Peel the eggplants and slice them vertically (around 1/2 cm thickness). Sprinkle some salt and keep aside for 5 to 10 minutes. The eggplants will release water, wipe that out with a paper towel.
Heat oil in a pan and shallow fry the eggplant slices till they turn golden brown. Take them out on a paper towel and wipe out the excess oil by dabbing with another paper towel.
In a bowl mix sour cream, thick yogurt/ labneh, grated garlic, chopped walnuts, and salt.
Spread some yogurt mixture on one side of the fried eggplant slices and then roll them. Place the rolls on a serving plate and garnish with pomegranate seeds and chopped dill. Enjoy your vegetarian Armenian eggplant salad