Georgian Eggplant with Walnut Sauce (Badrijani Nigvzit)

Georgian badrijani nigvzit consists of thin eggplant slices that are fried, then rolled around a filling of walnuts, garlic, herbs and spices. During a visit, we learned different interpretations of the dish from home cook Barbare Chabashvili, chef Meriko Gubeladze and chef Erik Sarkisyan. When developing our version, we avoided the mess of frying by simply broiling the eggplant slices. No other cooking is required. We add a little sweet-tart pomegranate molasses to balance the richness of the walnuts. The eggplant and filling can be prepared a day ahead, then rolled the day of serving; bring both to room temperature before assembly. Blue fenugreek is a spice widely used in Georgian cuisine. Its flavor is delicate, with an aroma that hints at maple syrup. If you can’t find it, regular fenugreek is a fine stand-in, though it is stronger in taste and aroma.