Georgian Eggplant Rolls with Walnuts
User Reviews
4.9
Georgian Eggplant Rolls with Walnuts
Description
Georgian Eggplant Rolls with Walnuts use medium-sized eggplants sliced lengthwise and oven-roasted until soft and lightly browned. The walnut filling is made by crushing walnuts with garlic, khmeli suneli (a traditional Georgian spice blend), ground coriander, white wine vinegar, salt, and pepper, then tempered with hot water to reach a creamy spreadable consistency. Each eggplant slice is spread with the walnut mixture and rolled up, then optionally topped with pomegranate seeds for a tart bite and colorful presentation.
The flavors combine the earthiness and richness of walnuts with bright acidity and aromatic spices, yielding a balance typical of Georgian cuisine. Roasting the eggplant ahead allows for batch preparation; leftover slices can be frozen. These rolls can be served as appetizers or part of a mezze. The dish pairs well with light drinks like ayran in summer or mulled wine in colder seasons.
Variations are noted for substitutions in nuts or seasoning blends, such as using cashews or tofu ricotta for different textures and flavors. The recipe also suggests making the khmeli suneli mix oneself or replacing it with other spices for adaptation.
Ingredients
- 3 eggplant medium-sized
- salt
- black pepper
- cooking spray
- 150 grams walnuts
- 100 ml water very hot
- 2 cloves garlic minced
- 1 teaspoon khmeli suneli
- 1/2 teaspoon ground coriander
- 2 teaspoons white wine vinegar
- 3 tablespoons pomegranate seeds to serve
Instructions
- Preheat your oven to 180 ºC (350 ºF). Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You may need more than one baking tray for this amount of eggplants. Lightly spray thetops of the eggplant slices with cooking spray, then sprinkle with salt andblack pepper. Bake 15 minutes, then flip them over and bake for 15 minutes more
- Meanwhile prepare the filling: crush the walnuts with a mortar and pestle until they look like on the picture above. Add minced garlic, khmeli suneli, ground coriander, white wine vinegar, salt and pepper. Mix everything and slowly add hot water in the bowl, stirring constantly, until you like the consistency. Don't pour in all the water at once, as you may not need that exact amount.
- Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!
Notes
- Prepare eggplant slices in advance and freeze extras for later use.
- Store leftover rolls in an airtight container in the fridge for up to three days.
- Serve with refreshing ayran or mulled wine depending on the season.
- Substitute fresh garlic with garlic powder to reduce sharpness if desired.
- Alternative fillings include cashews, macadamia nuts, or vegan tofu ricotta for different flavors.
- Homemade or store-bought khmeli suneli can be used; other spice blends like Italian seasoning or curry powder offer flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30rolls
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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