Traditional Georgian Food – perfect as a starter

INGREDIENTS	AMOUNT
Aubergine	4
Walnuts	200g
Blue Fenugreek Powder	1 teaspoon
Marigold Powder	1 teaspoon
Coriander Powder	1 teaspoon
Coriander	20 g
Red hot chilli powder or cayenne pepper powder	1 teaspoon
Garlic	3 cloves
Onion	1
White wine vinegar	2 tablespoons
Warm water	100 mls
Salt	To taste

• Walnut paste:
• Chop 1 onion and fry in pan. Set aside
• Add the following to a food processor- 200 g of walnuts, 3 cloves of garlic, ground coriander powder, ground marigold, ground blue fenugreek, red chilli powder or cayenne powder, fried onions, salt, 2 tablespoons of white wine vinegar and some hot water. Blend until this produces a fine paste. The resulting paste should have the consistency of pesto.
• Preparing the aubergine:
• Cut aubergines into thin slices, coat with salt and set aside for 30 minutes.
• After 30 minutes discard the bitter juices released by the aubergines
• Pat dry the aubergine slices and then pan fry then- each side takes approximately 3 minutes.
• Alternatively you can sprinkle with oil and bake for 20-25 minutes at a temperature of 200 degrees.
• Add the walnut paste on one side of the aubergine slice and roll it.
• Garnish was pomegranates and coriander.