I have to say that when I am invited to a party at someone’s home or at a restaurant, the most things I am looking forward to on the table are the appetizers. These eggplant rolls are in the category of my favorites. They are finger-friendly bundles of tender eggplants wrapped around a very piquant, pungent, nutty and herbal filling. <br />My recipe is a combination of a few different recipes. Most recipes call only for dried spices and herbs, I love fresh herbs, so I used a variety of them and although it is more traditional frying the eggplant slices, I roasted them in a hot oven and did not have to use a lot of oil. <br />In Georgia this dish is traditionally served cold and it taste better when made ahead. It is also traditional to garnish this dish with pomegranate arils, but I did not have them and used more of the herbs for garnish.

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