This vegan appetiser recipe for Georgian Eggplant Rolls with Walnut Filling is deliciously straightforward and healthful. With these walnut packed eggplant rolls, which only require three ingredients, a few thoughtfully chosen spices, and less than an hour of preparation time, vegans may indulge their taste senses.
Ingredients
For the Rolls
- 2 large eggplants
- Salt
- Olive oil
For the Filling
- 1 cup walnuts, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground fenugreek (optional)
- Salt and pepper to taste
- Fresh herbs (such as cilantro or parsley), chopped
Instructions
- Slice the eggplants lengthwise into thin strips. Sprinkle salt over the slices and let them sit for about 15 minutes to release excess moisture. Rinse and pat dry.
- Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and grill them for a few minutes on each side until they are soft and have grill marks. Set aside.
- In a bowl, mix together the chopped walnuts, onion, garlic, ground coriander, ground fenugreek (if using), salt, and pepper.
- Take a grilled eggplant slice and place a spoonful of the walnut filling at one end. Roll the eggplant slice around the filling, creating a roll. Repeat with the remaining eggplant slices and filling.
- Arrange the eggplant rolls on a serving plate, seam side down. Sprinkle chopped fresh herbs over the rolls.
- You can serve the rolls immediately, or you can let them sit for a little while to allow the flavors to meld.
Nutrition Facts
- Serving Size: 4 rolls (recipe makes about 8 rolls)
- Calories: 180
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 9g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 4g
