Georgia is one of the most beautiful I’ve ever visited, and its cuisine is as unforgettable as its sceneries.

This delicious recipe is a gift from our friend @alessia_beltrame

Ingredients:

aubergines 4 large, trimmed
olive oil for brushing and drizzling
sea salt
freshly ground black pepper

For the filling
red onion 1 large (about 150g)
olive oil 3 tbsp
salt ½ tsp
toasted walnuts 100g, roughly chopped (reserve 2 tbsp for garnish)
freshly ground black pepper ½ tsp
fresh ginger 5cm piece, peeled and grated
parsley 1 small bunch, chopped (about 15-20g)
fresh pomegranate seeds 100g (reserve 2 tbsp to garnish).
cayenne a pinch Heat the oven to 220C. Slice each aubergine into five or six slices lengthways. Keep the outside slices for the filling and use the nice, long, inside slices for the rolls. Brush a baking tray with oil and place the nice inside slices flat on it. Drizzle with some more oil and season with sea salt and black pepper. Roast in the oven for 12 minutes, then turn the tray around to ensure the slices cook evenly. Roast for another 8-12 minutes until they are golden and soft. Set aside to cool.

While the slices are in the oven, peel the onion and dice finely. Cut the aubergine trimmings (the outside slices) into equal-size cubes. Fry the onion in the oil over a medium heat until it starts to soften, then add the diced aubergine and salt. Cook until the aubergine is very soft. Remove the pan from the stove and add the remaining ingredients. Mix well and season to taste.

Place a large spoonful of the filling at one end of each roasted aubergine slice and roll them into thick sausages. Place the filled aubergine rolls in an ovenproof serving dish. If you have a little filling left over, spread it around the edges of the dish. Place in the oven for 5 minutes to warm through before serving. Sprinkle the warmed rolls with the reserved walnuts and pomegranate seeds and serve 3 rolls per person.