To prepare the rolls, wash the eggplants, dry them, then cut them lengthwise into 1 cm thick plates. Salt them generously, leave for 10 minutes, then rinse and dry. Eggplant prepared in this way will absorb less oil during frying.
In a large skillet, heat the oil and fry the eggplant plates in portions on both sides. Place on paper towels to absorb excess oil.
For the filling of the rolls, wash and dry the cilantro. Leave a few leaves for decoration. Place the rest in a blender bowl, add the peeled garlic and 1/2 tsp. salt and chop. Gradually, while continuing to work with the blender, add all the nuts.
Mix the resulting nut mass with crême. Season with salt and pepper to taste. Spread this mixture over each plate of eggplant and roll. Place the rolls vertically, like stumps, on a platter.
Wash the pomegranate. Cut its rind in 4-6 places and take the fruit apart. Take out the grains. Sprinkle them over the eggplant rolls, garnish with cilantro leaves and serve.
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