Eggplants with Walnuts

	The ingredients are very simple and easily accessible, as you can see.
	Wash the eggplants thoroughly, cut off the tops. Slice them into long thin pieces - one medium eggplant will yield about 4-5 slices.
	The sliced pieces should be generously salted and left for half an hour to remove the bitterness from the eggplants.
	While they rest, let's prepare the other ingredients. Wash the fresh celery leaves and cilantro, and chop them finely.
	In a blender, combine the walnuts, garlic, onion, salt, khmeli-suneli, and pour in the grape vinegar. Blend until you achieve a smooth paste.
	Combine the resulting mixture with the chopped herbs.
	Mix thoroughly - our filling is ready to use.
	Rinse the eggplants thoroughly to remove excess salt, squeeze them out, and place them on a paper towel to remove moisture. Then, fry them in vegetable oil on both sides until golden brown.
	Place the fried eggplant pieces on a plate and let them cool.
	Wash the spinach (or lettuce) leaves and arrange them on the plate where you'll serve the appetizer.
	Now, let's start forming the rolls. On each slice of eggplant, place a bit of filling.
	Carefully roll it up.
	Place the finished rolls on the dish. Garnish with pomegranate seeds, chill slightly and serve. Enjoy your meal!