Ingredients

• 5 narrow Asian eggplants, about 12 inches long; or 10 Asian eggplants, about 8 inches long; or 2 pounds Mediterranean eggplant
• sea salt
• About 3 tablespoons sunflower or extra-virgin olive oil

Filling:
• ¾ cup walnuts or walnut pieces
• 2 garlic cloves, minced
• 1 teaspoon ground coriander (see Note)
• 1 teaspoon ground blue fenugreek, or ¾ teaspoon powdered dried fenugreek plus ½ teaspoon ground fenugreek leaves (see Note)
• ½ teaspoon sea salt
• Scant ¼ teaspoon powdered dried red chiles (optional; see Note)
• ½ cup minced fresh coriander (cilantro)
• ½ cup minced fresh mint
• 3 scallions, trimmed and finely chopped
• 1 tablespoon white wine vinegar or fresh lemon juice

Instructions

1. Trim the stems off the eggplants and discard. Slice the eggplants lengthwise into 1?4-inch-thick strips; if the eggplants are very long or very wide, cut the slices in half crosswise or lengthwise to yield strips 4 to 6 inches long and 11?2 to 2 inches wide.
2. Lay the slices on a parchment-lined baking sheet and sprinkle on salt generously. Set another baking sheet on top and weigh it down with a heavy cast-iron pan (or set up an equivalent arrangement) and set the eggplant aside for an hour or so to drain and compress.
3. Meanwhile, make the filling: Combine the walnuts, garlic, ground spices, salt, and chiles in a food processor or a mortar and process or pound to blend thoroughly. Transfer to a bowl and stir in the herbs, scallions, and vinegar or lemon juice.
4. Rinse the eggplant strips thoroughly in a colander and squeeze dry. Place a wide heavy skillet over medium-high heat, add 2 tablespoons oil, and heat until hot.
5. Slide some eggplant strips into the oil, without crowding, lower the heat to medium, and fry, turning once, until cooked through, about 10 minutes.
6. Lift out onto a paper towel–lined plate or baking sheet and set aside until cool enough to handle. Repeat with the remaining eggplant, adding more oil as necessary and heating it until hot before adding more eggplant.
7. Spread some filling on each eggplant strip, roll up, and set seam side down on a platter. Serve at room temperature.

Notes