Georgian Eggplant Rolls with Walnuts

Why You’ll Love This Recipe

You’ll love this recipe for its balance of flavors and textures—soft eggplant, creamy walnut filling, and bright hints of herbs and pomegranate. It’s naturally vegan, gluten-free, and packed with nutrients. Whether served as a starter, snack, or part of a mezze platter, these rolls always impress with their unique taste and beautiful presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggplants
• Walnuts
• Garlic
• Onion
• White wine vinegar or lemon juice
• Fresh cilantro
• Ground coriander
• Cayenne pepper or chili flakes (optional)
• Salt
• Olive oil (for frying or roasting)
• Pomegranate seeds (for garnish)

Directions

1. Slice the eggplants lengthwise into thin strips, about ¼ inch thick. Sprinkle lightly with salt and let them rest for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
2. Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden and tender on both sides, then set them aside to cool. Alternatively, you can brush them with oil and roast at 400°F (200°C) for about 15 minutes.
3. In a food processor, combine walnuts, garlic, onion, vinegar or lemon juice, cilantro, coriander, cayenne, and salt. Blend into a thick, creamy paste. Add a tablespoon of water if needed for smoother consistency.
4. Spread a thin layer of walnut mixture over each cooled eggplant slice.
5. Gently roll each slice from one end to the other and place seam-side down on a serving plate.
6. Garnish with pomegranate seeds and a sprinkle of chopped cilantro before serving.

Servings and timing

This recipe makes about 12 rolls and serves 4 as an appetizer.
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

• Herb variations: Try adding parsley or dill to the walnut filling for a fresh twist.
• Spice boost: Add a pinch of smoked paprika or sumac for deeper flavor.
• Nut substitute: Replace walnuts with almonds or sunflower seeds for a different texture.
• Roasted pepper addition: Add finely chopped roasted red pepper to the walnut mixture for sweetness.

Storage/Reheating

Store the prepared rolls in an airtight container in the refrigerator for up to 3 days. For best flavor, let them come to room temperature before serving. These rolls are not ideal for freezing, as the texture of the eggplant can become mushy when thawed. Reheating is generally not needed—serve them cold or at room temperature.

FAQs

What type of eggplant works best for this recipe?

Medium-sized globe or Italian eggplants work best, as they provide long, wide slices that are easy to roll.

Can I bake the eggplant instead of frying?

Yes, roasting is a healthier alternative that still delivers great flavor. Brush slices lightly with oil before baking.

How can I prevent the eggplant from absorbing too much oil?

Salting and letting the slices rest helps draw out moisture, which reduces oil absorption during cooking.

Is this recipe vegan?

Yes, it’s completely vegan and dairy-free, using walnuts and herbs for rich flavor.

Can I make the walnut filling ahead of time?

Absolutely. You can prepare the walnut paste up to two days in advance and store it in the refrigerator.

What can I serve these rolls with?

They pair wonderfully with flatbread, fresh salads, or as part of a mezze spread with hummus and olives.

Can I use a blender instead of a food processor?

Yes, though a blender may require a bit more liquid to achieve a smooth texture.

How do I make the filling less thick?

Add a teaspoon or two of water or olive oil until the consistency is spreadable.

Are pomegranate seeds essential?

They’re traditional and add a lovely burst of color and acidity, but you can skip them if unavailable.

Can I serve them warm?

Traditionally, they are served cold or at room temperature, but slightly warm rolls can also taste delicious.

Conclusion

Georgian Eggplant Rolls with Walnuts are a celebration of simple, wholesome ingredients transformed into something extraordinary. Their creamy walnut filling, aromatic herbs, and jewel-like pomegranate topping make them an unforgettable appetizer for any occasion. Whether you’re hosting a dinner party or exploring new cuisines, this recipe is a true taste of Georgia’s rich culinary heritage.

Georgian Eggplant Rolls with Walnuts

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Georgian Eggplant Rolls with Walnuts are a traditional appetizer made of tender eggplant slices filled with a rich walnut-garlic paste. They’re smoky, nutty, and beautifully accented with fresh herbs and pomegranate seeds.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings (about 12 rolls)
• Category: Appetizer
• Method: Fried or Roasted
• Cuisine: Georgian
• Diet: Vegan

Ingredients

• 2 medium eggplants
• 1 cup walnuts
• 2 cloves garlic
• 1 small onion
• 1 tbsp white wine vinegar or lemon juice
• 2 tbsp fresh cilantro, chopped
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper or chili flakes (optional)
• Salt, to taste
• Olive oil, for frying or roasting
• 1/4 cup pomegranate seeds (for garnish)

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Instructions

1. Slice eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle lightly with salt and let them rest for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
2. Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden and tender on both sides, then set them aside to cool. Alternatively, brush them with oil and roast at 400°F (200°C) for 15 minutes.
3. In a food processor, combine walnuts, garlic, onion, vinegar or lemon juice, cilantro, coriander, cayenne, and salt. Blend into a thick, creamy paste. Add a tablespoon of water if needed for smoother consistency.
4. Spread a thin layer of walnut mixture over each cooled eggplant slice.
5. Roll each slice from one end to the other and place seam-side down on a serving plate.
6. Garnish with pomegranate seeds and a sprinkle of chopped cilantro before serving.

Notes

• Salting the eggplant before cooking helps reduce oil absorption.
• You can prepare the walnut filling up to two days ahead and store it in the fridge.
• Serve rolls cold or at room temperature for best flavor.
• For a variation, try adding parsley, dill, or roasted red pepper to the walnut mixture.

Nutrition

• Serving Size: 3 rolls
• Calories: 180
• Sugar: 2g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg