Eggplant Roll-Ups (Badımcan Ruleti) — Azerbaijani Fried Eggplant with Garlic Filling

• 600 geggplant (2 medium, cut lengthwise into 4–5 mm slices)
• 12 gsalt (for salting and draining eggplant)
• 70 mlsunflower oil (for shallow-frying; add 10 ml more if pan runs dry)
• 90 gwalnuts (finely ground)
• 12 ggarlic (about 4 cloves, finely grated)
• 120 gplain yogurt (thick, unsweetened)
• 30 gmayonnaise (adds classic richness)
• 15 gfresh cilantro (finely chopped)
• 8 gfresh dill (finely chopped)
• 1 tspground black pepper
• 1 tspsumac (optional but traditional-leaning tang)
• 80 gpomegranate arils (optional, for color and sweetness)

Instructions

1. 1

   Slice the eggplants lengthwise into even 4–5 mm planks so they fry and roll without tearing. Lay them on a tray, sprinkle evenly with 12 g salt, and rest for 20 minutes to draw out moisture and any bitterness.

2. 2

   Rinse the eggplant slices under cool water to remove excess surface salt, then press very dry with paper towels. Drying thoroughly is essential because wet eggplant will splatter in oil and absorb more fat during frying.

3. 3

   Heat 70 ml sunflower oil in a wide skillet over medium-high heat until shimmering, about 180°C if using a thermometer. Fry the slices in batches for 2–3 minutes per side until soft and deeply golden, then transfer to a paper-towel-lined plate to drain.

4. 4

   Make the filling while the eggplant cools: combine ground walnuts, grated garlic, yogurt, mayonnaise, chopped cilantro, chopped dill, black pepper, and sumac in a bowl. Mix until thick and spreadable, then rest the mixture for 5 minutes so the garlic perfumes the whole filling.

5. 5

   When the eggplant slices are cool enough to handle, lay one slice flat and spread about 1 to 1.5 tablespoons of filling along the wider end. Roll it up snugly into a neat cylinder and place seam-side down; repeat with the remaining slices and filling.

6. 6

   Arrange the roll-ups on a serving plate in a single layer so the filling stays clean and the rolls keep their shape. Garnish with 80 g pomegranate arils, then chill for 15 minutes before serving to help the flavors meld and the rolls set.