Georgian-style walnut and herb aubergine rolls

Makes around 16, serving 4-6 as a snack or starter Starters and mains

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Method

Fire up the barbecue ready for direct grilling, or preheat a griddle pan on the hob.

To make the walnut filling, tip the nuts into a large dry frying pan and set over a high heat to toast for a few minutes. Tip into a food processor and blitz until the walnuts are coarsely ground.

Add the fenugreek, coriander seeds and chilli to the same pan and toast for a few seconds until you can smell their aroma wafting up – it won’t take long, as the pan will be hot. Put them into a spice mill or a pestle and mortar and grind. Add to the walnuts in the processor, along with the garlic, vinegar and 125ml boiling water. Whizz for a minute or so, until you have a smooth, spreadable paste. Season to taste with salt and pepper, then scoop into a bowl and set aside. You can also make the sauce traditionally by pounding everything in a large pestle and mortar, but be prepared to use a little elbow grease to form a paste.

Cut the aubergines lengthways into 5-7mm slices. Brush them all over with the olive oil and season with a little salt and pepper. Spread them out over the grill bars or griddle and cook for around 12-15 minutes, turning them a few times, until completely soft and lightly charred. Cook in batches if necessary.

Once all the aubergines are cooked, spread each slice with a thin layer of walnut paste. Sprinkle over most of the pomegranate seeds and herbs, reserving a little of both to garnish. Roll up each slice and arrange on a large platter. Sprinkle over the rest of the pomegranate seeds and herbs and finish with a generous drizzle of pomegranate molasses.