Cut the aubergines lengthways into thin slices and salt them lightly. Leave them for a moment, then pat them dry.
Fry the aubergine slices in olive oil on both sides until golden brown, soft and pliable. Set aside to cool.
Blend the walnuts with the garlic, a little coriander and a little water into a spreadable paste. It can be creamy but still slightly coarse.
Spread each aubergine slice with the walnut paste and roll it up carefully. Place the rolls seam side down on a platter.
Arrange the rolls loosely on the plate so they keep their shape and don't get squashed.
Before serving, sprinkle everything with the remaining coriander and the pomegranate seeds.
Good to know
These rolls are simple, but anything but boring. Soft, nutty and fresh at the same time – exactly the kind of plate that empties quickly in the middle of the table.
Swaps
Walnuts → almonds (more vitamin E, a little milder in flavour); coriander → parsley (provides vitamin K and is often more popular); pomegranate seeds → blueberries (also bring fibre and polyphenols); olive oil → avocado oil (stable at high heat, with lots of monounsaturated fats)
Allergens
Contains nuts from the walnuts; for children, serve only finely chopped or well blended, and during pregnancy the ingredients are usually unproblematic, as long as everything is freshly prepared and well heated.
