Georgian Eggplant Rolls With Walnuts Recipe

Name: Georgian Eggplant Rolls With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium-sized eggplants; salt; black pepper; cooking spray (1:5 ratio of olive oil and water); 150 grams or 1 1/2 cups walnuts; 100 ml or 1/2 cup very hot water; 2 cloves garlic; 1 teaspoon khmeli suneli (a mixture of ground fenugreek seeds,coriander, dill, celery, parsley, basil, savory and black peppercorns); 1/2 teaspoon ground coriander; 2 teaspoons white wine vinegar; 3 tablespoons pomegranate seeds to serve

Servings: persons

3 medium-sized eggplants
salt
black pepper
cooking spray (1:5 ratio of olive oil and water)
150 grams or 1 1/2 cups walnuts
100 ml or 1/2 cup very hot water
2 cloves garlic
1 teaspoon khmeli suneli (a mixture of ground fenugreek seeds,coriander, dill, celery, parsley, basil, savory and black peppercorns)
1/2 teaspoon ground coriander
2 teaspoons white wine vinegar
3 tablespoons pomegranate seeds to serve

1
Preheat the oven to 180 u00b0C or 350 u00b0F.
2
Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You might need more than one baking tray for this amount of eggplants. Spray them with cooking spray, sprinkle with salt and black pepper and put them in the oven for 15 minutes. Flip them over and bake for 15 more minutes. Remove from the oven and let cool..
3
Meanwhile prepare the filling: crush the walnuts with a mortar and pestle. Chop garlic and add it to the walnuts. Add khmeli suneli and ground coriander, white wine vinegar, salt and pepper. Mix everything and start to pour hot water in the bowl, stirring constantly, until you like the consistency. Don't pour all the water stated above at once.
4
Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium-sized eggplants, salt, black pepper, cooking spray (1:5 ratio of olive oil and water), and more.

Yes, Georgian Eggplant Rolls With Walnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Georgian Eggplant Rolls With Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions