Walnut and Herb Stuffed Grilled Eggplant Rolls

Name: Walnut and Herb Stuffed Grilled Eggplant Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds eggplant; 1 x salt and black pepper to taste; 1/2 cup vegetable oil; 16 ounces walnuts halved, 1 pound; 3 cloves garlic or as needed, minced; 3/4 teaspoon white wine vinegar; 1/2 cup onions chopped; 1/2 teaspoon coriander or to taste, ground; 1 x red pepper flakes to taste; ⅔ cup cilantro freshly chopped; 1/4 cup parsley leaves freshly chopped

Servings: persons

4 pounds eggplant
1 x salt and black pepper to taste
1/2 cup vegetable oil
16 ounces walnuts halved, 1 pound
3 cloves garlic or as needed, minced
3/4 teaspoon white wine vinegar
1/2 cup onions chopped
1/2 teaspoon coriander or to taste, ground
1 x red pepper flakes to taste
⅔ cup cilantro freshly chopped
1/4 cup parsley leaves freshly chopped

1
Cut stem end off eggplant and cut lengthwise into 1/2-inch thick slices.
2
Sprinkle both sides with salt and black pepper and rub the seasoning into slices.
3
Set aside for 10 minutes, then rinse slices and pat dry.
4
Set aside.
5
Heat grill or grill pan over medium-high heat.
6
Brush eggplant slices on both sides with oil.
7
Grill on both sides until softened and lightly browned, 1 minute per side, check often to prevent burning.
8
Place on parchment-lined baking sheet.
9
Grind walnuts to a fine powder in a food processor.
10
Add garlic, vinegar, onion, coriander, salt, pepper, red pepper flakes, cilantro and parsley and combine to make filling.
11
Season with more salt, pepper and red pepper flakes if needed.
12
This makes a generous cup filling.
13
Lay eggplant slices on work surface and place 1 to 2 tablespoons filling at base (the amount of filling will depend on type and thickness of the eggplant).
14
Carefully roll from bottom into compact roll.
15
Arrange on serving platter that covered with mixed greens.

1166

kcal

Calories

104

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: 4 pounds eggplant, 1 x salt and black pepper to taste, 1/2 cup vegetable oil, 16 ounces walnuts halved, 1 pound, and more.

Yes, Walnut and Herb Stuffed Grilled Eggplant Rolls 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!