Eggplant with garlic and walnut in Georgian

We take this vegetable, preferably of the same size. We cut in the form of tongues, you can of course and rings, as you like, salt and give time for the bitterness to come out. It's about an hour or an hour and a half. Fry as usual in sunflower oil. You should already have a ready-made mixture with which we will smear each eggplant. Pass the nuts through a meat grinder. Put it in a bowl. Here finely chop the coriander and parsley, add vinegar. I take wine, you can apple. Salt, pepper and squeeze out the garlic. When the tongues are still hot, put the filling on top and fold it in half. Transfer each ball with onion, cut into rings. Let cool and soak a little. That's it, now you can safely serve it to the table. Such eggplants with nuts can be both a separate snack, and will suit any side dish. I always decorate the top with greens and pomegranate seeds.