Peel the eggplant and cut it into cubes. Dip them in lemon-acidified water for 15-20 minutes.
Prepare the remaining ingredients. Peel the onion, garlic, and mushrooms with a napkin, if there is any contamination.
In a frying pan, fry the chopped onion until transparent.
Add the chopped mushrooms to the onion and fry until the mushrooms are reduced in size and almost all the juice has evaporated. But do not fry the mushrooms and onions until they are brown!
Squeeze the eggplants well and send them to the pan with the onions and mushrooms.
Cook until the eggplant is tender. It is better to cover the pan with a lid. Season with salt to taste.
In a mortar, mash the coriander and utsho-suneli together with the garlic. Pour in the mass of grape (or apple) vinegar.
In the bowl of a blender, add the contents of the pan, walnuts and fragrant garlic paste. Add a slice of chili for spice, if you like.
Grind with a blender until almost smooth.
If the mass is too thick, you can add a little boiled water. Taste it and add what you are missing-salt, vinegar or pepper.
Place in the refrigerator to cool. To serve, roll the balls, the size of a large walnut, and flatten them. Make a small dent on top and put the pomegranate seeds in it. You can decorate with herbs or halves of walnuts.