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4.9 from 129 votes

Georgian Eggplant Rolls with Walnuts

These Georgian Eggplant Rolls With Walnut Filling are a delightfully simply, healthy vegan appetizer. Three ingredients, some artfully chosen spices, and less than an hour of time and you have a vegan treat for the tastebuds with these walnut stuffed eggplant rolls.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 30 rolls
Calories: 46 kcal
Course: Appetizer
Cuisine: Georgian

Ingredients

  • 3 medium-sized eggplants
  • salt
  • black pepper
  • cooking spray
  • 150 grams or 1 1/2 cups walnuts
  • 100 ml or 1/2 cup very hot water
  • 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

    Cup of Yum
  1. 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
  2. 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.
  3. Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!

Notes

  • Nutritional information is calculated per roll. One serving is roughly 4-5 rolls.
  • Cook’s Tips
  • Recipe Variations
  • Bake the eggplant noodles in a big batch. Freeze anything extra and simply defrost and roll them up with the walnut filling once you are ready to serve them. You can also use them for vegan eggplant lasagna.
  • If there are any leftovers, keep them in the fridge for up to three days in an airtight container.
  • Keep frozen eggplant noodles up to three months in your freezer. 
  • Serve these rolls with refreshing ayran in summer or gluhwein for festive season.
  • Make your own khmeli suneli seasoning or order it on Amazon.
  • You can use 1 teaspoon garlic powder instead of fresh garlic to tone the garlic flavor down.
  • Replace walnuts with cashew or macadamia nuts. The flavor won't be the same but the rolls still taste great. Alternatively, use vegan tofu ricotta instead of nuts.
  • Try using Italian seasoning, Ras-el-Hanout or curry powder if you can't find khmeli suneli and don't have ingredients to make it at home. Obviously, the flavor will be different but also good.

Nutrition Information

Calories 46kcal (2%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 1mg (0%) Potassium 130mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 11IU (0%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30rolls

Amount Per Serving

Calories 46

% 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.