Eggplant rolls with walnut paste
A classic Georgian appetizer featuring tender eggplant slices rolled around a rich, aromatic spiced walnut filling. It makes an elegant addition to any festive table or a satisfying plant-based lunch. For the finest texture, let the fried eggplant strips drain thoroughly on paper towels before rolling.
Ingredients
- Garlic4 cloves
- White wine vinegar2 tbsp
- ground coriander1 tsp
- Blue Fenugreek1 tsp
- Imeretian Saffron½ tsp
- Ground Red Pepper½ tsp
- Salt1 tsp
- Sunflower oil50 ml
Instructions
6 steps- 1
Wash the eggplants, trim the stems, and slice lengthwise into 5-mm thick strips. Sprinkle lightly with salt and let sit for 15 minutes to draw out moisture and bitterness, then pat dry with paper towels.
15 min
- 2
Heat sunflower oil in a large skillet over medium-high heat. Fry the eggplant slices on both sides until golden brown and tender. Transfer to paper towels to drain excess oil and allow to cool completely.
20 min
- 3
Finely grind the walnuts, peeled garlic cloves, and fresh cilantro together using a meat grinder or food processor until a fine, uniform paste forms.
5 min
- 4
To the walnut mixture, add ground coriander, blue fenugreek, marigold petals, red pepper, salt, and white wine vinegar. Gradually whisk in 3 to 4 tablespoons of cooled boiled water until you achieve a thick, spreadable, creamy paste.
5 min
- 5
Spread about one heaping teaspoon of the walnut paste evenly along the surface of each cooled eggplant strip, then gently roll it up into a neat, snug cylinder.
10 min
- 6
Arrange the rolled eggplants seam-side down on a serving platter, garnish each roll with ruby pomegranate seeds, and chill for 20 to 30 minutes before serving so the flavors meld.
25 min
Nutrition
1 serving ≈ 197 g
Nutrition values are estimates. - means data is unavailable.
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