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Georgian Eggplant Rolls With Walnuts

Delicious eggplant rolls filled with a spiced walnut filling
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Georgia
Servings 4 servings

Ingredients
  

  • 2 eggplants
  • 1 ½ cup walnuts 150 g
  • 2 tablespoon apple cider vinegar/ red wine vinegar
  • 2 garlic cloves
  • ½ teaspoon blue fenugreek or mixed herbs
  • ½ teaspoon ground coriander
  • a pinch teaspoon cayenne pepper
  • ½ cup pomegranate seeds plus more for topping optional
  • 1 tablespoon fresh coriander/parlsey optional
  • Water to blend
  • Salt and pepper
  • Olive oil for roasting

Instructions
 

Prepare the Eggplants

  • Remove the tops of the eggplants. Slice them lengthwise into thin, even strips (about ¼ inch thick).
    2 eggplants
  • Place on a baking sheet and sprinkle with salt, set aside for 10 minutes or so.
  • Traditionally, they're shallow-fried until golden on both sides, which gives them a luscious texture. For a lighter version, you can brush them with olive oil and bake at 200°C (400°F) for 15-20 minutes until tender or pan fry them in a pan with a little oil until soft. Either way, lay the cooked slices on paper towels to drain excess oil.
    Olive oil for roasting

Make the Walnut Filling

  • In a food processor, pulse walnuts until ground. Then add garlic, coriander, fenugreek, salt, and pepper until finely ground. Add vinegar or lemon juice, and just enough water to form a thick but spreadable paste. The consistency should be creamy but not runny.
    1 ½ cup walnuts, 2 tablespoon apple cider vinegar/ red wine vinegar, 2 garlic cloves, ½ teaspoon blue fenugreek, ½ teaspoon ground coriander, a pinch teaspoon cayenne pepper, Water to blend, Salt and pepper
  • Optionally, you can stir in some pomegranate seeds and chopped fresh parsley/coriander for some extra texture
    ½ cup pomegranate seeds, 1 tablespoon fresh coriander/parlsey

Assemble the Rolls

  • Take a cooled slice of eggplant, spread a thin layer of walnut filling along one end, and roll it up tightly. Alternatively, spread it thinner on the whole strip and roll it on itself. Repeat with the remaining slices.

Garnish and Serve

  • Arrange the rolls on a platter, sprinkle generously with pomegranate seeds, and garnish with fresh herbs. Chill for 15-30 minutes before serving to let the flavors meld.
Keyword Eggplant, walnuts
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