground coriander, white wine vinegar, salt, and pepper.
2. Mix everything and start to pour hot water in the bowl, stirring constantly, until you like the consistency. Don't pour all the water stated above at once.

To Make the Rolls:

1. Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Garnish with pomegranate seeds, if using.